Chicago Style Deep Dish Pizza
Prep Time: 45 Minutes Inactive Time: 2 Hours Cook Time: 20-25 Minutes Total Time: 3 Hours 5 Minutes Yield: 1 (12'') Pizza
Ingredients
  • Dough: (Adapted from Unochicagogrill.com)
  • 1 package active dry yeast
  • ¾ cup warm water (105-110 Degrees)
  • 1 Tsp Sugar
  • ¼ cup Olive Oil
  • 2 ¼ Cup AP Flour
  • ¼ Cup Yellow Cornmeal
  • 2 tsp Salt
  • 1 tsp Olive oil (for Pan)
  • 12 ” Cast Iron Skillet , Pizza Pan, or Cake Pan
  • Sauce:
  • 1 TB Butter (unsalted)
  • 2 TB Yellow Onion – minced
  • 1 tsp Dried Oregano
  • ½ tsp Crushed Red Pepper Flakes
  • 1 tsp Salt
  • ½ tsp Cracked Black Pepper
  • 1 TB Red Wine
  • 2 Cloves of Garlic – minced
  • 1 (14.5 oz) Can Crushed Fire Roasted Tomatoes
  • 2 TB Basil , fresh – chopped
  • 1 ½ tsp EVOO
  • ¼ Cup Parmesan Cheese , freshly Grated
  • Toppings:
  • 10 Oz . Mozzarella Cheese – Sliced
  • 16 Slices Pepperoni
  • ½ Green Bell Pepper - Sautéed until softened (about 4 minutes)
  • ½ # Sausage - Browned
  • ¼ Cup Parmesan Cheese – freshly Grated
Instructions
  1. Dough:
  2. In a mixing bowl of a Stand Mixer, dissolve the Yeast with Water and Sugar.
  3. Add the Oil and Mix.
  4. Add the Flour and Cornmeal
  5. Mix for 4 minutes at Medium Speed, until dough is smooth and pliable. (if mixing by hand, knead 7-8 minutes)
  6. Reduce Speed to Low and mix for additional 2 minutes
  7. Add the 1 tsp of Olive Oil to a large bowl. Place dough ball into the bowl and turn to coat completely with oil. Cover with plastic wrap or a slightly dampened kitchen towel.
  8. Let dough rise 2 HOURS in a warm environment
  9. *Notes*
  10. **I turn my oven to the lowest temperature, turn off the heat, and place the Bowl in the oven to rise.
  11. **If not using the dough right away, you can place it in the refrigerator and allow it to slowly rise overnight. Be sure to remove the dough from the refrigerator at least an hour before you are ready to use it.
  12. Sauce: (prepare while dough is rising)
  13. Melt Butter in a medium sized saucepan over medium heat. Add the onion and cook, stirring occasionally, until slightly golden, about 5 minutes.
  14. Add the Garlic, Oregano, Red Pepper Flakes, Salt, and Pepper. Cook just until aromatic, about 30 seconds.
  15. Add the Red Wine, allow to simmer and the wine to reduce, about 2 minutes.
  16. Stir in the Sugar and Tomatoes, Increase the heat to Medium High to return to a Simmer.
  17. Once simmering, lower heat to Medium low (making sure to maintain a gentle simmer) and allow to cook for 25-30 minutes… until reduced to about 1 ¼ Cup.
  18. Off heat, stir in Basil, Oil, and Parmesan Cheese.
  19. Taste and Adjust Seasoning
  20. To Assemble and Cook Pizza:
  21. Preheat oven to 450 degrees.
  22. Grease Cast Iron Skillet, or pan you are using, well with Oil.
  23. Place the dough on a dry work surface and roll/stretch out into a 13’’ circle, about ¼’’ thick. Transfer dough to the pan, lightly pressing the dough into the pan and pressing the dough up the sides. If dough resists, allow it to rest 5 minutes and try again.
  24. “Dock the dough with a fork a few times.
  25. Lay the Slices of Mozzarella on top of the dough, overlapping to completely cover the bottom. Next, layer Pepperoni, followed by Sauteed Vegetables. Sprinkle browned Sausage overtop. Spoon the cooled sauce over, completely covering Pizza toppings. Sprinkle with Freshly grated Parmesan.
  26. Cook Pizza on the Stovetop FIRST, over HIGH HEAT, for 3-4 minutes to heat up the pan.
  27. Transfer the Pizza to the preheated oven to finish cooking, about 18-20 minutes.
  28. Allow the Pizza to rest for 5 minutes before removing, cutting, and serving.
  29. Enjoy!
Recipe Notes

Dough Recipe Adapted From: www.unos.com