Chicagostyle Deep Dish Pizza the Real Deal
Table of Contents
Recipe Introduction
Quick Hook
Ever craved that Chicago deep dish recipe experience at home? This deep dish pizza dough recipe is the answer. Get ready for cheesy goodness, a buttery crust, and pizza perfection.
Brief Overview
Chicago style deep dish pizza is a culinary icon. Its origins are rooted in the Windy City. This recipe is medium difficulty. It needs around 3 hours to make. It yields 6-8 slices.
Main Benefits
This recipe is great for a weekend gathering. The crust is high in carbs. But it's topped with vitamins from the tomato sauce.
What makes this deep dish pizza special? It's like eating a warm hug.
Getting Down with the Dough
Alright, let's dive into the crust. Honestly, the dough is the star. A good pizza crust recipe is essential. Without it, you will just have an over loaded pizza.
The Magic of the Crust
I tried so many homemade pizza dough recipes . This one's my go-to. It's buttery, it's flaky, it's divine . It's truly the best pizza dough I have ever tasted!
It's all about "Flava"
We need flour, salt, sugar, yeast, water, butter, and olive oil. Simple, right? The magic is in the process. Trust me!
Tips for Pizza Success
Don't skip the proofing time. It's key for that airy crust. And don't be shy with the butter. It's what makes it so good! Enjoy your first attempt at easy deep dish pizza .
Alright, let's talk about what you'll need to make this Chicago deep dish recipe a reality! Honestly, getting the right ingredients and gear is half the battle.
You want the best pizza dough possible, right?
Ingredients & Equipment: Deep look into
So, we're diving into the nitty gritty. This deep dish pizza with homemade dough is a journey and requires the proper gear! Trust me. Let's break it down:
Main Ingredients
These are your superstars for our deep dish pizza recipe . Here's what you need, like, exactly:
For the Dough:
- All-purpose flour: 3 cups (375g) . Look for unbleached if you can find it, it just has a better flavour.
- Salt: 1 teaspoon (5g) . Nothing fancy, just regular table salt.
- Sugar: 1 teaspoon (3g) . Just a pinch to help the yeast get going.
- Active dry yeast: 1 packet (7g) . Make sure it's not expired or your dough won't rise!
- Warm water: 1 ¼ cups (300ml) , between 105- 115° F (40- 46° C) . Too hot and you'll kill the yeast, too cold and it won't activate.
- Unsalted butter: 6 tablespoons (85g) , melted and cooled slightly. This is key to that flaky, buttery crust!
- Olive oil: 2 tablespoons (30ml) . Adds flavour and helps with the dough's texture.
For the Pizza:
- Low-moisture mozzarella cheese: 1 pound (450g) , shredded. This melts really well without getting watery.
- Your favourite pizza toppings: About 1 1/2 cups total . Go wild! Pepperoni, sausage, mushrooms, whatever floats your boat.
- Crushed tomatoes: 1 (28 ounce / 800g) can . high-quality crushed tomatoes make all the difference. Look for ones with no added sugar.
- Dried oregano: 1 teaspoon (3g) . Adds that classic Italian flavour.
- Dried basil: 1 teaspoon (3g) . Because basil is just the best.
- Garlic powder: 1/2 teaspoon (1g) . A little bit of garlicky goodness.
- Salt and pepper: To taste. Season everything!
- Olive oil: 2 tablespoons (30ml) . For the sauce.
- Grated Parmesan cheese: For garnish (optional).
Seasoning Notes
Okay, so for our pizza crust recipe , these spices are gonna take your sauce to the next level.
- Oregano, Basil, Garlic Powder: This combo is a classic for a reason. It's simple, but it works.
- Flavor enhancer: A pinch of red pepper flakes. If you like a little heat.
- Quick Substitution: Don't have dried oregano? Italian seasoning works perfectly.
Equipment Needed
You don't need fancy gadgets for pizza recipes homemade . Just the basics!
- 12 inch cast iron skillet or deep dish pizza pan: at least 2 inches deep. A cast iron skillet is ideal, but a deep dish pan will do.
- Mixing bowls: For mixing the dough and sauce.
- Measuring cups and spoons: For measuring all the ingredients, duh!
- Plastic wrap: For covering the dough while it rises.
- Pizza cutter or large knife: For slicing that bad boy up.
Household Alternative: If you don't have a cast iron skillet, a cake pan can work in a pinch. Just make sure it's deep enough!
Right then, so now that you know what you need, you are ready to start baking this easy deep dish pizza !
Chicago Style Deep Dish Pizza: The Real Deal
Forget those flimsy, thin crust pizzas. We're diving deep, mates, into the cheesy heart of Chicago. This deep dish pizza recipe is all about the towering crust and layers of flavour.
I'm talking a buttery, crumbly crust that practically climbs the sides of your pan. Seriously, it's like a pizza had a baby with a pie.
This isn't your average Friday night takeaway. It's an experience. Honestly, if you're a fan of comfort food, this deep dish pizza will blow your mind.
It's worth the effort! Plus, who doesn’t love pizza recipes homemade ?
Prep Like a Pro: Mise en Place Magic
- Get all your ingredients measured out and ready to go. It's called mise en place.
- Melt the butter and cool it slightly. Chop your toppings like a boss.
- Warm your water to 105- 115° F (40- 46° C) . Too hot, and you’ll kill the yeast! Honestly, that's happened to me more times than I care to admit.
