Deep Dish Pizza

Probably about a year ago, I made my first trip to Chicago with my girlfriend to see Flogging Molly perform (it was an awesome concert). Being the pizza connoisseur I am, one of the first things I had to do was try the famous deep dish pizza. I still don't remember what place we got it from, just that the hotel we were staying a recommended them. It was definitely in the top 3, maybe even the best, pizza I have ever had. The crust had such an amazing texture, both crunchy and soft. The sauce...don't make me think about the sauce....it was spectacular. It was everything pizza sauce should be. Full flavor with tomato and herbs with a kick of sweetness at the end. Ever since then, I've been wanting to make my own deep dish pizza. Bon Appétit!

Ingredients

For the Crust:

• 1 ½ cups of warm water
• 1 (1/4-ounce) package active dry yeast
• 1 teaspoon sugar
• 3 ½ cups all-purpose flour
• ½ cup semolina flour
• ½ cup vegetable oil, plus 2 tsp to grease bowl
• 1 teaspoon salt

For the Sauce:

• 2 tablespoons olive oil
• 1 tablespoon chopped fresh garlic
• 2 teaspoons chopped fresh basil
• 1 teaspoon chopped fresh oregano
• ¼ teaspoon fennel seeds
•  ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes
• 1 (28-ounce) can plum tomatoes, coarsely crushed
• 1 Tablespoon dry red wine
• 1 teaspoon sugar
• 1 tablespoon extra-virgin olive oil

For Pizza:

• 1 pound mozzarella cheese, sliced
•  4 ounces pepperoni
•  2 cups diced green pepper
• 1 cup sliced black olives
• ½ pound crumbled hot Italian sausage
• 1 cup grated parmesan

**Note: You can add whatever toppings you want.**

Directions

In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.

Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.

Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.

While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using.

Preheat the oven to 475 degrees F.

Oil deep-dish pizza pan with the extra-virgin olive oil. Press dough into pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.

Dough Pressed in Pan

Filled with Cheese, Meats & Toppings

Topped with Sauce & Parmesan

Layer the mozzarella cheese all over the bottom of the pies. Top with the pepperoni, green pepper, black olives and sausage. Ladle the sauce evenly over the pizza and top with Parmesan.

Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from the oven onto a cooling rack and let rest for about 10 min, slice and serve hot.

Additional Equipment

This equipment is not necessary but this is a nice little deep dish pizza kit that UNO Chicago Grill makes. It is only $20 through amazon and you get a quality deep dish pan, spatula and recipe book. If you don't want to spend the money I've seen other deep dish pizza recipes where people use spring form pans or cast iron skillets. Do your research and make an informed decision before starting the recipe...remember from my buffalo nuggets recipe....MISE EN PLACE!!!!

Prices Subject to Change

**Note: I am only including items on the grocery list that I deem an expense. I'm assuming most people will already have things like salt & pepper**

 Kitchen Word of the Day

Proofing (also called proving), as the term is used by professional bakers, is the final dough-rise step before baking, and refers to a specific rest period within the more generalized process known as fermentation. Fermentation is a step in creating yeast breads and baked goods where the yeast is allowed to leaven the dough.

Fermentation rest periods are not often explicitly named, and normally appear in recipes as "Allow dough to rise."

In a less-specific sense with usage reminiscent to fermentation, proofing refers to yeasts' feeding on some type of sugar. As the term is used in some cookbooks intended for home use, it refers to testing the viability of one's yeast by mixing it with a small amount of warm water and sugar, and waiting until the mixture becomes foamy by the action of the yeast. Typically, using US customary units, ¼ cup water at 105–115 °F and ½ teaspoon of sugar are used. While this sugar may be sucrose, instead it may be glucose, typically enzyme-derived from starch.

Buffalo Nuggets

With the changing leaves and the summer breeze turning quickly into winter chill. This time of year brings on one of the greatest American traditions...football. With Football, most Americans have associated 3 food groups with the grid iron, Pizza, Beer & of course the chicken wing. Whether grilled, baked or deep fried we Americans love our chicken wing. Which brings me to my next recipe being featured  on Happy Valley Chow; Buffalo Nuggets (AKA boneless buffalo wings, but I wanted a special name for mine).

