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5 from 1 vote

Simply THE Best Chicago Deep Dish Pizza

Chicago Deep Dish Pizza is classically baked in a well greased cast iron skillet. I don't have two 9" cast iron skillets in my house! If you don't have them too, then you can substitute two well greased 9" cake pans. Just watch the crust to be sure that it doesn't brown too quickly. If that happens, turn the oven down to 400 for the last 15 minutes of the cook time.
Course Pizza
Cuisine MAN FOOD
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author Toni

Ingredients

  • 4 Cups all-purpose Flour
  • 1 1/2 cups Cold Water
  • 3/4 Cup Oil - Corn Oil for a more buttery taste but any oil will work
  • 3 teaspoons Yeast
  • 2 teaspoon Sugar
  • 2 teaspoon Salt

Instructions

  • Add all ingredients to a large mixing bowl, then mix together to form a slightly sticky ball of dough. This takes about 1 minute. Do not overmix! If dough feels very sticky, add another 1/4 cup of flour and mix gently just till it's no longer sticking to the sides of the bowl. If dough feels dry and looks shaggy, add 1/4 cup of cold water and mix till it forms a ball.
  • If you are going to make the pizza on the same day
  • Knead the dough gently for 2 minutes - no more than that!
  • Let rise for 6 - 8 hours. Punch down, then cover and let the dough relax for 15 minutes.
  • If you are using the overnight dough method
  • Mix all dough ingredients together for 1 minute, then place in a large ziplock bag or oiled plastic tub. Do not knead the dough! Place in the refrigerator for up to 24 hours. 1 hour before baking, remove from fridge and let the dough sit, covered, on the counter to warm for 20 minutes.
  • For Both Dough Methods
  • Preheat the oven to 450F.
  • Divide the dough in half, then pat the dough into two well greased 9" cast iron skillets or two well greased 9" round cake pans, pushing the dough up the sides. The dough should be quite thin! Trim off any extra from the rim of the pan.
  • How to Assemble the Deep Dish Pizza:
  • Deep Dish Pizza is upside down! First you put a layer of cheese, then your favorite toppings and then a layer of sliced tomatoes or tomato sauce.
  • For Toppings:
  • Cheeses - grate or break the cheese into small pieces, then layer it on top of the dough.
  • Meats - Do not pre-cook meats like sausage or ground beef. Break it into small bits and drop it on top of the cheese layer.
  • Vegetables - Veggies won't cook all the way through in this pizza, so if you want soft onions, etc. you will need to pre-cook them before layering them on top of the cheese.
  • Bianco Pizza is classically a white pizza with plenty of cheeses, lots of garlic and a thick layer of italian sausage. There is typically no red sauce in this pizza, but I love putting fresh tomato slices on top!
  • Bake at 450F for 30 minutes or till the crust is golden brown and the sauce/toppings are bubbly.

Notes

You can turn any extra dough and trimmings into rolls, just make 2 inch balls, place on a baking sheet and bake at 450F for 15 minutes.