Chicago Style Deep Dish Pizza

Those who know me, know that I like Pizza – most styles of Pizza – New York, Chicago, Pan, Thin, Hand Tossed, etc. But, my favorite is Chicago Style Deep Dish Pizza. So, last night, I decided to make some – from scratch. I started by making the dough – a fairly simple dough – with All Purpose Flour, Cornmeal,Yeast, Sugar, Salt, Water, Butter, and Olive Oil. A quick spin in the Stand Mixer, and we are ready to place it in an oiled bowl to rise for one hour.

While the dough was going through its first rise, I made the Pizza Sauce – with Olive Oil, Butter, Minced Onion, Salt, Pepper, Italian Seasoning, Crushed Red Peppers, Minced Garlic, Crushed Tomatoes, Sugar, and Basil.

I cooked it on medium / low heat for 39 minutes, then removed it from the heat, and covered it.

Then, I took the dough that had been left to rise at room temperature, and rolled it into a 15 x 12 inch rectangle, then spread butter onto the dough. Then I rolled it into a tight cylinder, then flattened it into a 18 x 4 inch rectangle. Then I took each half, folded it in thirds, then pinched the seams together to form 2 balls. I then placed the balls back into the oiled pan, and placed in the refrigerator for the second rise.

While the dough was going through its second rise, I cooked the Sausage and grated the 1 pound block of Mozzarella Cheese.

After the dough was in the refrigerator for about 50 minutes, I took it out, and rolled each ball into about a 13 inch circle. I liberally coated 2 nine inch round pans with Olive Oil, and put the dough into the 2 round pans.

Then I began to assemble the 2 Pizzas – with the Mozzarella Cheese first, then the Sausage, the Pepperoni, the Mushrooms, the Canadian Bacon, and finally, the sauce on the top. I topped it off by sprinkling some grated Parmesan Cheese.

I put the 2 Pizzas in a preheated oven at 425 degrees for about 25 minutes, then removed from the oven.

I let the Pizzas comfortable about 15 minutes, then removed them from the round pans onto a Pizza Tin, and sliced.

The Pizza was very enjoyable, however, I think I will back of on the Garlic in the Pizza Sauce next time – it was sort of over-powering – but, still good. It was even better, as leftovers today. If you have not tried Chicago Style Deep Dish Pizza, I would encourage you to try it – it is very good.

#chicagostylepizza #chicagostyledeepdishpizza #pizza #deepdishpizza #panpizza #pepperoni #sausage #Mushrooms #canadianbacon #goodfood #goodpizza

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