Chicago Style Deep Dish Pizza Recipe
A delicious thick crusted pizza that is chewy and crunchy in the perfect combination. Try our meaty topping suggestion, or create your own.
Makes 2 x 10 inch pizzas
3-1/2 cups all-purpose flour
1/4 cup cornmeal
1 package (1/4 ounce) quick-rising yeast
1-1/2 teaspoons sugar
1/2 teaspoon salt
1 cup water
1/3 cup olive oil
6 cups shredded mozzarella cheese, divided
1 can (3 1/2 cups/or 28 ounces) diced tomatoes, well drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
2 cups pepperoni, cut into skinny chunks
2 cups bulk Italian sausage, cooked and crumbled
1 cups sliced fresh mushrooms
2 cups red bell peppers, diced into chunks
1/4 cup grated Parmesan cheese
In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt.
In a medium saucepan, heat water and oil to just before boiling.
Add to dry ingredients; and mix until just incorporated.
Add remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, flipping it once so it is greased on both sides. Cover and let rise in warm place until doubled, about 30 minutes.
Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. ovenproof skillets (or in a pinch, you can use deep cake dishes).
Sprinkle 2 cups of mozzarella over each pizza.
In a new bowl mix together the tomatoes, tomato sauce, tomato paste and seasonings.
Spread tomato sauce over cheese layer.
Divide sausage, pepperoni, mushrooms, red bell pepper 1 cup mozzarella and 2 tablespoons Parmesan cheese.
Cover and bake at 450° for 35 minutes.
Uncover; bake 5 minutes longer or until lightly browned.