Chicago Deep Dish Pizza (New & Improved Recipe)

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DOUGH (makes 1 pizza)
▪375g or 3c AP Flour
▪10g or 2t salt
▪40g or 3Tbsp cubed cold butter
▪220g or 1c warm water (90F/32C)
▪6g or 1 1/2t instant yeast

1.Dissolve yeast into the warm water.

2. Add flour, salt, and cold butter to a food processor and spin for about 15 seconds or until butter is mixed into the flour then stream water/yeast mixture into the flour/butter in the food processor while it’s spinning.

Spin for 45-60 seconds until you have a mass that has come together into a mass that’s somewhere between dough and a pie crust.

3. Transfer the dough into a bowl, then round it into a ball shape, tucking the ball up under itself as you go to create some tension across the surface of the ball.

4. Cover the dough with a lid or plastic wrap and allow to ferment at room temperature for about 30 minutes.

5. Refrigerate, covered, for 12-24 hours.

SAUCE (makes enough for 2 pizzas)

▪50g or 3 1/2T butter
▪100g (1 small or ½ large)white onion, grated
▪15-20g or 4-5 cloves garlic, minced
▪1 28oz/800g can crushed tomatoes
▪1 28oz/800g can whole peeled tomatoes
▪75g or 4T tomato paste
▪10g or 2 1/4t salt
▪20g or 2T sugar
▪2g or 1t dried oregano
▪2g or 1 1/2t dried basil
▪2g 1 1/2t red pepper/chili flakes

1.Heat a sauce pan over medium high heat. Add in butter and allow to mostly melt, then add onion and garlic stir to combine and cook for 4-5 minutes, stirring occasionally, until fragrant and soft.

2. While the onions cook, in a large bowl or container, combine the tomato products and use your hands mix and squish the whole tomatoes into smaller ½”/1.5cm pieces. You could also blitz a few times with an immersion blender if you prefer, but the hand method gives you more control and creates a nice rustic texture.

3. Into the tomato mixture, stir in salt, sugar, oregano, basil, and chili flakes.

4. Back to the onions/garlic on the stove… When the onions and garlic have softened and have taken on some color, add the tomato mixture into the sauce pan. Lower heat to medium and reduce the sauce by 40-50% which should take 15-20 minutes, stirring occasionally. When done, the sauce should be quite thick and hold a bit of a trail when you pass a spoon through it.

HOT ITALIAN SAUSAGE (makes enough for 2 pizza)
▪1lb or 1/2kg 80/20 ground pork
▪7g or 1 1/2t salt
▪10g or 2 1/2t sugar
▪5g or 2 1/2t paprika
▪3g 1 1/2t dried sage
▪2g or 1t black pepper
▪2g or 3/4t red chili flake
▪2-3 cloves of garlic, grated or finely minced
▪3g or 1 1/2t crushed toasted fennel seed
▪10g or 2g red wine vinegar

Combine all ingredients and mix well until combined and slightly tacky.

BUILDING THE PIZZA
▪Deep dish pizza pan (i’m using a 12”x2.25” Lloyd pan linked here, but a 12” cast iron pan will also work well)
▪Olive oil
▪Dough (recipe above)
▪12-15 Slices full fat mozzerella (sliced into a medium thickness)
▪5-6 slices of provolone (sliced very thinly)
▪8oz hot italian sausage (recipe above)
▪Pepperoni, thinly sliced
▪Grated parmesan cheese

1.Remove dough from the refrigerator and allow to come to room temperature for about 30-45 minutes before rolling it out. When it’s ready to roll it should have increased in size by about 30%. If it hasn’t, proof a bit longer at room temperature before rolling out.

2. Preheat oven to 425F/220C while you make your sauce and prep the rest of your ingredients.

3. Add a very generous amount of olive oil to your pizza pan, spreading it around to coat the bottom and sides of the pan.

4. Flour your work surface and flip dough out onto the work surface, flouring both sides of the dough. Pat a bit to degas, then roll it out into a 14”/35cm round, adding a bit more flour to any areas that are sticking to the rolling pin along the way.

5. Flip the rolled out dough over one hand/arm then gently lay it into the oiled pizza pan, pressing the dough up the sides of the pan and into the corners, ensuring there aren’t any air bubbles underneath.

6. Shingle on 12-15 slices of the medium-thick full fat mozzarella, followed by 5-6 slices of provolone.