Pizza Chicago Style Deep Dish Recipes

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CHICAGO-STYLE DEEP-DISH PIZZA

My husband and I tried to duplicate the deep-dish pizza recipe from a popular restaurant, and I think our Chicago-style deep-dish pizza turned out even better. The secret is baking it in a cast-iron skillet! -Lynn Hamilton, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 pizzas (8 slices each).

Number Of Ingredients 18



Chicago-Style Deep-Dish Pizza image

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.,

Nutrition Facts : Calories 407 calories, Fat 23g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 872mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.

3-1/2 cups all-purpose flour
1/4 cup cornmeal
1 package (1/4 ounce) quick-rise yeast
1-1/2 teaspoons sugar
1/2 teaspoon salt
1 cup water
1/3 cup olive oil
TOPPINGS:
6 cups shredded part-skim mozzarella cheese, divided
1 can (28 ounces) diced tomatoes, well drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 teaspoon salt
1/4 teaspoon each garlic powder, dried oregano, dried basil and pepper
1 pound bulk Italian sausage, cooked and crumbled
48 slices pepperoni
1/2 pound sliced fresh mushrooms
1/4 cup grated Parmesan cheese

CHICAGO DEEP-DISH PIZZA

Home cooks will find deep-dish pizza, with its unique buttery cornmeal crust, more forgiving than its New York counterpart. No need to worry about having the hottest oven or too many toppings - just make sure your sauce is very thick and flavorful! I garnished mine with parsley and more Parmesan cheese.

Provided by Chef John

Categories     Main Dish Recipes     Pizza Recipes

Time 2h30m

Yield 10

Number Of Ingredients 16



Chicago Deep-Dish Pizza image

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.

Nutrition Facts : Calories 612.5 calories, Carbohydrate 52.6 g, Cholesterol 74.5 mg, Fat 32.4 g, Fiber 3.4 g, Protein 25.4 g, SaturatedFat 14.2 g, Sodium 1486.6 mg, Sugar 4.8 g

1 ⅓ cups warm water
2 ¼ teaspoons active dry yeast
¼ cup olive oil
¼ cup melted butter
2 teaspoons white sugar
1 ½ teaspoons fine salt
½ cup cornmeal
3 ¾ cups all-purpose flour
2 teaspoons olive oil, or as needed, divided
4 cups pizza sauce, or to taste
4 ounces sliced provolone cheese
8 ounces fresh mozzarella cheese, cubed
1 pound spicy Italian sausage, casings removed
4 ounces shredded part-skim, low-moisture mozzarella cheese
2 ounces Parmigiano-Reggiano cheese
1 tablespoon olive oil

CHICAGO-STYLE DEEP DISH PIZZAS

Provided by Food Network

Categories     main-dish

Time 1h21m

Yield 2 (12-inch) deep dish pizzas

Number Of Ingredients 28



Chicago-style Deep Dish Pizzas image

Steps:

  • While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using.
  • Preheat the oven to 475 degrees F.
  • Oil 2 seasoned 12-inch round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.
  • Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage. Ladle the sauce evenly over each pizza and top with Parmesan.
  • Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot.
  • In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
  • Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
  • Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.
  • Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
  • Divide into 2 equal portions and use as directed.

8 ounces mushrooms, wiped clean and thinly sliced
Chicago Style Deep Dish Pizza Dough, recipe follows
1 green bell pepper, cored and cut into thin rings
2 tablespoons olive oil
1 tablespoon chopped fresh garlic
1 yellow onion, cut into thin rings
1 cup thinly sliced black olives
2 teaspoons chopped fresh basil
1 pound crumbled hot Italian sausage
1 teaspoon chopped fresh oregano
1 cup grated Parmesan
1/4 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 (28-ounce) can plum tomatoes, coarsely crushed
1 tablespoon dry red wine
1 teaspoon sugar
1 tablespoon extra-virgin olive oil
1 pound mozzarella cheese, sliced
8 ounces pepperoni, thinly sliced
1 1/2 cups warm water (about 110 degrees F)
1 (1/4-ounce) packages active dry yeast
1 teaspoon sugar
3 1/2 cups all-purpose flour
1/2 cup semolina flour
1/2 cup vegetable oil, plus 2 teaspoons to grease bowl
1 teaspoon salt

THE REAL CHICAGO DEEP DISH PIZZA DOUGH

I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.

Provided by owensjo

Categories     Bread     Pizza Dough and Crust Recipes

Time 6h25m

Yield 8

Number Of Ingredients 6



The Real Chicago Deep Dish Pizza Dough image

Steps:

  • Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
  • Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
  • Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
  • Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 37 g, Fat 14.3 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 361.5 mg, Sugar 0.9 g

2 ¼ teaspoons active dry yeast
1 ½ teaspoons white sugar
1 ⅛ cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
3 cups all-purpose flour
½ cup corn oil
1 ½ teaspoons kosher salt

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