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Snow Pies

 
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jeepdad
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Joined: 21 Sep 2008
Posts: 5554
Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Wed Jan 22 14 10:35 am    Post subject: Snow Pies Reply with quote

Woke up this morning with an unexpected day off from work due to the snow and cold weather. So, I got to stay under the covers a little longer, got to hangout with my Bride and I had an idea for supper.


Some of the trusty ingredients.


The first pie crust (14 inch deep dish pan).


Letting the pie crust rest.


Cooking up some Italian sausage in my favorite cast iron. My 75 year old Mom got this skillet as a wedding gift over 50 years ago. Love it.


Shrooms.


Making the tomato sauce.


Chopping up some bell peppers.


I usually make my own pizza seasoning but I was in the Penzey's store a few weeks back and liked the fresh smell of this stuff. So giving it a try.


Prepping the peppers.


First pie ready for the oven. A veggie pie with shrooms, peppers and cheese.


Out of the oven and resting.












Some green stuff of course.


Pie number 2 with Italian sausage.


And shrooms.


And peperoni and cheese.


Done and resting.










Great with pizza!


Called some neighbors to come over and help us with the pies. Man, we laid into the pies and cold beer. Hard to beat. Great snow day. I'm thinking chili if I get another day off tomorrow! All the best.

--jeepdad

Chicago Style Deep Dish Pizza

For a big, 14" deep-dish pizza pan or use two 9" round cake pans.

Total Prep and Cook Time: 3-4 hours

Crust
4 cups Unbleached All-Purpose Flour
3 tablespoons yellow cornmeal
1 3/4 teaspoons salt
2 3/4 teaspoons instant yeast
2 tablespoons olive oil
4 tablespoons butter, melted
2 tablespoons vegetable oil or salad oil
1 cup + 2 tablespoons lukewarm water

Filling
Pepperoni
3/4 lb. mozzarella cheese, sliced
1 pound Italian sweet or hot sausage, cooked and sliced; or about 3 cups of the sautéed vegetables of your choice
28-ounce can plum tomatoes, lightly crushed; or 28-ounce can diced or chopped tomatoes
2 to 4 garlic cloves, peeled and minced, optional
1 tablespoon sugar, optional
1 to 2 teaspoons Pizza Seasoning or mixed dried Italian herbs (oregano, basil, rosemary), to taste
1 cup freshly grated Parmesan or Asiago cheese
2 tablespoons olive oil, to drizzle on top
(I added red pepper flakes too.)

Directions

1) To make the crust: Mix the dough ingredients, and knead to make a smooth crust. This will take about 7 minutes at medium-low speed in a stand mixer. You can also make the dough in a bread machine set on the dough or manual cycle.

2) Place the dough in a lightly oiled bowl, cover, and let rise till very puffy, about 60 minutes.

3) While the dough is rising, ready your 14" deep-dish pizza pan. Grease it with non-stick vegetable oil spray, (I used butter flavored Crisco) then pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.

4) Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled baking mat, if you choose; or simply stretch the dough in your hands.

5) Lay the dough in the pan, and stretch it towards the edges till it starts to shrink back. Cover, and let it rest for 15 minutes. Start preheating the oven to 425°F while the dough rests.

6) Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that's OK. Let the crust rest for 15 minutes or so, as your oven comes up to 425°F.

7) Bake the crust for 10 minutes, until it's set and barely beginning to brown. While it's baking, prepare the filling. (I put a pizza stone in the oven while it is preheating and put the pie pan on the stone when cooking)

8 Drain the tomatoes thoroughly. Combine them with the Pizza Seasoning or herbs, and the garlic and sugar (if you're using them). Add salt to taste; you probably won't need any additional salt if you've used the Pizza Seasoning.

9) Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage (or sautéed vegetables), then the tomato mixture.

10) Sprinkle with the grated Parmesan, and drizzle with the olive oil.

11) Bake the pizza for about 25-35 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. A giant spatula is a help here. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.

Yield: about 12 servings.
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Canadian Bacon
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Joined: 06 Sep 2007
Posts: 13524
Location: Mississauga ON Canada

PostPosted: Wed Jan 22 14 11:53 am    Post subject: Reply with quote

Dan those are two serious looking deep dish pies....wow.
Great pics ...thanks for sharing with us. Very Happy
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Awning Guy
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Joined: 23 Aug 2008
Posts: 760
Location: Riverside Ca.

PostPosted: Wed Jan 22 14 12:38 pm    Post subject: Reply with quote

That is a great looking meal. Thanks for the post. You are gonna make me a hero again Laughing
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CrazyChef
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Joined: 12 Jul 2007
Posts: 1728
Location: Spencer, MA

PostPosted: Wed Jan 22 14 11:01 pm    Post subject: Reply with quote

Copied, pasted and put in my recipe folder - can't wait to try it!
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jeepdad
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Joined: 21 Sep 2008
Posts: 5554
Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Thu Jan 23 14 9:15 am    Post subject: Reply with quote

Thanks guys.

I learned a neat trick for the dough from the youtube video below...something called laminating the dough.

http://youtu.be/B2uGmk0kYC4


--Dan
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CrazyChef
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Joined: 12 Jul 2007
Posts: 1728
Location: Spencer, MA

PostPosted: Thu Jan 23 14 10:22 am    Post subject: Reply with quote

Thanks jeepdad - I trust everything from America's Test Kitchen! I even get Chris' email newsletters Very Happy
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Justapod
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Joined: 12 Dec 2013
Posts: 182
Location: SW MO

PostPosted: Thu Jan 23 14 10:51 am    Post subject: Reply with quote

Great looking pizza jeepdad Smile Everything goes with Shiner Cool
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