Mama Dini Deep Dish Pizza
Dude, you need to check out this pizza. It’s so good it will change your life forever. It’s not just a pizza, it’s an experience.
You know that feeling you get when you walk into your favorite pizza place and the smell of fresh dough and sauce hits you in the face? Imagine creating that experience at home whenever you want. With the Bella Grande Wood-Fired Oven, and this Deep-Dish masterpiece, that is exactly what you can do. The Bella Grande will help you create that authentic Chicago style deep dish with the perfect crispy crust and wood-fire flavor. But no worries, if you don’t have a wood-fired oven, you can bake it in your home oven and still experience the amazing flavor and Dude Food Fire’s deep dish magic.
With fresh dough, fresh ingredients, and a super easy sauce made with Black Satin Spice Mama Dini Spice Blend, this Chicago classic is irresistible. Check out the recipe below and be sure to tag @dudefoodfire and share your pizza with us on social media.
Deep Dish Cast Iron Pizza
¼ cup whole wheat flour
3 ½ cups all purpose flour (plus additional for rolling out)
2 teaspoons fresh yeast or 2 ¼ ounce package instant or rapid rise yeast
2 teaspoons kosher salt
2 teaspoons sugar or 1 teaspoon honey
2 teaspoons olive oil
1 1/3 cup lukewarm water
In mixer with dough hook attachment, combine flours, yeast, salt and sugar. Turn on to low speed. Slowly add water and oil. Mix for about 10 minutes until dough is smooth and firm to touch. Roll dough out and form 3 separate balls roughly 10 ounces each. Cover with damp towel and set in a warm spot until doubled in size (about 2 to 2 ½ hours).
For regular pizza, roll out, top and bake after the first rise.
Deep Dish Dough:
3 tablespoons clarified butter, melted
1 tablespoon olive oil
For deep dish, punch down the dough. In a 12-inch cast iron deep skillet, pour in melted butter and olive oil. Heat pan slightly. Stretch and roll out dough to about 10-12-inches. Place stretched dough in pan. Roll it around to coat it in the oil then turn it over and roll it around more so both sides are coated. Cover with damp towel and let rise 1 ½ hours until it fills up the bottom of the pan. Par-bake for 15 minutes at 375 degrees to set dough. Remove from oven.
Super Easy Pizza Sauce
1 28-ounce can crushed Italian tomatoes, undrained
1 14.5-ounce can petite diced tomatoes, undrained
1 tablespoon Black Satin Spice Mama Dini Spice Blend
2 teaspoons dried oregano
½ teaspoon fine sea salt
2 teaspoons olive oil
3 cloves garlic, crushed
3 teaspoons granulated garlic
Whisk everything together for 3 minutes. Cover and refrigerate for at least 4 hours. Freeze up to 3 months.
Pizza Cheese Blend
1/3-pound whole milk mozzarella, grated
1/3-pound provolone, grated
1/3-pound muenster, grated
1 cup finely grated parmesan
Mix well and set aside.
On top of par-baked dough, spread 1/3 cup of sauce and 1 cup of grated cheese blend. Add toppings of your preference but be careful not to overload. Spread 1/3 cup of sauce, 1 ½ cup of cheese blend, another 1/3 cup of sauce and top with ½ cup grated parmesan. Bake at 375 degrees for 30-40 minutes. Using sharp knife, cut around edge of pan. Cheese should be crisp and caramelized, breaking away from the sides with ease. Let cool in pan 10 minutes. Cut to serve. Spoon a few tablespoons of sauce over the top and sprinkle with a dusting of grated parmesan.
If you have a woodfire pizza oven, start fire and heat oven. Move fire to one side. Place cast iron pan in oven opposite of the fire. Turn it ¼-turn every 5 minutes to bake evenly.