Chicago-Style Deep-Dish Pizza
Chicago-Style Deep-Dish Pizza
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| Yield: | one large or two small pizzas, about 12 servings. |
Ingredients
Crust
- 4 cups King Arthur Unbleached All-Purpose Flour
- 3 tablespoons yellow cornmeal
- 1 3/4 teaspoons salt
- 2 3/4 teaspoons instant yeast
- 2 tablespoons olive oil
- 4 tablespoons butter, melted
- 2 tablespoons vegetable oil or salad oil
- 1 cup + 2 tablespoons lukewarm water
Filling
- 3/4 lb. mozzarella cheese, sliced
- 1 pound Italian sweet or hot sausage, cooked and sliced; or about 3 cups of the sautéed vegetables of your choice
- 28-ounce can plum tomatoes, lightly crushed; or 28-ounce can diced or chopped tomatoes
- 2 to 4 garlic cloves, peeled and minced, optional
- 1 tablespoon sugar, optional
- 1 to 2 teaspoons Pizza Seasoning or mixed dried Italian herbs (oregano, basil, rosemary), to taste
- 1 cup freshly grated Parmesan or Asiago cheese
- 2 tablespoons olive oil, to drizzle on top
Directions
1) To make the crust: Mix the dough ingredients, and knead to make a smooth crust. This will take about 7 minutes at medium-low speed in a stand mixer. You can also make the dough in a bread machine set on the dough or manual cycle.
2) Place the dough in a lightly oiled bowl or 8-cup measure (which makes it easy to track its rise), cover, and let rise till very puffy, about 60 minutes.
3) While the dough is rising, ready your 14" deep-dish pizza pan. Grease it with non-stick vegetable oil spray, then pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.
4) Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled baking mat, if you choose; or simply stretch the dough in your hands.
5) Lay the dough in the pan, and stretch it towards the edges till it starts to shrink back. Cover, and let it rest for 15 minutes. Start preheating the oven to 425°F while the dough rests.
6) Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that's OK. Let the crust rest for 15 minutes or so, as your oven comes up to 425°F.
8) Bake the crust for 10 minutes, until it's set and barely beginning to brown. While it's baking, prepare the filling.
9) Drain the tomatoes thoroughly. Combine them with the Pizza Seasoning or herbs, and the garlic and sugar (if you're using them). Add salt to taste; you probably won't need any additional salt if you've used the Pizza Seasoning.
10) Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage (or sautéed vegetables), then the tomato mixture.
11) Sprinkle with the grated Parmesan, and drizzle with the olive oil.
12) Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. A giant spatula is a help here. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.
Yield: about 12 servings.
Reviews
- 05/06/2012
- Oh my gosh, this pizza was awesome!! We normally make Peter Reinhart's Neo Neapolitan pizza, baked directly on a stone. That's my preference, but this was a nice change. We'll certainly keep this recipe in our pizza night rotation. I purchased the 14" pan from KAF just to try this recipe, and it was totally worth it!!
- 05/01/2012
- I've made this twice now and absolutely love it. Tonight's version was cooked in a cast iron skillet (so big that the oven door barely closed!!). The crust is crispy yet fluffy, with a rich, buttery flavor. I used to live in San Francisco and we would always visit Little Star for excellent deep dish pizza. This recipe doesn't use nearly as much corn meal as their recipe does so initially I thought I wouldn't like it. I was wrong, I love it!!
- 03/02/2012
- that was awesome. i loved the recipe. i am from chicago and that is pretty close to authentic (and yes, gino's east and other major establishments do use a cornmeal crust). i did not have a pizza pan, so i used a 10" springform and 2/3 of the recipe and it was perfect. (and the springform made is very easy to serve!) the only comment i would make - when making the sauce - you need to either use a salted blend of seasoning or add a little sea salt to absorb some of the moisture from the tomatoes. this was delicious.
- 02/26/2012
- I found this recipe and made it this weekend. The directions were great and the dough came together very easy. My wife was skeptical because she had eaten a deep dish pizza at a restaurant and never wanted it again, as it was all we had for dinner she reluctantly had a slice. She loved it and so did I. My 11 month old son also liked it and kept wanting more. I didn't have a deep dish pizza pan, so I used a large skillet, it was a bowl shape because of this, but the taste was out of this world. We had half for dinner one night and had the rest the day after. It's safe to say that we will be having this once a month on a Saturday night for dinner. Bravo for another winner of a recipe. I am so happy my wife found your site, I am addicted to baking now!
- 02/11/2012
- I was having problems making a good crust. All the recipes I found were the same and didn't come out well. Finally I found this one and it is incredible. That's all I can say, just incredible. Tastes just like Pizzeria Uno, Amazing. I've made it once, and been requested to make it today.
- 12/27/2011
- This was so tasty! The corn meal gave it great and needed texture. I didn't have the right size deep dish pan (used my 12" cast iron skillet in place) so the crust ended up a little thick, but still delicious. Next time, I will try the suggestions of splitting the dough into two 12" pans instead and think this will be perfect. I might also add more garlic as we like it garlicky in our house! Great pizza recipe!
- 11/28/2011
- First time I made it exactly as written. Wow. (OK I crumbled the sausage). The second time was trying to make a 1/2 batch. Had a brain lapse and added the whole batch amount of water. Dough had the consistency of jello but still held together. Just poured into the pan and spread it out. Wow, still amazing. Not even I could wreck this recipe. Thanks king arthur flour for a real winner.
- 11/20/2011
- So good! I live in Texas, where there is no good deep dish pizza, and I fondly remember this great deep dish pizza from a favorite restaurant in California (of all places). This helps me recreate that pizza at home and it is awesome and easy too.
11/13/2011- Delicious, a real hit! One issue I had is that I used two 9"' cake pans (as recommended in the comments, and the dough puffed up a bit much, giving a somewhat thick crust. The taste was wonderful.
- 10/09/2011
- Having lived in Chi-town (for those of you not from there; this is what we called it) for many years and my wife being a born and bread South Sider who loved the Cubbies (I know she always wanted to be a north sider) well; we know deep dish pizza... Our favorite had to be from Gino's East or Lou Malnati's. Uno was never that good in our opinion. I am now in New Hampshire and my wife is pregnant with number 4 for us and requested some deep dish pizza and I had to come up with something! I did a combo thing. I used the crust listed here to the T (the crust was spectacular! ;) for you Seinfeld fans). I followed a Malnati's recipe for the rest. It goes like this: crust not baked, spread your mozz, add your choice of meats and veggies and then go for the sauce. I did not always like the spicy tomato sauces at Gino's and Uno. And with my wife being pregnant I went for the straight tomatoes - no spices added. We used 1 qt., fresh canned (from our organic garden this year) tomatoes. I drained them and pureed them in the processor and spread them over my other toppings, then sprinkled some Parm/Romano on top. Cooked at 425 for 45 minutes. I had to cover my crust edges halfway through to keep them from burning. Any suggestions here, I am happy to take... I used a 10", measured on the bottom, cast iron pan. It was as close as I have gotten to deep dish from Chi-town... If I were to change anything I would use a better Italian sausage (more flavor, it didn't come out in the pie)