Ingredients

• 1.5 Cups All-Purpose Flour
• 1 Tbsp Garlic Powder
• 1 Tbsp Onion Powder
• 1 Tsp Paprika
• 1 Tsp Cayenne Pepper
• 1 Tsp Kosher Salt
• Pinch of Black Pepper
• 1 Lbs. Cubed Chicken Breasts
• Canola Oil for frying
• Chicken Brine (optional; recipe follows)

Directions

First, combine all the dry ingredients (Flour, garlic powder, onion powder, paprika, cayenne pepper & kosher salt) mix with a fork until well incorporated. Separate the flour mixture in half and distribute to two separate bowls. Add the buttermilk to a third bowl and season (to taste) with salt and pepper. 

All of our dry ingredients

Drudging Station (Flour, Buttermilk, Flour)

To cube the chicken breasts, first remove the tips. Then slice the breasts into 1" thick strips length wise. After you make the strips then you'll want to cut the them into 1" chunks.

Remove Tips

Cut Into Strips

Cut Into Chunks Now we are ready to begin frying! Heat enough canola in a large stock pot so that the chicken chunks are covered when we begin frying (for me I put in about 1-2" of oil). Heat the oil to 350-365° F. While the oil is heating begin preparing your first batch of chicken (I started out with 6 pieces) you want to dredge them in flour, then in buttermilk (drain off excess) and then dredge again in flour. After oil is heated add in your first batch and fry until cooked through, about 5-6 min (If you're worried they aren't done, either cut a piece open to make sure it's cooked all the way through or test with thermometer, should read 160°F) transfer to a parchment paper lined cookie sheet. Repeat until all chunks are fried.  After all pieces are fried, transfer to a bowl and coat with your favorite sauce or simply don't use any sauce and sprinkle on some fine sea salt, fresh rosemary and thyme. Bon Appétit!  Looking to kick up your chicken for any meal?? Try this delicious brine! Ingredients 1 Quart Water 1/4 Cup of Diamond Krystal Kosher Salt (International Section of most grocery stores) 1.5 Tsp Whole Peppercorns 1 Tbsp Honey 4 Bay Leaves 4 cloves of garlic 1/2 Lemon 1/4 Bunch of Parsley  Directions Makes 1 Quart In a medium sauce pan bring water to a bowl. Add in remain ingredients, stir and continue to boil for 1 minute. Remove pan from heat and let cool down completely and transfer(lemon, garlic, everything in the pot)  to a container or 1 quart mason jar and refrigerate.  Whenever you are ready to brine, just put your chicken in a large zip lock and pour the brine in so that the chicken is completely covered and let sit for about 2 hours or up to 12 hours (note: Brining can make your food taste great, but over brining can lead it to be very salty so experiment with your brining times).  Kitchen Word of the Day Mis en Place:   (pronounced [miz ɑ̃ plas], literally "putting in place")  is a French phrase defined by the Culinary Institute of America as "everything in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that he or she expects to prepare during his/her shift Prepping everything you need is crucial for any cook, whether they are professional or your average home cook. Having everything in order cuts down on time & stress and will usually increase the quality of your food.

Surf n' Turf Sandwich

Hello Everybody and welcome to Happy Valley Chow! As you probably figured out this is my first ever blog so please forgive me while I'm growing accustom to this website and get a better handle on talking while I cook.  So, for my first blog post, I have decided to post the video of me creating my 6 Foot Surf n' Turf style sandwich that I made for the Nittany Tailgating Association (which I am quite proud of). It was in planning for about 3 months and finally putting it all together was a huge thrill and I couldn't have been any happier with how it turned out. Unfortunately there's no recipe for this post (that's a secret), but please enjoy the video and let me know what you think! Check back frequently for future recipes and other thoughts for foodies. Thanks again for visiting!