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Recipe For Making Chicago Style Deep Dish Pizza At Home

Chicago Deep Dish Pizza

Chicago style deep dish pizza is relatively easy to make at home. The following recipe takes a lot of preparation and work, but it will pay off once you bite into a delicious slice of Chicago style pizza. One really important requirement for this recipe is a good 14 pizza pan. A deep dish pizza pan should be very thick with a good finish on it, or else the pizza wont cook right and will stick to the pan. This recipe yields one 14 deep dish pizza.

Crust:

  • 3c unbleached all-purpose flour (plus a little extra for later use)
  • 3/4c yellow corn meal (plus a little extra for later use)
  • 1 pkg dry active yeast
  • 1tsp salt
  • 1 1/2tsp sugar
  • 1/4c extra virgin olive oil
  • 1 1/2c luke-warm water (90-110 degrees)
  • 1 tsp garlic powder
  • 3Tbsp butter

Mix the flour, salt, sugar, and corn meal in a large mixing bowl. Combine the water, oil, and sugar in a separate bowl and sprinkle the yeast on top but do not stir it. Let the yeast activate in the water mixture for 5-10 minutes. Add the water mixture to the dry ingredients and mix with a large spoon until a dough forms. Knead the dough by hand for about 5 minutes. Form the dough into a patty and place in a bowl with oiled edges. Cover the dough loosely with saran wrap and place in a dark, warm place. Let the dough rise for about 2 hours. Pull out the dough, punch it down, cover it back up, and let rise for another two hours.

Once the dough is risen, melt the butter and garlic powder together in a bowl and brush the entire inside of the pizza pan. Sprinkle the pan lightly with corn meal. On a floured surface, roll the dough out until it is about 1/4 thick. Place the dough inside the pizza pan, relieving the tension along the sides. Fold any excess dough over into the side of the pizza pan. Brush the dough with the remaining garlic butter. Preheat the oven to 450 degrees F (230 degrees C). Alternatively, use a dedicated pizza oven for amazing results.

Using a Pizza Oven:

It’s worth mentioning at this point that you can get amazing results by baking your pizza in a dedicated wood fired pizza oven. Pizza ovens ensure great results and even better flavour, but cooking a chicago-style deep pan is difficult because of the extreme temperatures these ovens generate. You’ll have to heat the oven to it’s optimal temperature first, before letting it cool to around 500 degrees F (260 degrees C). Then, place the pizza in the pan toward the front of the oven where it is a bit cooler, and make sure you rotate the pan regularly to get an even bake. You’ll get an amazing deep dish pizza which is crispy on the bottom, but light and fluffy in the middle.

Sauce:

  • 1 12oz can tomato paste
  • 1 16oz can tomato sauce
  • 2 roma tomatoes peeled, seeded, and finely chopped
  • 2Tbsp olive oil
  • 1tsp salt
  • 1tsp sugar
  • 1/2c dry white wine
  • 4 cloves fresh garlic finely chopped
  • 1 small onion finely chopped
  • 1/4c grated parmesan cheese
  • 1Tbsp crushed red pepper
  • 1Tbsp parsely
  • 1Tbsp basil
  • 1Tbsp oregano
  • 1/2tsp thyme
  • 1/2tsp marjoram
  • 1/2c water

Heat the oil in a large skillet. Combine all ingredients and add to the skillet. Bring the sauce to a light simmer, and reduce to medium-low heat. Simmer the sauce for one hour, stirring occasionally. Remove from heat and let cool down to room temperature.

Preparation:

  • 1lb whole milk mozzarella cheese shredded
  • 2Tbsp grated romano cheese
  • Your favorite pizza toppings

Place your favorite pizza toppings on the bottom layer of the pizza pie. Top the ingredients with a hefty layer of mozzarella cheese. Cover the cheese with a hefty layer of pizza sauce. Sprinkle parmesan cheese over the top for garnishment. Bake at 450 degrees (230 degrees C) for 35-45 minutes until the crust is golden-brown (see picture). About halfway through the cooking process, wiggle the pan a little bit to loosen the crust from the pan. Once the pizza is done, use two spatulas to remove it from the pan and onto a cutting surface. Let the pizza cool down for about 20 minutes before cutting. Slice into triangle pieces and serve.

 

Savannah Boyd

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