Welcome to our 4th meal! We hope you are beginning to feel a bit more comfortable with the site layout and our process. If there os anything confusing or something we could do to help make it simpler for you, please let us know! Our goal is to make these meals so easy that anyone can make them, and we need your feedback to ensure that. We are learning so much and having a blast figuring this out along with you!
This week we move into Illinois with three new dishes to enjoy! The first is the decadent Deep Dish Pizza paired with the colorful Chicago Style Hotdog and Pumpkin Pie with homemade Whipped Cream as a sweet finish!
(FYI- This is the 3rd pie crust recipe we have tried. We would love to hear if you make it a different way or your opinions on the ones we’ve made!)
We have included some origin info about each of the dishes and we’d love to hear from you if you have any more interesting facts! Do you live in Illinois or have you visited? We would love to hear about your experience. Places you’ve been, foods you had, and what you enjoyed!
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Looking forward to another meal with you all!
Chicago-style Deep Dish Pizza
- deep dish 9x2 inch round cake pan
- mixer (optional but recommended)
Crust (makes two crusts)
- 3 1/4 cups AP Flour recommended to spoon and level
- 1/2 cup yellow cornmeal
- 1 1/4 tsp salt
- 1 tbsp granulated sugar
- 2 1/4 tsp quick rise or instant yeast
- 1 1/4 cups warm water (not too hot or it will kill yeast)
- 1/2 cup unsalted butter, divided 1/4 cup melted, 1/4 cup room temp
- olive oil
- 2 tbsp unsalted butter
- 1 small onion grated, approx 1/3 cup
- 3/4 tsp salt
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 3 cloves garlic minced
- 1 can crushed tomatoes 28 oz
- 1/4 tsp granulated sugar
- 4 cups shredded mozzarella
- 1/2 cup grated parmesan
- bacon cooked and crumbled
- sausage cooked and crumbled
- green peppers thinly sliced
- onions thinly sliced
- sliced mushrooms
- Combine flour, cornmeal, salt, sugar, and yeast in large bowl.
- Combine ingredients together, either in stand mixer with dough hook on low, with a hand mixer on low, or by hand with a wooden spoon.
- Add warm water and 1/4 cup melted butter. (Water should be around 90 degrees F to avoid killing yeast. Also butter should not be very hot for the same reason.)
- Mix together ingredients on low speed or by hand until dough is moistened, continuing until it begins to pull away from sides of the bowl and falls off dough hook, approximately 4-5 minutes.
- If dough is too tough, mix in a teaspoon of warm water. If too soft, mix in a tbsp of flour.
- Remove dough from bowl and form into a ball. Place dough into mixing bowl, ensuring both bowl and dough have a light coating of olive oil. Cover with aluminum foil and place in warm environment to rise for 1 to 2 hours or until double in size. If you need an artificial warm environment, preheat oven to 250 degrees F, turn oven off, place bowl in oven, then close the oven to let the dough rise.
- Lightly flour large work area. Setting aside the bowl and foil, gently punch down the dough to remove air pockets, then roll the dough out to a 15 x 12 inch rectangle. Spread 1/4 cup softened butter on top of dough, then roll it up. Cut dough log in half. Form into balls and return to greased bowl. Cover with foil and place in refrigerator for 1 hour until puffy
- If you will only make 1 pizza, freeze the other ball of dough for up to 2 months. Then allow to thaw overnight and allow to rise at room temp for 1 hour before assembling pizza.
- Place butter in medium saucepan over medium heat until melted. Add grated onion, salt, oregano, and red pepper flakes.
- Once onion has browned slightly, add garlic, tomatoes, and sugar.
- Reduce heat to low and simmer until fragrant, approximately 30 minutes. (Should make about 2 1/2 cups of sauce.) Remove from heat.
- You may freeze any sauce you do not need for up to 2 months as well.
- Preheat oven to 425 degrees F
- Remove dough from refrigerator. Roll onto lightly floured surface, working into a 12 inch circle. Place over 9x2 inch deep dish cake pan.
- Press dough into pan with fingers, ensuring dough is tight against sides of the pan. Trim excess dough with knife.
- Brush top edge of dough with olive oil.
