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Chicago Deep-Dish Pizza - The World's Food

The World's Food

Yield: 8 (2 pizzas)

Time: 5 hours

This classic deep-dish pizza has a tall buttery crust filled with heaps of mozzarella, meat and veggies, and is topped with a chunky Italian sauce

Ingredients

3 1/4 cups all-purpose flour

1/2 cup yellow cornmeal

1 1/4 teaspoons fine sea salt

1 Tablespoon granulated sugar

2 1/4 teaspoons active dry yeast (the size of a standard packet)

1 1/4 cups warm water

4 Tablespoons unsalted butter, melted

3 Tablespoons olive oil

4 Tablespoons unsalted butter, softened to room temperature

2 Tablespoons olive oil, divided

1 Tablespoon unsalted butter

1/2 of a red onion, minced

1/2 teaspoon Italian seasoning mix

1/4 teaspoon crushed red pepper flakes

1 teaspoon salt

1 teaspoon black pepper

3 cloves garlic, minced

28 ounces unsalted crushed tomatoes

1 teaspoon granulated sugar

2 Tablespoons fresh basil, chopped

4 cups mozzarella cheese, shredded

1 cup Parmesan cheese, grated

To taste Italian sausage, pepperoni, ham, bacon, mushrooms, green peppers, black olives, red onions, artichokes, spinach

Preparation

Step 1
Prep the pizza dough. Combine the flour, cornmeal, sea salt, sugar and active dry yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix the ingredients together on low

Step 2
Stir in the warm water and melted butter, making sure both have cooled enough so they will not kill the yeast

Step 3
Beat the ingredients together on low speed until the dough becomes soft and supple. The mixture should start to gently pull away from the sides of the bowl and fall off the dough hook after about 5 minutes of mixing

Step 4
Form the dough into a ball and thoroughly coat with olive oil, about 3 Tablespoons

Step 5
Tightly cover the bowl with foil and allow the dough to rise in a warm environment until it doubles in size, about 2 hours

Step 6
Make the pizza sauce as the dough rises. Add 1 Tablespoon olive oil and 1 Tablespoon butter in a saucepan over medium heat

Step 7
Mix in the minced onion, Italian seasoning, crushed red pepper, salt, and pepper, and cook until the onion softens

Step 8
Add the garlic and cook until fragrant

Step 9
Pour in the tomatoes and sugar, then bring the sauce to a simmer

Step 10
Lower the heat and continue cooking and stirring until the sauce has reduced, about 30 minutes

Step 11
Remove from heat and sprinkle in the fresh basil and 1 Tablespoon olive oil, then set aside

Step 12
After the dough rises, lightly flour a workspace and place the dough on the counter.

Step 13
Gently punch the dough down to get rid of air bubbles before rolling the dough into a large rectangle

Step 14
Spread 4 Tablespoons softened butter on top of the dough, then roll dough lengthwise into a log

Step 15
Cut the log of dough into two equal halves and form each piece into a ball

Step 16
Place the dough back into the large bowl, re-cover it with foil and let it rise in the refrigerator for one hour

Step 17
Preheat oven to 475 degrees

Step 18
Roll the dough to about 1/4-inch thick and large enough to cover the bottom and sides of a 9- or 10-inch metal pie pan

Step 19
Add 1 Tablespoon melted unsalted butter to the pan and spread evenly on bottom and sides

Step 20
Place the rolled dough in the pan and form to bottom and sides. Cut off any excess

Step 21
Sprinkle 2 cups shredded mozzarella on top of the dough

Step 22
Next add vegetables, meat and toppings of your choice

Step 23
Cover with 1/4 inch pizza sauce

Step 24
Sprinkle 1/2 cup grated Parmesan cheese on top

Step 25
Bake for 25-30 minutes or until the crust is golden brown and the internal temperature is 180 degrees. If the crust is getting too dark too quickly, carefully cover with foil for the remainder of the baking step

Step 26
Slice, serve and enjoy

Note: Recipe inspiration from Giordano’s: https://giordanos.com/how-to-make-the-perfect-chicago-style-pizza/

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