Deep-Dish Pizza

Brief History of Deep-Dish Pizza

Deep-dish pizza, a staple of Chicago cuisine, dates back to 1943 when it was first introduced by Ike Sewell and Ric Riccardo at their pizzeria, Pizzeria Uno. Unlike traditional thin-crust pizza, this scrumptious version features a thick crust that forms a large bowl for generous amounts of cheese, rich tomato sauce, and a variety of toppings. It quickly became a favorite, establishing Chicago’s identity in the world of pizza.

Ingredients

• Flour - 3 1/4 cups
• Cornmeal - 1/2 cup
• Butter - 1/2 cup, melted
• Olive Oil - 2 tablespoons
• Sugar - 1 tablespoon
• Salt - 1 teaspoon
• Active Dry Yeast - 2 1/4 teaspoons
• Warm Water - 1 1/4 cups
• Mozzarella Cheese - 3 cups shredded
• Parmesan Cheese - 1/2 cup grated
• Canned Tomatoes - 2 cups crushed
• Garlic - 2 cloves, minced
• Italian Herbs - 2 teaspoons
• Salt and Black Pepper to taste
• Mushrooms, Bell Pepper, Pepperoni - Optional Toppings

Special Equipment Needed

• Deep-dish pizza pan
• Rolling pin
• Mixing bowls
• Stand mixer (optional)

Preparation

Making the Dough

In a large mixing bowl, combine the flour, cornmeal, and sugar. In another bowl, combine the warm water (around 110°F), yeast, and let it sit until it becomes frothy, about 5-10 minutes. Add the yeast mixture to the dry ingredients, along with the melted butter and olive oil. Mix until dough forms. If using a stand mixer, knead the dough using the dough hook attachment for about 5 minutes, or knead by hand on a floured surface for about 7-8 minutes until smooth and elastic. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place until it doubles in size, about 1 to 2 hours.

Preparing the Sauce

In a saucepan, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the crushed canned tomatoes, Italian herbs, salt, and black pepper. Simmer the sauce for about 20 minutes to thicken slightly, stirring occasionally. Set aside to cool.

Building Your Deep-Dish Pizza

Preheat your oven to 425°F (220°C). Grease your deep-dish pizza pan with olive oil. Punch down the risen dough and transfer it to a floured work surface. Use a rolling pin to roll the dough out into a circle approximately 3 inches larger than your pan. Gently press the dough into the pan, making sure it covers the bottom and goes up the sides. Sprinkle the bottom with mozzarella cheese to your desired cheese flavor.

Layering the Pizza

On top of the cheese, evenly spread your selected toppings such as mushrooms, bell peppers, or pepperoni. Don’t overfill, to ensure even cooking and structure retention. Pour the cooled tomato sauce over the toppings. Finish by sprinkling parmesan cheese generously atop the sauce layer.

Baking the Deep-Dish Pizza

Place the pizza in the preheated oven and bake for about 25-30 minutes until the crust is golden brown and crisp. For best results, keep a close eye on the crust color. Once baked, let your deep-dish pizza cool for at least 10 minutes before slicing. This helps to set the layers and ensures a clean slice.

Enjoying Your Meal

To fully savor your homemade deep-dish pizza, pair it with a chilled salad and your favorite beverage. The rich flavors are a delight on their own, but a green salad with a light vinaigrette offers a refreshing contrast. Enjoy your pizza with friends and family!

Tips for Perfecting Deep-Dish Pizza

• Ensure your warm water is the right temperature to activate the yeast.
• Allow enough time for the dough to rise properly for a fluffy yet firm crust base.
• Avoid overloading with toppings to prevent a soggy crust.
• Use high-quality canned tomatoes for the freshest taste.