- Fill each pizza with 2 cups of mozzarella cheese, then optional toppings of your preference.
- Top with 1 1/4 cups of sauce (less if you prefer) and finally sprinkle with 1/4 cup grated parmesan cheese.
- Place pizzas on large baking sheet to catch spill.
- Bake 20-28 minutes until crust is golden brown.
- To prevent uneven baking or too much browning, cover loosely with aluminum foil after 15 minutes.
- Remove from oven and place on wire rack to cool for 10 minutes.
- Slice and enjoy!
Chicago-style hot dog
- 1 all-beef hot dog
- 1 hot dog bun poppyseed is traditional
- 1 tbsp yellow mustard
- 1 tbsp sweet green pickle relish
- 1 tbsp chopped onion
- 4 wedges tomato
- 1 dill pickle spear
- 2 sport peppers
- 1 dash celery salt
- Bring pot of water to a boil.
- Reduce heat to low, then simmer hot dog approximately 5 minutes or until warm. Remove dog and set aside.
- Steam bun in steamer basket 2 minutes or until warm.
- Place hot dog in steamed bun.
- Add ingredients in order. Mustard, pickle relish, onion, tomato wedges, pickle spear, sport peppers, celery salt. Tomatoes should be between dog and top of bun. Pickle should be between dog and bottom of bun.
- Pie Plate
- Mixing Bowl
- Rolling Pin
Optional Sugared Cranberry Topping
- 1 cup fresh cranberries
- 2 cups granulated sugar
- 1 cup water
- 1-1/4 C Flour All Purpose
- 3/4 tsp Salt
- 3 Tbsp Butter Chilled/Cubed
- 6 Tbsp Shortening Chilled
- 1/4 C Ice Water
- 15 oz Pumpkin Puree
- 3 Eggs
- 1-1/4 C Brown Sugar Packed
- 1 Tbsp Coornstartch
- 1/2 Tsp Salt
- 1-1/2 Tsp Ground Cinnamon
- 1/2 Tsp Ground Ginger
- 1/4 Tsp Nutmeg Ground or Freshly Grated
- 1/8 Tsp Ground Cloves
- 1/8 Tsp Black Pepper
- 1 C Heavy Cream
- 1/4 C Milk Any %
- 1 Egg
- 1 Tbsp Milk
Optional Sugared Cranberry Topping (limited availability)
- Boil 1 cup of sugar in water and whisk until sugar is dissolved.
- Remove from heat and allow to cool for five minutes.
- Place cranberries in large bowl, then mix in sugar syrup.
- Let sit overnight or for at least six hours either at room temperature or in the refrigerator. Syrup will be thick.
- Strain the cranberries to remove syrup, and then pour 1 cup of sugar on top. Toss to apply a uniform coat to the cranberries.
- Pour onto baking sheet lined with parchment paper or a silicone baking mat, then allow to dry for 2 hours either at room temperature or overnight
- Mix together Flour and Salt
- Add Butter and Shortening
- Cut the Butter and Shortening into the Flour mixture until course
- Drizzle in Ice water 1 Tbsp at a time
- Stop adding Water when the dough begins to form large clumps
- Transfer Dough to floured surface, knead and form into a ball. Then flatten with your hands into 1 inch thick discs.
- Wrap dough in plastic wrap and refrigerate for 2 hrs
- Place chilled dough on floured surface. Use gentle force with your rolling pin, starting from the center and working your way out in all directions making sure you have an even 12 inch circle, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!
- Preheat over to 375 degrees F
- Place into a 9 inch pie dish, tucking in with fingers to make sure it is smooth. Crimp or flute edges if desired.
- Brush edges lightly with egg wash.
- Bake crust for 10 minutes
- Whisk pumpkin, 3 eggs, and brown sugar until combined.
- Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until combined. (Should be thick)
- Pour pie filling into warm pre-baked crust. Only fill about 3/4 to the top.
- Bake approximately 55-60 minutes, until center is almost set. After 25 minutes, cover crust with foil or a pie shield if desired to prevent over-browning. Check doneness at 50 minutes and every five minutes thereafter.
- Transfer to wire rack and allow to cool completely, at least 3 hours.
- Decorate with cranberries. Serve with whipped cream.