Deep Dish Pizza

5.00 (9)
⏱ 160 mins 🍽 2 9inch pies, 16 serving(s) 🏷 For Large Groups

This recipe for a classic deep dish pizza originates from a 1987 visit to Pizzeria Uno in Chicago. It uses a very moist, rich dough that requires no rolling. The method involves creating a thick crust in a pan, layering with cheese and tomatoes, and baking until golden. The recipe makes two 9-inch pies, serving a large group, and includes suggestions for various toppings.

Deep Dish Pizza

Ingredients

  • 2 (1/4 ounce) packages quick-rising yeast
  • 2 cups tepid water (90 degrees)
  • 1/2 cup vegetable oil
  • 4 tablespoons olive oil
  • 1/2 cup cornmeal
  • 5 1/2 cups flour
  • 1/3 lb sliced mozzarella cheese
  • 2 cups canned plum tomatoes, drained and squished
  • 1 teaspoon basil leaves
  • 1 teaspoon oregano
  • 2 garlic cloves, peeled and crushed
  • 3 tablespoons grated parmesan cheese, for topping
  • 3 tablespoons olive oil

Method

  1. Dissolve the yeast in the tepid water within your electric mixer's bowl.
  2. Incorporate the vegetable oil, olive oil, cornmeal, and three cups of the flour.
  3. Use the mixer to beat this mixture for 10 minutes.
  4. Attach the dough hook and work in the remaining two and a half cups of flour.
  5. Allow the machine to knead the dough for several minutes.
  6. The dough is quite rich and moist, making hand kneading difficult.
  7. Turn the dough out onto a plastic surface and cover it with a large metal bowl.
  8. Let the dough rise until it has doubled in size.
  9. Deflate the dough and permit it to rise once more.
  10. After punching it down a second time, the dough is ready for shaping.
  11. Lightly oil your round cake pans or a deep dish pizza pan.
  12. Press portions of dough into each pan, pushing it to the edges with your fingers.
  13. Use enough dough to form a crust that comes up the sides of the pan.
  14. Aim for a uniform thickness of about 1/8 inch across the base.
  15. For a 9 or 10 inch pan, begin the filling.
  16. Layer the sliced mozzarella cheese to cover the bottom of the crust.
  17. Add the drained, squished tomatoes along with the basil, oregano, crushed garlic, and salt, saving the Parmesan for later.
  18. Drizzle olive oil over the top before baking.
  19. Optional additions can be made before the Parmesan and final olive oil.
  20. Consider using Italian sausage, either hot or mild.
  21. Add peeled and sliced or diced yellow onions.
  22. Include thinly sliced pepperoni.
  23. Try sliced mushrooms.
  24. Incorporate cored and thinly sliced green bell peppers.
  25. Add sliced black olives.
  26. Use very thinly sliced ham or Canadian bacon.
  27. After adding any extras, finish with the grated Parmesan and a drizzle of olive oil.
  28. Bake in a 475º oven until the top is golden and bubbly and the crust is lightly browned.
  29. This will take approximately 35-40 minutes.

Nutrition (per serving)

Sodium147800 mg

Recipe details

CategoryFor Large Groups
AuthorCindiJ