Chicago Deep Dish Pizza – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Chicago Deep Dish Pizza, a culinary icon that has redefined the concept of pizza, originates from the bustling city of Chicago, Illinois. First introduced in the 1940s by Ike Sewell and Ric Riccardo at Pizzeria Uno, this dish is recognized by its towering crust, dense with flavors and an abundance of cheese and toppings. Unlike traditional pizza, the dough for deep dish is pressed into a deep pan, creating a vessel-like crust that holds a hefty layer of cheese, followed by a rich tomato sauce. The result is a savory pie that is both indulgent and comforting, with a hearty bite that Chicagoans proudly call their own.
Ingredients
- all-purpose flour – 2 1/2 cups / 315 g
- cornmeal – 1/2 cup / 65 g
- active dry yeast – 2 1/4 tsp
- sugar – 1 tsp
- salt – 1 tsp
- warm water – 1 cup / 240 ml
- olive oil – 1/4 cup / 60 ml
- mozzarella cheese, shredded – 3 cups / 340 g
- canned crushed tomatoes – 2 cups / 480 ml
- Italian sausage – 1 lb / 450 g
- garlic, minced – 2 cloves
- dried oregano – 1 tsp
- dried basil – 1 tsp
- parmesan cheese, grated – 1/4 cup / 25 g
Instructions
- In a mixing bowl, combine flour, cornmeal, yeast, sugar, and salt.
- Add warm water and olive oil, and mix until dough forms.
- Knead the dough for about 5 minutes, then let it rise in a greased bowl for 1 hour or until doubled.
- Preheat oven to 425°F (220°C).
- In a skillet, cook the Italian sausage over medium heat until browned. Drain excess fat.
- Once dough has risen, press it into a deep dish pizza pan, ensuring it covers the bottom and sides evenly.
- Layer mozzarella cheese on the dough, followed by cooked sausage.
- Mix crushed tomatoes with garlic, oregano, and basil, then pour over the sausage layer.
- Sprinkle the top with grated parmesan cheese.
- Bake for 25-30 minutes until the crust is golden brown and the cheese is bubbly.
- Let cool for 10 minutes before slicing.
Substitutions
- mozzarella cheese -> provolone cheese
- Italian sausage -> ground beef or turkey
- canned crushed tomatoes -> freshly diced tomatoes
Enhancements in the Next Evolution
- Use a mixture of high-gluten flour for a chewier crust.
- Add a layer of sautéed onions and bell peppers for more depth in flavor.
- Incorporate a higher quality canned tomato product for a richer sauce.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
