Here’s how to make authentic-tasting Chicago deep-dish pizza. Complete with the buttery crust, slightly sweet tomato sauce, and a thick layer of cheese.
Warning: this post has about 1,000,000 step-by-step photos and lots of little explanations to go along with them. Might want to grab some coffee.
I recently looked at my website’s stats and came to find out that Chicago is my most popular city in the US. I have more Chicago readers than any other place in this country. That’s crazy awesome because I love Chicago. As a little tribute to my #1 city, I’m finishing one blow-out year with a Chicago-inspired recipe.
I’ve only had the pleasure of having real, authentic Chicago-style pizza a few times. And those few times have been enough to convince me that Chicago-style pizza is incomparably good. Better than good.
° Half a cup of warm water
° Half a teaspoon of sugar
° Half a teaspoon of salt
° Half a teaspoon of yeast
° Half a cup of olive oil
° 2 ¼ cups flour
° oil spray
° 350g sliced mozzarella (or another gratin)
° 300g pepperoni or Italian sausage
° ½ kilo tomatoes cut into cubes
° ¼ cup parmesan cheese
Dissolve sugar and salt in warm water, add yeast, butter, and half a cup of flour. Mix until you get a thick paste and add the rest of the flour until it is homogeneous.
Knead until dough is smooth and elastic, about 2 to 3 minutes of kneading by hand, forming into a ball. Put some butter in a bowl, spread the batter, and then pour some butter on it. Cover with plastic wrap and ferment for one to two hours.
Preheat the oven to 250°C, grease the bottom of the cake pan with oil spray, and sprinkle a little flour. Put the dough in the middle and press it to the edges. Make sure the dough is thin on both sides. Flip the mozzarella cheese slices to fill the bottom and add the pepperoni slices. If you want to add another element that can be burned, now is the time.
Drain the tomatoes to remove excess water from the cubes. Add it to the top of the pizza until it is completely covered. Finish with Parmesan cheese and mozzarella cheese (if you have leftovers from the base). Cover the pan with aluminum foil.
Reduce the oven temperature to 220°C and place the pizza in the middle of the oven. Bake for 35 minutes. Remove from the oven and let cool for 5 minutes. Cut it into slices and serve with a fork and knife.