• Brittany Aldridge

Chicago Deep Dish Pizza

Chicago-style or deep dish pizza is famously known for thick buttery pizza crust with super high edges. Typically cooked on a cast iron pan, the resulting pizza is crispy on all sides, fluffy in the middle, and filled to the brim with tomato and ooozy cheese.

Let’s just say a certain someone in my household has been [very loudly!] hinting they’d like this for awhile now... so voila! Here’s my recipe, please enjoy!

This recipe makes 2 pizzas



INGREDIENTS

For the pizza dough:

  • 3/4 cup of warm water

  • 2 teaspoons of dry yeast

  • 2 3/4 cups all purpose flour

  • 1 tablespoon of honey

  • 2 teaspoons of salt

  • 3 tablespoons extra virgin olive oil


For the topping:

  • 1 400g can of diced tomatoes

  • 1 teaspoon of oregano

  • 1 teaspoon chilli flakes

  • salt, to taste

  • 2 tablespoons of extra virgin olive oil, divided

  • 1 1/2 cups of grated cheese (mozzarella, Parmesan, cheddar or combination of all three)

  • Fresh basil, for serving

  • optional toppings: salami, sausage, mushroom, red onion, eggplant, capsicum, olives

INSTRUCTIONS

  • In a large mixing bowl (or stand mixer with dough hook) add lukewarm water, yeast, honey and oil and give it a quick mix. Set aside for 5 minutes or until yeast is bloomed.

  • After 5 minutes add flour and salt to the bowl and mix well until flour is incorporated and a shaggy dough forms, about 5 minutes.

  • For stand mixer: In a stand mixer with the dough hook attached, set to medium speed for 10 minutes.

  • By hand: Lightly dust a clean chopping board or bench top with flour. Knead with your hands for at least 10 minutes (this is a good arm workout!!) stretching, folding and slapping the dough down until it is smooth and slightly shiny.

  • Lightly oil a bowl and place the dough then cover with a teatowel or cling wrap. Leave to proof for at least 2 and half hours.

  • Once the dough has proofed and risen, divide the dough into 2 equal portions and shape into balls. Cover again and set aside for a further 30 minutes.

  • Preheat the oven to 240°C or 475°F. Set a cast iron or oven proof pan on high heat. Add 1 tablespoon of oil and heat.

  • Stretch or roll one ball of dough out to a circle and carefully press into the pan, stretching the dough up onto the sides of the pan.

  • Spoon the diced tomatoes onto the dough and spread it out (leaving room for the crust), sprinkle over pregano, chilli flakes, and salt to taste. Add your toppings of choice and put in the oven.

  • Bake in the oven for 10-15 minutes or until the crust is golden and crispy.

  • To serve; drizzle over olive oil and sprinkle over basil leaves. Cut into slices and enjoy!

Notes: Pictured here I've made a salami and red onion pizza. I like to garnish with fresh basil!


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