Chicago Style Deep Dish Pizza

Chicago Style Deep Dish

Dough Ingredients

  • 3 1/2 cups All Purpose Flour
  • 1 1/2 cup Water
  • 1/2 cup Yellow cornmeal
  • 1/2 cup Canola oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons Active dry yeast

Sauce Ingredients

  • 28 ounces Crushed tomatoes
  • 2 tablespoons parmigian0
  • 1 tablespoon herbs/seasonings (I used fresh basil-1/4 cup or so/1 teaspoon dried oregano)
  • clove garlic
  • salt/pepper

Instructions for the dough

      1. In a mixing bowl, add the water, sugar, yeast, flour, cornmeal, and salt
      2. Mix on low speed (#1) for a couple of minutes until the dough comes together, then slowly add the oil.  continue to mix dough for 7 more minutes.  I used the flat beater for this dough to start.  I then switched to the dough hook for the last 2-3 minutes.
      3. The dough should be somewhat wet and smooth, not sticky.  If it is sticky add a little flour and then some more oil.  When you take it out of the bowl it should not stick to the bowl, it should be kind of oily/shiny.
      4. Form dough into a ball and place in a bowl.  Cover loosely with plastic wrap and a kitchen towel then put in the refrigerator for an overnight rise.
      5. NEXT DAY:  Take the dough out of the refrigerator about one hour prior to making the pizza.  Set the bottom oven rack toe the lowest position in the oven and preheat the oven to 450 for at least 30 minutes prior to baking.
      6. Coat the bottom of a well seasoned 15inch deep dish pan with olive oil.  Place the dough ball in the center of the pan and press it out until it covers the entire bottom.  The pull the dough up the sides of the skillet.
      7. The edge should be pinched up against the side of the pan.  If the dough resists holding shape, cover with a towel and let rest for 15-20 minutes before trying again.  (this has not happened to me yet)
      8. Using either sliced mozzarella or a mix of sliced mozzarella and provolone, cover the bottom of the dough with cheese.
      9. Add desired toppings (sweet italian sausage, pepperoni)
      10. Top with the seasoned crushed tomatoes and end with freshly grated parmigiano cheese.
      11. Place in the center on the bottom rack of the oven and cook for 20-25 minutes, turning once half way through (be sure you do this).  Remove from the oven and let cool for about 5 minutes
      12. Remove from the pan, slice, serve and ENJOY!

FYI: I got this recipe from www.pizzamaking.com  I tweaked it just a little.

2 thoughts on “Chicago Style Deep Dish Pizza

  1. THANKS so much for all the labor and love that you put into sharing these fabulous recipes! I know how time consuming just planning, formatting and typing them can be….let alone testing them, photographing them and cleaning up afterward ❤

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