We The Pizza.

hawaiin deep dish pizza

Continuing our Obama-inspired menu, we drew from POTUS’s island roots and decided to make a Hawaiian pizza- fresh pineapple, thinly sliced ham (proscuitto would be delicious as well), and two varieties of mozzarella make Hawaiian pizza one of the most popular in the States.  And then we got crazy and paid homage to his Chicago life ALSO, throwing those Hawaiian toppings on a traditional cornmeal deep dish crust.    Check out our recipes for homemade pizza crust and marinara sauce also!

You’ll need:
Deep Dish Pizza Crust
6 oz. shredded mozzarella
2 oz. fresh mozzarella cheese
6 slices of thinly sliced ham or proscuitto
1 tbs olive oil
1/4 cup sliced pineapple
2 cups marinara sauce

Start by rolling out your pizza crust to a 13-inch circle.  Rub the inside of a spring form pan with olive oil and set the crust inside the pan, working it two inches up the side of the pan.

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Layer on the shredded mozzarella and the sauce on top.  Seriously people- cheese FIRST.  Sauce SECOND.  The cheese sort of melts into the crust and creates this gooey perfection.

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Now, layer on your toppings.  We were looking for a traditional Hawaiian pizza, but obviously you could use a variety of other toppings:

  • Pepperoni
  • Assorted cheeses
  • Roasted bell peppers
  • Kalamata olives
  • A bevy of cured meats
  • Shrimp
  • This list could literally go on forever.

Bake at 425° for 20-30 minutes, or until, you know, the pizza is ready.  If you don’t know when a pizza looks gooey and crispy and perfect, then shoot us an email and we’ll come to your house and tell you.  We charge in pizza slices, if you catch my drift.

Love,

The Hungry Texans

chicago-style deep dish pizza crust

Chicago Style Crust Ingredients

The Hungry Texans are pro-pizza.  Round, square, cracker-thin crust, New Haven style- we’ll take a slice of anything.  And now, we’re proud to have a Midwest pizza crust recipe in our back pockets- and with good reason!  This recipe, adapted from Cook’s Illustrated, will make enough for one deep dish pizza, so we recommend doubling it.  Because, trust us, you’ll want more than one of these crispy, flavor-filled pies.

You’ll need:

1 ½ c + 2 tbs all-purpose flour

¼ c cornmeal

¾ tsp salt

1 tsp sugar

1 packet instant yeast

½ c + 2 tbsp water (room temp!)

2 tbsp + 2 tbsp melted butter

1 tsp olive oil


Chicago Style Pizza Crust 1 Start by combining your dry ingredients (flour, corn meal, yeast, sugar, & salt) in the bowl of a stand mixer. Chicago Style Pizza Crust 2 Add your water & melted butter. We started with the paddle attachment & transitioned to a dough hook once the dough began balling up. Knead your dough in the mixer for 6 to 8 minutes or until the dough is a discrete ball & no longer sticky to the touch (it should be leathery & smooth!). Chicago Style Pizza Crust 3 Transfer your ball of dough to an olive oil coated bowl with enough room for expansion. Let your dough rest & rise at room temperature for about an hour or until the ball has doubled.Chicago Style Pizza Dough 4 Once your dough is doubled, it’s time to get hands-on & tactile with it. Place your ball on a clean work surface (don’t worry about flouring it!). Roll your dough into a  7 x 9ish rectangle, and then brush your rectangle with butter (exclude the outer 1/2 inch perimeter). Roll your buttered rectangle up into a log, place the seam of the rolled cylinder closest to the counter, & then smush your cylinder so it’s more rectangular than cylindrical. Finally, fold your long rectangle into an “s-like” shape (if we’re being fancy, this step is called “laminating”). “S-like” shape, you ask? To achieve this, fold over the top third of your rectangle & then fold under the lowest third of your dough. Voila! “s-like” lamination! Chicago Style Pizza Dough 5 Place your dough back in its oiled bowl, cover the bowl tightly with plastic wrap, and pop it in the fridge for at least another hour (dare that dough to double again!) or until you’re ready to roll it out as a real life deep dish pizza crust.   When you’re at a pause in your dough-making process (we recommend during its first rise!), get your sauce a simmering and toppings ready.  Here’s an easy recipe for the most delicious marinara!

After the dough has doubled again (probably 40 minutes), roll it out into a 13 inch circle and place it into your olive-oil-rubbed pizza pan.  We used a springform pan and it worked purrfectly.  Then, layer your cheese first (so important!) and your sauce and toppings next.  
Chicago Style Pizza in Pan

Bake at 350 for 40 minutes.  Then let your pizza rest for 10 minutes and pop it out of it’s springform.

chicago style deep dish pizza

That’s it!  Easy as pie 🙂

xoxo,

Hungry Texans