BY: Ena Kokanović Nagy
Ever since I started researching pizzas, this one immediately went on the “must try” list. There are several types of deep dish pizza, and this Chicago style attracted me because the dough is completely different from what we are used to eating in pizzas! Crisp, almost like a biscuit, this dough is great for heaps of cheese and sauce, which is what characterizes every deep dish pizza.
Deep dish means that it is prepared in just such a dish. I used a cast iron pan with a diameter of 22 cm and a height of 5 cm.
I love using cast iron cookware in the Glowen oven, it’s like they were made for each other…
So, step 1. Order your Glowen oven; step 2. make this rich beauty…
Things you need:
22cmx5cm height pan
- 210g of plain flour
- 30g of corn flour
- A teaspoon of sugar
- 4g of yeast
- 50g of softened butter
- 120 ml of water
- 200ml pizza sauce
- 150g grated cheese – I used gouda
- 30g of winter salami
First prepare the dough. Add all the ingredients to the bowl and knead the dough. Cover it and leave it to rise in a warm place for 1 hour. After that, shape the dough into a uniform ball and put it back in the container and cover it, then leave it in the refrigerator to rise for another 1.5 hours.
Oil the pan in which you will bake the pizza.
Roll out the dough to a cm thickness and spread it on the baking dish. You also lift the dough to the edges of the pan.
Assembling the pizza: first put the grated cheese on the bottom, then pour the sauce on top. Arrange the winter salami on top.
Turn on the Glowen and let it heat up for half an hour before baking. After half an hour it will be at 400 degrees and you can put your pizza inside. Bake it for five minutes, then rotate the pan a little and return it for another five minutes.
Serve it hot.