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Unlike regular pizza dough, deep dish pizza dough is made with more oil and is not tossed but pressed into the bottom and sides of a deep pizza pan, providing a sturdy casing for the topping. A layer of sliced, not shredded, low-moisture mozzarella is placed on the bottom, followed by the traditional but not obligatory layer of raw Italian sausage. A layer of crushed, uncooked tomatoes placed on top covers the entire pizza and has the role of protecting the lower layers of pizza topping from overcooking and charring. Often, the tomato sauce is sprinkled with grated parmesan cheese and/or hard cheese. The pizza is baked for about 35 minutes and served, unlike many other pizzas, with a knife and fork. Additional topping layers like mushrooms, onions, spinach, and pepperoni may be placed either under or on top of the tomato sauce.
PREP 30min
COOK 35min
RESTING 6h
READY IN 7h 5min
3.9
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If you want to make the real-deal, authentic Chicago-style deep dish pizza, the following recipe is the answer to your prayers. The recipe gives instructions on how to make the dough and the toppings, which should be arranged in the following order: mozzarella at the bottom, Italian sausage in the middle, and tomatoes on top, finished with a sprinkling of either parmesan* or hard cheese. It makes for one 12-inch (30cm) pizza. If preferred, you can add additional ingredients such as pepperoni, mushrooms, onions, or spinach.
DOUGH
2 cups (240g) all-purpose flour
3/4 cup (180 ml) water
4 tbsp vegetable oil
1/2 tsp dry yeast
1/4 tsp sea salt
1/4 tsp sugar
TOPPING
12-16 oz (340g - 450g) mozzarella, sliced
12-16 oz (340g - 450g) Italian sausage
12-16 oz (340g - 450g) crushed tomatoes, drained if necessary
basil, dried (optional)
1/8 cup (10g) parmesan* (generic, U.S.-produced) or hard cheese, grated
First, make a small amount of batter in a large bowl — dissolve sugar and salt in lukewarm water, add oil, yeast, and a small amount of flour, then mix thoroughly. Then, add the remaining flour. Knead for 2-3 minutes just until the dough gathers into a smooth ball.
Transfer the ball of dough to a clean bowl, coat it with oil, and cover it with cling film. Place the bowl in a warm place for 1-2 hours until it doubles in size. Once the dough has risen, you can use it immediately or punch it down with your fist and let it rise once again. You can repeat this process as many times as you like until you’re ready to use the dough. Alternatively, you can place the dough in a plastic bag and refrigerate it for 6 to 24 hours.
Cover the top oven rack with a sheet of aluminum foil, then set the oven to preheat to 500°F/250°C. If necessary, drain the tomatoes.
Lightly grease the bottom of the pan (not the sides). Then, press the dough into the bottom of the pan and its sides, about 1-1 ½ inches (2.5 - 3.5cm) high rim of dough.
Completely cover the bottom of the dough with mozzarella slices. Next, cover with a layer of Italian sausage and sprinkle with basil. Ladle the tomatoes on top, taking care that all ingredients are completely covered. Lightly sprinkle the tomatoes with grated parmesan* and/or hard cheese cheese.
Set the oven temperature to 450°F/230°C and place the pizza inside to bake for 35 minutes. Cover it loosely with aluminum foil if you notice that the pizza top is getting charred. Once baked, remove it from the oven and let it rest for 5 minutes.
Cut into slices and serve with a knife and fork.
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