Chicago Deep Dish Pizza Recipe

Chicago Deep Dish Pizza Recipe

It's National Pizza Week and all week we're providing new recipes for you to make pizza at home from the new book, Pizza: Authentic, Rustic, Artisanal. Since exceptional pizza is the result of painstakingly refined processes, continual practice, and considerable attention to detail, it is accessible to everyone, everywhere.

While the road from here to the pizzas produced by legends such as Chris Bianco or Mark Iacono is long, we are hopeful that there is enough inspiration and instruction in these recipes to get you started upon it.

Today, we'll try CHICAGO DEEP DISH STYLE PIZZA

The classic pizza from Chicago is something between pizza and pie. It has the depth and flaky crust of a pie and is overflowing with cheese and tomato sauce. A delicious, decadent treat.

INGREDIENTS:

  • 1 1/3 teaspoons active dry yeast or 1 teaspoon instant yeast
  • 5 oz. water
  • 7 oz. all-purpose flour, plus more as needed
  • 3 oz. yellow cornmeal
  • 1 teaspoon sugar
  • ¾ teaspoon fine sea salt
  • 2 oz. unsalted butter, ½ melted, ½ softened
  • Extra-virgin olive oil, as needed
  • 9 oz. low-moisture mozzarella cheese, shredded
  • 2 cups Pizza Sauce
  • 1 oz. Parmesan cheese, grated

INSTRUCTIONS:

1. If using active dry yeast, warm 2 oz. of the water until it is about 105°F. Add the water and yeast to a bowl and gently stir. Let the mixture sit until it starts to foam, 5 to 10 minutes. Instant yeast does not need to be proofed.

2. In a large bowl, combine the flour, cornmeal, sugar, salt, melted butter, yeast, and water. Work the mixture until it just holds together. If kneading by hand, transfer the dough to a flour-dusted work surface and work it until it is compact, smooth, and elastic. Form the dough into a ball and place it in a large bowl that has been coated with olive oil. Let the dough rest in a warm spot until it has doubled in size, about 1 hour.

3. Place the dough on a flour-dusted work surface and roll it out to an approximately ¼-inch-thick rectangle. Spread the softened butter over the rectangle and roll the dough up into a tight cylinder. Roll out the dough into a ¼-inch-thick rectangle and then fold it in thirds, as you would a letter you were going to put into an envelope. Bring the edges toward the center and pinch to form a ball. Place the dough in the bowl coated with olive oil, cover the bowl with a damp kitchen towel, and let it rest at room temperature until it has doubled in size, about 45 minutes.

4. Preheat the oven to 425°F. Place the dough on a flour-dusted work surface and roll it out into an approximately ¼-inch-thick disk that is a bit larger than the dish you will use to bake it. Coat the dish with olive oil and carefully place the dough in it. A good technique to transfer the dough is to roll it loosely around the rolling pin and then unroll it into the pan.

5. Cover the dough with the mozzarella and top it with the sauce, and Parmesan. Place the pizza in the oven and bake for 25 to 30 minutes, until the crust is golden brown and the cheese has melted. Remove the pizza from the oven and let it cool for 10 minutes before slicing and serving.

 

For this and more than 100 more recipes, pick up the new book, Pizza: Authentic, Rustic, Artisanal. Craft exquisite pizzas with this elegantly bound cloth-covered book featuring the best recipes from around the globe, expert techniques, and stunning photography.

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