{"id":937,"date":"2015-01-23T19:56:03","date_gmt":"2015-01-24T00:56:03","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=937"},"modified":"2015-01-23T19:58:06","modified_gmt":"2015-01-24T00:58:06","slug":"pizza-chicago-style-deep-dish","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=937","title":{"rendered":"Pizza &#8220;Chicago-style deep-dish&#8221;"},"content":{"rendered":"<p><strong>Source: <\/strong>http:\/\/www.kingarthurflour.com\/recipes\/chicago-style-deep-dish-pizza-recipe<\/p>\n<p><strong>Note : <\/strong>Je fais une demie recette de p\u00e2te pour la m\u00eame quantit\u00e9 de garniture.<\/p>\n<p>Je n&#8217;ajoute pas de sel \u00e0 la garniture car la saucisse et le fromage sont sal\u00e9s.<\/p>\n<p>Pr\u00e9voir 2h30 au total.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<h4 id=\"IngredientHeading\">Crust<\/h4>\n<ul class=\"ingredient-list\">\n<li id=\"IngredientLine\">4 cups <a href=\"http:\/\/www.kingarthurflour.com\/shop\/items\/king-arthur-unbleached-all-purpose-flour-5-lb\">King Arthur Unbleached All-Purpose Flour<\/a><\/li>\n<li id=\"IngredientLine\">3 tablespoons yellow cornmeal<\/li>\n<li id=\"IngredientLine\">1 3\/4 teaspoons salt<\/li>\n<li id=\"IngredientLine\">2 3\/4 teaspoons <a href=\"http:\/\/www.kingarthurflour.com\/shop\/items\/saf-red-instant-yeast-16-oz\">instant yeast<\/a><\/li>\n<li id=\"IngredientLine\">2 tablespoons olive oil<\/li>\n<li id=\"IngredientLine\">4 tablespoons butter, melted<\/li>\n<li id=\"IngredientLine\"><del>2 tablespoons vegetable oil or salad oil<\/del><\/li>\n<li id=\"IngredientLine\">1 cup + 2 tablespoons lukewarm water<\/li>\n<\/ul>\n<h4 id=\"IngredientHeading\">Filling<\/h4>\n<ul class=\"ingredient-list\">\n<li id=\"IngredientLine\">3\/4 lb. mozzarella cheese, sliced (cheddar ou autre fromage)<\/li>\n<li id=\"IngredientLine\">1 pound Italian sweet or hot sausage, cooked and sliced; or about 3 cups of the saut\u00e9ed vegetables of your choice<\/li>\n<li id=\"IngredientLine\">28-ounce can plum tomatoes, lightly crushed; or 28-ounce can diced or chopped tomatoes<\/li>\n<li id=\"IngredientLine\">2 to 4 garlic cloves, peeled and minced, optional<\/li>\n<li id=\"IngredientLine\">1 tablespoon sugar, optional<\/li>\n<li id=\"IngredientLine\">1 to 2 teaspoons <del><a href=\"http:\/\/www.kingarthurflour.com\/shop\/items\/-pizza-seasoning-3-oz\">Pizza Seasoning<\/a><\/del> or mixed dried Italian herbs (oregano, basil, rosemary), to taste<\/li>\n<li id=\"IngredientLine\">1 cup freshly grated Parmesan or Asiago cheese<\/li>\n<li id=\"IngredientLine\">2 tablespoons olive oil, to drizzle on top<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li id=\"InstructionSet\" class=\"group\"><span id=\"Instructions\">To make the crust: Mix the dough ingredients, and knead \u2014 by hand, mixer, or bread machine \u2014 to make a smooth crust. This will take about 7 minutes at medium-low speed in a stand mixer. <\/span><\/li>\n<li id=\"InstructionSet\" class=\"group\"><span id=\"Instructions\">Place the dough in a lightly oiled bowl or <a href=\"http:\/\/www.kingarthurflour.com\/shop\/landing.jsp?go=DetailDefault&amp;id=43758CUP\">8-cup measure<\/a> (which makes it easy to track its rise), cover, and let rise till very puffy, about 60 minutes.<\/span><\/li>\n<li id=\"InstructionSet\" class=\"group\"><span id=\"Instructions\">While the dough is rising, ready your <a href=\"http:\/\/www.kingarthurflour.com\/shop\/landing.jsp?go=DetailDefault&amp;id=466114INCH\">14&#8243; deep-dish pizza pan<\/a>. <del>Grease it with non-stick vegetable oil spray, then<\/del> pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.<\/span><\/li>\n<li id=\"InstructionSet\" class=\"group\"><span id=\"Instructions\">Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled baking mat, if you choose; or simply stretch the dough in your hands.<\/span><\/li>\n<li id=\"InstructionSet\" class=\"group\"><span id=\"Instructions\">Lay the dough in the pan, and stretch it towards the edges till it starts to shrink back. Cover, and let it rest for 15 minutes. Start preheating the oven to 425\u00b0F while the dough rests.<\/span><\/li>\n<li id=\"InstructionSet\" class=\"group\"><span id=\"Instructions\">Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that&#8217;s OK. Let the crust rest for 15 minutes or so, as your oven comes up to 425\u00b0F. <\/span><\/li>\n<li id=\"InstructionSet\" class=\"group\"><span id=\"Instructions\">Bake the crust for 10 minutes, until it&#8217;s set and barely beginning to brown. While it&#8217;s baking, prepare the filling. <\/span><\/li>\n<li id=\"InstructionSet\" class=\"group\"><span id=\"Instructions\">Drain the tomatoes thoroughly. Combine them with the <del>Pizza Seasoning<\/del> or herbs, and the garlic and sugar (if you&#8217;re using them). Add salt to taste; you probably won&#8217;t need any additional salt if you&#8217;ve used the Pizza Seasoning.<\/span><\/li>\n<li id=\"InstructionSet\" class=\"group\"><span id=\"Instructions\">Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage (or saut\u00e9ed vegetables), then the tomato mixture.<\/span><\/li>\n<li id=\"InstructionSet\" class=\"group\"><span id=\"Instructions\">Sprinkle with the grated Parmesan, and drizzle with the olive oil.<\/span><\/li>\n<li id=\"InstructionSet\" class=\"group\"><span id=\"Instructions\">Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. A giant spatula is a help here. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.<\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Source: http:\/\/www.kingarthurflour.com\/recipes\/chicago-style-deep-dish-pizza-recipe Note : Je fais une demie recette de p\u00e2te pour la m\u00eame quantit\u00e9 de garniture. Je n&#8217;ajoute pas de sel \u00e0 la garniture car la saucisse et le fromage sont sal\u00e9s. Pr\u00e9voir 2h30 au total. Ingredients Crust 4 &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=937\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,4],"tags":[],"class_list":["post-937","post","type-post","status-publish","format-standard","hentry","category-pizzas","category-plats-principaux"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/937","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=937"}],"version-history":[{"count":2,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/937\/revisions"}],"predecessor-version":[{"id":942,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/937\/revisions\/942"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=937"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=937"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=937"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}