Chicago-style deep dish pizza is a unique and delicious take on the classic Italian dish. It is characterized by its thick, crispy crust, layers of cheese, and chunky tomato sauce. The combination of flavors and textures makes this pizza a favorite among both locals and visitors alike. If you're looking to recreate this iconic dish at home, there are a few key things you'll need to know. First, you'll need to make a special type of dough that is strong enough to hold up to the weight of the toppings. You'll also need to use a variety of cheeses, including mozzarella, cheddar, and Parmesan. Finally, you'll need to make a chunky tomato sauce that is full of flavor. With the right ingredients and a little bit of patience, you can easily make a Chicago-style deep dish pizza that will impress your friends and family.
Let's cook with our recipes!
UNO DEEP DISH PIZZA
You can make Uno Pizzeria Chicago Deep Dish Pizza with sausage at home with this copycat recipe.
Provided by Stephanie Manley
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Cook sausage until browned and crumbly.
- Generously brush a heavy 10-inch round cake or springform pan with olive oil or cooking spray.
- In a large mixer bowl, sprinkle yeast into warm water and stir until yeast is dissolved.
- Add 1½ cups of the flour, ⅓ cup oil, and ½ teaspoon salt. Beat at low speed 30 seconds, scraping bowl constantly.
- Beat for 2 minutes at high speed, scraping bowl often. Add in as much of the remaining flour as you can while beating the dough.
- Cover and let the dough rise in a warm place until double. Punch down. Let rest 5 minutes.
- Preheat oven to 500 degrees.
- Place the dough into the pan. Using oiled hands, spread dough evenly over the bottom and partially up sides of the pan.
- Cover the pan and let the dough rise until nearly double, about 30 minutes.
- Arrange cheese slices in a ¼-inch thick layer on dough.
- Gently press the sausage on the cheese.
- Using your hands, gently crush tomatoes into small pieces over the sausage.
- Sprinkle oregano, basil, and Parmesan on top.
- Bake at 500 degrees for about 25 to 30 minutes or until the edge of the crust is crisp and golden brown.
- If desired, sprinkle the pizza with sliced mushrooms or chopped green pepper during the last few minutes of baking time.
- Let the pizza stand 5 to 10 minutes before cutting.
Nutrition Facts : Calories 506 kcal, Carbohydrate 40 g, Protein 21 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 57 mg, Sodium 530 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
THE REAL CHICAGO DEEP DISH PIZZA DOUGH
I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.
Provided by owensjo
Categories Bread Pizza Dough and Crust Recipes
Time 6h25m
Yield 8
Number Of Ingredients 6
Steps:
- Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
- Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
- Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
- Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 37 g, Fat 14.3 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 361.5 mg, Sugar 0.9 g
TRUE CHICAGO-STYLE DEEP-DISH PIZZA
Provided by Jeff Mauro, host of Sandwich King
Time 7h25m
Yield 8 slices
Number Of Ingredients 12
Steps:
- Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
- Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
- Position an oven rack in the middle of the oven and preheat to 450 degrees F.
- Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
- Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!
PIZZERIA UNO CHICAGO DEEP DISH PIZZA
Make and share this Pizzeria Uno Chicago Deep Dish Pizza recipe from Food.com.
Provided by grberk
Categories European
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Pour the warm water into a large mixing bowl and dissolve the yeast with a fork.
- Add 1 cup of flour, all of the cornmeal, salt, and vegetable oil, and mix well with a spoon.
- Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and knead the ball of dough until it is no longer sticky.
- Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45-60 minutes in a warm place, until it has doubled in size.
- Punch it down and knead it briefly.
- Press it into an oiled 15-inch deep dish pizza pan until it comes 2 inches up the sides and is even on the bottom of the pan.
- Let the dough rise 15-20 minutes before filling.
- Preheat the oven to 500°F.
- While the dough is rising, prepare the filling.
- Cook the sausage until it is no longer pink and drain the excess fat.
- When the dough has finished its second rising, lay the cheese over the dough shell.
- Distribute the sausage and garlic over the cheese.
- Top with the tomatoes.
- Sprinkle on the seasonings and Parmesan cheese.
- Bake for 15 minutes at 500°F, then lower the temperature to 400°F and finish baking for 25-35 minutes longer.
