Wednesday, September 12, 2012

Piece of the DEEP DISH, CHICAGO STYLE PIZZA Pie,0,1868281.story

Three articles, three angles:
  1. Chicago Tribune - Opinion writer thinks that Mayor Emmanuel and CPS need to hold the line.  Teachers were offered a 16% raise guaranteed over the next 4 years.
  2. NPR - Says that what teachers are really fighting for is smaller class sizes, student safety and air conditioning.
  3. NY Times - A straightforward article highlighting the political implications of the strike and the issues being brought forth by both sides.
This is such an unfortunate situation.  Clearly, both sides have made concessions.  I hope this doesn't become a pissing match.  

Makes 8 servings

Get your slice before it's all gone!

2-1/2 cups bread flour
1 tsp. salt
1 Tbsp. dry yeast
1 cup hot water
3 Tbsp. olive oil, divided
1 Tbsp. honey
1 can (28 oz.) diced tomatoes, drained
2 cloves garlic
1/2 tsp. oregano and black pepper
1/4 tsp. salt
8 oz. shredded cheese (pizza blend)
2 Tbsp. grated Parmesan cheese

Combine flour, salt and yeast in the bowl of a food processor; pulse to combine.  Mix water, 1 Tbsp. olive oil and honey.  Add to flour mixture and process 1 to 1-1/2 min. (dough will form a ball).  Remove dough from processor, knead one or two times on counter, flatten into a disk and place in 14-inch deep-dish pizza pan greased with 1 Tbsp. remaining oil.  Cover with plastic or a towel and let rise 1 hour or until doubled. 

Meanwhile, heat oven to 450°F, and stir together tomatoes, garlic, oregano, black pepper and salt in medium bowl.

Push dough to edges of pan.  Brush surface of dough with remaining oil.  Top with cheese; dollop with tomato mixture.  Sprinkle with Parmesan cheese.
Bake 20 to 25 min. or until crust is golden brown.  Cut into 8 slices and serve.

Serve with cold METROPOLITAN BREWING COMPANY Krankshaft Beer. 
This Kolsch-style craft beer is perfect with pizza. 

If your pan is well oiled, the pizza will slip right out using a spatula to guide it.  

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