HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

Homemade Chicago-Style Deep Dish Pizza Recipe Chicago-style deep dish pizza is a hearty and satisfying dish that features a thick, buttery crust, a generous layer of gooey cheese, and a rich tomato sauce. This recipe will guide you through making this iconic pizza at home, complete with detailed instructions for creating the perfect dough, sauce, and assembling the pizza. Ingredients: For the Dough: All-Purpose Flour: 3¼ cups Yellow Cornmeal: ½ cup Salt: 1½ teaspoons Sugar: 2 teaspoons Instant Yeast: 2¼ teaspoons Water (room temperature): 1¼ cups Unsalted Butter (melted): 3 tablespoons Unsalted Butter (softened): 4 tablespoons Olive Oil (divided): 1 teaspoon + 4 tablespoons For the Sauce: Unsalted Butter: 2 tablespoons Grated Onion: ¼ cup Dried Oregano: ¼ teaspoon Salt: ½ teaspoon Garlic Cloves (minced): 2 Crushed Tomatoes (28-ounce can): 1 Sugar: ¼ teaspoon Fresh Basil (coarsely chopped): 2 tablespoons Olive Oil: 1 tablespoon Freshly Ground Black Pepper: to taste For the Toppings: Mozzarella Cheese (shredded): 1 pound (about 4 cups) Pepperoni (optional): as desired Parmesan Cheese (grated): ¼ cup Instructions: Making the Dough: Combine Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, salt, sugar, and yeast. Mix Wet Ingredients: Add the room-temperature water and melted butter to the dry ingredients. Mix on low speed with a dough hook until combined, about 1-2 minutes. Scrape the sides and bottom of the bowl occasionally. Knead the Dough: Increase the mixer speed to medium and knead the dough until it becomes glossy and smooth, pulling away from the sides of the bowl, about 4-5 minutes. If making by hand, mix with a spatula until combined, then knead by hand. First Rise: Coat a large bowl with 1 teaspoon of olive oil. Transfer the dough to the bowl, turning to coat it in oil. Cover tightly with plastic wrap and let rise at room temperature until nearly doubled in volume, 45 to 60 minutes. Making the Sauce: Cook the Onion: While the dough is rising, heat the butter in a medium saucepan over medium heat until melted. Add the grated onion, oregano, and salt. Cook, stirring occasionally, until the liquid evaporates and the onion turns golden brown, about 5 minutes. Add Garlic and Tomatoes: Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the crushed tomatoes and sugar. Increase the heat to high and bring to a simmer. Reduce the heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Finish the Sauce: Remove from heat and stir in the fresh basil and olive oil. Season with salt and freshly ground black pepper to taste. Laminating the Dough: Roll and Butter the Dough: Turn the dough out onto a dry work surface and roll it into a 15×12-inch rectangle. Spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges. Shape the Dough: Starting at the short end, roll the dough into a tight cylinder. Flatten the cylinder into an 18×4-inch rectangle. Form Balls: Cut the rectangle in half crosswise. Fold each half into thirds like a business letter, pinching the seams to form a ball. Place the dough balls back into the oiled bowl, cover tightly with plastic wrap, and let rise in the refrigerator until nearly doubled in volume, 40 to 50 minutes. Baking the Pizzas: Prepare the Pans: Preheat the oven to 425 degrees F (220 degrees C). Coat two 9-inch round cake pans with 2 tablespoons of olive oil each. Roll Out Dough: Transfer one dough ball to a dry work surface and roll it into a 13-inch circle. Roll the dough loosely around a rolling pin and unroll it into the prepared pan. Press the dough into the pan, working it into the corners and up the sides. Repeat with the second dough ball. Add Toppings: For each pizza, sprinkle 2 cups of shredded mozzarella evenly over the surface of the dough. Add any desired meat or veggie toppings over the cheese. Spread 1¼ cups of the tomato sauce over the toppings, then sprinkle 2 tablespoons of grated Parmesan over the sauce. Bake the Pizzas: Bake the pizzas in the preheated oven until the crust is golden brown, about 20 to 30 minutes. Cool and Serve: Remove the pizzas from the oven and let them rest for 10 minutes before slicing and serving. Tips for Success: Room Temperature Ingredients: Ensure that the butter and water are at room temperature before using them in the dough. Even Dough Distribution: When pressing the dough into the pans, make sure it’s evenly distributed and pressed firmly into the corners and up the sides. Check for Doneness: Start checking the pizzas at the 20-minute mark to prevent overbaking. The crust should be golden brown and the cheese bubbly. Let Rest Before Serving: Allow the pizzas to rest for about 10 minutes after baking to let the fillings set, making them easier to slice and serve. Frequently Asked Questions: 1. Can I use other types of cheese? Yes! While mozzarella and Parmesan are traditional, you can use other cheeses such as provolone, cheddar, or a blend of your favorites. 2. How do I store leftover pizza? Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375 degrees F until warmed through. 3. Can I make the dough in advance? Yes, you can make the dough up to a day in advance. After the first rise, refrigerate the dough balls. Let them come to room temperature before rolling out. Enjoy your homemade Chicago-style deep dish pizza, a true comfort food that brings a taste of the Windy City to your kitchen!

Homemade Chicago-Style Deep Dish Pizza Recipe

Ingredients:

For the Dough:

For the Sauce:

For the Toppings:

Instructions:

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