- Lift up a section of the crust from time to time with a spatula to check its color. The crust will be golden brown when done.
- Serve immediately.
BOBBY FLAY'S CHICAGO DEEP-DISH PIZZA DOUGH; THROWDOWN RECIPE
This throwdown was with Lou Malnotti and can be found on foodnetwork.com. I didn't include his entire recipe as it would have appeared long and intimidating. This crust is more buttery than normal pizza dough and looked very authentic. Unusual assembly of toppings: the cheese goes UNDER the ingredients and the sauce goes on last.
Provided by Gianni 23
Categories Breads
Time 1h40m
Yield 2 pies, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve the yeast and water in the bowl of a mixer fitted with the paddle attachment. Add the oils and mix for 30 seconds. Add the cornmeal, 3 cups of the flour and salt and
- beat for 5 minutes. Switch to the dough hook and mix in the remaining 2 1/2 cups of flour and knead, using the dough hook for 2 minutes. Add the butter and knead until incorporated. The dough is a very moist dough so do not add more flour unless absolutely needed.
- Place the dough in a large bowl lightly oiled with vegetable oil, cover with plastic wrap or clean kitchen towels and let rise in a warm place until doubled in size, about 45 minutes. Punch down the dough and allow to double in size again.
- Preheat the oven to 450 degrees F. Place 2 pizza stones into the oven to preheat as well. Generously oil 2 (9 or 10-inch) deep dish pie pans with olive oil (about 2 tablespoons for each pan).
- Divide the dough in half and press the dough out slightly on the counter top. Place the dough in the prepared pans and push out to cover the bottom and up the side of the pans. (If using the 9-inch pans, pinch a 2-inch ball off each dough to make a better fit.).
- For assembly:.
- Combine the cheese in a bowl. Place half of the cheese of the bottom of each pie crust. Divide the sausage filling over the cheese and then top with the remaining cheese, patting the cheese firmly down over the filling. Spoon some of the sauce over the top of the cheese to cover completely. Place the pans into the oven on the pizza stones and bake in the oven until golden brown, about 40 minutes. Remove from the oven and sprinkle the top with Parmesan. Let the pizza rest on a baking sheet for 5 minutes before slicing.
UNO'S CHICAGO STYLE DEEP DISH PIZZA DOUGH
Make and share this Uno's Chicago Style Deep Dish Pizza Dough recipe from Food.com.
Provided by jcaldwel
Categories Grains
Time 3h
Yield 1 12-inch pizza, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, dissolve yeast and sugar in water.
- Add soybean oil and blend.
- Add flour and salt and mix thoroughly. If using a stand mixer, mix on medium speed for 4 minutes until the dough is smooth and pliable. If kneading by hand, knead for 7 to 8 minutes.
- Turn the dough out of the bowl and knead by hand for an additional 2 minutes.
- Add olive oil to a deep bowl. Place dough in bowl and turn twice to coat with oil.
- Cover the bowl with plastic wrap and a kitchen towel.
- Let the dough rise for 2 hours on counter, or overnight in fridge. DO NOT PUNCH THE DOUGH DOWN.
- Spread and push the dough ball across the bottom of a deep pan and up slightly on the sides.
- Add toppings of your choice, and bake in a preheated oven at 475 degrees for 25-30 minutes.
Nutrition Facts : Calories 452.6, Fat 17.9, SaturatedFat 2.7, Sodium 3492.1, Carbohydrate 63.5, Fiber 2.6, Sugar 3.4, Protein 8.8
COPYCAT PIZZERIA UNO "CHICAGO DEEP DISH" PIZZA DOUGH
I've eaten a few times at Pizza Uno, it's one of the few chain places I like because they have a good veggie burger with actual veggie sides! (And their peanut butter cup dessert thing is to die for.) As a New Yorker I know what really good pizza is and have so many wonderful independent pizzerias right in my own backyard, hence it'd be sinful for me to get pizza from a chain ;) But I'm posting this from my "Awesome Restaurant Recipes" e-book to share with those who'd like to recreate the dough at home to have with the sauce and toppings of their choice; the only thing I changed in the original recipe is to use canola or sunflower oil instead of vegetable oil since that's what I keep around due to nutritive properties. And I'm always trying homemade pizza recipes of all kinds and varying the recipes with different flours, oils additions, etc. I think this would be good subbing half wheat flour and adding some nutritional yeast and spices. What I found interesting about this recipe is that you don't proof the yeast with any type of sugar, and cornmeal in the actual dough instead of just sprinkling on the bottom. Of course, I'm including both bread machine and old school instructions.
