Chicago Deep Dish Pizza
Chicago Deep Dish Pizza is an iconic pizza from Chicago baked in a tall pan. It has a crispy, buttery crust, plenty of stretchy mozzarella, spicy salami, and a thick tomato sauce layered on top. The given amount of ingredients makes two 26 cm pizzas.
Prep time
40 min
Cook time
40 min
Total
1 godz. 20 min
Servings
2
Difficulty
Średni
Ingredients
Dough for 2 pizzas, 26 cm
- 500 gwheat flour type 00
- 260 glukewarm water (about 24–26°C)
- 10 gfresh yeast (or about 3 g instant yeast)
- 10 gsalt
- 30 gsoft butter
- 20 golive oil or rapeseed oil
Tomato sauce
- 400 gpeeled plum tomatoes
- 2 ząbkigarlic
- 1 łyżkaolive oil
- 1 łyżeczkaoregano🛒 buy
- fresh basil (a few leaves, optional)
- 1/2 łyżeczkisalt
- 1 szczyptasugar (optional)
Toppings
- 450-500 gshredded mozzarella
- 100-150 gspicy salami, sliced
- 40-50 ggrated parmesan
- butter (for greasing the pan thoroughly)
Nutrition facts* / 2 servings
of which saturated 25.7 g
of which sugars 2.4 g
* Approximate values, calculated from 2 of 17 recipe ingredients.
Instructions
- 1
Pour lukewarm water into a bowl, add the fresh yeast, and mix well.
- 2
Add the flour and start kneading the dough. After about 2–3 minutes, add the salt.
- 3
Add the soft butter and the olive oil or oil. Knead for another 7–10 minutes, until the dough is smooth and even.
- 4
Cover the bowl and let the dough rest for about 2 hours, until it clearly increases in volume.
- 5
Prepare the sauce. Briefly sauté the finely chopped garlic in olive oil, being careful not to burn it.
- 6
Add the peeled plum tomatoes, oregano, salt, and a pinch of sugar if using. Simmer uncovered for about 15–20 minutes, until the sauce thickens. Add the basil at the end.
- 7
Grease a 26 cm springform pan thoroughly with butter. For safety, you can wrap the outside of the base with aluminum foil, as fat may leak out during baking.
- 8
Divide the risen dough into 2 parts. Roll each one out thinly, transfer it to the pan, and press it firmly into the base and up the sides. Form a rim about 4–5 cm high.
- 9
Spread an even layer of shredded mozzarella over the dough. Arrange the spicy salami on top of the cheese.
- 10
Spoon the sauce over the surface in portions, then gently spread it with the back of the spoon. Sprinkle the top with parmesan.
- 11
Place the pizza on the lowest shelf of the oven, preheated to 220°C (top and bottom heat). Bake for about 35–40 minutes, until the rim and base are well baked.
- 12
After baking, let the pizza rest for 10–15 minutes. Then carefully remove it from the pan and slice.
Tip
If you're making just one pizza and want a thinner, better-baked crust, use exactly half of the dough ingredients. Always bake the pizza on the lowest oven shelf.
Common mistake
The most common mistake is using the whole batch of dough in a single 26 cm pan. The base can then rise up to about 2 cm and stay underbaked. Also, don't let the dough rise a second time in the pan after adding the toppings.
Serving suggestion
Serve after resting for 10–15 minutes, once the cheese and sauce have settled a little. This pizza is very filling, so it's best cut into smaller portions.
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