Ross is clearly on a mission to make and perfect every different style pizza that we can! He has become quite the pizzaiolo if I do say so myself! He has now made this Chicago-style pizza 4 times. Rocco and I both fully support it????????
Which pizza pan did you use?
We have been loving LloydPans for all of our pizza pans! This is the Chicago Deep Dish Pizza pan we used and suggest investing in a pizza stone if you do not already have one!
Chicago Deep Dish Pizza
Yield:
6
Prep Time:
5 minutes
Cook Time:
25 minutes
Additional Time:
1 hour
Total Time:
1 hour 30 minutes
Ingredients
Dough
- 3 1/2 cups AP flour
- 1/2 cup stone ground corn meal
- 2 tsps salt
- 2 tbsps unsalted butter, melted
- 1 1/4 cup warm water
- 2 1/4 tsps active yeast (1 packet)
- 2 tsps sugar
- 1 tbsp olive oil
Assembling pizza
- (2) 16 oz block @galbanicheese low-moisture mozzarella, shredded
- (2) 12.3 oz jars @raoshomemade pizza sauce
- Butter for greasing pan
- 1/4 cup grated parmesan
Instructions
- In a small bowl, whisk together water, yeast and sugar. Let it sit until frothy.
- In a large bowl using a wooden spoon, mix together flour, corn meal, salt, butter and yeast mixture until a dough ball starts to form. Lightly flour a clean working surface, dump out dough. Knead dough until smooth (if dough seems dry, wet your hands to slowly add small amounts of water). Once dough is smooth, coat bottom of large bowl with olive oil and place dough in the bowl. Cover with clean dish towel. Rise for 1 hour.
- Preheat oven to 425°F with pizza stone on middle shelf. Grease chicago-style pizza pan generously with butter.
- Once dough is doubled in size. Turn out only lightly floured work surface. Cut dough into 2 sections, try to separate off 60% for the bottom crust and 40% for top. Roll out each dough into a thin, large circle.
- Place larger dough in the pan and use hands to press into edges. Sprinkle mozzarella cheese on top evenly. Add top crust and press both layers together on edges. Use a knife to cut excess dough hanging off pan. Cut a few holes in the top layer. Evenly spread pizza sauce throughout.
- Bake 25-30 minutes, until edges are golden. Remove from oven, sprinkle parmesan on top and cool for 5-10 minutes for the ideal cheese pull. Slice and enjoy
