Homemade Chicago Style Deep Dish Pizza
Experience the enchantment of Chicago-style cuisine with this Homemade Chicago Style Deep Dish Pizza. Created from scratch using a combination of a crispy crust infused with cornmeal, a sauce bursting with flavors and layers of irresistibly melted cheese this pizza goes beyond being just a meal—it's an unforgettable culinary journey. Adorned with pepperoni and perfectly crispy bacon each mouthwatering bite transports you straight to the atmosphere of a bustling Chicago pizzeria transforming your pizza nights at home into a gourmet extravaganza to be cherished!
2 Servings
Ingredients
Pizza Crust (makes 2):
- 3 and 1/4 c 406 grams all-purpose flour (spoon & leveled)
- 1/2 c 60 grams yellow cornmeal
- 1 and 1/4 tsp salt
- 1 tbsp 12 grams granulated sugar
- 2 and 1/4 tsp 7 grams Platinum Yeast from Red Star instant yeast (1 standard packet)
- 1 and 1/4 c 300ml slightly warm water
- 1/2 c 115 grams unsalted butter, divided (1/4 c melted, 1/4 c softened to room temperature)
- olive oil for coating
Tomato Sauce for Both Pizzas:
- 2 tbsp. 30 grams unsalted butter
- 1 small onion grated (about 1/3 c)
- 3/4 tsp salt
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes optional, but recommended
- 3 garlic cloves minced
- one 28-oz 794 grams can crushed tomatoes
- 1/4 tsp granulated sugar
Toppings for Both Pizzas:
- 4 c about 16 ounces shredded mozzarella cheese
- 1/2 c 45 grams grated parmesan cheese
- optional: 1/2 c sliced pepperoni
- optional: 4 slices bacon cooked and crumbled
Instructions
For the Pizza Crust:
- In a bowl combine flour, cornmeal, salt, sugar and yeast.
- Add water and 1/4 cup of melted butter to the mixture. Stir until a dough forms.
- Shape the dough into a ball. Coat it with oil in a separate bowl. Cover it. Let it rise until it doubles in size.
- Roll out the dough into a rectangle measuring 15x12 inches. Spread 1/4 cup of softened butter on top of the dough.
- Roll up the dough lengthwise then cut it in half to form two balls. Place them in the fridge to rise.
For the Tomato Sauce:
- Melt butter in a saucepan. Add onion, salt, oregano, red pepper flakes and garlic to it.
- Add tomatoes and sugar to the saucepan mixture. Allow it to simmer until the sauce thickens.
To Assemble:
- Preheat your oven to 425°F (218°C).
- Take one of the dough balls. Roll it out into a circle measuring 12 inches in diameter.
- Fit this rolled-out dough into a dish cake pan measuring 9x2 inches.
- Fill half of the pan with mozzarella cheese followed by your desired toppings.
- Pour tomato sauce on top of everything and sprinkle some parmesan cheese well.
- Bake for 20 to 28 minutes or until you achieve a golden crust.
- Allow your pizza to cool for around 10 minutes before serving.
- Repeat these steps for your second pizza.
- Enjoy your Chicago-style Deep Dish Pizza!
Notes
To make this Chicago Style Deep Dish Pizza gluten-free without compromising on taste you can make adjustments:
Crust: Use a quality gluten-free all-purpose flour blend that includes xanthan gum. This gum helps replicate the elasticity of gluten giving your crust the desired texture. If your blend doesn't have xanthan gum you can add 1 tsp of it for every cup of flour.
Cornmeal: Make sure to use certified gluten-free cornmeal. Cross-contamination, during milling, is common. This step is important.
Toppings: Always check the labels of your toppings especially if they are pre-packaged like pepperoni or bacon. Some might have hidden traces of gluten. Could be processed in facilities that also handle gluten products.
General Tips: Gluten-free dough can be more delicate so handle it with care. It may also benefit from baking time to avoid, over baking. Remember that each gluten-free flour blend behaves differently so adjustments might be necessary. Trust your instincts. Enjoy a deep-dish pizza that's completely gluten-free!