HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

Chicago style pizza was created in 1943 at Uno Chicago Grills restaurant. It was prepared by Rudy Malnati. This pizza is special because it is prepared in a deep dish, and the ingredients are placed in reverse; the dough is thick and crispy on the outside. There are two versions of this pizza, the one that is open and has a thick base, called Deep-dish pizza, and the one that is closed with a layer of dough on top, called stuffed pizza.

Ingredients to make a Chicago-style pizza

For the dough

  • 630 milliliters of water
  • 16 grams of dry yeast
  • 4 teaspoons sugar
  • 2 tablespoons wheat flour
  • 200 grams of corn flour
  • 800 grams of wheat flour

For the sauce

  • 1 onion
  • 1/2 green bell pepper
  • Fresh basil leaves
  • 800 grams of crushed natural tomato sauce
  • Salt and black pepper
  • Extra virgin olive oil
  • For the stuffing
  • 1.2 Kg of mozzarella cheese
  • Fresh sausage without casing

Preparation of the dough

  1. Dissolve the yeast in a glass with the water, the sugar, and the tablespoon of wheat flour, stir well and let stand for 20 to 25 minutes for the yeast to activate.
  2. Place 400 grams of wheat flour in a bowl or container, add 200 grams of cornflour and the mixture of yeast and water.
  3. Mix everything with a spoon and add salt and olive oil.
  4. Continue mixing and kneading on a clean surface for about 10 minutes or until it stops sticking everywhere.
  5. Make a ball with all the dough and let it ferment for an hour or an hour and a half in a bowl, With a little oil on top and covered with a blanket or plastic film.

Preparation of the sauce

  1. Heat 4 tablespoons of oil in a frying pan and sauté 1 chopped onion and 1/2 green bell pepper.
  2. Add salt to taste, ground black pepper, a little sugar, garlic powder, oregano, basil, and mix everything.
  3. Fry for a couple of minutes and turn off the heat.
  4. Add the tomato sauce and mix well.
  5. Cook the mixture, covered, for about 25 minutes.

Preparation of the dough

  1. Once the dough is fermented, pinch it with your hand to remove the gas.
  2. Place the dough on a table and knead it a little.
  3. Put some flour on the table and stretch it so that it is round.
  4. Add oil to the mold, place the dough on it, adjust it to the shape of the mold, remember that it must be a mold with high walls, and use a pie mold.

Pizza topping

  1. Add the cheese, then the crumbled sausage and finally a good amount of tomato sauce.

Baking

  1. Preheat the oven to 200º C
  2. Bake for about 35 minutes

 

2 Comments

  1. William T Waite

    I so am making all of these recipes you are awesome I wish you was my wife

  2. Nola Feliks

    Looks so good!!

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