Homemade Deep Dish Pizza Recipe Chicago style
Are you looking for the secret for the best Homemade Deep Dish Pizza Recipe Chicago style to welcome your guests or just try something new? If so, this is the article for you.
The Chicago pizza pie, also known as deep dish pizza, is the most loved pizza in Chicago, the one that has resisted for decades in the city and, indeed, today identifies the city and identifies itself in turn with the American city.
The recipe for this pizza dates back to several years ago and in the city there are different contenders for the title of inventors of deep dish pizza and this is one of the things that make the city famous all over the world; some say it was invented in 1943 by the owner of Pizzeria Uno (still one of the most famous in the city) but all the most famous restaurants in Chicago think they have invented the perfect recipe themselves.
A recipe that has several peculiarities: butter in dough and a dough that is actually salty (prepared exactly like a pizza dough but worked to get the different layers as if it were a croissant!) but also the fact that it is cooked in special trays very high round (similar to the ones we use for cakes!) and the cheese is placed on the base followed by all the other ingredients (which usually include meat, lots of meat!).
The result is certainly different from any type of Italian pizza: it is closer to a savory pie and takes a long time to be prepared. Surely it is not the first choice for us Italians, but if you want to try it here is the recipe for Chicago deep dish pizza.
Some people use specially perforated pans for their Chicago style pizza, but this is not mandatory: a good Homemade Deep Dish Pizza doesn’t rely on the pan but on the recipe, which has to be tried and tested, and on the ingredients.
But if you’re looking for new pans for your deep dish pizza, here some I recommend:
And now, off we go with the recipe for a perfect Chicago style Homemade Deep Dish Pizza
Ingredients for 2 Deep Dish Pizza Pies (23 cm/9 inch each)
- 500 grams of all purpose flour (4 cups)
- 75 grams of corn flour (1/2 cup)
- 1 teaspoon and a half of salt
- 1 teaspoon of caster sugar
- 1 yeast cube
- 300 ml of slightly warm water (1 cup)
- 250 grams of melted butter (1 cup)
- 250 grams of cold butter (1 cup)
- olive oil
- 500 grams of tomato sauce (2 cups)
- Chili pepper
- Black pepper when needed
- Salt when needed
- Grated mozzarella cheese
- Grated Parmesan cheese
How to make a perfect Homemade Deep Dish Pizza Recipe Chicago style
- Prepare the crust by mixing all the ingredients (except for the solid butter and the olive oil) until a smooth and creamy mixture is obtained. If the dough is too hard, add a little hot water, if too soft add a proportionate mix of corn flour and white flour.
- Form a ball of dough and place it in an oiled bowl. Leave to rise until the dough has doubled in volume (about 3 hours).
- Once doubled, take the dough, beat it to remove the air and spread it giving it the shape of a rectangle. Spread the softened butter (not melted) over the whole mixture and fold it several times on itself.
- From the rectangle, make two balls of dough and put them in the fridge after covering them with aluminum foil for at least 1 and a half hours.
- Prepare the sauce by cooking the tomato sauce with the pepper and then, once cooked, add salt and pepper when needed.
- Heat the oven to the maximum. Pull the two balls of dough out of the refrigerator and spread them on the two round pans, taking care to brush them with olive oil in order to allow the crust to become crispy.
- Add the grated mozzarella then fill with tomato sauce, crumbled sausages or whole and spicy salami. Finish by spreading grated Parmesan to taste on the surface.
- Bake at 200°C (392°F) for about 30 minutes or until the crust becomes golden and crisp. To prevent the edges from burning out after 15 minutes from the first batch, remove from the oven and cover with aluminum foil and cook for another 15 minutes at 180°C (356°F).
- Remove from the oven, cut and serve if it is hot.
Preparation time: 5 hours