Classic Chicago-Style Deep-Dish Pizza
Required Ingredients
For the Dough:
-
1 ⅓ cups warm water
-
2 ¼ teaspoons active dry yeast
-
¼ cup olive oil
-
¼ cup melted butter
-
2 teaspoons white sugar
-
1 ½ teaspoons fine salt
-
½ cup cornmeal
-
3 ¾ cups all-purpose flour
-
2 teaspoons olive oil, or as needed, divided
-
4 cups pizza sauce, or to taste
For the Fillings and Toppings:
-
4 ounces sliced provolone cheese
-
8 ounces fresh mozzarella cheese, cubed
-
1 pound spicy Italian sausage, casings removed
-
4 ounces shredded part-skim, low-moisture mozzarella cheese
-
2 ounces Parmigiano-Reggiano cheese
-
1 tablespoon olive oil
Instructions
Prepare the dough: In the bowl of a stand mixer with the paddle attachment, pour in water and sprinkle the yeast on top. Let it dissolve for about 10 minutes. Then add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour in that order. Knead the mixture, scraping down the sides as needed, and adding more flour until the dough becomes smooth and elastic.
Once the dough is ready, place it on a lightly floured surface. Knead in additional flour if needed, then shape it into a ball and transfer it to a bowl greased with 1/2 teaspoon of olive oil. Cover with a plate and let the dough rise in a warm area until it doubles in size, about 1 to 2 hours.
While the dough is rising, cook the pizza sauce in a pot over low heat until it becomes very thick, which should take about 60 to 90 minutes.
Preheat the oven to 425°F (220°C).
Gently press the dough to release air and turn it onto your work surface. Stretch and press it out into a circle that’s 3 to 4 inches larger than a 12-inch cast iron skillet. Coat the skillet with 1 1/2 teaspoons of olive oil. Carefully place the dough in the skillet, stretching it to fit evenly across the bottom and sides.
Layer the fillings and toppings in this order: Begin with a layer of provolone cheese at the bottom of the crust. Top with fresh mozzarella, then add Italian sausage followed by firm mozzarella. Spoon a generous amount of pizza sauce over the top. Sprinkle Parmesan cheese over the sauce, then fold the edges of the crust towards the center to seal. Drizzle 1 tablespoon of olive oil over the crust and the pizza's center.
Bake in the center of the preheated oven until the crust sounds hollow when tapped and the pizza is golden brown, about 35 minutes. Allow it to rest for 10 minutes before slicing.
Chef's Tips
Both instant and rapid-rise yeast work perfectly for this recipe.
Two ounces of Parmesan cheese is approximately equivalent to 1 cup of finely grated Parmesan.
If you like, you can double the batch of my pizza sauce for this dish.
Nutritional Information (per serving)
| 613 | Calories |
| 32g | Fat |
| 53g | Carbs |
| 25g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 613 | |
| % Daily Value * | |
| Total Fat 32g | 42% |
| Saturated Fat 14g | 71% |
| Cholesterol 75mg | 25% |
| Sodium 1487mg | 65% |
| Total Carbohydrate 53g | 19% |
| Dietary Fiber 3g | 12% |
| Total Sugars 5g | |
| Protein 25g | 51% |
| Vitamin C 10mg | 11% |
| Calcium 416mg | 32% |
| Iron 4mg | 22% |
| Potassium 215mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5