Learn the secrets to making genuine Chicago-style deep dish pizza right now. Including the thick layer of cheese, somewhat sweet tomato sauce, and buttery crust.
According to the data I gathered from my site’s analytics, Chicago is by far my most visited city in the United States. The city of Chicago is home to more of my readers than any other in the United States. To say the least, that makes my heart happy because Chicago is one of my favorite cities. I’m celebrating the end of a banner year by making a dish that was inspired by my favorite city, Chicago.
In all my 29 years, I can count on one hand the number of times I enjoyed genuine Chicago-style pizza. I’ve only had Chicago-style pizza a handful of times, but it was more than enough to convince me that it’s the best pizza in the world. Excellent, even. What a game-changer that pizza is.
Sure, I might be exaggerating a little, but that’s par for the course, right?
Then, what exactly is it about pizza made in Chicago that makes it so spectacular? All of the above is correct. You can tell this pizza was made with extra care right down to the last topping. At first glance, it’s obvious that this pizza isn’t the same as the ones you’re used to. A deep dish cake pan is used for the baking process. Cheese is spread evenly over the crust before the sauce is added. It’s kind of like a pizza turned upside down. Having recently discovered that a fork is the ideal tool for devouring Chicago-style pizza, I reserve the right to be proven wrong. Do you agree, Chicagoans? I certainly hope so, as that’s the only way I can eat it without making an utter and complete public spectacle of myself.
Ingredients
Pan Pizza Crust, Doubled
The equivalent of three and a quarter cups of all-purpose flour, measured and sifted
A half cup of yellow cornmeal
1,500 milligrams of sodium
One Tablespoon of Granulated Sugar
2 ¼ tablespoons Red Star Platinum yeast
a quarter cup of water, warmed to a comfortable temperature
half a cup of unsalted butter, cut in half (1/4 cup melted, 1/4 cup at room temperature)
Substitute olive oil for other oils when coating
Sauce for both pizzas is tomato based.
Two Tablespoons of Unsalted Butter
1 tablespoon of grated onion
half a teaspoon of salt
One teaspoon of dried oregano
half a teaspoon of crushed red pepper flakes
Ingredients: 3 minced garlic cloves
28 ounces of crushed tomatoes in a can
1/4 teaspoon of sugar (regular)
Two Different Pizzas, Same Delicious Toppings
Cheese: 4 cups of shredded mozzarella
1/2 cup of grated parmesan
Pepperoni, optional, each pizza, 4 slices cooked
Two pieces of crumbled bacon per pizza, if desired.
Cooked and crumbled sausage for topping, optional
Top with thinly sliced onions and/or green peppers.
Sliced mushrooms for topping, optional
Instructions:
Step 1:
Crust can be made by measuring flour into a measuring cup using a spoon, then combining it with the rest of the dough ingredients and kneading by hand, using a mixer, or in a bread machine for about 7 minutes at medium-low speed until it is smooth.
Step 2:
Cover the dough bowl with plastic wrap and let it rise in a warm place for approximately an hour, or until it has doubled in size. Get out a can of nonstick vegetable oil spray and coat your pizza pan with it before pouring in 3 to 4 teaspoons of olive oil.
Step 3:
Inflate the dough into a huge circle, place it on the pan, and stretch it toward the edges until it begins to shrink back. Leave covered for roughly 15 minutes.
Step 4:
While the dough is resting, preheat the oven to 425 degrees Fahrenheit, and then gently push the dough up the edges of the pan. The crust should rest for another 15 minutes.
Step 5:
Put the crust in the oven for 10 minutes, or until it becomes a light golden brown. Then you may start working on the filler. Filling preparation entails carefully draining the tomatoes before mixing them with the Pizza Seasoning and others. Sliced mozzarella should be used to coat the crust before the sausage and tomato sauce are added.
Step 6:
Add some freshly grated Parmesan and drizzle with olive oil. Once the filling is bubbling and the topping is golden, remove from the oven and let stand for about 25 minutes.
Step 7:
Using a spatula, transfer the pizza from the baking sheet to a cooling rack. Don’t cut into the pizza for at least 15 minutes after it’s been removed from the oven.