Chicago-style Deep Dish Pizza Recipe

Chicago-style Deep Dish Pizza Recipe

Chicago-style Deep Dish Pizza

I'm not from the USA,never even been there so I have not had the pleasure of having an authentic Chicago style pizza.
One of my friend,a food blogger shared a Chicago-style Deep Dish Pizza blog post,I got amused and thought of trying.
Not sure if this is exactly how a Chicago-style deep dish pizza looks,but one thing I can tell you is that the pizza tasted amazing.i have mentioned that I don't really like pizza, therefore I only make it for the sake of my family,but you know I really enjoyed this pizza.
Crusty,crusty is the perfect definition.

Internet has made things easier for food lovers,well and everyone else on this planet.you do not need to travel all the way to Chicago in order to have this incredibly delicious Chicago style pizza,you just need to make it at home,and it's easier to make one.

Chicago-style pizza is a different type of pizza.it looks Large,nothing like the regular pizza you are used to.this pizza is baked in a deep dish pan.
I have read online that the correct way to eat Chicago-style pizza is with a fork.This is perhaps the case because the cheese goes on top,plus other sauce,so eating with a fork is one way of avoiding making a mess.

This buttery,crusty with a flaky texture is the most delicious pizza I have ever baked.and it has motivated me to bake pizza regularly,perhaps I might develop some deep love for pizza.
Chicago style deep dish pizza involves a lot of steps when preparing,these steps are still easy to follow and to do.When you spend a lot of time making a dish, perfection is what you'll make.

LAMINATING THE PIZZA DOUGH.

What in God's name is to laminate the pizza dough?
Calm down!it sounds weird but this is a very important step if you are making a deep dish Chicago-style pizza.
If you want your pizza to have flaky layers then you'll definitely want to laminate the dough,plus there is no authentic Chicago-style pizza that doesn't involve this process.
The process might sound hard but believe me it's super easy.laminating simply means spreading butter on your pizza dough and folding it up then rolling the pizza dough out again in order to lock the butter inside.
Easy right?I told you.
How can pizza be flaky,crusty,buttery,crunchy and tender at the same time?it's no magic.
Chicago-style deep dish pizza

PERFECT PIZZA SAUCE

You make the sauce while waiting for the pizza dough to rise,the sauce is left on the stove to reduce in size, thereby giving it time for the texture to thicken.

CHOOSING CHEESE FOR THE PIZZA
You pick whatever cheese you want to go in the pizza.
I used shredded mozzarella and grated Parmesan cheese.
Chicago-style Deep Dish Pizza

DEEP DISH PIZZA INGREDIENTS

√ All-purposs flour
√ Cornmeal/semolina
√ Instant yeast
√ Granulated white sugar
√ Salt
√ Water
√ Unsalted butter
√ Olive oil
√ Medium Red Onion
√ Pepper
√ Italian seasoning
√ Crushed red pepper flakes
√ cloves of garlic
√ crushed tomatoes
√ Chopped fresh basil
√ Italian Sausage
√ Sliced olives
√ Shredded mozzarella cheese
√ Grated Parmesan cheese

You'll love this pizza recipe

Chicago-style Deep Dish Pizza


Chicago-style Deep Dish Pizza
Author: My Kitchen

This buttery,crusty with a flaky texture is the most delicious pizza I have ever baked.and it has motivated me to bake pizza regularly,perhaps I might develop some deep love for pizza.
Chicago style deep dish pizza involves a lot of steps when preparing,these steps are still easy to follow and to do.When you spend a lot of time making a dish, perfection is what you'll make.

Ingredients
  • PIZZA DOUGH
  • 4 cups all-purpose flour
  • 1/2 cup yellow cornmeal/Semolina
  • 2 Tablespoon instant yeast
  • 2 teaspoons granulated white sugar
  • 1 teaspoon of salt
  • 1¼ cups water 
  • 3 tablespoons unsalted butter (melted and slightly cooled)
  • 4 tablespoons unsalted butter (it should be at room temperature)
  • 3 tablespoons and 1 teaspoon olive oil
  • PIZZA SAUCE
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 medium minced red onion
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoon Italian seasoning
  • 1 teaspoon crushed red pepper flakes
  • 3 minced cloves of garlic
  • One 28-ounce can crushed tomatoes(unsalted)
  • 1 teaspoon granulated white sugar
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon olive oil
  • TOPPINGS:
  • 1 pound Italian sausage (casings should be removed)
  • Half cup sliced olives
  • 16 ounces shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese



Instructions

TO MAKE THE PIZZA DOUGH
1. Add flour, cornmeal, yeast, sugar and salt in a large mixing bowl,Using a handheld mixer mix the ingredients on low speed until blended.if you don't have a hand held mixer or any mixer then you'll mix the ingredients by hands. Add water and melted butter. Mix until smooth. 

