Chicago-Style Deep Dish Pizza
Ingredients
The crust
-
3 and ¼
cups
all-purpose flour
-
½
cup
yellow cornmeal
-
1 and ¼
teaspoons
salt
-
1
tablespoon
granulated sugar
-
2 and ¼
teaspoons
Platinum Yeast from Red Star instant yeast
-
1 and ¼
cups
slightly warm water
-
½
cup
unsalted butter
-
to taste
none
olive oil for coating
The sauce
-
2
tablespoons
unsalted butter
-
1
small
onion, grated
-
¾
teaspoon
salt
-
1
teaspoon
dried oregano
-
½
teaspoon
crushed red pepper flakes (optional)
-
3
cloves
garlic, minced
-
1
28-ounce can
crushed tomatoes
-
¼
teaspoon
granulated sugar
The toppings
-
4
cups
shredded mozzarella cheese
-
½
cup
grated parmesan cheese
-
½
cup
sliced pepperoni (optional)
-
4
slices
bacon, cooked and crumbled (optional)
Instructions
- Combine flour, cornmeal, salt, sugar, and yeast in a mixing bowl.
- Add warm water and melted butter, then mix until the dough is soft and pulls away from the sides.
- Form the dough into a ball, coat with olive oil, cover, and let rise until doubled in size.
- Punch down the dough, roll it into a rectangle, spread softened butter on top, and roll it up.
- Cut the dough log in half, form into balls, and let rise in the refrigerator.
- For the sauce, melt butter in a saucepan, then add onion, salt, oregano, and red pepper flakes.
- Once the onion is browned, add garlic, tomatoes, and sugar, and let simmer until thickened.
- Preheat the oven to 425°F (218°C).
- Roll out the dough into circles and press into deep dish pans.
- Fill each pizza with cheese, toppings, and sauce, then sprinkle with parmesan.
- Place pans on a baking sheet and bake until the crust is golden brown.
- Let cool for 10 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
2 pizzas (serves 4-5)
Calories
500
Total fat
30g
Total carbohydrates
45g
Total protein
25g
Sodium
800mg
Cholesterol
50mg
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