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Chicago-style Deep Dish Pizza Recipe

Ingredients

How to make it

  • To make the dough:
  • Set out a large bowl and combine half the flour, the yeast, and the salt. Stir. Pour in the liquids. Stir until smooth, then slowly begin adding flour, about 1/4 cup at a time. When the dough gets too thick to stir, flour your hands and transfer the dough to a clean work surface that you have generously sprinkled with flour. Plan to knead the dough for about 10 minutes, incorporating flour as needed. Don't worry about using the entire 3 cups of flour; your goal is to generate an elastic dough using as little extra flour as possible - usually 2 1/2 cups flour is just right.
  • Transfer the dough to a bowl and cover with plastic wrap. It should be about the size of a grapefruit. Set it in a warm spot to double in size, about 1 to 2 hours. (Placing it in an oven set to proof or 100 degrees F. works perfectly.)
  • Return the dough to your floured surface. Shape two-thirds of it into a large ball (this will be your deep-dish pizza crust) and the rest into a small ball (this can be a mini deep-dish pizza). Dust them with flour and cover them with a towel. Let them rise for another 20 minutes.
  • To Make the sauce:
  • Drop all of the sauce ingredients into a blender and pulse until well combined.
  • To assemble the pizza:
  • Preheat the oven to 450 degrees F.
  • In a 12-inch cast-iron skillet, drizzle 2 Tablespoons of olive oil and grease the entire pan well with your fingertips.
  • With oiled fingers, press the large ball of pizza dough into the skillet, pushing it an inch or so up the sides.
  • Layer the mozzarella slices along the bottom of the dough. dd your remaining toppings. Spoon the sauce over the top, then sprinkle on the Parmigiano Reggiano.
  • Bake for 25 to 30 minutes, the let rest for 5 to 10 minutes before serving.

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The Cook

shandy Tacoma, WA

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