Obrien Recipes

MASTER DOUGH RECIPE: Yield: one 20-ounce ball of dough to make one 12-inch Chicago-Style Deep-Dish Pizza
1 Package active dry yeast
3/4 Cup warm water (105-110 degrees F)
1 Tsp. Sugar
1/4 Cup Corn oil
2 1/2 Cups All-purpose flour
2 Tsp. Salt
1 Tsp. Olive oil
12" Deep-Dish Pizza Pan or Cake Pan

PEPPERONI DEEP-DISH PIZZA:
1.5 Cups Tomatoes, ground
1 Tsp. Oregano, dried
1 Tsp. Basil, dried
2 Tbsp. Romano cheese, grated
5 oz. Part-skim, low-moisture mozzarella, sliced
5 oz. Provolone, sliced
24 ea. Pepperoni Slices (about 2 oz.)

Directions

In a mixing bowl, dissolve the yeast with water and sugar (don't let it proof). Add the corn oil and blend. Add the flour and salt and mix thoroughly. If using a stand mixer, mix for 4 minutes at medium speed, until the dough is smooth and pliable. If kneading by hand, knead for 7 to 8 minutes. Turn the dough out of the bowl and knead by hand for two additional minutes. Add olive oil to a deep bowl. Place the dough ball into the bowl and turn it twice to coat it with the oil. Cover the bowl with plastic wrap and a kitchen towel.* Let the dough rise for two hours. Do not punch it down. Spread and push the dough ball across the bottom of the pan and up the sides.

*At this stage, the dough can be put in the refrigerator and allowed to rise slowly overnight. Take the dough out of the refrigerator at least an hour before you are ready to assemble the pizza.

In a mixing bowl, combine the tomatoes, oregano, basil and Romano. Set aside.
Lay the slices of mozzarella and provolone on top of the dough, overlapping the slices to cover all of the dough.
Spread the tomato mixture evenly over the cheese.
Dot the top of the tomatoes with the pepperoni.
Bake on the middle rack of a preheated 475 degree F. oven for 20-25 minutes until crust is golden brown and pulls away from the sides of the pan.
Allow the pizza to rest for 3-4 minutes before cutting and serving.

Notes