Chicago deep dish pizza

Although I’ve never been to chicago, this easy copycat can’t go wrong. With a buttery, flaky crust and a hearty tomato sauce, no one can complain. This is my dad’s favorite recipe to date!

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Chicago Deep Dish Pizza

Yield 6

Author Kirsten Deneka

Prep time

1 H & 30 M

Cook time

45 Min

Total time

2 H & 15 M

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Ingredients

Pizza Dough

• 3 cups all-purpose flour
• 1 ½ tsp salt
• 1 cup warm water
• 1 tbsp sugar
• 2 ¼ active yeast
• 2 tbsp olive oil
• ¼ cup butter
• Semolina for dusting

Marinara

• 1 red onion
• Salt & Pepper to taste
• ½ tsp dried basil
• ½ tsp dried oregano
• ¼ tsp red pepper flakes
• 2 tbsp tomato paste
• ¼ white wine
• 2 garlic cloves grated
• 1 can of San Marzano tomatoes
• Fresh basil
• 1 tsp sugar

Filling

• Pepperoni
• 4 crumbled cooked italian sausages
• 1 1/2 cups of mozzarella
• Fresh mozzarella (optional)

Tools

• 13-inch springform pan
• Rolling pin

Instructions

1. Add water, sugar and yeast into a small bowl, mix and allow to rest for 5 minutes to bloom.
2. Meanwhile, add the flour and salt to a large bowl and whisk to combine. Add the yeast mixture to the flour with the olive oil and stir with a spatula until a shaggy dough forms. Transfer the dough to a countertop and knead for about 7-10 minutes or until its a smooth ball that bounces back when you poke it.
3. Transfer the dough to an oiled bowl, cover and allow to rise for 1 hour or until about doubled in size.
4. Meanwhile, prep the marinara. Saute diced onion with olive oil in a pot on medium heat until translucent. Add seasonings, garlic and tomato paste. Allow the tomato paste to carmelize for 5 minutes while stirring constantly. Add the wine to deglaze and cook for another 3 minutes.
5. Add the tomatoes, fresh basil, sugar and salt & pepper. Simmer on low for 30 minutes, stirring occasionally.
6. Prep the sausages by removing them from their casing. Sear the sausages on medium heat with a drizzle of olive oil until they are browned and broken up. Add 2 tbsp of tomato paste and cook for another 3-5 minutes.
7. Transfer dough to the countertop and roll out into a large rectangle. Spread ¼ cup softened butter on the surface. Fold the dough in half and then roll up. Place in a bowl and into the fridge for at least 30 minutes.
8. Roll out dough once more to fit a springform pan and allow the dough to pinch over the sides to stay up.
9. Layer the cheese on the bottom, sausage, pepperoni and then the sauce and parmesan. Bake for 35-45 minutes or until the crust is golden brown.

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