Best Sweet Home Chicago Style Deep Dish Pizza Recipes

CHICAGO DEEP-DISH PIZZA

Steps:

• Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour. Knead, stopping to scrape down the sides occasionally and adding more flour as needed, until smooth and elastic.
• Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.
• Meanwhile, let pizza sauce simmer in a pot over low heat until very thick, 60 to 90 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush skillet with 1 1/2 teaspoons olive oil. Place dough in the skillet; stretch and pull to evenly distribute it over the bottom and sides.
• Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella on top. Add Italian sausage and firm mozzarella. Ladle pizza sauce generously on top. Grate Parmesan cheese on top. Fold the edges of the crust in towards the center to seal in the sides. Drizzle crust and center with 1 tablespoon olive oil.
• Bake in the center of the preheated oven until crust sounds hollow and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.

CHICAGO-STYLE DEEP-DISH PIZZA

Steps:

• In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 30 minutes., Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. cast-iron or other ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese., In a large bowl, combine the tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1-1/2 cups over each pizza. Layer each with half of the sausage, pepperoni and mushrooms; 1 cup mozzarella; and 2 tablespoons Parmesan cheese. , Cover and bake at 450° for 35 minutes. Uncover; bake until lightly browned, about 5 minutes longer.,

TRUE CHICAGO-STYLE DEEP-DISH PIZZA

Steps:

• Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
• Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
• Position an oven rack in the middle of the oven and preheat to 450 degrees F.
• Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
• Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!

SWEET HOME CHICAGO STYLE DEEP DISH PIZZA

Steps:

• 1. For pizza dough: In large mixer bowl, combine water, yeast, sugar and salt. Let sit til foamy on top. Beat in oils, basil, garlic powder and half of the flour. Beat for 10 minutes. Add remaining flour and cheese. With dough hook, pulse til incorporated. Continue kneading on medium for 10-12 minutes til smooth and no longer sticks to the sides of the bowl. Transfer to large oiled bowl, cover with plastic wrap and let rise in warm place for 1 hour or til doubled in size. Punch down, rise again. Roll out onto floured board or freeze to store. Makes 2-12" pizzas or 1 deep dish.
• 2. For the sauce: In blender or food processor, pulse til combined and coarse chopped.
• 3. To make pizza: Break up sausage into nickel-sized pieces and saute til done. Remove to paper towel-lined bowl. In small bowl, place cut up peppers and shallots, sprinkle with water, cover with paper towel and nuke about 1 minute til softened a little. In 9" wide, 3" deep oiled cast iron skillet, place thinly rolled out dough. (Across bottom, up sides and overhang an inch.) *Save aside 3/4 lb. mozzarella cheese and 1/3 cup sauce for top. Cover bottom with 1" deep layer of mozzarella. Sprinkle with 1 tsp Parmesan cheese, then half of pizza topping ingredients of choice sprinkling with a little more mozzarella after each ingredient. Drizzle evenly with about 2/3 cup pizza sauce. Cover with 1" layer of mozzarella. Press gently. Sprinkle with 1 tsp Parmesan. Repeat ingredients adding in last of cheeses except top amount. Drizzle with 2/3 cup sauce. Top with 3/4 lb. mozzarella. Roll up overhang of dough to inside of skillet around edge. Brush dough with oil. Bake in 400-degree oven for 30 minutes. Remove, top center with last 1/3 cup sauce, bake 5 minutes longer. Let rest before cutting.