Why Make This Recipe
Chicago Deep Dish Pizza is a delightful twist on traditional pizza. It stands out because of its thick, buttery crust and an abundance of toppings. This pizza is hearty and satisfying, ideal for a family gathering or a casual dinner. Making it at home ensures you control the ingredients, allowing for fresher flavors and the freedom to customize toppings to your liking.
How to Make Chicago Deep Dish Pizza
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 cup cornmeal
- 1/2 cup unsalted butter
- 1 1/2 cups warm water
- 1 package active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon basil
- 2 cups mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Toppings of your choice (e.g., pepperoni, sausage, vegetables)
Directions:
- In a bowl, combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, mix flour, cornmeal, salt, and melted butter. Gradually add the yeast mixture and knead until a smooth dough forms.
- Place the dough in a greased bowl, cover it, and let it rise for 1 hour or until it doubles in size.
- Preheat your oven to 425°F (220°C).
- Roll out the dough and press it into a deep dish pizza pan.
- In a saucepan, cook the crushed tomatoes with oregano and basil over medium heat for about 15 minutes.
- Layer the cheese evenly over the crust, then add the sauce, and top it with your desired toppings and Parmesan.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let it cool for a few minutes before slicing and serving.
How to Serve Chicago Deep Dish Pizza
To serve, cut the pizza into wedges and enjoy it hot. You can add extra Parmesan cheese or red pepper flakes on top for added flavor. Serve it with a simple salad or your favorite sides to complete the meal.
How to Store Chicago Deep Dish Pizza
If you have leftovers, let the pizza cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can reheat slices in the oven or microwave before serving again.
Tips to Make Chicago Deep Dish Pizza
- Make sure your yeast is fresh and active. If it doesn’t foam in the warm water, it may be old.
- If you want a crispier crust, bake it a little longer, but keep an eye on it to avoid burning.
- Feel free to experiment with different cheeses or toppings based on your preferences.
Variation
You can modify the recipe by adding different sauces like pesto or BBQ sauce. Vegan cheese can be used for a dairy-free version. Additionally, you can create a stuffed crust by adding cheese along the edge of the dough before folding it over.
FAQs
1. Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance. After kneading, place it in the refrigerator. Let it come to room temperature before rolling it out.
2. Is deep dish pizza hard to make?
Not at all! While it takes some time, the steps are straightforward. Once you get the hang of it, you’ll find it enjoyable to make.
3. Can I freeze Chicago Deep Dish Pizza?
Yes, freeze the unbaked pizza or the leftovers. Let it thaw in the fridge overnight before baking or reheating.
Chicago Deep Dish Pizza
Ingredients
Dough ingredients
- 2 1/2 cups all-purpose flour
- 1 cup cornmeal
- 1/2 cup unsalted butter melted
- 1 1/2 cups warm water
- 1 package active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
Pizza toppings
- 1 can crushed tomatoes (28 ounces)
- 1 teaspoon dried oregano
- 1 teaspoon basil
- 2 cups mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Toppings of your choice (e.g., pepperoni, sausage, vegetables)
Instructions
Preparation
- In a bowl, combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, mix flour, cornmeal, salt, and melted butter. Gradually add the yeast mixture and knead until a smooth dough forms.
- Place the dough in a greased bowl, cover it, and let it rise for 1 hour or until it doubles in size.
- Preheat your oven to 425°F (220°C).
- Roll out the dough and press it into a deep dish pizza pan.
Cooking
- In a saucepan, cook the crushed tomatoes with oregano and basil over medium heat for about 15 minutes.
- Layer the cheese evenly over the crust, then add the sauce, and top it with your desired toppings and Parmesan.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let it cool for a few minutes before slicing and serving.