RECIPE :
Homemade Chicago Style Deep Dish Pizza is a culinary masterpiece that brings the heartiness and flavor of Chicago’s famous pizza to your table. Whether you’re creating it for a special occasion or simply satisfying your pizza cravings, this dish promises a slice of Windy City bliss in every bite. Gather your ingredients, assemble your pizza, and savor the rich, cheesy, and savory goodness that defines Chicago-style deep-dish pizza.
Homemade Chicago Style Deep Dish Pizza
“Homemade Chicago Style Deep Dish Pizza is a delightful culinary creation that brings the iconic flavors of the Windy City right to your kitchen.”
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
INSTRUCTIONS:
For Making the Dough:
- In a large bowl, whisk together the flour, cornmeal, salt, sugar, and yeast.
- Add the water and melted butter to the dry ingredients. Mix on low speed using a dough hook attachment, or mix by hand, until the mixture is fully combined. This should take about 1 to 2 minutes, and be sure to scrape the sides and bottom of the bowl occasionally.
- Increase the mixing speed to medium and knead the dough until it becomes glossy, smooth, and begins to pull away from the sides of the bowl. This usually takes about 4 to 5 minutes. If you prefer, you can also do this by hand, mixing in the water and butter with a spatula and then kneading the dough by hand.
- Coat a large bowl with 1 teaspoon of olive oil. Using a greased spatula, transfer the dough to the bowl, turning it to ensure the dough is coated with oil. Cover the bowl tightly with plastic wrap.
- Allow the dough to rise at room temperature until it has nearly doubled in volume. This typically takes around 45 to 60 minutes.
For Making the Sauce:
- While the dough is rising, heat the butter in a medium saucepan over medium heat until it’s fully melted.
- Add the onion, oregano, and salt to the melted butter. Cook, stirring occasionally, until the liquid has evaporated and the onion turns golden brown, approximately 5 minutes.
- Stir in the garlic and cook until it becomes fragrant, which should take about 30 seconds.
- Add the tomatoes and sugar to the saucepan. Increase the heat to high, and bring the mixture to a simmer. Then, lower the heat to medium-low and let it simmer until it has reduced to about 2½ cups, which takes roughly 25 to 30 minutes.
- Remove the saucepan from the heat and stir in the basil and olive oil. Season the sauce with salt and pepper to taste.
For Laminating the Dough:
- Once the dough has risen, turn it out onto a dry work surface and roll it into a 15×12-inch rectangle.
- Using an offset spatula or a regular spatula, spread the softened butter evenly over the surface of the dough, leaving a ½-inch border along the edges.
- Starting at the short end, carefully roll the dough into a tight cylinder.
- With the seam side down, gently flatten the cylinder into an 18×4-inch rectangle.
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