2 cups shredded mozzarella cheese (preferably whole milk)
1 cup grated Parmesan cheese
1 lb Italian sausage (or ground beef, optional)
1 bell pepper, diced (optional)
1 cup sliced mushrooms (optional)
1 medium onion, sliced (optional)
1 tsp dried basil (optional)
Instructions:
Prepare the Dough:
In a large bowl, combine flour, salt, and sugar. In a separate bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until it becomes frothy.
Add the yeast mixture and olive oil to the dry ingredients. Mix together until the dough forms a ball. Knead the dough on a lightly floured surface for 5-7 minutes until it’s smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour or until it doubles in size.
Make the Sauce:
While the dough is rising, heat 1 tbsp of olive oil in a saucepan over medium heat. Add the chopped onions and garlic and sauté for 3-4 minutes until softened.
Add the crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes (if using). Stir to combine, and bring to a simmer. Let the sauce cook for about 20 minutes, stirring occasionally. Season with salt and pepper to taste.
Prepare the Filling:
If you’re using Italian sausage, cook it in a skillet over medium heat, breaking it into small pieces as it browns. Once cooked through, drain excess fat and set the sausage aside.
Preheat the oven to 425°F (220°C). Grease a 9-inch deep-dish pizza pan or cake pan with olive oil.
Assemble the Pizza:
Once the dough has risen, punch it down and roll it out on a floured surface into a circle large enough to cover the base and sides of the pan.
Press the dough into the pan, ensuring it covers the bottom and goes up the sides, forming a crust.
Layer the mozzarella cheese evenly at the bottom of the dough. Follow with the cooked sausage (or other fillings like bell pepper, mushrooms, and onion). Pour the sauce over the toppings, spreading it evenly to the edges.
Sprinkle the grated Parmesan cheese on top of the sauce.
Bake the Pizza:
Place the pizza in the preheated oven and bake for 30-40 minutes or until the crust is golden brown and the cheese is bubbly. If the edges of the crust are getting too dark, you can cover the pizza with aluminum foil for the last 10 minutes of baking.
Serve and Enjoy:
Once baked, remove the pizza from the oven and let it cool for about 5 minutes before slicing. Serve hot, and enjoy a delicious, gooey slice of Chicago-style deep dish pizza!
Tips for Serving and Storing:
Serving: Chicago-style deep dish pizza is best enjoyed immediately after baking. It’s rich and filling, so you may want to serve smaller portions. Pair it with a simple green salad to balance the heaviness of the pizza.
Storing: Leftovers can be stored in the refrigerator for up to 3 days. To reheat, place slices in the oven at 350°F for 10-15 minutes or until heated through. You can also microwave individual slices, but the crust may lose some of its crispness.
Variants:
Vegetarian Deep Dish: Skip the meat and load up on vegetables like bell peppers, spinach, olives, and artichokes. You can also add some ricotta cheese for an extra creamy texture.
Meat Lover’s Deep Dish: Add more variety to the meat toppings by including pepperoni, bacon, or even ham in addition to sausage. The more meat, the better!
Gluten-Free Deep Dish: To make the dough gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure to also check that your sauces and fillings are gluten-free.
Spicy Deep Dish: For a kick of spice, add extra red pepper flakes to the sauce or top your pizza with spicy sausage, jalapeños, or hot sauce before baking.
FAQ:
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance. After kneading, cover it and let it rise in the fridge overnight. Allow it to come to room temperature before rolling it out and assembling the pizza.
How can I prevent the crust from getting soggy?
To avoid a soggy crust, ensure that you layer the cheese first and the sauce last. The cheese acts as a barrier, preventing the sauce from soaking into the dough. You can also bake the pizza on a preheated pizza stone for a crispier base.
What if I don’t have a deep-dish pizza pan?
If you don’t have a deep-dish pan, you can use a regular cake pan or any oven-safe, round dish that’s at least 2-3 inches deep. Just make sure the pan is greased well before adding the dough.
Can I freeze Chicago-style deep dish pizza?
Yes, you can freeze an unbaked pizza before cooking. Assemble the pizza as directed, but instead of baking it, wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. When ready to bake, remove the pizza from the freezer and bake as usual, adding extra time if needed.
Why is Chicago-style pizza called “deep dish”?
Chicago-style pizza gets its name because of the thick, deep crust that forms the base of the pizza. This crust allows for layers of cheese, meats, vegetables, and sauce, making it more of a pie than a traditional pizza.
Homemade Chicago-style deep dish pizza is the perfect dish to impress your friends and family with its hearty layers and rich flavors. While it requires a bit of effort and time, the result is well worth it — a pizza that’s truly in a league of its own!
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