Chicago-Style Deep Dish Pizza
Author: 
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 Servings
 
Ingredients
Dough:
  • 1 cup warm water
  • 1 tablespoon active dry yeast
  • 1 tsp sugar
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 2 tablespoons olive oil
  • 2½ – 3 cups flour
  • 1 tbsp butter
Filling:
  • 15 pepperonis
  • ½ cup hot Italian sausage
  • 1 cup cubed mozzarella
  • 2 tbsp cubed cheddar cheese
  • 1 tbsp grated parmesan
Sauce:
  • 1 15 oz can of tomato sauce
  • 1 6 oz can of tomato paste
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 2 tsp Italian seasoning
  • Dash of cayenne pepper
Instructions
  1. Gently whisk the water, yeast, and sugar together in a large bowl or the bowl of your standing mixer. Let sit until proofed and foamy, about 10 minutes.
  2. Add the salt, garlic powder, Italian seasoning, and olive oil and mix until combined.
  3. Using the dough hook on your standing mixer, slowly add the flour, ½ cup at a time, until dough pulls away from the sides of the bowl and is no longer sticky. If not using a mixer, stir in the flour until it becomes to thick to stir, then knead in the remaining dough on a lightly floured surface.
  4. Using the dough hook or by hand, knead the dough for four minutes. Let rest for three minutes. Knead for another four minutes.
  5. Coat a bowl with a little olive oil, add the dough, and turn to coat. Cover the bowl with saran wrap and let rise in a warm place until doubled, about one hour.
  6. While the dough is rising, prepare all the filling ingredients.
  7. To make the sauce, combine all ingredients in a small saucepan and let cook covered over low heat for 10-15 minutes, stirring occasionally.
  8. Preheat your oven to 450 degrees. Grease a 9 inch springform pan or cake pan with tall edges with the 1 tbsp butter.
  9. After the dough has risen, punch it down. Using your hands, pull it into a circle a little wider than the base of the pan. Place it inside the springform pan and press the dough up and around the edges, until an even ¼ inch layer is formed. Pull off excess dough as you go. Patch any holes with the excess dough.
  10. Layer the fillings in this order: pepperoni, sausage, cheese. Pour the tomato sauce over the cheese in a ½ inch layer.
  11. Bake the pizza in the preheated oven for 25-30 minutes, until crust is golden and cheese is melted. If the crust bakes before the cheese is completely melted, cover exposed crust with tin foil and bake for a few more minutes.
  12. Let cool for 5 minutes. Cut into slices and serve.
Notes
To make breadsticks from the excess dough, lightly grease a baking sheet. Pull the dough into 5 inch long, 1 inch wide sticks and arrange on the baking sheet. Spread a little butter over them and sprinkle with parmesan cheese and Italian seasoning. Bake for about 10 minutes in the preheated oven, or until golden brown. I'll stick these in the oven before I start assembling the filling and we eat them as an appetizer.
Recipe by A Duck's Oven at https://aducksoven.com/recipes/chicago-style-deep-dish-pizza/