United States / Main
Deep Dish Pizza
Pizza is a traditional Italian fare that was introduced by immigrants to America in the late 19th and early 20th centuries. In America it has evolved to unique variations, including this Deep Dish Pizza variety. What makes this pizza special is the thicker raised crust which is baked with the pizza. The pizza itself is filled with sauce, cheese, and other ingredients. It is served hot from the oven, cut in triangular pieces and served along with a salad, garlic knots, garlic bread, mozzarella sticks, and/or onion rings. Many in the midwest also call it Chicago style pizza. This recipe has many variants, which are found at the end of the recipe.
Ingredients
- active dry yeast, fast-rising yeast is acceptable1 tsp
- warm water, 185 ml; about 32℃ (90°F)3/4 cup
- flour, 140 g1 cup
- olive oil2 tbsp
- sugar, white1 tbsp
- salt1/2 tsp
- flour, 400 g; additional3 cup
- warm water, approximately; 250 ml1 cup
- cornmeal, optional4 tbsp
- pizza sauce, prepared or homemade; source gives incomplete can size: (170 -)1– can
- mozzarella, shredded450 g
- Romano cheese, 20 g; grated; optional1/4 cup
- parmesan cheese, 20 g; grated; optional1/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
In a mixing bowl or dough mixer, mix the yeast and ¾ cup () warm water. Let this stand for a few minutes to activate the yeast.
Mix in the 1 cup () flour, oil, sugar, salt into a smooth batter. Add the remaining flour and water. Mix this until you get a dough with a slightly sticky consistency. Add additional water or flour to adjust the consistency. Knead the dough until it springs slightly when touched.
Let this rise in a warm location in a greased bowl until doubled. Punch down the dough in the bowl.
Transfer dough to a floured flat surface. Roll or shape the dough to the shape of a pizza pan and make an edge up the side of the pan for the crust. Roll the dough thicker for Deep Dish Pizza and thinner for a crisper and more traditional pizza crust.
Preheat the oven to .
Spread the pizza sauce on the dough, leaving the edge crust uncoated. Add any optional toppings (pepperoni, sausage, green pepper, etc.). Sprinkle the grated mozzarella cheese evenly across the pizza, leaving the edge crust untouched. If desired, sprinkle the grated Parmesan and Romano cheeses evenly over the toppings.
Bake the pizza on a rack of the preheated oven for 25–30 minutes or until the crust and cheese are lightly brown. If the pizza is browning on the outer crust and not in the middle, line the edge with aluminum foil to prevent burning. This rarely happens except on larger diameter pizzas of or more.
When removing from the oven, cut into about 8 triangular, pie shaped slices for serving. A pizza cutter with a circular wheel does this nicely.