- Make sure you grease your cast iron pizza recipe really well. This prevents sticking and allows removal of the deliciousness.
Deep Dish Delight: step-by-step
- Activate the Yeast: Mix warm water, sugar, and yeast. Wait 5- 10 minutes until foamy.
- Make the Dough: Add butter, olive oil, flour, and salt to the yeast. Mix until combined.
- Knead the Dough: Knead for 5- 7 minutes until smooth.
- First Proof: Let rise for 1.5- 2 hours in a warm place, until doubled.
- Simmer the Sauce: Combine tomatoes, herbs, and spices. Simmer for 15- 20 minutes . This is where that best pizza dough taste comes in
- Preheat Oven: Set to 425° F ( 220° C) .
- Assemble the Pizza: Press the dough into the greased pan, up the sides.
- Layer Up: Cheese, toppings, more cheese, then sauce on top ! It is easy deep dish pizza to create!
- Bake: Bake for 35- 45 minutes , until golden brown.
- Cool and Serve: Let cool for 5- 10 minutes before slicing, and enjoy the homemade pizza dough recipe.
Pro Tips for Pizza Perfection
- Don't skip the butter in the crust. It's what gives it that amazing flavour. I've tried cutting back on it before. Big mistake.
- Layer your ingredients carefully. The cheese creates a barrier to prevent a soggy crust.
- Let the pizza cool slightly before slicing. Trust me, you'll save yourself from a cheesy lava flow. This way is the chicago deep dish recipe way.
Honestly, this deep dish pizza with homemade dough is a showstopper. Get ready to impress your mates!
Recipe Notes for Your Deep Dish Masterpiece
This Chicago deep dish recipe is pretty straightforward. But, a few extra nuggets of wisdom can take your pizza from good to amazing .
I've learned a thing or two making this over the years, so let's dive in!
Serving Suggestions: A Slice of Heaven
Presentation matters, right? Slice your deep dish pizza into wedges. Place it on a rustic wooden board. A sprinkle of fresh basil makes it look oh-so-fancy.
On the side, a simple green salad is cracking. The acidity cuts through the richness. Don’t forget a chilled Italian beer or your favourite red wine. Bellissimo!
Storage Tips: Keeping it Fresh
Got leftovers? Lucky you! Refrigerate slices in an airtight container. They'll happily keep for up to 3 days.
Freezing is an option too. Wrap individual slices tightly in cling film, then foil. They can last for a month or two.
To reheat, bake in a preheated oven at 350° F ( 175° C) until warmed through. You can try with a microwave if you’re feeling lazy.
Variations: Make it Your Own
Want a pizza recipes homemade twist? Go vegetarian! Load it up with mushrooms, peppers, and spinach. It's delicious and still satisfying.
For a spicy kick, add red pepper flakes to the sauce. I like experimenting with seasonal ingredients too. Think roasted butternut squash and sage in autumn, or fresh asparagus in spring.
Nutrition Basics: Goodness in Every Slice
Okay, let's keep it real. Deep Dish Pizza Recipe isn't exactly health food. But it's comforting and delicious! This recipe is packed with carbohydrates and proteins.
We're talking about nutrients that give you energy and helps to create and repair body tissue.
Each slice contains around 550-650 calories. Protein is at 25-30g. Fat is 30-40g. Carbs is 50-60g. Sodium is 800-1000mg. (Based on an estimate)
Now go forth and bake. Experiment, have fun, and don't be afraid to get messy. After all, that’s the joy of cooking.
I'm confident that you're new Pizza Crust Recipe will make you happy.
Frequently Asked Questions
Why is butter used in this deep dish pizza dough recipe?
Butter is the secret ingredient to that signature flaky, almost pastry like crust that defines Chicago style deep dish. It adds richness and tenderness, creating a texture that's totally different from your typical pizza dough. Without it, you'd just have a regular pizza, mate - and nobody wants that!
Can I make the deep dish pizza dough recipe ahead of time?
Absolutely! In fact, making the dough a day ahead can even improve the flavour. After the first rise, punch it down, wrap it tightly in plastic wrap, and store it in the fridge for up to 24 hours. Just let it come to room temperature for about 30 minutes before pressing it into your pan.
Sort of like letting a good wine breathe, you know?
My deep dish pizza dough is too sticky. What did I do wrong?
Sticky dough can be tricky, but don't fret! It usually means there's too much moisture. Try adding a tablespoon of flour at a time while kneading, until the dough becomes easier to handle. Also, make sure you're measuring your flour accurately spooning it into the measuring cup instead of scooping can help.
That's the ticket!
Can I freeze this deep dish pizza dough recipe?
You certainly can. After the first rise, punch the dough down, wrap it tightly in plastic wrap, and then wrap it again in foil or place it in a freezer bag. It can be frozen for up to 2-3 months.
When you're ready to use it, thaw it in the refrigerator overnight and then let it come to room temperature before pressing it into your pan. Proper planning prevents poor pizza, as they say!
What kind of pan is best for a deep dish pizza dough recipe?
A well seasoned cast iron skillet is the gold standard for deep dish. Its heavy bottom ensures even heat distribution, giving you that perfectly golden brown crust. If you don't have cast iron, a deep dish pizza pan with high sides will also work well.
Just make sure it's at least 2 inches deep to hold all those delicious layers. And remember to oil that pan well!
Chicagostyle Deep Dish Pizza The Real Deal
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 550-650 |
|---|---|
| Fat | 30-40g |
| Fiber | 3-5g |