Make the best Chicago-style deep dish pizza at home!
Chicago-style deep dish pizza is not your everyday pizza fare.
The high-sided crust makes room for a substantial amount of filling.
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To create its buttery flavor and light crust you laminate the dough and give it an extra rise.
Laminate means to create alternate thin layers of butter and dough (think croissants or puff pastry.)
Easy enough, right?
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Then it is rolled out into a circle and pressed into the pan.
Its All in the Layers!
The assembly of a Chicago-style deep-dish pizza is a bit different, too.
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You start with a layer of mozzarella cheese slices on the bottom not the top!
This keeps the crust crisp and allows the cheese to melt and ooze to the max.
Sauce on top keeps the crust from becoming soggy.
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Sprinkle with Parmesan and your pie is ready to go into the oven.
I used crushed tomatoes, but you could also use diced or whole canned tomatoes crushed in a bowl.
Whats the Best Pan for Homemade Deep-Dish Pizza?
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There are specific deep-dish pizza pans, but you wont need one.
This recipe is geared to work in a 9-inch cake pan with 2-inch sides.
You could also use a 9-inch spring form pan, or a 9- or 10-inch cast-iron pan.
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Let it come to room temperature (about 1 hour) before rolling.
Defrost overnight in the refrigerator and then let rise at room temperature for about 1 hour before rolling.
Add 1/2 cup plus 2 tablespoons room temperature water and mix until combined.
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If the dough seems dry, add an additional tablespoon or two of water.
The dough should feel soft and very slightly sticky, not stiff or dry.
Drizzle 1 teaspoon olive oil in a clean bowl.
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Cover with plastic wrap and let rise for 1 hour, or until puffy.
On a lightly floured surface, roll the dough into a 9x12-inch rectangle.
Spread 2 tablespoons of butter over the surface of the dough.
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Starting at the long side, roll the dough into a cylinder.
Shape into a ball and return it to the bowl.
Cover with plastic and refrigerate for 45 minutes.
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Transfer to a plate lined with paper towels.
In the same skillet you used to cook the sausage, melt the butter over medium heat.
Add the onions, garlic, oregano, rosemary, and red pepper flakes.
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Cook, stirring, for 4 to 5 minutes or until the onions soften.
Set aside to cool.
Set the oven at 425F.
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Generously spray a 9x2-inch cake pan with vegetable oil.
On a lightly floured surface, roll the dough into a 12-inch circle.
Fit it into the cake pan, pressing it into the corners and up the sides of the pan.
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Let rest for 10 minutes.
Sprinkle with the Parmesan cheese.
Bake for about 25 minutes, or until the crust browns and the filling is bubbly.
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To remove in one piece, run a knife around the circumference of the pan.
Carefully slide a wide, thin spatula under the dough and lift it out of the pan.
Transfer it to a large plate.
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