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Chicago Deep-Dish Style Pizza

Course Main Course
Cuisine Italian
Keyword Chicage Deep Dish Style Pizza, Chicago Deep Dish Pizza, Deep Dish Pizza, Homemade Deep Dish Pizza
Prep Time 20 minutes
Cook Time 1 hour
Fermentation Period 1 hour 30 minutes
Total Time 2 hours 40 minutes
Servings 4
Calories 1190kcal
Author the PROs

Ingredients

Dough

  • 475 g All-purpose flour
  • 275 g Water
  • 25 g Medium Grind Cornmeal
  • 10 g Diastatic Malt
  • 20 g Lard
  • 20 g Unsalted Butter Preferably European-Style, cut inot small pieces at room temperature
  • 5 g Active Dry Yeast
  • 10 g Fine Sea Salt

Sauce

  • 80 ml Tomato Sauce
  • 1 28-oz Can of Whole San Marzano Diced Tomatoes

Toppings

  • 250 g Part-Skim Mozarella Cheese
  • 300 g Sliced Provolone Cheese
  • 250 g Mild Sausage
  • 1 tbsp Extra Virgin Oil For Garnishing
  • 1 tsp Dried Oregano For Garnishing
  • 1 tbsp Grated Parmesan or Romano Cheese For Dusting

Instructions

Activate Yeast

  • Separate 20 grams of water from the total water and heat it up to 95°– 105°F.
  • Mix the lukewarm 20 grams of water with the yeast together and whisk them in a small bowl and let it sit for 10 to 15 minutes.

Mix

  • Attach the dough hook to the electric mixer.   
  • In the bowl of the electric mixer, mix the flour, cornmeal, and malt.  With the mixer running on the lowest speed, add the lard and butter and mix for 1 minute.
  • Pour in the water, followed by the yeast mixture.
  • Continue to mix the dough at the lowest speed for about 1 minute, until most of the dough comes together around the dough hook.
  • Stop the mixer, with your fingers pull away any dough that remains on the hook and scrape the sides and bottom of the bowl with a bowl scraper.   
  • Add the salt to the mixture and mix for 1 minute.
  • Check the bottom of the bowl for any unincorporated flour.  If there is unincorporated flour sprinkle a little water and mix for 1 minute.
  • Transfer the dough to an un-floured work surface.

Knead

  • Knead the dough by hand 2 - 3 minutes, until smooth.
  • Weigh the dough. With a dough cutter cut any excess until the dough weighs 775g - 800g depending on the size of your pan.

First Fermentation

  • Cover tightly and let the dough ferment at room temperature for about 1 hr.

Degas

  • With your fist, push down on the mixture and deflate it. *This will release all the accumulated gas from the dough.
  • Once you flatten the dough, bring it together into a big ball again.

Second Fermentation

  • Place the dough ball in a proofing box or on a sheet pan.   
  • Cover tightly and refrigerate for 24 to 48 hrs.
  • Remove the ball from the refrigerator and let them sit for about 1 hr. to take the chill out.  This will make the dough easier to shape.

Pre-Heat the Oven

  • Place two baking stones or steels in the oven racks with a 6 to 8-inch separation from each other.                          
    If you only have one stone/steel place it in the middle rack of your oven.
  • Set the oven to 500°F and pre-heat for about 1 hr.
  • Prepare the toppings for the pizza and have everything in its place.

Shape and lay the dough

  • Butter the bottom and sides of a 12 by 2-inch or13- by 2-inch round deep-dish pizza pan or cast-iron pan.
  • Dust your working surface with cornmeal.
  • Transfer the dough to the working surface.
  • Coat both sides of the dough with cornmeal.
  • With a wood rolling pin, roll the dough into a 17-18-inch circle.
  • Carefully, lift the dough and place it in the center of the pan.  At this point, the dough will be hanging over the rim of the pan. 
  • Lift the edges to allow the dough to fall into place.
  • Press around the edge of the dough and secure itto the pan’s rim.
  • Take the rolling pin and roll it over the rim of the pan to cut away the dough excess.   If the dough is shrinking, with your fingers to press the dough around the inside of the pan and extend it to the top.
  • Set the pan aside and let it rest at room temperature for 30 minutes.

Top the dough

  • Arrange the mozzarella slices on top of the dough.
  • Distribute the sausage evenly over the cheese.
  • Arrange the provolone cheese slices over the top.
  • Take a handful of diced tomatoes and distribute them evenly.
  • Grab a large, preferably flat spoon and disperse the sauce onto the edges of the dough.  
  • Disperse the mozzarella cheese over the top of the pizza.
  • Sprinkle with Romano or Pecorino cheese.

Transfer pizza to the oven

  • Place the pan on the bottom stone or steel.  If you only have one stone/steel, place the stone in the middle rack of the oven. Place the pan on top of the stone/steel.

Bake Pizza

  • Set a timer for at least 15 minutes so you can check the progress.  
  • Rotate the pan 180 degrees and continue to bake for another 12 to 15 minutes, until the cheese is melted, and the crust is a rich golden brown.

Finish

  • Remove from the oven and run a long metal spatula around the inside of the pan to loosen the pizza from the pan.
  • With the same spatula, lift the pizza from the pan and check the bottom of the crust.  It should be brown and crisp. If it needs more time, return the pan to the oven for 1-2 minutes.
  • When done, let it rest for 30 seconds to 1minute.
  • Lift the pizza and transfer it on to a cutting board or serving platter.
  • Using a rocking cutter or a serrated knife, cut the pizza into the desired slices.
  • You may want to add a small number of your finishes right before serving your pizza. If you like, drizzle the pizza with extra-virgin olive oil.  For additional flavor, add a sprinkle Parmesan or Pecorino to give it an extra pungent flavor. 
  • Garnish with your favorite garnishes. A pop of color is always nice, as well as a touch of texture.
  • Cut the pizza into slices.
  • Serve immediately. Enjoy!
     

Nutrition

Serving: 1g | Calories: 1190kcal | Carbohydrates: 103g | Protein: 57g | Fat: 60g | Saturated Fat: 30g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.3g | Cholesterol: 158mg | Sodium: 2432mg | Potassium: 553mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1617IU | Vitamin C: 4mg | Calcium: 945mg | Iron: 8mg