How to make deep-dish Pizza
How to make deep-dish Pizza
Deep dish pizza is a dish that is mostly known as the Chicago style pizza. It is prepared according to different styles developed in Chicago. Chicago style deep dish pizza is most famous and is baked in a pan that gives the pizza a high edge providing enough space for the rich topping of the pizza with cheese and thick tomato sauce. Chicago style deep dish pizza has been originated from the United States-Chicago in 1943.
Deep dish pizza is different from the other pizza styles as it contains less dough and more topping giving a bulky appearance to the deep dish pizza. That’s why deep-dish pizza looks more like a pie rather than a flatbread. It is usually baked in a cake pan or pie pan rather than a pizza pan. Deep dish Chicago style pizza is delicious and savory. In this article, we will discuss the recipe for the Chicago deep-dish pizza along with its nutritional value and the kitchen tips.
This recipe would yield about 6 servings or 6 slices. The serving size can be increased or decreased by managing the ingredient in that way.
The time required for this recipe to be ready is about 2 hours and 6 minutes.
For the pizza dough
- 1 and ¾ cup of the all-purpose flour
- ¼ cup of the yellow cornmeal
- About half of the .25 oz package of the rapid rise yeast
- 1 teaspoon of the white granulated sugar
- ¾ teaspoon of the salt
- ¾ cup of water at the room temperature
- 1.5 tablespoons of the unsalted butter (in the melted and cooled form)
- 2 tablespoons of the unsalted butter (at room temperature)
- 1.5 tablespoon + ½ tablespoon of the olive oil
For the pizza sauce
- Half tablespoon of the olive oil
- ½ tablespoon of the unsalted butter
- 1 small red onion, chopped
- ½ teaspoon of salt
- ½ teaspoon of pepper
- ¼ teaspoon of Italian seasoning
- 1/8 teaspoon of the crushed red pepper flakes
- 1 ½ clove of garlic
- About 5 to 10 whole medium-sized tomatoes, crushed and no salt added
- ½ teaspoon of the granulated white sugar
- 1 tablespoon of the chopped fresh basil
- ½ teaspoon of the olive oil
For the topping
- Half pound of the Italian sausage with the casings removed
- ¼ cup of the sliced olives
- 8 ounces of the skimmed Mozzarella cheese, shredded
- 4 tablespoons of the Parmesan cheese, grated directions for the procedure:
Making Pizza Dough
- Take a bowl and combine the flour, cornmeal, yeast, salt, and sugar on the low speed with the help of the stand mixer having the dough hook. Mix the ingredients well until blended.
- Then, add the water and the melted butter and mix for about 1 to 2 minutes. Scrape the dough from the sides of the bowl and mix and knead it well while having the low to medium speed for about 4 to 5 minutes. Do it until the dough id shiny, smooth and easy to pull away.
- Oil the bottom of a large bowl with ½ tablespoon of the olive oil and transfer the dough into that bowl and turn over the dough to coat the oil all over.
- After that, cover the bowl with the plastic wrap and let it rest at room temperature for about 1 hour and wait for it to be double in size.
Making the pizza sauce
- During the time dough is rising, prepare the sauce for the pizza. Take a medium-size saucepan and place it over the medium heat then combine the olive oil and butter into the saucepan.
- Saute the chopped onion, red pepper flakes, Italian seasoning, salt and pepper in the saucepan. Cook all these things for about 5 minutes with occasional stirring.
- Add the garlic into the pan and cook for 30 sec or until fragrant. Then add the tomatoes and the sugar into the pan and wait for the simmer.
- Reduce the heat to about medium-low and then cook the mixture with frequent stirring for about 30 minutes or when the sauce has got chunky and bulky.
- When the sauce is thickened, remove it from the heat and then add the olive oil and the basil seeds into it.
- Check the salt and the seasoning, if needed add a bit of more salt into it. Cover and keep it on aside.
Laminating the pizza dough
- Preheat the oven up to 425 degrees and adjust the rack to the lowest part of the oven.
- Remove the dough from the covered bowl and place it over the cleaned countertop and then roll the dough into a rectangle shape.
- Then with the help of a spatula, spread the softened butter over the dough leaving the edges side by ½ inch and then roll the dough in the form of a cylinder. Make the ball of the cylinder, place it in a bowl and then wrap the bowl with a cover.
- Place the dough into the refrigerator for about 40 to 50 minutes or until nearly double in size.
- While the dough is in the refrigerator, cook the Italian sausages in a non-stick skillet and then break the sausages into chunks and cook them thoroughly. Drain the sausages and keep on aside.
Assembling and baking the pizza
- Take a 9 inch cast iron skillet and coat it with the ½ tablespoon of the olive oil.
- Over the countertop, roll the dough ball into a 13 inch round disk with about ¼ inch thickness.
- After that by rolling the dough around the rolling pin, transfer it to the prepared skillet. Adjust the dough into the pan with a gentle press such that it is one inch above the sides.
- Spread the mozzarella cheese over the pizza and then place the sauce over it with even distribution.
- Then place the Italian sausages over the sauce and topped it with the sliced olives and Parmesan cheese.
- Then, bake the pizza until its crust is golden brown for about 20 to 30 minutes.
- When cooked remove the pizza from the oven and serve it after being cooled for 10 minutes.
The one serving or one slice of this pizza provides you about 525 kcal of energy with 34 g of fat, 33 g of carbohydrates and 20 g of proteins.
So, in a nutshell, this deep dish pizza is Italian cuisine with a decadent taste. The recipe given in this article would really assist you in your kitchen with great ease while making this pizza.