Provided by the80srule
Categories Vegan
Time 2h15m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 6
Steps:
- OLD SCHOOL METHOD: Mix the yeast and water together in a large mixing bowl with a fork until totally dissolved.
- Blend in 1 cup of flour, and all the cornmeal, salt, and oil. Mix well with a large spoon.
- Continue stirring in the rest of the flour in 1/2-cup increments until the dough stops sticking to the sides of the bowl.
- Put some flour on your hands and knead the dough until it is no longer sticky, about 5-10 minutes.
- Cover the bowl with plastic wrap and put in a warm, dry, draft-free area for 45-60 minutes to rise until doubled.
- Punch it down and knead briefly. Go to Step #8. Didn't want to do all that just to have another rise later? Check out the bread machine instructions!
- BREAD MACHINE INSTRUCTIONS: Put all the ingredients into your bread machine according to your manfacturer's directions and do a 1.5-lb or 2-lb dough cycle, kick back and let it do its work.
- Press the dough into an oiled 15-inch deep dish pan. Let it rise for another 20 minutes before pre-baking.
- After the rise in the pan is finished, bake at 450F for 10 minutes. Then add the sauce, cheese, toppings, etc, and whatever else you like and bake at 400F according to how much you put on (ie, meat toppings require longer.) I like cheese and veggie toppings which only take about 15-20 minutes, then turn on the broiler for 5 minutes to get a nice crispy edge and cheesy crunch.
- Don't have a deep-dish pan? Can probably split this up among casserole dishes and large pie pans.
PIZZA UNO'S DEEP PAN CHICAGO STYLE PIZZA RECIPE IN 1943
n 1943, when Ike Sewell opened a restaurant at the corner of Ohio Street and Wabash Avenue in Chicago, Americans ate pizza primarily as a snack. Ike figured that if you combined some of Italy's old, authentic recipes with impressive quantities of the finest meats, fresh cheeses, ripe vegetables and flavorful spices, pizza would become a hearty meal. It was the start of an American tradition - the Chicago Deep Dish Pizza. Ike's Original Deep Dish Pizza has been imitated many times, but never quite duplicated.
Provided by Timothy H.
Categories < 4 Hours
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Crust:.
- Pour the warm water into a large mixing bowl and dissolve the yeast with a fork.
- Add 1 cup of flour, all of the cornmeal, salt, and vegetable oil.
- Mix well with a spoon.
- Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky.
- Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and kneed it briefly.
- Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan.
- Let the dough rise 15 to 20 minutes before filling.
- Preheat the oven to 500 degrees.
- While the dough is rising, prepare the filling.
- Cook the crumbled sausage until it is no longer pink, drain it of its excess fat.
- Drain and chop the tomatoes.
- When the dough has finished its second rising, lay the cheese over the dough shell. Then distribute the sausage and garlic over the cheese.
- Top with the tomatoes. Sprinkle on the seasonings and parmesan cheese.
- Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer.
- Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done.
- Serve immediately.
Tips:
- Use a cast iron skillet: This will help create a crispy crust and evenly distribute the heat.
- Don't overwork the dough: Overworking the dough will make it tough. Mix it just until it comes together.
- Let the dough rise in a warm place: This will help it to double in size and become light and airy.
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your pizza.
- Don't skimp on the cheese: Chicago-style pizza is known for its thick, gooey layer of cheese.
- Bake the pizza at a high temperature: This will help to create a crispy crust and bubbly cheese.
Conclusion:
Uno's Chicago-style deep-dish pizza is a delicious and iconic dish. With its crispy crust, gooey cheese, and flavorful toppings, it's no wonder that it's a favorite of pizza lovers everywhere. If you're looking for a delicious and authentic Chicago-style deep-dish pizza recipe, look no further. This recipe is the perfect place to start.
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