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Chicago Style Deep Dish Pizza

A crispy and chewy vessel full of gooey cheese!
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Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Servings: 8 slices
Cuisine: American, Italian
Calories: 1656
Ingredients Equipment Method

Ingredients
  

Crust
  • 386 grams Bread/Strong Flour
  • 68 grams Semolina
  • 72 grams Corn oil
  • 4 grams Olive Oil
  • 12 grams White Sugar
  • 7 grams Active dry yeast
  • 1.5 tsp Salt Kosher or Sea
  • 1/8 tsp Cream of tartar
  • 236 grams Water warm
Sauce
  • 28 ounces Crushed san marzano tomatoes
  • 1/2 White onion finely diced
  • 4 cloves Garlic crushed
  • 1 tsp Italian Oregano dried
  • 1 tsp Basil dried
  • 1/2 tsp Crushed red pepper dried
  • 1/2 tbsp White sugar
  • 3 tbsp Tomato Paste
  • 2 tbsp Olive Oil
Assembly
  • .5 lb Provolone cheese sliced
  • 1.5 lbs Low moisture whole milk mozzarella sliced
  • Sliced Pepperoni
  • Romano fresh grated

Equipment

  • 12" Cast Iron Skillet or Tinned Steel Baking Dish
  • Wide bottom pan or pot

Method
 

Preparing the Crust
  1. Combine bread flour, semolina flour, salt, and cream of tartar in a bowl and set aside.
  2. In a the bowl of your mixer or a mixing bowl, combine water, yeast and sugar. Allow to rest and bloom.
  3. Once the yeast is lovely and bubbly, add oil and mix to combine. Slowly add flour combination until well combined.
  4. Increase the speed of the mixer and knead for a minute or two until the sides of the mixing bowl are clean.
  5. Place the dough ball in a greased bowl, covering with cling wrap and a towel. Allow the dough to rise until doubled. Spread it in your baking vessel and either ferment it in the refrigerator for 24 hours or move on to assembly.
Preparing the Sauce
  1. While your dough is rising, preheat olive oil in a wide bottom pan before adding finely diced onion. Cook 2-3 minutes until soft and then add crushed garlic. Stir continuously while cooking for 1 minute.
  2. Add basil, oregano, crushed red pepper, and tomato paste stirring continuously while cooking for another minute.
  3. Add crushed tomatoes and sugar stirring to combine. Reduce heat to a strong simmer and allow to cook 15 minutes stirring regularly. Set aside and begin to assemble your pizza.
Assembly
  1. Once the crust loosely shaped, allow it to rest 20-30 minutes until the dough relaxes and you are able to finish shaping it. (If you refermented the dough, let it rest at room temperature for 30 minutes). Push the dough into the edges and press it up the sides of the pan.
  2. Begin with a layer of sliced provolone cheese (roughly .5-1 lb). Now add 2-3 layers of sliced whole milk mozzarella (roughly 1-1.5 lbs).
  3. Top the cheese with sliced pepperoni. Spoon your prepared sauce over the top spreading evenly and ensuring that it does not go over the top of the crust.
  4. Sprinkle freshly grated romano and a little oregano over the top. Lightly drizzle with oil, and drizzle oil over the crust.
Baking
  1. Place your pizza directly in a preheated oven at 425 degrees fahrenheit (ideally on a preheated stone or baking steel) and cook for 25-35 minutes.
  2. Once the crust is golden brown, remove from the oven and allow to rest at least 10 minutes before cutting and serving.