Chicago Deep Dish Pizza
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Refrigeration
12 hrs
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Total Time
13 hrs
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Servings
8
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Calories
597 kcal
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Course
Main Course, Dinner
Chicago Deep Dish Pizza
Description
The dough begins by dissolving yeast in warm water with sugar, corn oil, and cream of tartar, then mixing with bread flour and kneading until firm. It rests covered overnight to develop flavor and texture. The sauce preparation involves mashing canned San Marzano tomatoes to a coarse consistency, then seasoning with salt, basil, oregano, and fresh ground black pepper, maintaining a balance without overusing herbs.
Assembly includes rolling the rested dough larger than the deep-dish pan, brushing the pan heavily with butter or oil, and layering the dough up the sides. The toppings have distinctive qualities: mozzarella cheese is recommended to be the low-moisture part-skim variety for proper melting and texture, while pepperoni and raw Italian sausage pieces provide savory meat flavors. The pizza is then baked thoroughly to meld the layers into a rich, thick pizza with a soft, buttery crust and robust toppings.
This pizza serves well for family meals or gatherings where a filling and flavorful pizza is preferred. Leftovers can be stored in the refrigerator in airtight containers for up to a week or frozen for up to a month to maintain freshness.
For customization, toppings can be swapped according to preference. The recipe highlights the importance of using authentic Italian tomatoes with a DOP label for best sauce quality, and the correct type of mozzarella to avoid unsatisfactory texture.
Ingredients
Crust
- 1 cup water lukewarm
- 1 (0.25-ounce) packet active dry yeast
- 1 tablespoon sugar
- ⅓ cup corn oil
- 1 teaspoon cream of tartar
- 1 pound bread flour
Pizza Sauce
- 1 (28-ounce) can San Marzano Tomatoes undrained
- ½ teaspoon salt
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- ¼ teaspoon black pepper fresh ground
Toppings
- 16 ounces mozzarella cheese Low-moisture part skim NOT low fat. It won't turn out good if you use low fat, shredded
- 25 lices pepperoni
- 10 ounces Italian sausage uncooked, pinched into little pieces
Instructions
Crust
- In a bowl, combine water, yeast, sugar, oil, and cream of tartar. Mix with your hand or a whisk until the yeast dissolves.
- Pour in bread flour a little at a time. Mix with your hand or a dough mixer. Knead until firm, about 10 minutes. Add more flour if needed.
- Brush a bowl with oil. Roll the dough into a ball and put it in the bowl. Cover with plastic wrap and a kitchen towel. Let sit on the counter overnight.
Pizza Sauce
- Pour tomatoes into a bowl. Using a potato masher or just your hands, mash the tomatoes up so that there are no chunks bigger than a quarter.
- Add the rest of the sauce ingredients and stir. Adjust the salt and pepper to taste. Do not use too much basil or oregano.
Assembly
- Preheat oven to 350.Prepare a 14-inch deep-dish pizza pan or a round cake pan with straight sides by coating the inside of it with a very healthy coating of melted butter or oil. Roll the dough out to about 3 inches larger in diameter than the bottom of the pan, then place inside the pan and pinch the dough up along the sides.
- Sprinkle the cheese on the crust.
- Add the pepperoni and sausage pieces.
- Cover with the sauce.
- Bake for about 45 minutes, until the crust starts to brown and the cheese starts to bubble up through the sauce. The little edges of the pepperoni should also start to crisp, and the sausage should be cooked through.
Notes
- Use San Marzano tomatoes with the DOP label for authentic sauce flavor.
- Choose low-moisture part-skim mozzarella for the proper texture; avoid low-fat cheese.
- Prepare the tomato sauce ahead; it can be stored in the refrigerator for up to one week.
- Store leftovers airtight in the refrigerator for up to one week, or freeze for up to one month.
- Toppings are flexible; swap to personal favorites as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 597 kcal
% Daily Value*
| Calories | 597kcal | 30% |
| Carbohydrates | 71g | 24% |
| Protein | 24g | 48% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 45mg | 15% |
| Sodium | 508mg | 21% |
| Potassium | 437mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1210IU | 24% |
| Vitamin C | 13.6mg | 15% |
| Calcium | 309mg | 31% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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