Deep Dish Chicago Pizza with Chipotle Chicken
Don't hold back, go crazy!!!!.
1 tsp. sugar
3/4 cup warm water
1 cup milk
1 tsp. sea salt
2-3 tbsp. extra virgin olive oil
4 1/2 cups all purpose flour, preferably unbleached
2 tbsp. chopped fresh oregano or basil
To prepare pizza dough: In a small bowl, dissolve the sugar in the water, sprinkle the yeast over top, let it sit for about 5 minutes, until it begins to bubble.
Place the milk and olive oil in the bowl of a large mixer that is fitted with a dough hook. Add the proofed yeast, herbs, and the flour, 1 cup at a time. Slowly beat to incorporate the dough. You will have a smooth elastic mass. If you do not have a mixer, you can knead the dough by hand on a floured surface for about 3-5 minutes.
Place the dough in a lightly oiled large bowl, cover with a kitchen towel and place in a warm, draft free place until doubled in size. About 45 minutes.
Punch down the dough and turn it out into an oiled cooked sheet with 1 inch sides.
Prick the dough all over with a fork, brush lightly with olive oil and let it rise for 20 minutes.
Once the dough has doubled, place it in a 400F degree oven for 15 minutes. While the dough is cooking, prepare the chicken.
Heat 2 tablespoons olive oil in a fry pan, add the shallots, garlic and the chicken. Fry until the chicken is half cooked, add the chipotle and sauce and cook through.
Remove the dough from the oven, evenly spread the cooked chicken over the dough, sprinkle the cheese over, then the pepper.
Increase the oven to 500F degrees and bake for a further 10-15 minutes, or until the cheese is bubbly and the dough is browned on the bottom.