Deep Dish Pizza

Is Chicago style deep dish pizza actually pizza? I don't think so... it's more of a casserole but regardless this recipe is delicious! From the copious amounts of sauce to its super cheesiness, you will not walk away from eating this thiccc pizza (if you can even it call it that) disappointed.

SUPPLIES USED:

Kitchen Stand Mixer

Induction Cooktop


INGREDIENTS:

Dough Ingredients:

  • 3 cups (430 g) all-purpose flour

  • 1/2 cup (82 g) corn meal

  • 2 tsp (12 g) fine sea salt

  • 1 Tbsp (14 g) granulated sugar

  • 2.5 tsp (8 g) instant yeast

  • 1 1/3 cup (300 ml) warm water

  • 1/4 cup (56 g) unsalted butter, gently melted

  • 3.5 Tbsp (50 g) unsalted softened butter


Sauce Ingredients:

  • 4 slices bacon, cubbed and finely chopped

  • 1/4 cup (56 g) olive oil (or melted butter)

  • 1 onion, finely minced (or grated)

  • 5 cloves garlic, minced

  • 2 tsp (7 g) red pepper flakes

  • 28 oz can crushed tomatoes

  • Salt

  • Sugar

  • Oregano, chopped (optional)


Pizza Assembly Ingredients:

  • 1 cup comtè cheese, grated

  • 1/ cup parmigiano reggiano, grated

  • 1/2 lb mozzarella, sliced or shredded

  • Meats of choice (pepperoni, salami, cooked sausage)

  • Olive oil


INSTRUCTIONS:

Dough Method:

  1. In the bowl of a stand mixer, combine all-purpose flour, corn mill, fine sea salt, and granulated sugar.

  2. Separately, combine warm water (95F) with instant yeast. Whisk together.

  3. Using a dough hook (or hand), begin mixing on medium-low speed and add in the yeasty water along with melted unsalted butter. Mix together until a dough forms, about 5 minutes.

  4. Place into a greased bowl, cover with plastic wrap and let rise for 1 hour or until doubled in size.

  5. Once doubled in size, punch the dough down and dump onto a lightly floured surface.

  6. Roll out to a rough rectangle about 14” long. Add softened unsalted butter and spread evenly.

  7. Tightly roll the dough up and cut in half. Roll into taut balls and place into a greased bowl side by side. Cove with plastic wrap and let rest in the fridge for 1 hour.


Sauce Method:

  1. Start by slicing thick bacon into cubes and place into a medium pot set over medium heat. Let cook until crispy.

  2. Remove and drain before chopping the bacon very fine.

  3. In the same pot, add in olive oil (or unsalted butter) and heat over medium heat until hot.

  4. Add minced onions, minced garlic, pepper flakes to the pot then cook and stir until onions are translucent.

  5. Add can of crushed tomatoes, season with salt with a small pinch of sugar along with the chopped bacon and chopped oregano. Mix together.

  6. Bring to a simmer over medium heat then reduce to low. Let cook down for 15 minutes.

  7. Pour into a bowl and let cool most of the way before using.


Assembly Method:

  1. Lightly grease a 10” cast iron pan. Take out one of the dough balls and roll out to 12” wide and place into the pan pressing against the walls.

  2. Separately in a bowl, mix together grated comte cheese, and grated parmigiano reggiano.

  3. Lay down sliced or shredded mozzarella to the bottom of the dough followed by half of the comte mixture.

  4. Top with any meat of choice (salami and pepperoni used here).

  5. Finally pour in the sauce and spread out evenly across the pan. Top with a light grating of parmigiano reggiano.

  6. Place into a 425F preheated oven for 18-25 minutes or until the crust is golden brown.

  7. Remove from the cast iron pan and let cool on a wire rack for 8 minutes before topping with fresh grated parmesan cheese and a glug of extra virgin olive oil.