"Chicago style deep dish" is somewhat of a tourist catch-phrase as you can get pretty much any style of pizza there and I have never subscribed to the severity of disagreement between some people. New York or Chicago? How about we like both? Still, some of my earliest pizza memories involve the fabled deep dish.
This is not merely a thicker crust. This is an experience that is best enjoyed with others. This crust is hearty, with a great texture almost like a good biscuit. Gino's East has long been the place I have stated I would go if I knew I was going to have my last pizza but there is a ton of great pizza in that city. This recipe is my tribute to that tradition.
-
2 1/2 Cups All Purpose Flour
-
3/4 Cups Cornmeal
-
2 Tablespons Sugar
-
1 teaspoon salt
-
1 Teaspoon Baking Powder
-
6 Tablespoons Melted Butter
-
1 Cup Water
1. Mix all of the dry ingredients until fully incorporated. Add the melted butter and stir until the butter has been fully absorbed by the flour. Your dry mixture should have a fairly consistent, fine texture to it without any large clumps of butter.
2. Add the water and stir with a fork until you have the dough mostly incorporated. Finish off the dough by kneading it in the bowl by hand. You should be able to clean off the sides of the bowl with the dough. Knead until the bowl is completely clean and your dough is soft and smooth to the touch.
3. Because this is not a yeasted dough, no rising period will be needed.
4. For the sauce, you will need a strong flavor and thicker texture in order to stand up to the heavier pizza. Start with a 28 ounce can of crushed tomatoes and blend them until smooth. Then add a can of tomato paste and stir until combined and the sauce is thickened. Add salt and pepper to taste.
5. Pre-heat the oven to 450 degrees.
6. Springform pans allow for the easiest de-panning of the pie. This recipe will work best for a ten to twelve inch pan. Shape the dough in the pan, pressing it out by hand and pulling it up the sides and slightly over if you have enough dough.
7. When selecting your toppings, think big. You have a lot of pie to fill and how you layer the toppings is going to affect how the pizza comes out in the end. Start with shredded cheese, then your toppings and then finish with the sauce.
8. Bake at 450 degrees for twenty minutes, turning the pizza at the halfway point to encourage even baking.
9. When the pizza is done, carefully lift it out of the pan and transfer it to a cooling rack. Slide the parchment paper out from underneath the pizza and allow it to cool for five minutes.
10. Enjoy
CHICAGO STYLE DEEP DISH
