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Home Dish Chicago-style Deep Dish Pizza

Chicago-style Deep Dish Pizza

Name: How to cook Chicago-style Deep Dish Pizza - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Felice

Chicago-style Deep Dish Pizza

I love making this pizza for dinner parties because it always impresses the guests and it's so fun! It's not hard but takes some time because you have to let the dough rise and the baking time is longer than regular pizza. Note: I used an 8-inch round 2-inch high cake pan with a removable bottom so it's easy to remove the pizza ;)

Ingredient

Food ration :

4 servings

Cooking time :

180 mins

1 tsp

dry yeast

1/2 cup

water

1/4 cup

rye or whole wheat flour

1/4 cup

all-purpose or bread flour

1 cup

all-purpose or bread flour (125g)

1 tsp

salt

1 Tbsp

olive oil

medium onion, minced

2 cloves

garlic, minced

1 can

tomatoes

2 tsp

Italian seasoning

2 Tbsp

fresh parsley, chopped (optional)

1/2

green bell pepper

mushrooms

1/2 cup

shredded cheese

small chicken breast (4-5 oz)

2 Tbsp

grated Parmesan (if you have it)

Cooking instructions

* Step 1

Dough stage 1: In a large bowl, mix 1/4 cup rye or whole wheat flour, 1/4 cup all-purpose or bread flour, 1 tsp active dry yeast and 1/2 cup water. Let it sit for 30 minutes at room temperature until frothy.

* Step 2

Dough stage 2: After the mixture is frothy, add 1 more cup all-purpose or bread flour, 1 tsp salt and 4 Tbsp olive oil. Mix until the dough comes together.

* Step 3

Remove dough to a floured working surface and knead with the palm of your hand until smooth and elastic (about 10 minutes). Sprinkle more flour as needed in your hands or the surface if it's sticking.

* Step 4

Form into a smooth ball and return to the bowl.

* Step 5

Cover with plastic wrap or a moist tea towel and let rise in a warm place for 1:30 to 2 hours, until about doubled in size.

* Step 6

While the dough is rising, prepare the sauce. Heat 1 Tbsp olive oil in a sauce pan and sauté the onions and garlic until translucent.

* Step 7

Add the can of tomatoes, dried herbs, and 1/4 cup water. Break up any big chunks tomatoes and bring to a simmer. Cook on medium low heat until the sauce is very thick, about 30 minutes or so. Season with salt and pepper, and stir in fresh parsley if using. Set aside and let cool until ready to use.

* Step 8

When the dough has risen, remove it from the bowl into a floured surface and push out the air. Form into a flat round ball. Preheat oven to 425F/220C.

* Step 9

Roll out the dough to a 10-12 inch circle.

* Step 10

Grease the 8 x 2 in baking pan lightly with oil. Lay the dough across and press it to the bottom and up the sides. Spread out the shredded cheese across the bottom. The sides might fall over at first but don't worry because you'll be add plenty of fillings!

* Step 11

Next layer in the chopped bell pepper, mushrooms and chicken.

* Step 12

Top it with the tomato sauce until the sauce reaches the top of the sides of the dough. (You might have a little left over). Sprinkle with the Parmesan cheese.

* Step 13

Bake in the oven at 425F/220C for 35-40 minutes or until the crust starts to brown and the extra liquid from the sauce has evaporated. After 15 minutes, cover the pizza Lighty with foil so the crust doest brown too quickly. Remove after another 15 min. and let the pizza finish baking uncovered.