Chicago-Style Deep Dish Pizza

Chicago-Style Deep Dish Pizza
Not all pizza is flat! This Chicago style Deep Dish Pizza recipe willl give you delicious deep dish pizza every time.
  Serves:  2       Print   FavoriteLoading Add to My Favourites
  • 200 g (7 oz) grated mozzarella cheese
  • 4 tbsp grated parmesan cheese
  • Fillings of your choice (mushrooms, pepperoni, etc.)
For the pizza base
  • 250 g (8 oz) plain flour
  • 150 g (5 fl oz) lukewarm water
  • 40 g (1½ oz) cornmeal or semolina flour
  • 2 tbsp softened butter
  • 1 tbsp melted butter
  • 1 tsp dried yeast
  • 1 tsp sugar
  • 1 tsp salt
  • Olive oil for greasing
For the tomato sauce
  • 400 g (14oz) can of chopped tomatoes
  • 25 g (1 oz) onion, finely chopped
  • 1 tbsp butter
  • 1 tbsp fresh basil
  • 1 tsp olive oil
  • 1 garlic clove, crushed
  • 1 big pinch of dried oregano
  • 1 big pinch sugar
  • A few drops of hot pepper sauce
  • Salt
Prepare the pizza base
  1. Add the sugar and yeast to the water, mix and leave for 10 minutes for the yeast to start working.
  2. Put the flour, cornmeal and salt in a large bowl and mix well.
  3. Make a well in the centre and add the water/yeast/sugar mix and the melted butter. Mix well to form a soft dough.
  4. Knead the dough for 7-8 minutes until smooth and elastic.
  5. Wipe the inside of a bowl with about 1 tsp of olive oil. Put the dough in the bowl, cover and leave in a warm place until the dough has about doubled in size.
  6. Turn the dough out onto a lightly-floured surface and roll out into a 23 cm (9") square.
  7. Spread on the softened butter, then roll the pastry up like a Swiss roll.
  8. Press the pastry down until it is about 10 cm (4") wide. Fold into 3 then pinch the seams together.
  9. Place the dough back into the bowl. Cover and chill the dough in the 'fridge for 45-50 minutes.
Prepare the tomato sauce
  1. Melt the butter in a pan and add the onion. Cook gently until the onions become soft and translucent.
  2. Add the garlic and cook for a further minute.
  3. Add the tomatoes, oregano, sugar and pepper sauce. Season with salt then bring to the boil.
  4. Simmer gently for 30 minutes until the sauce thickens up.
  5. Add the olive oil and basil. Turn off the heat and mix well.
Construct the pizza
  1. Place the chilled dough on a lightly-floured surface and roll it out to about 33 cm (13") in diameter.
  2. Transfer the dough to a 23 cm (9") deep-sided cake tin. Press the dough onto the sides of the tin.
  3. Sprinkle the cheese onto the base and add your choice of fillings.
  4. Pour on the tomato sauce and spread to cover the pizza. Sprinkle on the grated parmesan.
  5. Bake at 200°C/396°F fan oven, 220°C/430°F normal oven for about 30 minutes.
  6. Leave for 10 minutes to cool before removing from the tin.
Titli's Tips
Just about any topping that you would put on a "regular" pizza can go into a deep dish pizza. I love mushroom and anchovy...

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 1100 55%
Calories from Fat 462
Total Fat 51.4g 79%
Saturated Fat 29.1g 145%
Unsaturated Fat 10.7g
Amount Per Serving       % Daily Value
Total Carbohydrate 119.2g 39%
Dietary Fibre 6.2g 24%
Sugars 9.0g
Protein 45.1g 90%
Cholesterol 120.6mgs 40%
Percent Daily Values based on a 2,000 calorie diet.