Basic Chicago-style Pizza
From bondc 15 years ago
- 40 minutes to make
- Serves 8
This is your basic, Chicago-style pizza, not stuffed, just deep-dish. I pine for Chicago-style pizza, because here in Pennsylvania, all of the pizza is that thin, wussy, New York pizza. This is pizza with guts, a meal all by itself. Read more And for those of you who've never eaten one, a 12-inch Chicago-style pizza is a lot more filling than a 12-inch New York pizza. See less
Ingredients
- 3 1/2 c. flour shopping list
- 1 t. salt shopping list
- 1 T. sugar shopping list
- 1/2 c. cornmeal shopping list
- 1/4 c. vegetable oil shopping list
- 1 c. water, 105-115 degrees F. shopping list
- 1 packet yeast shopping list
- 1 28-oz can, or 2 14-oz cans chopped tomatoes, drained shopping list
- 1 lb. whole milk mozarella or provolone, sliced shopping list
- 1 t. dried basil shopping list
- 1 t. oregano shopping list
- salt shopping list
- 1/2 c. parmagianno, grated shopping list
- 1/2 lb. loose italian sausage shopping list
- pepperoni shopping list
- olive oil shopping list
- A deep-dish pizza pan (a big springform will work) shopping list
How to make it
- Make the dough. Dissolve the yeast in half the warm water. Mix flour, salt, sugar, and cornmeal, then add yeast mixture, oil, and remaining water. Mix until it cleans the sides of the bowl, then knead 5-6 minutes, until smooth. Brush the bowl with olive oil, or spray with Pam. Put the ball of dough in the bowl, then turn it over (so the top is oiled). Cover with a towel and let sit in a warm place until doubled in bulk, about an hour and a half.
- Preheat the oven to 475.
- Brush the pan generously with olive oil. Turn the dough out, knead for a couple of minutes, then place in the middle of the pan. Let it rest there for about ten minutes (it's easier to handle that way), then push it out to fill the bottom and raise a large lip on the sides. Prick all over with a fork (sides too), and bake for 4 minutes. Remove from oven and brush generously with olive oil.
- Because this is a deep-dish pizza, the cheese can't go on the top where it would create an insulating layer. The cheese goes on first, right on top of the dough. Cover the dough with the cheese. Mix the tomatoes, basil, and oregano, and salt to taste, then pile on top of the cheese. If you add other ingredients, keep this in mind. Those that require little cooking go on bottom. Those that must be cooked go on top. So if you wanted to add, say, mushrooms, on top of the tomatoes would be great.
- Cover with pepperoni slices (cooked). Now, make small meatballs out of the sausage. Flatten each one, like a coin, pressing pretty thin (so it will cook), and lay on top of the pepperoni. Sprinkle the grated cheese on top, then drizzle with olive oil.
- Bake on the bottom rack for 5 minutes, then move to the middle of the oven, lower heat to 425, and bake for 30-35 minutes, until the crust is brown and the sausage is done. Let sit 15 minutes before cutting.
The Rating
Reviewed by 8 people-
I love Chicago-style. I went out for pizza yesterday, and wished I hadn't. I even wanted to boycot their pizza. Should have known better when I saw only 1 person in the restaurant. Thanks for sharing. You have my 5. Have a wonderful day... Cheryl
cherylannxo
in Santa Nella loved it
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OMG.. I am in heaven here! U have no idea of how bad the pizza is here in South Texas... Thank you.. thank you... thank you!
What size spring form should I use? I will go buy one if needed! I only have a 9 inch..That is how desperate we are...more
linebb956
in La Feria loved it
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I have got to make this.....Sounds outstanding to me...Thanks...:)
wynnebaer
in Dunnellon loved it
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