Chicago-Style Deep Dish Pizza

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I tried my second deep dish pizza last weekend. It was made again last night, per Mr. Prevention’s request. For my Champaign, Illinois readers, he says it is almost as good as Papa Dels…and, I think that is quite the compliment.

While pizza isn’t how most celebrated Cinco de Mayo, it’s what the half marathoner requested.

Which, P.S. the chip times were in – 1:44:58. I shafted him 2 seconds. ;)

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While this dough was rising for the second proof yesterday, we jetted over to a local winery real quick. We got 6 one ounce pours for $5. We bought one bottle of a dry white that I really enjoyed.

I was joking that the pizza dough would rise over the rim of my stand mixer bowl and come overflowing into the fridge. But it didn’t. We drank fast ;)

We got a bit more creative with the toppings. On the 3 pizzas there was a combination of turkey pepperoni, sausage, green bell pepper, mushrooms, and jalapenos. I stuck to the veggie option that had a bit of pepperoni – delicious!

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My in-laws seemed to enjoy the pizza, too. I think everyone went back for seconds – always a good sign!

To lighten things up a bit, I served Megan’s salad with a bunch of cut up bell peppers, tomato, and red onion. It hit the spot. Especially with a nice glass of red wine my sister-in-law brought back from Ithica, New York.

Don’t be scared by these directions – they’re there to help you! There is nothing difficult about making deep-dish pizza…it just takes a bit of time. Make this for a relaxing night in with a great glass of wine. It is easier the second time around and you’ll impress your guests…and yourself with how good it is!

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No completed Weekly Menu yet – I’m behind this week. I will post it tomorrow :)

Be well,

Comments

  1. As unhealthy as it is, I’m a sucker for doughy, greasy, deep-dish pizzas. I absolutely love them! I definitely need to try making deep-dish one of these days. This looks so yummy!

  2. I LOVE having deep dish pizza! it makes eating pizza feel so much more special and fun! this looks perfect!

  3. Great minds think alike – I made that same pizza on Saturday night! I’ve made it three times now and its a winner.

    Here’s a tip – I’ve made the dough in the morning and left it on the counter all day and then just baked it when I got home from work. I’ve also made the dough, let it rise in the fridge overnight and used it the next day.

    Great time for Mark on his half!!

    • Nicole, RD says:

      When we went wine tasting during the second rise I was sure I was going to come back to exploded dough. You’re so good with yeast…I, am so not!

  4. I may not have ever had a deep dish pizza before…..

  5. YUM!! I have only had deep dish once when I was in Chicago. It was amazing and I have never had anything like it since. I really should attempt this recipe.

  6. I still have the other deep dish pizza recipe bookmarked to make! Maybe I’ll just need to make both and do a side by side comparison! This looks seriously amazing! And congrats to Mr.P!

  7. I love pizza, and LOVE deep dish as well. Yours looks great!

  8. Normally I am not a thick-deep dish crust kind of person when it comes to pizza, but this just looks so good!

  9. Loved this! I used a springform pan to make cutting and serving and cutting easier. I added some sausage on top of the cheese and it was soooo good. This is another for the books!

  10. There is no–and never has been any–cornmeal in authentic Chicago deep dish pizza. The yellow color comes from food dye.
    Same with butter–no butter.

    Chicago deep dish depends on two factors: a very short knead and lots of oil (usually corn oil). Mix for 1 minutes and knead for 2–this is how the biscuit-like crust is created (you can still laminate, though, if you like, although the pizzerias don’t do this). Use the formula of 2 1/2-3 Tablespoons oil per cup of all-purpose flour.

    Use a premium brand of ground tomatoes (like 6-in-1) and do not cook.

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