chicago style deep dish pizza
Living in the Chicago area, I've had lots of deep dish pizza -- this recipe is dead-on. It makes two pizza so you can have different meats/veggies if you have a divided family like I do! I got this recipe from the Chew Out Loud blog. Her blog does show step by step pictures.
prep time
2 Hr 30 Min
cook time
30 Min
method
---
yield
6 serving(s)
Ingredients
- FOR THE DOUGH
- 3 1/4 cups all purpose flour
- 1/2 cup yellow cornmeal
- 2 1/4 teaspoons instant (rapid rise) yeast
- 2 teaspoons white sugar
- 1 1/2 teaspoons table salt
- 1 1/4 cups room temperature water
- 3 tablespoons melted butter
- 4 tablespoons softened butter
- - olive oil
- FOR THE SAUCE
- 3 tablespoons olive oil
- 1 small onion
- 4 cloves garlic
- 28 ounces crushed tomatoes with juice
- 1/2 teaspoon white sugar
- 2 tablespoons dried basil
- 1 teaspoon dried oregano
- - salt and pepper to taste
- TOPPINGS
- 1 pound (4 cups) freshly shredded mozzarella
- 1 pound bulk italian sausage, browned and crumbled
- 4 tablespoons freshly grated parmesan cheese
How To Make chicago style deep dish pizza
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Step 1For the dough: Using stand mixer and dough hook, mix flour, cornmeal, yeast, sugar and salt on low until combined. Add water and 3 TB melted butter and mix 2 minutes, scraping down bowl as needed. Increase speed to medium and knead until dough is glossy and smooth, 4-5 minutes. Pliable dough should pull away from the sides of bowl.
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Step 2Coat large bowl with olive oil and place dough ball in bowl. Turn dough around in the bowl to ensure all sides of dough are protected by oil. Cover bowl tightly with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.
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Step 3For the Sauce: Saute minced onion and garlic in 3 TB olive oil over medium heat until soft. Add rest of sauce ingredients, except for salt/pepper. Bring sauce to a simmer and cook until reduced to 2 1/2 cups of sauce, about 25-30 minutes. Season with salt and pepper to taste, set aside.
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Step 4Turn dough onto large surface. Roll into 15x12 inch rectange. Spread 4 TB softened butter evenly over top of dough, leaving 1/2 in. border along edges. At the short end, roll dough into a tight cylinder. Withs eam side down, flatten cylinder to 18x4 in. rectangle. Slice rectangle in half crosswise. Working with one half at a time, fold dough into thirds and pinch seams together into a dough ball. Return dough balls to oiled bowl, ensure all sides of dough are protected with oil. Cover tightly with plastic wrap. Let rise in fridge until doubled, 40-50 minutes. While dough is rising, heat oven to 425 F with rack on lowest position.
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Step 5Coat two 9-inch round cake pans with 2 TB olive oil each. Transfer one dough ball to large surface and roll into disk, 1/4 inch thick. Transfer to cake pan and gently press into pan, working into edges and up sides. Repeat with other dough ball. (If dough resists stretching, let sit for 5 min. covered and try again.)
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Step 6Divide 4 cups mozzarella in half and sprinkle on top of each pizza dough. Follow by browned sausage (plus any other toppings desired). Next, spread 1 1/4 cups tomato sauce per pizza. Last, sprinkle 2 TB parmesan cheese per pizza. Bake until cros is golden brown about 20-25 min. Remove and let sit for 10 min. before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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