It’s NFL Game Day, so we’re going all-American with a pizza feast that takes things to the next level.
Sunrise headed to Melbourne’s Deep End Pizza, where American-born chef Paul Kasten and his wife and business partner Kate Paterson are serving up their famous Chicago Stuffed Deep Dish.
With six authentic American pizza styles on offer, they showed us what makes this one a game-day favourite, including their seriously impressive cheese pull.
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Ingredients
Makes: 1 x 10-inch pizza
Oven: 250°C, no fan
Pizza
900g Chicago stuffed pizza dough
250g Italian sausage
600g shredded mozzarella
1 cup Chicago-style hot giardiniera, well drained
1 cup pizza sauce
1 tsp grated Pecorino Romano
Soft unsalted butter, for greasing the pan
Chicago Stuffed Pizza Dough
500g baker’s flour
500g plain flour
475g water, at 25°C
250g canola oil
22g salt
1g instant yeast
Pizza Sauce
400g tin whole peeled San Marzano tomatoes
1 tbsp tomato paste
1 small garlic clove
1 pinch dried oregano
1 pinch salt
Method
1. Combine the baker’s flour, plain flour, water, canola oil, salt and yeast in a bowl. Mix by hand or with a mixer fitted with a dough hook on low speed until just combined.
2. Cover and rest for 30 minutes.
3. Mix or knead again for 2 minutes, until the dough is nearly smooth.
4. Cover and rest for another 30 minutes.
5. Mix or knead again for 2 minutes.
6. Transfer the dough to an airtight container and refrigerate overnight, or for up to 2 days.
7. Divide the dough into one 300g ball and one 600g ball. Cover and rest at room temperature for 1 hour to relax.
8. On a well-floured surface, use a rolling pin to roll the 600g ball to approximately 15 inches and the 300g ball to approximately 11 inches.
9. The rolled dough can be stacked with baking paper between the layers and stored refrigerated for up to 2 days.
10. Place the San Marzano tomatoes, tomato paste, garlic, oregano and salt in a food processor.
11. Process until smooth. Alternatively, pass the ingredients through a food mill.
12. Preheat the oven to 250°C, no fan, with a pizza stone or steel on the centre rack.
13. Thoroughly coat a 10-inch deep-dish pan with soft unsalted butter using a pastry brush or paper towel.
14. Lay the larger piece of dough into the pan. Tuck it neatly into the pan without stretching it further. The edges should slightly overhang the sides.
15. Add the Italian sausage. It can be spread into an even disc across the base or added in larger chunks, depending on preference.
16. Spread the drained giardiniera evenly over the sausage.
17. Add all of the shredded mozzarella.
19. Place the smaller piece of dough on top.
20. Crimp the edges of the two layers of dough together tightly.
21. Cut a small vent hole in the centre of the top dough.
22. Trim away any excess dough by running a knife across the top edge of the pan.
23. Bake for approximately 10 minutes, until the top dough feels dry and fully set and is beginning to brown.
24. If necessary, gently press the top dough flat.
25. Spread the pizza sauce evenly over the top, taking care not to push the sauce over the edge and into the pan.
26. Sprinkle with Pecorino Romano.
27. Return to the oven and bake for a further 25 minutes.
28. The pizza is ready when the sides are evenly golden brown and a thermometer inserted into the centre reads 65°C.
29. Remove from the oven and transfer to a pizza tray.
30. Slice and serve.
Notes
1. This recipe is scaled for a LloydPans 10-inch x 2.25-inch stacking deep-dish pan. A cake pan of a similar size and depth, or a springform pan, can also be used. If using a lighter-coloured or lighter-gauge pan, you may need to remove the pizza from the pan and bake it for longer to achieve an even golden-brown finish.
2. Supermarket flours will produce a good approximation of the Deep End Pizza dough. The pizzeria uses single-origin, single-varietal specialty flours produced by small Australian family farms. Some are available online through specialty sourdough baking suppliers, including Provenance Flour & Malting.
3. For Chicago-style hot giardiniera, you can make your own or use an oil-packed giardiniera. Drain well and add a generous pinch of celery salt to approximate the flavour.