2. Coat the sides and bottom of a large mixing bowl with 1 teaspoon of olive oil. Transfer the pizza dough into another mixing bowl,the bowl should be clean and oiled.turn to coat. Cover with plastic wrap and let the dough rest at room temperature until nearly doubled in size for about 1 hour. 

TO MAKE THE PIZZA SAUCE
1. While the dough rises, prepare the pizza sauce. In a medium saucepan combine the 1 tablespoon of olive oil and 1 tablespoon butter.Then add Italian seasoning , crushed red pepper,pepper,salt and minced onion,Cook on medium heat for 4 minutes while frequently stirring the Sauce until the onion is softened. Add the garlic and cook for 30 seconds. Add tomatoes and sugar and bring to simmer. Reduce the heat to low and cook, stirring frequently, until the sauce has reduced to about 2 cups.cook for another 30 minutes. 

 2. Remove from the heat and add the fresh basil and olive oil. Check the seasoning and add salt if needed. Cover and set aside. 

 TO LAMINATE THE PIZZA DOUGH
1. Adjust the oven rack to the lowest position and preheat oven to 210 degrees. Turn the dough out onto a clean countertop. Roll the dough into a 15 by 12-inch rectangle working surface. Using a rolling pin as a guide, spread the softened butter over the dough leaving a half border along the edges.nicely roll the dough into a cyclinder. With the seam-side down, using your finger tips flatten the dough into a 18 by 4-inch rectangle. Cut the rectangle in half crosswise. 

2. Fold the dough into thirds while working with one half at a time. Pinch the seams together to form a ball. Repeat the process with the remaining dough and transfer the balls to the oiled bowl. Cover tightly with a plastic wrap and let the dough rise in the refrigerator until nearly double in size for 1 hour.

3. While the dough is rising, cook the Italian sausage in a large non-stick skillet pan. Break the sausage up into pieces and sauté until cooked. Drain and set aside.

TO ASSEMBLE AND BAKE THE PIZZAS
1. Coat two 9-inch cast iron skillets or cake pans with 2 tablespoons of olive oil each.
On a clean countertop, roll one of the dough balls into a 13-inch round shape the dough should be 1/4-inch thick. Roll the dough  and transfer it to the prepared skillet. Unroll the dough as soon as you transfer it to the Skillet.gently press into the pan, making sure you work it into the corners and 1-inch up the sides. If the dough resists,let it to rest for 3 minutes before trying again. Repeat the process with the remaining dough ball.

2. Divide the shredded mozzarella,Sprinkle each pizza with 2 cups of the shredded mozzarella. Divide the sauce between the two pizzas, spreading with the back of the spatula until evenly distributed over the cheese layer. Divide the cooked Italian sausage between the two pizzas, scattering all over to cover the sauce. Top with the olives, then lastly the Parmesan cheese.

3. Bake for 20 minutes until the crust is golden brown,in case of over-browning, tent the pizza with foil until cooked thoroughly.

4. Remove the pizza from the oven and let it cool for 15 minutes before serving.


Prep time:
Cook time:
Total time:
Yield: 1 deep dish pizza
Calories: 530kcal
Fat: 35g
Cuisine: American 
Category: Main course,Pizza
Keyword: Pizza recipe, Chicago-Style deep dish pizza,Pizza

NUTRITION INFORMATION
Calories: 530kcal | Carbohydrates: 34g | Protein: 22g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 76mg | Sodium: 1130mg | Potassium: 192mg | Fiber: 2g | Sugar: 1g | Vitamin A: 491IU | Vitamin C: 2mg | Calcium: 347mg | Iron: 2.6mg

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17 Comments

  1. Oh my goodness...I have to try this. It looks and sounds so delish!!!

    ReplyDelete
  2. I seriously miss eating pizza. It's been months that I haven't had one.

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  3. Oh YUM! I'm trying to eat healthy right now but I may need to reconsider, I want that!

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  4. My family loves homemade pizza! It's been a while so maybe we will have it tonight. If I can get away from work long enough!

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  5. Yummy! I love pizzas. This is new recipe for me. We would love to make this new and delicious recipe. thanks for sharing. (World in Eyes)

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  6. This is probably a good post for those who have never cooked in their lives. Very step-by-step.

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  7. I already tried so many dishes in this lockdown period. But never tried Pizza I guess this is the right time I should learn to make pizza too :) Thanks for sharing the recipe

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  8. The pizza looks both healthy and delicious 😋. We make homemade pizza with our kids.

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  9. Oooh, this is very delicious! I wonder if I can cook a pizza in my small conventional oven.

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  10. Wow! This looks delish! I am certainly going to try baking this pizza. Have never done that before! Thanks for sharing :)

    ReplyDelete
    Replies
    1. Hope you have already tried this Italian sausage and tomato pizza 😊

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