{"id":734,"date":"2020-10-17T16:26:30","date_gmt":"2020-10-17T16:26:30","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=734"},"modified":"2024-06-23T14:45:18","modified_gmt":"2024-06-23T14:45:18","slug":"chicago-style-deep-dish-pizza","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/chicago-style-deep-dish-pizza\/","title":{"rendered":"Chicago-style Deep Dish Pizza [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Chicago-style Deep Dish Pizza<\/span><\/h2>\n
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If made properly, deep dish or Chicago-style pizza can be life-changing. While this pie is controversial in the pizza world, here's what I have come to know. If you make a great, buttery crust, top that with a bunch of cheese, well-seasoned Italian sausage, and thick, flavorful sauce, you're in for a treat.<\/span><\/div>\n
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Servings: <\/span>2<\/span> pizzas<\/span><\/span><\/div>\n\n
Author: <\/span>Weeds and Sardines<\/span><\/div>\n\n

<\/span>Equipment<\/span><\/h3>
  • Food processor<\/div><\/li>
  • 10 inch stainless steel bowl<\/div><\/li>
  • 10 inch (or so) cast iron skillet<\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>

    <\/span>For the Dough<\/span><\/h4>
    • 450<\/span> g<\/span> or about 3\u00bc cup all-purpose flour<\/span><\/li>
    • 40<\/span> g<\/span> or \u00bc cup Cornmeal<\/span><\/li>
    • 12<\/span> g<\/span> or 3 tsp sugar<\/span><\/li>
    • 15<\/span> g<\/span> or 3 tsp salt<\/span><\/li>
    • 275<\/span> g<\/span> or 1\u00bc cups water<\/span> (85F)<\/span><\/li>
    • 110<\/span> g<\/span> or 8 Tbsp (1 stick) butter cubed<\/span> cubed<\/span><\/li>
    • 9<\/span> g<\/span> or 3 tsp yeast<\/span><\/li><\/ul><\/div>

      <\/span>For the Sauce<\/span><\/h4>
      • 1<\/span> 28oz can<\/span> crushed tomato<\/span><\/li>
      • \u00bc<\/span> red onion<\/span> grated<\/span><\/li>
      • 2<\/span> garlic cloves<\/span> minced or garlic pressed<\/span><\/li>
      • 40<\/span> g<\/span> or 2 Tbsp. tomato paste<\/span><\/li>
      • 10<\/span> g<\/span> or 1 Tbsp. sugar<\/span><\/li>
      • 1<\/span> g<\/span> or \u00bd tsp dried basil<\/span><\/li>
      • 1<\/span> g<\/span> or \u00bd tsp dried oregano<\/span><\/li>
      • 2-3<\/span> Tbsp<\/span> butter<\/span><\/li>
      • 5<\/span> g<\/span> or 1 tsp salt<\/span><\/li><\/ul><\/div>

        <\/span>For the Sausage<\/span><\/h4>
        • 1<\/span> lb<\/span> fatty ground pork<\/span><\/li>
        • 7<\/span> g<\/span> or 1\u00bd tsp salt<\/span><\/li>
        • 5<\/span> g<\/span> or 1 tsp sugar<\/span><\/li>
        • 3<\/span> g<\/span> or 1 tsp paprika<\/span><\/li>
        • 1<\/span> g<\/span> or \u00bd tsp dried sage<\/span><\/li>
        • 1<\/span> g<\/span> or \u00bd tsp black pepper<\/span><\/li>
        • 5<\/span> g<\/span> or 1\u00bd tsp red wine vinegar<\/span><\/li>
        • 1<\/span> g<\/span> or \u00bd tsp chile flakes<\/span><\/li>
        • 2<\/span> g<\/span> or 1 tsp fennel seed<\/span> toasted and crushed<\/span><\/li><\/ul><\/div>

          <\/span>For Final Pizza<\/span><\/h4>
          • Parmesan cheese<\/span> generous amount<\/span><\/li><\/ul><\/div><\/div>\n

            <\/span>Instructions<\/span><\/h3>

            <\/span>For the Dough<\/span><\/h4>
            • Combine dry ingredients in food processor, add in cubed butter and run food processor until incorporated and pebble-like.<\/div><\/li>
            • While running, stream in warm water until combines, run for 30-40 seconds total<\/div><\/li>
            • Transfer to bowl and let rise for 90 minutes.<\/div><\/li>
            • Divide into 2 equal pieces and shape into loose rounds, move to oiled sheet tray and cover with another sheet tray<\/div><\/li>
            • Let rise 1 hour. Then roll into 12" round, oil a 9"-10 cast iron (LINK BELOW) or cake pan with 3 Tbsp. olive oil.. <\/span><\/div><\/li><\/ul><\/div>

              <\/span>For the Sauce<\/span><\/h4>
              • In a medium saut\u00e9 or sauce pan, preheat over medium heat, melt butter.<\/span><\/div><\/li>
              • Add in onion and garlic and 5g salt, then sweat until translucent and starting to take on color.<\/span><\/div><\/li>
              • Add in tomato paste and fry until rusty color emerges (30-40 seconds)<\/span><\/div><\/li>
              • Add in crushed tomatoes, sugar, dried herbs and cook on low heat for 20 minutes stir often, cool for later pizza building. <\/span><\/div><\/li><\/ul><\/div>

                <\/span>For the Sausage<\/span><\/h4>
                • Fold ingredients to combine, cook a little off to taste for seasoning. <\/span><\/div><\/li><\/ul><\/div>

                  <\/span>For Final Pizza<\/span><\/h4>
                  • Lay in rolled out dough and then build pizza. CHEESE + SAUSAGE+ SAUCE+ PARM + CHILE FLAKE.<\/span><\/div><\/li>
                  • Bake 30-40 minutes in 425 oven until crust is fried and golden<\/span><\/div><\/li>
                  • Let cool 10 minutes then serve<\/div><\/li><\/ul><\/div><\/div>\n
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