Wednesday, October 27, 2010

In the kitchen

Welcome back to Cooking With The Lights Off, the only show to freely admit that following the recipe isn't really that important and measuring instruments are a waste of money. Today we'll be attempting a Chicago-style deep dish pizza. Thinking about visiting the city for A Very Mayer Christmas got my mouth salivating and I didn't want to shell out $65 for the real thing, but how can I let my mouth water for two months, my appetite unsatiated? Conundrum.

Solution: Gather up a thing of flour, some warm water, a little oil (EVOO in this case), approximately some yeast, and a bit of salt. Dissolve the yeast in the warm water, add the oil & salt, and start stirring in the flour until it is no longer sticky (TS hint: keep flour on your hands to keep dough from sticking!) Once you've kneaded in enough flour to keep the dough from stealing your wedding ring, cover it with a nostalgic, and in no way sexist, 50's era towel and let rise until it has roughly doubled in size (~45 minutes). While the dough rises you can work on the next part...

The Sauce. Unfortunately we're not talking about the good, top-shelf stuff, we're talking about marinara. Gather up your ingredients, we'll be using tomatoes, onions, tomato sauce, parsley, basil, oregano, salt, sugar, black pepper, and garlic powder. You may elect to use different spices and seasonings as long as you have the first three items you'll probably be alright. Probably. Anyway, stir it all together in a sauce pan over some heat, bring it to a boil, then reduce the heat and let it simmer until you think it's done. (TS hint: 2 medium/smallish tomatoes is probably 1/2 a tomato too much and a little extra sugar wouldn't hurt the congealing process.)

Oh, hey, our dough looks like it's done rising! Pat it down and knead it a few times because playing with our food is the fun part! Grab a smallish handful and toss it back in the bowl - we'll use that as the top - the rest needs to be flattened out to whatever thickness you'd like your crust to be. Grab your lightly oiled cast iron pan and gently press the crust in. (TS hint: Moving a large, flat piece of dough can be a PAIN, roll it once around the rolling pin, and unroll it over the pan to reduce headaches and expletives.)

Now it's time for the fillings. Today we'll be stuffing our pie with Italian sausage, green peppers, onions, tomatoes, and an obscene amount of cheese. I'll likely receive a fine from the FCC for showing all that cheese. I probably just earned my blog an 'adult content' tag. Sorry younger readers, you'll have to grow up a little before you can handle this site. So yeah. Throw all those fillings in then grab that piece of dough we left out, flatten it out and place it on top. Now tuck the dough that was hanging over the edge into the edge of the pizza, poke some holes in the top crust to release steam (or don't), slather on some sauce and extra cheese then bake it in the oven until the cheese on top is nice and melty and brown. Let it cool for as long as you can (I lasted about 25 seconds) and enjoy.

1 comment:

Sonrisa said...

Looking at these *almost* put me into another food coma. Definitely in a trance like carb-induced state! Nicely done, the pizza was yummers. And enough to feed a small army....