Get the Chicago-Style Deep-Dish Pizza Recipe
The late Dough Doctor Tom Lehmann provides a Chicago-Style Deep-Dish Pizza recipe, including a pizza sauce recipe and dough fermentation process for a deep dish.
Chicago-Style Deep-Dish Pizza
Author: Pizza Today
Recipe type: pizza
Ingredients
- THE SAUCE
- 8 ounces of sliced part-skim low-moisture mozzarella cheese (about 11 slices)
- 10 ounces ground pork, mixed with 2 teaspoons fennel seed
- 1 teaspoon salt,
- 1 teaspoon pepper. (Press the meat into a patty that is almost as big as the pan.)
- 1-1/2 cups ground tomatoes mixed with 1 teaspoon oregano and 1 teaspoon basil
- 2 teaspoons grated Romano cheese
Chicago-Style Deep-Dish Pizza
Author: Pizza Today
Recipe type: pizza
Ingredients
- THE DOUGH
- ¼ ounce active dry yeast (not instant)
- ¾ cup warm water
- 1 teaspoon sugar
- ¼ cup corn oil
- 2-1/2 cups flour (11-12 percent protein, a soft flour)
- 2 teaspoons salt
Instructions
- In the bowl of a stand mixer, blend the yeast into the water.
- Add the sugar and corn oil.
- Mix to combine. Add flour an yeast.
- Mix to combine and run the mixer for about 4 minutes at medium speed.
- The dough should clean the sides of the mixing bowl.
- Rub dough ball all over with olive oil.
- Cover the owl with a damp cloth.
- Let dough rise for 2 hours. Do not punch it down.
- Spread and push dough across the bottom and up sides of a 12-inch x 2-inch deep pizza pan.
- Lay slices of cheese over the crust overlapping the slices to cover dough.
- Add pork sausage patty.
- Spread the tomatoes over the sausage.
- Sprinkle on the Romano cheese.
- Bake in a preheated 475 F oven for 20-25 min. until crust is golden brown and pulls away from the sides of the pan.
- Let pizza sit for 3-4 min. before cutting.
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