Favorite Recipes

Chicago Pizza

Want to Print the Recipe?  Here is a link to a pdf version! You will need Adobe Reader.
Even though we are from Texas, we tip our cowboy hats to Chicago for this tasty dinner! This recipe for Chicago deep-dish pizza is one of our favorites! The most important thing is to get the crust right! Much of the recipe came from Sally’s Baking Addiction but we customized it somewhat.
pizza
This recipe comfortably makes two deep dish 9 inch pizzas using a 9×2 inch round cake pans (Amazon). If you want to make 1 large pizza instead, you will need a 14 inch pizza pan (Amazon).
heb-logoamazon-logoCrust Ingredients (links for all ingredients are from our local San Antonio-headquartered grocery store HEB) but other store items would likely suffice:
Sauce Ingredients:
  • 1 tablespoon of minced garlic (use your best judgement; you may want to use more or less of this ingredient)
  • 1/2 chopped onion (use your best judgement; you may want to use more or less of this ingredient)
  • 1 teaspoon of Italian Seasoning (you could also use fresh basil and oregano)
  • 2 tablespoons of olive oil
  • one 28-ounce can crushed tomatoes (I try to buy the one that has an Italian herb in it but that’s not required. You would just need to adjust the Italian seasoning above.)
Other Ingredients Needed:
Instructions for the Crust:
  1. Combine the flour, cornmeal, salt, and sugar in the bowl. We don’t have a fancy dough mixer so we do it all by hand.  Use a very large bowl! Toss ingredients with a large wooden spoon or your hands. Either run your faucet until the water is warm (warmer than room temperature) or put a bowl of water into the microwave for about 30 minutes to heat.  Make sure it isn’t too hot or it will kill the yeast!  Add the yeast to the bowl of warm water and stir until it dissolves. Melt the butter in the microwave but make sure it isn’t too hot (let it cool a little before adding to the dry ingredients). Add the melted butter to the dry ingredients in your large bowl. Add the warm water/yeast slowly into the large bowl and mix with a large spoon as you go. Don’t add the water too fast!  Eventually, you will have to start to mix it with your hands so that it reaches the correct dough consistency.  Continue to mix the ingredients until it is fully mixed and a consistent dough ball. If the dough is too hard (it will be textured from the cornmeal), but if it feels too tough, beat in a teaspoon of warm water. Alternatively, if it feels too soft, beat in a Tablespoon of flour.
  2. Remove the dough from the bowl and form into a ball. Lightly grease a large mixing bowl (it can be the same mixing bowl) with olive oil and place the dough inside, turning it around so that all sides of the dough are coated in the oil. Cover the bowl with a towel and allow to rise in a warm environment for at least 2 hours or until double in size.
  3. Once the dough is ready, lightly flour a large work surface. Remove dough from the bowl.  Gently punch down the dough to remove any air bubbles and roll the dough (you will need a rolling pin; in a pinch, I have used an empty beer or wine bottle!) into a large rectangle. Spread 1/4 cup of softened butter on top of the dough. Generously sprinkle with garlic salt. Roll it up lengthwise. If you are making 2 pizzas, break the dough log in half. Form the two pieces of dough into balls and place back into your greased bowl. Cover with towel and allow to rise again for at least 1 hour until they are puffy.
  4. This is probably where you will start to make the pizza sauce (see below) and if you have toppings to cook or slice, you should take care of that now, too.
  5. Pour a little olive oil in the bottom of each pan and spread around (so the pizza doesn’t stick to the pan!).
  6. Once the dough has risen for the second time, return to the lightly floured work surface. Roll the dough ball out on a lightly floured work surface, working it into a 12-inch circle (you definitely don’t want to roll the dough too thinly). Place over a 9×2 inch deep dish cake pan. Using your fingers, press the dough into the cake pan. Make sure it is nice and tight fitting inside the pan.
Instructions for making the Sauce:
  1. In a large sauce pan, pour in the 2 tablespoons of olive oil and heat. Once the oil is hot, saute the minced garlic and onion until they are translucent (clear-ish). Add the Italian seasoning and simmer for a couple of minutes. Add the can of crushed tomatoes and bring to a boil. Watch his carefully as you do not want to burn it!  Let it simmer for about 10 minutes with the lid off as you want much the liquid to evaporate (this can be messy as the sauce can pop out of the pan onto the stove).
Instructions for Assembly:
  1. Preheat oven to 425 degrees Fahrenheit (218 Celsius).
  2. Pour a little olive oil over the dough in the pan and spread evenly. Add some minced garlic and spread evenly over the dough. Sprinkle the dough with Italian Seasoning or Fresh basil and oregano.
  3. Place sliced mozzarella and provolone alternately around the pizza bottom. Be as generous as you like.
  4. Add the topping ingredients. Again, be as generous as you like but don’t overfill as it will make a mess in the oven!
  5. Spoon the sauce on to the pizza.  Again, be as generous as you like. We don’t like a lot of sauce so we are pretty skimpy on this point.
  6. Tear the fresh mozzarella into pieces and place on top of the pizza (like shown in the picture above).
  7. Sprinkle with Italian Seasoning or fresh basil/oregano.
Cooking:
If you have 2 oven racks, please a pizza on each rack (but not where the bottom one is covering the upper one from the heating element). Cook for about 15 minutes and switch racks. Cook for another 10-15 minutes (for a total of about 25 minutes or so). Don’t overcook! The pizzas are done when the crust around the edges are golden. Remove from the oven and let cool. Slice & serve! Yum Yum!!
Leftovers are great, too!

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