Learn to cook the divine Chicago Deep-Dish Pizza

Few words can describe the awesomeness of this pizza recipe. Not only is it yummier than any home-cooked pizza ever but also easier to cook. We won’t be saying much about the recipe for you have to eat it yourself to understand our love for this amazing pizza. 

But before you start trying to experiment at home, learn the correct technique so that you do not end up with anything more than regrets and a hungry tummy.

The deep-dish is popular for its uncommon buttery cornmeal crust. Make sure that you use a very thick sauce, and the recipe will do wonders.

To prepare the dough you will need 1 1/3 cups warm water, 1/4 cup olive oil, 2 1/4 teaspoons active dry yeast, 1 1/2 teaspoons fine salt, 1/4 cup melted butter, 2 teaspoons white sugar, 3 3/4 cups all-purpose flour, 4 cups pizza sauce, 2 teaspoons olive oil and 1/2 cup cornmeal.

For the fillings you will need 1 pound spicy Italian sausage without the casings, 2 ounces Parmigiano-Reggiano cheese, 8 ounces freshly cubed mozzarella cheese, 1 tablespoon olive oil and 4 ounces shredded part-skim, low-moisture mozzarella cheese.

In the first place, take a bowl and pour water into it then add in yeast and let it dissolve for about ten minutes. Add melted butter, salt, olive oil, sugar, majority of the flour and cornmeal. Now, blend in the mixture until you achieve the desired consistency by adding flour occasionally. The mixture should become smooth and elastic in a few minutes.

Spread the dough on a floured flat surface, here you can add extra flour if needed. Grease a bowl with 1/2 teaspoon of olive oil and put the dough in it. Show some patience by leaving the bowl for one to two hours or until the dough becomes double in volume after covering it with a plate. 

Meanwhile, let the pizza sauce cook at low heat for 60 to 90 minutes. Straightaway, preheat the oven at 220 degrees C or 425 degrees F.

Then, deflate the doubled dough by poking it from a sharp object. Now, press and stretch the dough on a flat surface and create a round shape resembling a pizza. Generally, you should work for a size three to four inches bigger than a 12-inch cast iron skillet. Take the skillet and brush it with 1 1/2 teaspoons of olive oil. Then, put the prepared dough in the skillet and cover the sides and bottom evenly.

Settle the provolone cheese over the crust and spread fresh mozzarella over the cover.  Immediately, add firm mozzarella and Italian sausage before generously topping with pizza sauce. Take Parmesan cheese and grate it over the entire pizza in addition to folding the edges of the crust inwards to seal the sides. Add one tablespoon of olive oil before baking the pizza until it turns its color into brown.

Typically, you would have to wait thirty-five minutes to bake the pizza; however, do not forget to rest it for ten minutes before serving.

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