Home Recipes Shop About Contact

Chicago Deep Dish

Pizza (New &
Improved Recipe)
CHICAGO DEEP DISH PIZZA (New and Improved Recipe)
Share

As an Amazon Associate, I earn from qualifying purchases

DOUGH (makes 1 pizza)

▪375g or 3c AP Flour
▪10g or 2t salt
▪40g or 3Tbsp cubed cold butter
▪220g or 1c warm water (90F/32C)
▪6g or 1 1/2t instant yeast

1.Dissolve yeast into the warm water.

2. Add flour, salt, and cold butter to a food processor and spin for about 15 seconds
or until butter is mixed into the flour then stream water/yeast mixture into the
flour/butter in the food processor while it’s spinning.

Spin for 45-60 seconds until you have a mass that has come together into a mass
that’s somewhere between dough and a pie crust.

3. Transfer the dough into a bowl, then round it into a ball shape, tucking the ball up
under itself as you go to create some tension across the surface of the ball.

4. Cover the dough with a lid or plastic wrap and allow to ferment at room
temperature for about 30 minutes.
Base Camp Trading
DOWNLOAD
Step-by-Step Strategy Guide
5. Refrigerate, covered, for 12-24 hours.

SAUCE (makes enough for 2 pizzas)

▪50g or 3 1/2T butter

▪100g (1 small or ½ large)white onion, grated
▪15-20g or 4-5 cloves garlic, minced
▪1 28oz/800g can crushed tomatoes
▪1 28oz/800g can whole peeled tomatoes
▪75g or 4T tomato paste
▪10g or 2 1/4t salt
▪20g or 2T sugar
▪2g or 1t dried oregano
▪2g or 1 1/2t dried basil
▪2g 1 1/2t red pepper/chili flakes

1.Heat a sauce pan over medium high heat. Add in butter and allow to mostly melt,
then add onion and garlic stir to combine and cook for 4-5 minutes, stirring
occasionally, until fragrant and soft.

2. While the onions cook, in a large bowl or container, combine the tomato products
and use your hands mix and squish the whole tomatoes into smaller ½”/1.5cm
pieces. You could also blitz a few times with an immersion blender if you prefer, but
the hand method gives you more control and creates a nice rustic texture.

3. Into the tomato mixture, stir in salt, sugar, oregano, basil, and chili flakes.

4. Back to the onions/garlic on the stove… When the onions and garlic have
softened and have taken on some color, add the tomato mixture into the sauce
pan. Lower heat to medium and reduce the sauce by 40-50% which should take 15-
20 minutes, stirring occasionally. When done, the sauce should be quite thick and
hold a bit of a trail when you pass a spoon through it.
 Wolford® Outlet

HOT ITALIAN SAUSAGE (makes enough for 2 pizza)

▪1lb or 1/2kg 80/20 ground pork
▪7g or 1 1/2t salt
▪10g or 2 1/2t sugar
▪5g or 2 1/2t paprika
▪3g 1 1/2t dried sage
▪2g or 1t black pepper
▪2g or 3/4t red chili flake
▪2-3 cloves of garlic, grated or finely minced
▪3g or 1 1/2t crushed toasted fennel seed
▪10g or 2g red wine vinegar

Combine all ingredients and mix well until combined and slightly tacky.

BUILDING THE PIZZA

▪Deep dish pizza pan (i’m using a 12”x2.25” Lloyd pan linked here, but a 12” cast iron
pan will also work well)
▪Olive oil
▪Dough (recipe above)
▪12-15 Slices full fat mozzerella (sliced into a medium thickness)
▪5-6 slices of provolone (sliced very thinly)
▪8oz hot italian sausage (recipe above)
▪Pepperoni, thinly sliced
▪Grated parmesan cheese

1.Remove dough from the refrigerator and allow to come to room temperature for
about 30-45 minutes before rolling it out. When it’s ready to roll it should have
increased in size by about 30%. If it hasn’t, proof a bit longer at room temperature
before rolling out.

2. Preheat oven to 425F/220C while you make your sauce and prep the rest of your
ingredients.

3. Add a very generous amount of olive oil to your pizza pan, spreading it around to
coat the bottom and sides of the pan.

4. Flour your work surface and flip dough out onto the work surface, flouring both
sides of the dough. Pat a bit to degas, then roll it out into a 14”/35cm round, adding
a bit more flour to any areas that are sticking to the rolling pin along the way.

5. Flip the rolled out dough over one hand/arm then gently lay it into the oiled pizza
pan, pressing the dough up the sides of the pan and into the corners, ensuring
there aren’t any air bubbles underneath.

6. Shingle on 12-15 slices of the medium-thick full fat mozzarella, followed by 5-6
slices of provolone.

7. Next add about half of the italian sausage (8oz) in quarter-sized pieces.

8. Spoon on half of the sauce then spread into an even layer to cover.

9. Top that with 25-30 slices of thin pepperoni.

10. Finally, finish that with a generous amount of grated parmesan.

11. Bake at 425F/220C for 45 minutes.

12. After baking, remove pizza from the pan and allow to cool on a wire rack for
about 10 minutes to keep the crust crisp.

13. Return to the pizza pan to cut (this keeps it warmer a little longer) or cut it on a
cutting board for cleaner slices.
 14. Serve and garnish with more parmesan.

Roast Beef N Cheddar Sheet Pan Fajitas

© 2023 Weeds and Sardines, LLC

Privacy Policy

A RAPTIVE PARTNER SITE