Our Absolutely Epic Take on the Monster of Pizzas! | The Chicago Style Deep Dish Pizza
Whether you think it is a pizza or a casserole, there is no doubt that Chicago Style Deep Dish Pizza is delicious.
Ingredients
FOR THE DOUGH
9 3/4 cups AP Flour
3/4 cups cornmeal
3 T sugar
3 T salt
3 3/4 cups water (85F)
24 T (3 sticks) butter cubed
27g or 3 T yeast
1. Combine dry ingredients in food processor, add in cubed butter and run food processor until incorporated and pebble-like.
2. While running, stream in warm water until combines, run for 30-40 seconds total
3. Transfer to bowl and let rise for 90 minutes.
4. Divide into 2 equal pieces and shape into loose rounds, move to oiled sheet tray and cover with another sheet tray
5. Let rise 1 hour.
FOR THE SAUCE
2 28oz can San Marzano Crushed Tomatoes (You can get whole and crush with your paws)
1/2 red onion (grated)
6 garlic cloves ( run through press or minced)
2 cans tomato paste (We prefer Centro brand)
2 T sugar
1 T minced fresh basil
1 T minced fresh oregano
6 T Butter
2 t salt
1. In a medium saute or sauce pan, preheat over medium heat, melt butter
2. Add in onion and garlic and 5g salt, then sweat until translucent and starting to take on color.
3. Add in tomato paste and fry until rusty color emerges (30-40 seconds)
4. Add in crushed tomatoes, sugar, dried herbs and cook on low heat for 20 minutes on until at desired thickness, stir often, cool for later pizza building.
Pizza construction:
1. Preheat your oven to 425F.
2. Divide the dough into 4 parts.
3. Grease the inside of your pan or cast iron skillet with 4T of butter.
4. Sprinkle parmesan cheese over the butter.
5. Roll out your dough to cover the bottom and sides of the pan.
6. Add a layer of cheese (we used a mixture of whole milk and skim mozzarella)
7. Add a healthy layer of Italian sausage and pepperoni.
8. Lightly brush the dough on the sides of your pan or skillet with water to promote sealing the two dough layers together.
9. Roll out another dough ball and cover the top of the pizza with it. Be sure to add a good number of vent holes.
10. Spoon a thick layer of sauce on top of the top dough layer. (We also added sliced cremini mushrooms.
11. Sprinkle a heathy amount of parmesan on top of the sauce.
12. Bake 30-40 minutes in 425 oven until crust is fried and golden
13. Let cool 10 minutes then serve ENJOY!
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