In the beginning...

Blogging, what a concept. Do I have enough to talk about to warrant a blog? Anyone who knows me, knows that I always have something to say no matter the topic. Writing is another story. Hmmm, what to write about?

Let's start with the awesome Chicago Style Deep Dish Pizza Pie I made last night!

Cook this pie in a 10” cast iron skillet for 30 to 40 minutes at 425.

I used:

deep dish dough (recipe below)

then sliced mozzarella cheese

then some pepperoni

then one pound of cooked italian sausage

then some grated mozzarella

then the sauce (recipe below)

then some grated parmesan on top

AWESOME! (Next time I will try ham and pineapple, or mushroom and onion, or…)

Tomato Sauce for Chicago Style Pizza

1 hour | 10 min prep | SERVES 8 (3&1/2 cups)

2 (28	ounce) cans whole italian-style peeled tomatoes
1	tablespoon dried oregano
1	teaspoon kosher salt
2	garlic cloves, minced
8	large fresh basil leaves, coarsely chopped
1/2	teaspoon red pepper flakes (optional)

1. Place the tomatoes, including the juice from the cans, into a large stockpot.
2. Crush the tomatoes using the back of a large spoon, or just squish them with your hand.
3. Stir in the oregano and salt. Simmer the tomatoes, uncovered, over medium-low heat until the sauce is thick and all the liquid has evaporated, about 50 minutes.
4. Remove from the heat and let cool. Stir in the garlic and basil.
5. Add the red pepper flakes, if desired.
6. Use immediately, or refrigerate in a tightly covered container for up to 3 days, or freeze for up to 2 months.
7. Bring to room temperature before using.
   

Chicago Style Deep-Dish Pizza Dough

3 hours | 30 min prep | SERVES 8

1/4	ounce active dry yeast (2 1/4 tsps)
1 1/4	cups lukewarm water
1	teaspoon sugar
3 1/4	cups unbleached bread flour, plus more for dusting
1/2	cup medium-grind yellow cornmeal
1	teaspoon table salt or 1 1/2 teaspoons kosher salt
1/2	cup olive oil, plus
	more olive oil, for oiling bowl and pan

1. In a large bowl, dissolve the yeast in1/4 cup of the warm water. Add the sugar and 1/4 cup of the flour and stir with a wooden spoon or rubber spatula to combine.
2. Cover with plastic wrap and let rise in a warm place for 20 minutes.
3. Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/2 cup olive oil.
4. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.
5. Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will be a little sticky, but shouldn't stick to your hands.
6. Add only a minimum amount of flour to the work surface to keep the dough from sticking.
7. Lightly oil a large bowl. Add the dough and turn to coat on all sides.
8. Cover the bowl with plastic wrap and place a clean, damp, kitchen towel over the top.
9. Set the bowl in a warm spot and let rise until doubled in volume, 1 1/2 to 2 hours. (For a slow rise, place the covered bowl in the refrigerator and let rise for 10 to 12 hours, returning dough to room temperature before using).
10. When the dough has doubled in volume, punch it down and knead it for 2 to 3 minutes. Press the dough evenly into the bottom of an oiled 14-inch round deep-dish pizza pan.
11. Let the dough rise in the pan for 15 to 20 minutes.
12. Press the dough until it comes 2 inches up the sides and is even on the bottom and at the corners of the pan.
13. Proceed with any deep-dish pizza recipe.

Will this end up being a food blog? Or maybe stories about my kids? I guess we will see as time goes on.