Chicago style deep dish pizza
Traditional Chicago style deep pizza pie. In the style of Uno, giardanos, or ginos east. This pie is simple and rewarding.
- All Purpose Flour 2 and 1/4 cups (Optional: you can also replace 15 – 20% of your flour with Semolina)
- Water (110 deg. F) 3/4 cup
- Corn oil 4 Tablespoons
- Active Dry Yeast 1/2 teaspoon
- Fine Sea Salt 1/4 teaspoon (optional)
- Sugar 1/4 teaspoon (optional)
(for yellow Gino’s style dough, add 1/2 tsp Cream of Tartar and 5 drops Yellow Food Coloring)
- In a mixing bowl, dissolve sugar and salt into the lukewarm water.
- Add yeast, oil, and a small amount of the flour.
- Mix until you have a thick batter, then add the rest of the flour and continue mixing until combined.
- Knead until the dough comes together into a smooth ball, then STOP. DON’T OVER-KNEAD. Total mixing/kneading time should be no more than 2 – 3 minutes. *Step 4 can also be done in a mixer with a dough hook in 1 – 2 minutes. If it looks smooth, but doesn’t form a ball, just take it off the hook and form into a ball)
- Place the dough in a bowl (or keep it in your mixing bowl), lightly oil/spray the dough ball.
- Cover the bowl with plastic wrap and place in a warm place. Let the dough rise for 1 to 2 hours (or until dough has doubled).
- After the rise, you can use it immediately OR punch down the dough and repeat step 6) until you’re ready to use the dough OR place it into a plastic zip-top bag and into the refrigerator for 6 to 24 hours. Part Two: ASSEMBLING YOUR PIZZA AND BAKING For greasing the pan, you will also need 1/2 tsp Corn Oil, Shortening, or high-heat cooking spray.
- Place a pizza stone in the bottom rack of your oven and place a sheet of heavy-duty aluminum foil across the top rack. Preheat your oven to 500 degrees (F). It should take about 40 minutes to an hour to preheat your stone, so you may want to do this while your dough is rising. If you refrigerated your dough, take it out of the fridge while your oven is preheating.
- Using a fine mesh strainer over a bowl, drain any excess liquid from your tomatoes (if necessary).
- Lightly grease the bottom (not the sides) of your pan with oil, shortening or high-heat cooking spray.
- Press out the dough in the pan from center to the edge, as flat and even as possible. Pinch up the sides into a paper-thin lip about 1 to 1-1/2 inches high.
- Lightly press sliced mozzarella cheese into the dough, overlapping the slices until the entire bottom is covered. If making an all-cheese pizza, you can add extra cheese if you want, then skip to step 8.
- Add the Italian sausage: For traditional patty, add small bits of sausage on top of the cheese, connecting the bits together into a loose web, until the entire bottom is covered.
- Add any other ingredient that you want to protect from burning. If you don’t like your pepperoni to get crispy, add it at this time. If adding basil or other herbs and spices, add them now.
- With a large spoon or ladle, top the pizza with the crushed tomatoes, spreading the sauce from the center out to the edge until the cheese and other ingredients are completely covered with sauce. You should need between 14 and 16 oz of tomatoes.
- High moisture vegetables like peppers, mushrooms and onions, can be put on top of or into the sauce, or you can add them in the last 15 minutes of baking time.
- Sprinkle grated Romano (and/or Parmesan) Cheese over the top of the sauce.
- Turn oven down to 450 and place the pizza pan directly on top of the pizza stone on the lower rack. Bake for approximately 35 minutes. If your crust or toppings start to char on top, place a loose sheet of aluminum foil over the top of the pizza for the remaining baking time.
- Remove from oven, let pizza rest for 5 minutes, then cut & serve on a real plate with a knife & fork.