1 January, 2020
Chicago Style Deep Dish Pizza
Chicago Style Deep Dish Pizza
Living in Texas makes me miss good old fashioned Chicago Deep Dish. Here’s a recipe to make it at home
Ingredients
- 3 cups All purpose flour
- 1 pkg Active Yeast
- 1/2 cup Canola or corn oil
- 1 tsp Sugar
- 2 tsp Fine sea salt
- 1/8 tsp Cream of tartar
- 1 pkg Mild Italian sausage or bulk Italian sausage
- 12 oz Whole milk shredded mozzarella cheese part skim is ok
- 1 tbls Melted unsalted butter
- 1 14.5 oz can Petite diced tomatoes
- 1 tbls Olive oil
- 1/4 Sweet onion diced
- 2 oz Tomato paste
- 1 tsp Dried oregano
- 1 tsp Dried basil
- Balsamic vinegar
- Grated Parmesan cheese for topping and garnish
Instructions
- Heat olive oil in a small pan and saute onions until translucent
- Add diced tomatoes, oregano, and basil to the onions and heat until just before boiling
- Add balsamic vinegar and mix well
- Add enough tomato paste to thicken the sauce
- Set the sauce aside to cool
- Mix sugar, yeast and 10 ounces water (about 100 degrees) in a bowl and let bloom for 15 minutes.
- Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has finished, add it to the dry ingredients along with the oil. Gently combine with a spatula until a rough ball is formed.
- Knead in kitchen mixer on low speed with a dough hook for about a minute and a half. Don’t over knead. If you don’t have a kitchen mixer, knead on a floured surface with floured hands for about 2-3 minutes.
- Transfer the dough to a lightly oiled bowl and cover with a tea towel until doubled in size, about 6 hours. Punch down and let dough settle for about 15 minutes.
- Preheat to 450 degrees F
- Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with the melted butter. This will help the pizza release from the pan and have a nice crispy outside crust. Save a little bit of the butter to put on top of the edge crust. I prefer a 12-inch spring pan to easily release the whole pie.
- Using your hands, spread the dough across the bottom and up the sides of the pan. If the dough is loose don’t worry about it. Make sure the edges come up the sides of the pan. brush the remaining butter on the top edge of the dough
- Create a layer of mozzarella on the bottom of the pan all the way up to the edge. If the dough is loose use the cheese to define a bottom layer.
- Remove casings from the sausage links. Cut two pieces of parchment paper at least 12×12 inches. Spread the sausage into an 11 inch circle on one of the parchments. Cover with the other parchment and smooth the sausage into a large patty
- Peal away the parchment and press the sausage patty onto the cheese
- Top with a ladle of the sauce. Sprinkle top lightly with grated Parmesan cheese
- Bake for 25-30 minutes until the top edge of the crust is golden brown. Rotate the pizza about 12 minutes after baking starts.
- Let the pizza cool for at least 5 minutes before serving