INGREDIENTS:
For the Dough:
- 3¼ cups all-purpose flour
- ½ cup yellow cornmeal
- 1½ teaspoons salt
- 2 teaspoons sugar
- 2¼ teaspoons instant yeast
- 1¼ cups water, room temperature
- 3 tablespoons unsalted butter, melted
- 4 tablespoons unsalted butter, softened
- 1 teaspoon + 4 tablespoons olive oil, divided
For the Sauce:
- 2 tablespoons unsalted butter
- ¼ cup grated onion
- ¼ teaspoon dried oregano
- ½ teaspoon salt
- 2 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- ¼ teaspoon sugar
- 2 tablespoons coarsely chopped fresh basil
- 1 tablespoon olive oil
- Freshly ground black pepper
For the Toppings:
- 1 pound mozzarella cheese, shredded (about 4 cups)
- Pepperoni
- ¼ cup grated Parmesan cheese
HOW TO MAKE HOMEMADE CHICAGO-STYLE DEEP-DISH PIZZA
Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl.
Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until the dough is glossy and smooth and pulls away from sides of the bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.)
Coat a large bowl with 1 teaspoon olive oil. Using a greased spatula, transfer the dough to the bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.
Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with salt and pepper.
Laminate the Dough: Turn the dough out onto dry work surface and roll into a 15×12-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With seam side down, flatten the cylinder into an 18×4-inch rectangle.
Cut the rectangle in half crosswise. Working with one half, fold into thirds like a business letter; pinch seams together to form a ball. Repeat with the remaining half. Return balls to the oiled bowl, cover tightly with plastic wrap and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes. Meanwhile, adjust oven rack to lower position and preheat oven to 425 degrees F.
Bake the Pizzas: Coat two 9-inch round cake pans with 2 tablespoons of olive oil each.
Transfer 1 dough ball to dry work surface and roll out into a 13-inch circle. Transfer dough to the pan by rolling the dough loosely around a rolling pin and unrolling into the pan. Lightly press dough into the pan, working into corners and 1-inch upsides. If dough resists stretching, let it relax for 5 minutes before trying again. Repeat with remaining dough ball.
For each pizza, sprinkle 2 cups mozzarella evenly over the surface of the dough. (If you’re using any meat or veggie toppings, add them now, on top of the cheese.) Spread 1¼ cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over the sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from the oven and let rest for 10 minutes before slicing and serving.
Tips:
Use a Deep Dish Pizza Pan: Make sure you have a deep dish pizza pan or a cast-iron skillet to achieve that iconic deep dish shape.
Layer Ingredients: Layer your toppings with cheese on the bottom, then meat or vegetables, and top it all off with a rich tomato sauce.
Don’t Overload: Be careful not to overload your pizza with toppings, as this can make the crust soggy. Keep a good balance.
Prebake the Crust: Partially prebake the crust for about 10-15 minutes to prevent it from becoming too doughy when filled.
Let It Rest: Allow your pizza to rest for a few minutes after baking. This helps the flavors settle and makes it easier to slice.
FAQs:
1. What’s the difference between Chicago-style and regular pizza?
Chicago-style pizza is known for its deep, thick crust, and the order of ingredient layering. The crust is more like a pie crust, and the cheese often goes on the bottom with sauce on top.
2. Can I use a regular pizza dough recipe for deep-dish pizza?
Deep-dish pizza typically requires a different dough recipe that’s more buttery and slightly sweeter than traditional pizza dough.
3. How long should I bake a deep-dish pizza?
Bake your deep-dish pizza for about 30-35 minutes at 425°F (220°C), but keep an eye on it as oven temperatures can vary.
4. What are the best toppings for Chicago-style deep-dish pizza?
You can choose from a variety of toppings, but classics include Italian sausage, green bell peppers, onions, and mushrooms.
5. Can I make a vegetarian or vegan Chicago-style deep-dish pizza?
Absolutely! You can use plant-based ingredients for a vegetarian or vegan version. Swap out cheese and choose your favorite plant-based toppings.
6. How do I reheat deep-dish pizza?
To reheat deep dish pizza, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes until it’s heated through.
7. What’s the best way to slice a deep-dish pizza?
Use a sharp knife or a pizza cutter to slice deep-dish pizza into wedges, and serve it with a spatula.
Enjoy your homemade Chicago-Style Deep-Dish Pizza!
