As we enter into week 2, The New York Football Giants take on The Chicago Bears. Will it be a brawl or a bear hunt? We shall see how the game plays out. But one fight we are sure to attack is the battle of New York Neapolitan Style Pizza vs Chicago Deep Dish. I decided to give it a chance.
New York/New Jersey style pizza is something I live for. Pizza is my favorite food and I concern myself a connoisseur. There is something about grabbing a slice from your favorite spot, folding it, and be on the move to keep up with the New York hustle. So trying the deep dish is sure to be a different change of pace.
So the verdict is in… I give it an 8 out 10. Can I call this “pizza,” well that’s up for debate, but I can definitely call it “pizza pie.” The crust itself is flakier which is because the dough is made with butter instead of the traditional olive oil found in Neapolitan dough. Deep dish pizza has a 2 slice max, where I can finish a whole pie of New York pizza. At the end of the day, cheese, sauce and dough, you just can’t go wrong.
If you feel it taking a trip to Chicago from your kitchen, see recipe below. Be sure to check out the video of my Chicago deep dish. Until next week, Go Giants!
Giordano’s Famous Stuffed Deep Dish Pizza
¾ cup water (room temperature)
1/2 teaspoon active dry yeast
1 tablespoon granulated sugar
3 cups all-purpose flour
¾ teaspoon salt
1/3 cup vegetable oil
6 tablespoons margarine, softened
28- ounce can of Crushed San Marzano Tomatoes (any brand)
1 teaspoon garlic powder
¾ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon fresh basil
3-6 cups freshly shredded mozzarella cheese (room temperature- add as much as you like)
1 tablespoon Olive Oil (for greasing the pan)
1 tablespoon grated Parmesan cheese
You will also need
A pizza stone (optional)
A 10-inch deep dish pizza pan or cast iron pan
- Make the dough for the pizza one to two days before you plan to build the pizza. You can make the dough in a standing mixer or stir it by hand. Start by dissolving the yeast and sugar in the water in a small bowl.
- Combine the flour and salt in a large bowl. Add the oil, margarine and yeast solution, then mix well until the dough forms a ball. Don’t knead the dough too much. Place the dough into a covered container and store it in your refrigerator for 1 to 2 days.
- Make the sauce by dumping the canned tomatoes into a medium saucepan and cook over medium heat until simmering for 5 minutes. Add the remaining sauce ingredients, except the basil, and cook for 10 more minutes, stirring occasionally. Add the fresh basil and cook for another 5 minutes. Cover and cool. You can make this sauce when you make the dough and keep it stored in your refrigerator until pizza time.
- A couple hours before you plan to make the pizza, take the dough out of the refrigerator and let it warm up to room temperature. When you are ready to make the pizza, place a pizza stone into your oven and preheat the oven to 425 degrees F.
- Slice off one-third of the dough and set it aside, this will be for the top. Then roll the larger portion of dough into a circle that is 16 inches across. Place this dough into the oiled pan with a 2-inch high edge overhang. Arrange a single layer of each of the fillings you choose onto the dough. Fill the dough with the cheese and use your hands to make it even all the way around.
- Roll the smaller portion of dough out to a 12-inch circle. The dough should be thinner than the bottom dough. Place this dough onto the pizza and press it down onto the cheese in the corner all the way around. Press the edges of the two doughs together then use a knife to trim the dough even with the top of the pan. Slice a few holes in the center of the dough so that it doesn’t puff up as it bakes.
- Use a spoon to spread about 1¼ cups of the sauce over the dough. Spread the sauce to the edge of the dough. Sprinkle the parmesan cheese over the sauce.
- Bake the pizza for 35 to 40 minutes until it begins to brown on top. Spin the pizza around about halfway through the baking so that it browns evenly.
- When you take the pizza out of the oven, sprinkle more parmesan cheese.
- Let stand for 5-7 minutes before cutting. Cut pie into 8 slices.