Chicago-style Deep Dish Pizza -

Chicago-style Deep Dish Pizza

This might just be the best pizza we've ever made for ourselves. The perfectly crisp crust and layers of gooey cheese tucked safely under a layer of just-chunky-enough sauce can't be beat.

Print Recipe

Prep Time 30

Cook Time 30

Cooling Time 10

Total Time 1 10

Course Main Course

Cuisine Italian

Ingredients

Dough

2½ to 3 c all purpose flour
1 tbsp sugar
1 envelope instant yeast
1 tsp salt
1 cup water 120° to 130°F
3 tbsp olive oil
2 tsp cornmeal optional

Toppings

1 lb mozzarella cheese 4 cups shredded

Sauce

2 cans Italian-style diced tomatoes 14½ ounce cans, undrained
½ cup parmesan cheese grated

Instructions

Place oven rack on the lowest shelf and preheat oven to 400 degrees.
Combine 1 cup flour, sugar, undissolved yeast, and salt in a large bowl. Stir water and oil into flour mixture. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
Meanwhile, warm the diced tomatoes in a sauce pan over medium low heat for 10 to 15 minutes or long enough for the tomatoes to break down a bit and create a thick, chunky sauce.
Grease 14-inch deep dish pan or cast iron pan and, optionally, sprinkle with cornmeal. Press dough into pan so that bottom of pan is all covered and the dough reaches 1-1/2 inches up the side of the pan. Sprinkle evenly with mozzarella cheese and additional toppings over cheese. Top with the cooling tomato sauce and Parmesan cheese.
Place in preheated oven; immediately reduce heat to 400 degrees. Bake 25 to 30 minutes or until crust is golden. Remove from oven; cool on wire rack for 10 minutes before serving.

Notes

Our first time through we didn't have the cornmeal, but had no problems with it sticking to the pan. Also, we used one can of tomatoes and one jar of pizza sauce for a bit more Italian spice and saucier consistency.

Keyword Pizza

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