Chicago Deep Dish Pizza
User Reviews
5.0
84 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Refrigeration
12 hrs
-
Total Time
13 hrs
-
Servings
8
-
Calories
597 kcal
-
Course
Main Course, Dinner
Chicago Deep Dish Pizza
Report
This Chicago Deep Dish Pizza - Gino's Copycat is so incredibly good. It's loaded with melty cheese on bottom, then topped with meat and marinara sauce.
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Ingredients
Crust
- 1 cup lukewarm water
- 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 dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon fresh ground black pepper
Toppings
- 16 ounces shredded mozzarella (Low-moisture part skim NOT low fat. It won't turn out good if you use low fat)
- 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
- Don't like the toppings? Swap them out for your favorites!
- Try to get tomatoes with the DOP label so you know they are real Italian tomatoes.
- Use low-moisture part-skim mozzarella, not low-fat. It won't turn out well if you use low-fat.
- To prep ahead, make the sauce in advance. It will stay good in the fridge for up to a week.
- To store, keep leftovers in an airtight container in the fridge for up to 1 week, or in the freezer for up to 1 month.
Nutrition Information
Show Details
Calories
597kcal
(30%)
Carbohydrates
71g
(24%)
Protein
24g
(48%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Cholesterol
45mg
(15%)
Sodium
508mg
(21%)
Potassium
437mg
(12%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1210IU
(24%)
Vitamin C
13.6mg
(15%)
Calcium
309mg
(31%)
Iron
2.4mg
(13%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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