I’ve never been to Chicago but I hope to visit some day and when I do I plan to make a few visits to the famous deep dish pizzerias. Until then, there are not many places in Southern California that make a really good deep dish pie. With a little planning ahead this recipe can be made with ease and you can enjoy deep dish pizza in the comfort of your own home. Although you could use a pie dish or cake pan to make this I would splurge on a cast iron skillet if you can, I love my Lodge brand cookware and I use it in everyday cooking and now prefer the Lodge to my regular stainless steel sauté pans for most kitchen preparations http://www.lodgemfg.com/ . I purchased my skillets from Marshalls the 10 1/2 inch for under $11 or the 12 inch for $15. Target and Walmart also sell Lodge brand cast iron cookware.
- Drain tomatoes well, add salt, sugar and Italian spice and garlic after draining well (put a plastic colander over a bowl and just let them sit)
- Sliced mozzarella in this recipe works great! Use good pepperoni or sausage, you will taste the difference!
- Let the pizza rest for almost as long as the recipe states, you still want it to be hot!
The recipe makes two small 10 1/2 inch pies or one large 12-14 inch pie.
Here is the recipe: http://www.kingarthurflour.com/recipes/chicago-style-deep-dish-pizza-recipe click on this link or follow the copy and pasted recipe below:
- 4 cups King Arthur Unbleached All-Purpose Flour
- 3 tablespoons yellow cornmeal
- 1 3/4 teaspoons salt
- 2 3/4 teaspoons instant yeast
- 2 tablespoons olive oil
- 4 tablespoons butter, melted
- 2 tablespoons vegetable oil or salad oil
- 1 cup + 2 tablespoons lukewarm water
- 3/4 lb. mozzarella cheese, sliced
- 1 pound Italian sweet or hot sausage, cooked and sliced; or about 3 cups of the sautéed vegetables of your choice
- 28-ounce can plum tomatoes, lightly crushed; or 28-ounce can diced or chopped tomatoes
- 2 to 4 garlic cloves, peeled and minced, optional
- 1 tablespoon sugar, optional
- 1 to 2 teaspoons Pizza Seasoning or mixed dried Italian herbs (oregano, basil, rosemary), to taste
- 1 cup freshly grated Parmesan or Asiago cheese
- 2 tablespoons olive oil, to drizzle on top
Tips from our bakers
- For individual deep-dish pizzas: Grease the wells of an individual hamburger bun pan. Divide the risen dough into 12 equal pieces; if you have a scale, each piece will weigh about 2 1/2 ounces. Roll each piece into a tight ball, then cover six of them and transfer to the refrigerator. Allow the remaining six balls of dough to rest, covered, at room temperature for 20 minutes. Stretch an unrefrigerated dough ball to cover the bottom of a well, then push it up the sides of the pan. Repeat with the remaining dough. After a 15-minute rest, bake the individual crusts for 10 minutes until they?re set and barely beginning to brown. Fill, then bake the pizzas for another 20 to 25 minutes, until the filling is bubbly and the topping is golden brown. Repeat with the remaining (refrigerated) dough.
1) To make the crust: Mix the dough ingredients, and knead — by hand, mixer, or bread machine — to make a smooth crust. This will take about 7 minutes at medium-low speed in a stand mixer.
2) Place the dough in a lightly oiled bowl or 8-cup measure (which makes it easy to track its rise), cover, and let rise till very puffy, about 60 minutes.
3) While the dough is rising, ready your 14″ deep-dish pizza pan. Grease it with non-stick vegetable oil spray, then pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.
4) Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled baking mat, if you choose; or simply stretch the dough in your hands.
5) Lay the dough in the pan, and stretch it towards the edges till it starts to shrink back. Cover, and let it rest for 15 minutes. Start preheating the oven to 425°F while the dough rests.
6) Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that’s OK. Let the crust rest for 15 minutes or so, as your oven comes up to 425°F.
8) Bake the crust for 10 minutes, until it’s set and barely beginning to brown. While it’s baking, prepare the filling.
9) Drain the tomatoes thoroughly. Combine them with the Pizza Seasoning or herbs, and the garlic and sugar (if you’re using them). Add salt to taste; you probably won’t need any additional salt if you’ve used the Pizza Seasoning.
10) Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage (or sautéed vegetables), then the tomato mixture.
11) Sprinkle with the grated Parmesan, and drizzle with the olive oil.
12) Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. A giant spatula is a help here. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.
Yield: about 12 servings.