Recipe

Basic Chicago-style Pizza Recipe

	Bondc / All my dishes 11 months ago 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. And for those of ... More Prep:120m Cook:40m Servings:8	Bondc
	chicagostyle deepdish pizza

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Fans

notyourmom

broadzilla

wynnebaer

linebb956

cherylannx

clbacon

tilgidh

Ingredients

3 1/2 c. flour

1 t. salt

1 T. sugar

1/2 c. cornmeal

1/4 c. vegetable oil

1 c. water, 105-115 degrees F.

1 packet yeast

1 28-oz can, or 2 14-oz cans chopped tomatoes, drained

1 lb. whole milk mozarella or provolone, sliced

1 t. dried basil

1 t. oregano

salt

1/2 c. parmagianno, grated

1/2 lb. loose Italian sausage

pepperoni

olive oil

A deep-dish pizza pan (a big springform will work)

Directions

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.

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Comments

cherylannxo 11 months ago said:
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

linebb956 11 months ago said:
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! How bout a 10 inch glass pie plate?

wynnebaer 11 months ago said:
I have got to make this.....Sounds outstanding to me...Thanks...:)

clbacon 11 months ago said:
Wow! Sounds wonderful!

bondc 10 months, 3 weeks ago said:
At least a 12-inch springform, though if you want to make it Papa Del's style (that's in Champaign-Urbana), make it in a big cast iron skillet.

tilgidh 10 months, 2 weeks ago said:
I miss Chicago Style Pizza too. And Italian Beef Sandwiches and Chicogo Style Dogs and Wrigley Stadium Tamales. I will try this one to see if it takes me home. Oh by the way, Cubs took the Marlines today. Lauigh!

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