Chicago Style Deep Dish Pizza

My parents sent us a lovely deep dish pizza pan, and a cookbook for deep dish pizza for our anniversary this past March.  The book is called "Pizza" by Diane Morgan and has over 60 different recipes for crusts, sauces and delicious homemade pizza's :)  Boy! I can't even describe the wonderful flavors this pizza had! It's so fresh and I dont think you can find this anywhere else besides your own home. Its that good! By far, the best!  Keep in mind, that its a little time consuming but worth ever single moment!

DOUGH

2 1/4 teaspoons active dry yeast

1 1/4 cups lukewarm water

1 teaspoon sugar

3 1/4 cups unbleached bread flour, plus more for dusting

1/2 cup yellow cornmeal

1 1/2 teaspoons kosher salt

1/4 olive oil, plus more for bowl and pan

1.)  To make the dough using a mixer: Begin by making a sponge.  Fit a heavy-duty stand mixer with the dough hook attachment. In the mixer bowl, combine the yeast with 1/4 cup of the warm water, then add the sugar and 1/4 cup of the flour.  Mix on a low speed until combined.  Place a clean, damp, kitchen towel over the mixer to cover the bowl and let sponge rise for 20 minutes.  Add the remaining1 cup warm water and 3 cups flour, cornmeal, salt, and 1/4 cup olive oil.  Mic on low speed until the flour is incorporatedand the dough gathers together to form a course ball, about 4 minutes.  Let rest for 2 minutes, then mix on a medium-low speed until the dough is smooth and slightly sticky, about 3 minutes longer.  Even if the dough seems too sticky, turn the dough out on a well floured work surface and knead for a minute or two until it forms a smooth ball, adding up to a 1/4 cup of additional flour.  Lightly oil a large bowl and add the dough , turning to coat all sides. 

2.)  Set the bowl in warm spot.  Let dough rise until doubled in volume, 1 1/2 to 2 hours.

3.)  When the dough has double in volume, punch it down and knead it for 2-3 minutes.  Press the dough evenly into the bottom of an oiled 14 inch round deep dish pizza pan.  Let the dough rise in pan for another 15-20 minutes.  Press the dough intil it comes 2 inches up the sides and is even on the bottom and at the corners of the pan. 

SLOW SIMMERED TOMATO SAUCE

2 cans of whole italian-style peeled tomatoes

1 tablespoon dried oregano

1 teaspoon kosher salt

2 cloves of garlic, minced

8 large fresh basil leaves coarsley chopped

1/2 teaspoon red pepper flakes

Place the tomatoes, including all the juices in a large saucepan.  Crush the tomatoes with the back of a large spoon or squish them using your hands.  Stir in the oregano and salt.  Simmer the tomatoes, uncovered, over medium low heat until the sauce is thick and all the liquid has evaporated, about 45-50 minutes.  Remove from the heat and let cool.  Stir in garlic and basil.   Add red pepper flakes. 

4.) Layer cheese, and any toppings of your choice and then smother homemade tomato sauce on top.

5.) Preheat oven to 450 degrees and bake about 20-25minutes until the crust is golden brown.

It seems like a lot of waiting for the dough and sauce to be made, but trust me, you will not regret it!

Happy Easter! Chocolate Covered Peanut Butter Easter Eggs

Chocolate covered peanut butter easter eggs.  Its like the must have in any easter basket and are always looked forward to in our house at this time of year. Believe it or not, here in Colorado, they put the Reese's eggs on the shelves in December!   These are way better than an actual Reese's peanut butter cup, and are not made with all of the artificial ingredients.  Hope you enjoy them as much as we do :)

1/2 cup butter, softened

2-1/3 cups confectioners' sugar

1 cup graham cracker crumbs

1/2 cup creamy peanut butter

1/2 teaspoon vanilla extract

1-1/2 cups dark chocolate chips

2 tablespoons shortening

Pastel sprinkles

 

Directions


In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm.


In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Decorate with sprinkles; return eggs to waxed paper. Chill until set. Store in the refrigerator. Yield: about 16 eggs.

Meatballs with Peppers and Pineapple

I am getting lazier and lazier with updating our blog.  Its been so busy around here.  Anyways,  this has been one of our favorite findings in recipes and I downloaded this one from the Pioneer Woman a few weeks ago.  Ryan keeps raving about it and I think were about to make it next week for the second time around!

Ingredients:

■1-¼ pound Ground Beef


■½ whole Onion, Diced Very Finely

■1 whole Egg

■½ cups Panko Bread Crumbs (or Regular Breadcrumbs)

■1 teaspoon Kosher Salt

■Freshly Ground Black Pepper, To Taste

■½ teaspoons Crushed Red Pepper, More To Taste

■¼ cups All-purpose Flour

■Canola Oil, For Frying

■2 whole Green Bell Peppers, Seeded And Diced Roughly

■1-½ cup Fresh Pineapple Chunks

■2 cups Beef Stock Or Broth

■2 Tablespoons Soy Sauce

■½ cups Sherry Or White Wine Vinegar

■⅓ cups Sugar

■1 Tablespoon Cornstarch

■Salt To Taste

■Crushed Red Pepper, To Taste

■Extra Beef Stock If Needed

Preperation:
Combine ground beef, onion, egg, salt, pepper, breadcrumbs, and red pepper.  Mix until combined well.  Roll the meat into small balls and place onto a rimmed cookie sheet.  Place in the freezer for about 15 minutes to firm up.  Mix beef stock, soy sauce, sherry or vinegar, sugar and cornstarch.  Heat oil over medium high heat.  Roll meatballs into flour then fry in two seperate batches.  Dump off extra oil, and return to burner.  Throw in the green peppers and cook for a minute or two. Then add the pineapple and cook for another minute.  Pour in sauce and add meatballs.  Stir gently and allow to cook until sauce is thickened, anout 5-7 minutes longer.  Put on top of white rice, and shake some extra red peppers for heat.