Chicago-style Deep Dish Pizza
The Violife vegan cheese I used got pleasantly gooey, but unfortunately doesn't have much "pull". I just used the ingredients I had, like store-brand flour and canned crush tomatoes. Use higher-quality ingredients if you want something more fancy.
– 175g all-purpose flour (95%)
– 10g semolina (5%)
– 85ml water (46%)
– 35g margarine (19%)
– 7g olive oil (4%)
– 1/8 tsp salt
– 1/4 tsp sugar
– 1/4 tsp IDY
Add flour, semolina, salt, sugar into bowl and mix.
Soften margarine and combine with oil. Mix with wooden spoon into the dry mixture.
After big clumps form, add all water and mix more with wooden spoon.
Gently squeeze mixture with hand until uniform (1 – 2 min) .
Put dough ball into bowl, covered with damp towel, leave at room tempurature for 3hr.
– Crushed tomatoes ~400g
– Violife Gouda slices
– Violife shredded mozzarella
– Vegan sausage ~400g (I had a brand of bean-based sausage called Boon that I needed to finish, but ideally I'd make an Italian sausage recipe with ground Beyond or Impossible meat)
Flatten dough ball a bit with your hands. Put into baking pan and push the sides. This amount of dough is good for a 9 in pan. The one I had was 7.5 in (so the side was a bit thicker than I would've found ideal).
Cover the bottom of the crust with sliced cheese. Added sausage. Put a couple handfuls of shreds on top of the sausage. Cover everything (inside the crust) with crushed tomatoes and salt to taste.
Preheat to 230 degrees C and bake 30 min.
Submitted March 29, 2021 at 04:54PM by AGrayishCat