Pizza is one type of food that definitely thinks outside the box. There are so many styles of pizza in the United States alone, that it takes a real connoisseur to have tried all of them. The first time I tried Chicago Style Deep Dish pizza was in the city it’s named for: Chicago.
It was amazing. Thick crust, with delightful layers of what on other pizzas would be considered toppings, sandwiched between layers of cheese. This pizza was simply amazing.
Many years ago I attempted to make a Chicago Style Deep Dish Pizza. This was not the pizza I was looking for. Let’s just say my pizza fell flat.
Imagine my excitement to learn that Friday April 5 is National Deep Dish Pizza Day. My family loves pizza and I would have a chance to redeem myself.
Last Friday I set out to create a Chicago Style Deep Dish pizza as authentic as possible within my families ‘guidelines’.
This was a complete success. I made two, with different meats and toppings to appease my family. Additionally, I used two styles of pans. One, a stoneware deep dish pan and the other was a spring form form. I personally liked the one in the stoneware. The crust had more crunch. The pizza made in the spring form pan had a softer, chewier crust. The Hubs liked that. I did like the ease that using the spring form pan brought to cutting and serving.
This is definitely a recipe that I will make again (and again). Just since Friday my family members have asked when deep dish pizza will be made again. Well, it’s only been three days, People!
Have you eaten Chicago Style Deep Dish Pizza? If so, did you find it to be as delicious as I did? If not, what are you waiting for? This Friday, April 5, will be an excellent opportunity to try it! If you’d like to make your own this recipe is great for any home!
Deep Dish Pizza
- 3 ½ cups all-purpose flour
- ¼ cup cornmeal
- 1 package quick-rise yeast 1/4 ounce
- 1 ½ teaspoons granulated sugar
- ½ teaspoon salt
- 1 cup water
- ¼ cup olive oil more if needed
- 6 cups shredded mozzarella cheese divided
- 2 cans tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ cup grated Parmesan cheese
- ½ pound fresh mushrooms sliced
- ½ onion sliced in rings
- Red pepper strips
- 1 pound Italian sausage cooked, drained, and crumbled
- Sliced pepperoni
Preheat oven to 450 degrees. If using non stoneware pizza pans or skillets, grease pans.
In the bowl of a stand mixer combine 1 ½ cups flour, cornmeal, yeast, sugar, and salt.
Combine water and oil in a microwaveable measuring cup. Heat to 120 degrees F.
Add heated water to dry ingredients and using dough hook beat on low until combined. Add remaining flour and mix on medium-high until completely combined. Turn up and knead with dough hook for about 5 minutes.
Spray the inside of the mixing bowl with cooking spray, turning dough to ensure it is oiled on all surfaces. Cover with plastic wrap and let rise in a warm place until doubled, about 30 minutes. (This is for best results.)
Punch dough down and divide into dough balls.
Roll each half into a circle, approximately 12” in diameter. Press dough onto the bottom and up the sides of a deep dish pizza pan, greased 10-inch ovenproof skillet, or springform pan.
Sprinkle each crust with 2 cups of mozzarella cheese.
In a bowl combine the tomato sauce and paste with the seasonings.
Spoon ½ of sauce over the cheese on each pizza.
Layer each with desired toppings. Finish with 1 cup mozzarella and 2 Tablespoons Parmesan each.
Cover the pizzas with aluminum foil and bake in preheated 450 degree oven for 35 minutes. Uncover and bake for 5-10 minutes more, until top is lightly browned.
Remove from oven and allow to sit for 5-10 minutes before cutting.