Chicago-style deep dish pizza is a type of pizza that originated in Chicago, Illinois. It is made with a thick layer of dough that is pressed into a deep dish pan and then topped with cheese, vegetables, and meats. The toppings are followed by a generous layer of tomato sauce, which helps to keep the pizza moist.
To make Chicago-style deep dish pizza at home, you will need the following ingredients:
- 1 pound pizza dough
- 2 cups shredded mozzarella cheese
- 2 cups of your favorite pizza toppings (e.g. pepperoni, mushrooms, onions, bell peppers)
- 1 cup tomato sauce
- Preheat your oven to 425°F (220°C).
- Press the pizza dough into a deep dish pan, making sure to push it up the sides of the pan to form a crust.
- Sprinkle the cheese over the dough, followed by the toppings.
- Pour the tomato sauce over the toppings.
- Bake the pizza for 35-45 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Slice and serve the pizza hot. Enjoy!
Note: This recipe is a general approximation of Chicago-style deep dish pizza, but it may not taste exactly the same as a pizza from a restaurant in Chicago.
- Perfect your techniqueBLOGHere’s the (deep) dish: Chicago’s favorite pizza
- Lay the dough in the pan, and stretch it towards the edges until it starts to shrink back. Cover, and let it rest for 15 minutes. Preheat the oven to 425°F while the dough rests.
- Continue to stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that’s OK. Let the crust rest for another 15 minutes.
- Bake the crust for 10 minutes, until it’s set and barely beginning to brown. While it’s baking, prepare the filling.
- Drain the tomatoes thoroughly. Combine them with the Pizza Seasoning or herbs, and the garlic and sugar (if you’re using them). Add salt to taste; you probably won’t need any additional salt if you’ve used the Pizza Seasoning.
- Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage (or sautéed vegetables), then the tomato mixture.
- Sprinkle with the grated Parmesan, and drizzle with the olive oil.
- Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. A giant spatula is a help here. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.
Tips from our Bakers
- For individual deep-dish pizzas: Grease the wells of an individual hamburger bun pan. Divide the risen dough into 12 equal pieces; if you have a scale, each piece will weigh about 2 1/2 ounces. Roll each piece into a tight ball, then cover six of them and transfer to the refrigerator. Allow the remaining six balls of dough to rest, covered, at room temperature for 20 minutes. Stretch an unrefrigerated dough ball to cover the bottom of a well, then push it up the sides of the pan. Repeat with the remaining dough. After a 15-minute rest, bake the individual crusts for 10 minutes until they’re set and barely beginning to brown. Fill, then bake the pizzas for another 20 to 25 minutes, until the filling is bubbly and the topping is golden brown. Repeat with the remaining (refrigerated) dough.
- Deep-dish pizza has a long history in the city of Chicago, where it’s revered as a delicious native invention. The crust, based on a recipe whose supposed provenance is Chicago’s Pizzeria Uno, has an unusual flaky/tender texture, and great taste — courtesy of three types of fat: vegetable oil, olive oil, and butter. Also, the tiny bit of cornmeal adds subtle but delightful crunch.
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