Homemade Chicago Style Deep Dish Pizza Recipe

Homemade Chicago Style Deep Dish Pizza is an indulgent treat that combines layers of flavors and textures into a rich, satisfying meal. This beloved culinary delight, known for its thick, buttery crust and copious toppings, is not just pizza; it's an experience. Creating this classic Chicago deep-dish pizza at home can be a fun weekend project, and the rewards are immense. In this blog post, we'll walk through every step needed to make your very own deep-dish pizza, from the dough to the cheese-topping balance, ensuring you get that authentic taste of Chicago right in your kitchen.

Understanding Chicago Deep Dish Pizza

Before we dive into the recipe, let's understand what makes Chicago deep dish pizza unique:

• Layers: Unlike New York or Neapolitan pizza, Chicago style pizza is built in reverse; the toppings are layered before the sauce, creating an inverse structure.
• Crust: The crust is deeply golden, buttery, and flaky, thanks to the high-fat content and a special method of layering dough.
• Cheese: A generous amount of mozzarella or sometimes a mix with other cheeses creates a solid base.
• Toppings: Unlike thin-crust pizza, toppings can be piled high since the crust can support it.

Ingredients

Dough:

• 3 1/2 to 4 cups all-purpose flour
• 1/2 cup semolina flour (optional, for texture)
• 1 1/2 teaspoons sugar
• 2 1/4 teaspoons active dry yeast
• 1 1/2 teaspoons salt
• 1 1/4 cups warm water (110°F/45°C)
• 2 tablespoons olive oil
• 2 tablespoons melted butter (for the pan)

Sauce:

• 1 can (28 ounces) of whole peeled tomatoes, crushed by hand or with an immersion blender
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar
• salt and pepper to taste

Toppings:

• 1 pound Italian sausage, crumbled or in thin slices
• 1/2 pound of shredded mozzarella
• 1/2 cup grated Parmesan
• 1/2 pound of sliced pepperoni or other meats
• Additional toppings like mushrooms, green peppers, or onions

Instructions

Making the Dough

1. Proof the Yeast: In a bowl, mix the warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.
2. Mix the Dough: In a separate large bowl, combine 3 1/2 cups of all-purpose flour, semolina (if using), and salt. Add the yeast mixture and olive oil, mixing until a dough forms.
3. Knead the Dough: Turn the dough onto a floured surface and knead it for about 10 minutes until smooth. If the dough is too sticky, add flour incrementally until it's not sticky anymore.
4. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1-2 hours until doubled in size.

📌 Note: The semolina adds texture but isn't necessary if you don't have it on hand. The dough's texture will still be great with just all-purpose flour.

Preparing the Sauce

1. Heat the Oil: In a saucepan over medium heat, add olive oil and garlic, sautéing until fragrant.
2. Add Tomatoes: Pour in the tomatoes and break them up. Add oregano, sugar, salt, and pepper.
3. Cook the Sauce: Simmer for 20-30 minutes, stirring occasionally, until thickened. Taste and adjust seasoning if necessary.

Assembling the Pizza

1. Prepare the Pan: Grease a deep-dish pizza pan or cast iron skillet with butter.
2. Press the Dough: Transfer the risen dough to the pan. Press it up the sides, leaving no thin spots, as this will be your crust support.
3. Add Toppings: Lay down the cheese first, covering the bottom evenly. Add a layer of sausage, then distribute your additional toppings.
4. Top with Sauce: Spread the sauce over the toppings, not quite reaching the edges of the crust.
5. Add Parmesan: Sprinkle grated Parmesan over the top of the sauce.
6. Second Rise: Cover with plastic wrap and let the assembled pizza rise for another 30 minutes.
7. Bake: Preheat your oven to 425°F (220°C) and bake for about 30-35 minutes or until the crust is golden and the cheese is bubbly.

📋 Note: The baking time can vary; check your pizza at around 25 minutes to avoid overcooking.

Serving

• Rest: Allow the pizza to rest for at least 15 minutes before cutting. This helps the slices hold together better.
• Cutting: Use a serrated knife or pizza cutter with a sharp edge to cut through the dense toppings and crust.
• Pairing: Serve with a side salad or garlic bread to complement the richness of the pizza.

When you make Chicago deep dish pizza at home, you get to savor the joy of the process as much as the delicious results. The layers of dough, cheese, and sauce create a pizza experience unlike any other. Each slice is a delight, from the crisp crust to the oozing cheese and robust toppings. This pizza is not just about eating; it's about creating memories, sharing with family and friends, and indulging in a bit of culinary artistry.

Why is the crust thick in Chicago deep dish pizza?

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The thick crust in Chicago deep dish pizza allows for layers of cheese and toppings to be stacked high, creating a dense, flavorful slice that can handle the weight and moisture of the sauce and toppings.

Can I substitute the semolina flour in the dough recipe?

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Yes, you can replace semolina flour with additional all-purpose flour. However, semolina adds a unique texture to the crust, making it slightly coarser and crunchier.

How do I ensure my dough rises properly?

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Make sure your yeast is fresh, the water used to activate it is not too hot (ideal temp is around 110°F), and allow the dough to rise in a warm, draft-free environment. Also, using a bit of sugar helps to feed the yeast, encouraging fermentation.

Why do we add sauce on top instead of under the cheese?

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This is a distinctive feature of Chicago deep dish pizza. The sauce on top helps to seal in the moisture, preventing the crust from becoming soggy, and adds an authentic flavor profile.

Related Terms:

• Deep dish pizza dough
• detroit style pizza
• Pizza Sicilia
• Pizza ala Chicago
• Pizza Neapolitan
• Adonan Pizza