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Chicago Deep Dish Pizza Recipe

Chicago Deep Dish Pizza
How To Make Chicago Deep Dish Pizza

Hailed as one of the best things to ever come out of Chicago, traditional deep dish pizza is in a class all its own. Although it contains many of the same ingredients as a classic pizza, Chicago deep dish pizza is assembled in reverse. Built upon a sturdy base of dough with high sides, the toppings of cheese, Italian sausage, peppers, and onions are layered on the bottom—with an ample covering of zesty tomato sauce on top! Pizza Pro’s recipe for this Chicago staple tastes delicious baked in an Ooni pizza oven and cast iron skillet.

  • Total Cook Time 35 mins
  • Prep Time 15 mins
  • Cook Time 20 mins
  • Recipe Servings4
  • Medium

Ingredients of Chicago Deep Dish Pizza

  • For The Dough:
  • 380 gram All Purpose Flour
  • 24 gram Cornmeal
  • 4.6 gram Active Dry Yeast
  • 3.4 gram Sugar
  • 3.6 gram Fine Sea Salt
  • 222 gram Warm water
  • 74 gram Vegetable Oil
  • 1 tbsp Butter (Melted)
  • 1 tbsp Olive Oil
  • For The Toppings:
  • 226 gram Pizza sauce
  • 1 tbsp Olive Oil
  • Half Onion (Thinly Sliced)
  • Half a medium bell pepper, thinly sliced
  • 226 gram Italian Sausage (Crumbled)
  • 128 gram Mozzarella Cheese (Shredded)
  • For The Pizza Sauce:
  • 800 gram Tinned whole tomatoes
  • 3 gram Garlic cloves, finely sliced
  • 8 gram Extra virgin olive oil
  • 3 gram Salt
  • Sugar (optional)
  • Basil (optional)

How to Make Chicago Deep Dish Pizza

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In a bowl, crush the tomatoes to a mildly chunky texture using a masher. You can optionally use a hand blender but be careful not to blend too long or you will lose a lot of texture from the sauce.
Add the garlic, salt and olive oil to the tomatoes and mix. Taste and add more salt if desired. If the sauce is too tangy, add sugar while tasting to balance out the natural acidity of the tomatoes.
Optionally, tear up some basil leaves by hand and mix them into the sauce.
Prepare the pizza dough ahead of time, at least 2 hours before you want to start cooking your pizza. In a mixing bowl, add the flour, cornmeal, yeast, sugar and salt.
Place two-thirds of the water in a large bowl. Bring the other third of water to boil, then add it to the cold water in the bowl. This creates the correct temperature for activating yeast.
Add the water and oil to the mixing bowl, and mix all the ingredients together with either a spoon or an electric dough mixer until the flour is completely absorbed, then continue kneading for 5 minutes. The dough will be ready when it’s smooth and slightly sticky – it will pull away from the sides of the bowl, but stick to the bottom of the bowl.
Grease a medium bowl with the tablespoon of melted butter. Transfer the dough to the bowl and turn the dough over to coat it in the butter. Cover the bowl and leave the dough to rise at room temperature for 2 hours, or until it’s doubled in size.
In a pan over a medium heat, add a tablespoon of the olive oil. Sweat the onion and bell pepper until softened, then add the sausage and sauté until cooked. Set aside.
Fire up your pizza oven. Aim for a temperature of 260˚C at the center of the baking stone inside. You can check the temperature quickly and easily using an infrared thermometer.
Divide the dough in half. Grease your Cast Iron Skillet with the remaining tablespoon of olive oil and press the dough into the bottom and up the sides of the skillet. Leave the dough to rest for 10 minutes.
Layer on the toppings, starting with the mozzarella, then the sausage, onion, and bell pepper mixture, and finally an even layer of the pizza sauce.
Place the skillet in the back of the oven for 5 minutes, until the top is golden, and the crust is evenly browned, turning halfway through the bake. Move the skillet to the front of the oven and continue baking for another 20 minutes, rotating every few minutes. If the top of the crust looks like it’s browning too fast, turn off the oven, push the skillet to the middle of the oven to continue baking the pizza in the residual heat. The pizza is cooked when you can easily lift up the crust using tongs.
Remove the skillet from the oven and let the pizza rest for 5 minutes. To serve, you can either slice it inside the skillet, or pull it out onto a serving board to slice – and enjoy all that saucy, cheesy goodness!
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