Updated: Feb 28
A post from 28th Aug 2016. Another iconic Chicago pizza. This is always over-shadow by Chicago Deep Dish Pizza and it is created by Chicago Pizza and Oven Grinder Company. Yes! It is Chicago Pizza Pot Pie! It is served on a plate with an inverted pot pie.
This dough still has the same elements as the deep dish pizza; chewy with that cornmeal fragrance. Butter is heavily used in this dough tho, sorta replacing the traditional olive oil. To add more depth in flavors, a garlic-infused butter is used. I am using 4 inches in diameter ovenproof bowls. You can use any size bowls or ramekins. Divide the dough size accordingly. Without further ado, let's go over the recipe.
(Make eight 4 inch pizza pot pie dough)
Unsalted Butter, 4 TBSP + More For Greasing
Garlic Powder, 1 TSP
Active Instant Dry Yeast, 2 1/4 TSP
Lukewarm Water, 1 1/4 Cup
Malt Syrup, 2 TSP
Unbleached All Purpose Flour, 3 Cup
Cornmeal, 1/2 Cup
Sea Salt, 1 TSP
Egg Lightly Beaten, 1
Black Pepper, Pinch
Oven Proof Bowl 4 Inch X 2 Inch / Ramekin
In a skillet over low heat, add butter.
As soon as the butter starts to melt, add in garlic powder.
Stir to combine well.
Set aside to cool completely.
In a large bowl, combine yeast, lukewarm water and malt syrup.
*Note that the water needs to be lukewarm. If the water is too hot, it will kill the yeast. If the water is too cold, the yeast will not be activated properly. The temperature should be around 40 degrees celsius, 105 degrees fahrenheit.*
Stir to combine well and until the yeast and malt syrup dissolve.
Set aside for 5 mins or until the mixture becomes foamy.
In another large bowl, combine flour, cornmeal and salt.
Create a well in the center and gradually, pour in the yeast mixture while still mixing with your other hand or spatula.
Add in the butter mixture.
Combine the mixture well until it becomes a dough. You can do this by hand or a spatula.
Once it becomes a dough, continue kneading the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 8 to 10 minutes.
The dough should be tacky, smooth and it should pass the "window-pane" test.
If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time.
Generously grease the bowl with butter.
Transfer the dough back into the greased bowl, cover with cling film and let it rest for 1 hour or until double in size.
After the dough has risen, divide equally into 8 pieces, using a weighing scale.
Shape the dough into balls and lightly grease with butter.
Cover each dough balls with cling film and let rest for 15 mins.
*I am using a 4 inch in diameter and 2-inch depth oven proof bowl. You can use any oven-proof bowl or ramekin with any size. You may need to adjust the size accordingly.*
Preheat oven to 230 degree celsius or 450 fahrenheit.
Roll out the dough balls to about 1/8 inch thick and into a round disc using a rolling pin.
*The size has to be bigger than your bowl. It should be just large enough to hang over the bowl's edge by 2 inches.*
Brush the ovenproof bowls, inside and out, with butter.
Add your desired toppings.
Cover each bowl with the rolled dough.
Lightly brush the dough with beaten egg and lightly season with black pepper.
Line the bowls on a baking tray.
Wack into the oven and bake for about 20 mins or until deep golden brown.
Remove from oven, put a serving plate on top of the dough, and with oven gloves protecting your hands, quickly and carefully invert the pie.
Loosen the dough all around the edge with a knife before removing the bowl.
Carefully remove the bowl with tongs.
Repeat the steps for the remaining pot pie pizzas.
Visit my "making pizza at home" page for the steps in shaping and baking.