Chicago-Style Deep Dish Pizza is a native dish of Chicago! When you are hungry, and you crave things like pizza, this may be an exciting thing to make. Also, this is a dish the whole family will love!
Everything about this pizza is special. It’s baked in a deep cake pan, and the cheese goes directly on top of the buttery crust. The top is covered by sauce. This pizza is a little crunchy, and the crust will absolutely melt in your mouth.
Everything you have to do to prepare this Chicago-Style Deep Dish Pizza at home is to make some dough, prepare the sauce, and add your favorite toppings.
Combine sugar, salt, yeast, and warm water together and let sit for about 5 minutes until frothy (make sure the water is not very hot because it will kill the yeast.)
Add the flour, cornmeal, and 1/4 cup of melted French Butter to the bowl. Use the mixer or do this all by hand. Beat the dough ingredients at low speed or stir with a large wooden spoon to make a smooth crust. Beat the dough until it has pulled away from the bowl, about 4-5 minutes.
Form the dough into a big ball. Put the dough inside a large bowl greased with olive oil and coat it with olive oil. Cover the bowl and let rise till very puffy for 1 hour.
Once the dough is ready, punch it down; divide it in half. Form each half into balls again and place them back into your greased bowl. Cover the bowl and let them rest in the refrigerator for 1 hour until they become puffy while you make the sauce.
Heat the butter in a medium saucepan over medium heat and add the grated onion, oregano, salt, and red pepper flakes. After 5 minutes, add the tomatoes, garlic, and sugar. Simmer for about 30 minutes. Remove from heat; set aside.
Preheat the oven to 218°C (425°F).
Remove the dough from the refrigerator. Put it on a floured work surface. Roll each half of the dough out with a rolling pin into a 12-inch circle. Lightly oil a 9×2 inch deep cake pan. Press the dough in with your fingers, nicely fitting inside the cake pan. With a small knife, trim away any excess from the sides of the pan.
Do the same with the second part of the dough again, and brush the top edges of it with a little olive oil. Fill each pizza with half of the Dutch Shredded Pizza Cheese (about 2 cups per pizza), then top the cheese with cooked pepperoni and crumbled turkey bacon. Pour the sauce on top of each. Sprinkle grated Parmesan Cheese.
Bake for 20-28 minutes until cooked through. Then remove the pizzas from the oven and let them cool for 10 minutes. Now it is ready to serve!
The water used in the dough should not be very hot, and it should be around 90°F(32°C).
Make sure the butter isn’t boiling hot If you melt the butter in the microwave, let it sit for 5 minutes before adding.
If your dough is too hard, pour in 1 teaspoon of warm water. Alternatively, if it feels too soft, add 1 Tablespoon of flour.
A warm environment helps your dough rise better.
You can reduce the sauce to 180milliliters per pizza and store it in the freezer if you do not like too much sauce.
You can freeze the tomato sauce for up to 2 months as well.
You can store any leftover pizza in the refrigerator for up to 5 days.
You can use grilled chicken, cooked and crumbled ground beef, chopped cooked meatballs, vegetables, and what you want for the topping.