Homemade Chicago-style Deep Dish Pizza
Deep Dish Pizza is a Chicago-classic. It’s literally deep and filled with different complementing layers that make a pizza great. Recipe brought you by Adam of Omnivorous Adam!
Servings: 6
Equipment
- Cast Iron Skillet
Ingredients
Pizza Dough (Ingredients in grams to get correct texture)
- 250 grams Bread Flour
- 25 grams Cornmeal
- 75 grams Olive Oil
- 3 grams Instant Yeast
- 5 grams Kosher Salt
- 100 grams Warm Water
Pizza Sauce
- 2 cans San Marzano Chunky or Crushed Tomatoes Drained
- 2 tsp Red Wine Vinegar
- 2 tsp Dried Oregano
- 2 tsp Sugar
- 2 tsp Kosher Salt
- Dash of Fish Sauce
Pizza Toppings
- Stick of Butter
- 1/2 cup Piave Vecchio or Parmesan Cheese Crumbled
- 1/2 lb Whole Fat Mozzarella Shredded
- 1/2 lb Part Skim Mozzarella Shredded
- 1-2 lbs Hot Italian Sausage Links Removed from casing
Instructions
Pizza Dough
- In a stand mixer, combine all the dry ingredients. Mix to combine.
- Mix olive oil with the dry ingredients. Make sure to coat everything with oil before putting water to stop gluten formation.
- When the dough is already crumbly, add water and mix until it forms a shaggy dough. Cover and rest for 20 minutes.
- After resting, knead the dough for 4 minutes, then rest again for another 4 minutes.
- Knead again for another 4 minutes, form a ball with the dough, then rest for 2 hours minimum.
Pizza Sauce
- Drain the juice using your extremely clean hands to get the tomato chunks. Drain it really well so no juice will bleed through the crust. Set aside tomato juice for other recipes.
- Once chunks of tomatoes are separated, season them with red wine vinegar, dried oregano, sugar, salt, and fish sauce. Fish sauce should only be a little amount to give it umami, but not too much to taste it.
- Mix it up and set aside. No need to cook the sauce because it’s going to naturally reduce in the oven.
Pizza Toppings
- Shred mozzarellas, combine them, and set aside.
- Remove sausage from the casings. With wet hands, form a disk that’s about 1/3 inch thick and the size of the skillet. Use as much sausage as you like.
Pizza Assembly
- Butter the whole cast iron skillet so that the pizza don’t stick, then spread the parmesan or piave on the skillet generously.
- Spread the dough on the circumference of the skillet, forming a deep dish or bowl for the pizza toppings. Poke holes on the dough so it does not rise as much.
- Layer the cheese, then the sausage disk, then a thin layer of the tomato sauce just enough to cover the pizza. Top with more piave.
Baking and Serving
- Bake the deep dish pizza at 425F for 35-40 minutes.
- After baking, crust should look golden brown and crispy.
- Remove from the oven and let rest for 15-20 minutes. Once the pizza has set, it is ready.
- Carefully scrape the sides of crust and using a spatula, pull the pizza out of the skillet. It should come off while holding its own.
- Slice and serve. Eat with a fork and knife to prevent any mess. Enjoy!