Recipe: Chicago Deep Dish Pizza

CHICAGO DEEP DISH PIZZA

An epic recipe inspired by our #LostandHungry tour. After trying some deep dish pizza in Chicago we knew it had to be added to the list of recipes we recreate. This one has a rich buttery, cheesy crust, has generous portions of cheese, a rich tomato sauce and is finished with Italian sausage and onion.

Ingredients

Pizza Crust

  • 500 g strong white bread flour
  • 7 g dried yeast (1 sachet)
  • 1 tbsp salt
  • 1 tbsp caster sugar
  • 1 tsp dried chilli flakes
  • 2 tsp dried oregano
  • 300 ml warm water

Tomato Sauce

  • 3 cloves of garlic
  • 1 tbsp olive oil
  • 100 ml red wine
  • 1 tbsp tomato purée
  • 400 g tin of chopped tomatoes

Toppings

  • 1 tbsp butter
  • 2 tbsp Parmesan, grated
  • 300 g low moisture mozarella
  • 100 g creamy fresh mozarella
  • 250 g Italian pork sausage
  • 1 small white onion
  • 1 handful of fresh basil
Make the dough

Step 1

Make The Dough

Weigh the flour into a mixing bowl (or mixer bowl) and pour in the yeast on one side of the bowl and the salt on the other side. Add the chilli flakes, oregano and sugar, then pour in the water. Mix using a stand mixer or by hand and knead for 10 minutes. Leave to prove for an hour at room temperature, until the dough has doubled in size.

Tomato sauce

Step 2

Tomato Sauce

Peel and chop the garlic and gently fry in the olive oil until soft and aromatic. Splash in the wine, then reduce by three quarters over a medium-high heat. Pour in the tomato purée and tinned tomatoes. Stir and simmer for 15 minutes to reduce, then allow to cool.

Preheat an oven

Step 3

Preheat An Oven

Preheat the oven to 180ºC.

Roll the dough

Step 4

Roll The Dough

Brush the inside of a 20cm cake tin with the butter and scatter with a little grated Parmesan. Halve the risen dough, roll it on a lightly floured surface, then lay it into your pan (you can use any shape you want) so that it covers the bottom and sides. Trim away any excess dough.

Assemble the pizza

Step 5

Assemble The Pizza

Slice the mozzarella, pat dry and arrange over the dough to create an entire layer about 1cm thick. Sprinkle over some of the grated creamy mozzarella, then spoon over a little tomato sauce, a couple of tablespoons is fine. Squeeze the sausage meat from their skins, break into pieces and scatter over sauce with some chopped onion.

Bake

Step 6

Bake

Place the pizza in the oven and cook for 35-40 minutes, until the base and sausages are cooked. Scatter over the fresh basil leaves, drizzle with extra virgin olive oil and serve up! Makes 2 round deep pizzas

Comments

studentvegan

Homemade pizza with a sweet potato purée base. Add whatever toppings you fancy (I'd also suggest using a squash instead of sweet potato if you don't want it to be too sweet)

studentchow

It's Pizza, Jim; but not as we know it. This attempt at the famous Chicago style is wonderfully filling from very few slices and an awesome thing to serve up straight to the table. This version features some of my favourite toppings.

notsampibworth

Could I use the dough to make a pizza, then freeze the other half (dough makes 2 pizzas)? Would the yeast die/would it matter?

madamered

Pretty self-explanatory.

himmy

Sausage and cheesy goodness encased with a crispy base. Ultimate comfort food!

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