Two Peas and Their Pod

Chicago Deep Dish Pizza

Chicago Deep Dish Pizza

When we went to Illinois for Christmas Josh fell in love with deep dish pizza. We helped my dad make it for dinner one night and Josh has been talking about it ever since. Utah has some good pizza places, but we haven’t found a good deep dish place, so Josh decided to try it on his own.

There is no way we could eat a huge deep dish pizza on our own, so we cooked dinner for the Dewey family. It was great fun! Josh did most of the work, I was his assistant. He used the same recipe my dad used. This time we did a veggie section for me…and the rest had veggies, sausage, and pepperoni. I made a homemade pizza sauce and we loaded it with cheese too!

The pizza was down right delicious! The crust was thick, tasty, and crusty, like it should be:) It held all of the toppings together. We had one monster pizza going on. Josh’s craving was satisfied…and the Dewey’s enjoyed it as well.

Chicago Deep Dish Pizza

Ingredients:

For the Pizza Dough:
4 Cups Flour
1 Cup Milk
1 Tbsp. Butter
1 Tbsp. Sugar
1 tsp. Salt
1 Package Instant Dry Yeast
About 1 cup of water-add a little at a time until you get the right dough consistency

For the sauce:
1 small yellow onion, chopped
2-3 cloves garlic, minced
Crushed red pepper, to taste
1 tsp. fennel
1 small can tomato sauce
1 can diced tomatoes, drained
2 T tomato paste
Pinch of sugar
Salt and pepper, to taste
1 tsp. dried oregano
Fresh basil, chopped-to taste

Toppings and Cheese:

Use whatever toppings you like: sausage, pepperoni, veggies, etc.

Shred a lot of mozzarella cheese! We use a lot!

Directions:

For the Dough:

Scald milk. Add butter, sugar and salt. Allow milk mixture to cool to "warm." Add yeast and mix thoroughly.

In a heavy-duty mixer (e.g., KitchenAid), add milk mixture. Slowly add flour until the dough pulls away from the side of the bowl and forms a ball. Add water, a little at a time, until the dough combines. Knead dough for 5-10 minutes. Cover and allow dough to rise for 2 hours. Punch down the dough, knead briefly, and allow to rise and additional 2 hours until approximately doubled in bulk.

For the sauce:

In a medium pan add the olive oil. Over medium heat, saute the onion and garlic until tender. Add in the crushed red pepper and fennel. Saute for one minute.

Stir in the tomato sauce, diced tomatoes, and tomato paste. Stir well. Season with pinch of sugar, salt, pepper, oregano, and fresh basil. Simmer for 30 minutes.

Assembly & Baking the Pizza:

Grease a 10" deep-dish pizza pan or cast iron skillet. Roll the crust to fit the pan. The edges should come to the top of the pan. Take a little bit of sauce and put it on the bottom. Put some cheese on the bottom. Take some of the sauce and spread it on the cheese. Add whatever toppings you like. Take more of the cheese and spread a layer. Add a lot of sauce to the top. Sprinkle with extra cheese if you wish.

Bake 45 minutes at 425 degrees F or until bubbly!

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43 Responses to “Chicago Deep Dish Pizza”

  1. 1
    CookiePie — January 24, 2009 @ 7:10 am

    That looks AMAZING!!!

  2. 2
    Live.Love.Eat — January 24, 2009 @ 7:14 am

    The crust looks incredible. Well, the whole thing does!!!!!!!!

  3. 3
    Erica — January 24, 2009 @ 8:07 am

    mmmmmmmm looks great! I haven’t had deep dish in ages. Hope you two have a great weekend

  4. 4
    Maria — January 24, 2009 @ 8:51 am

    Sorry the text is messed up on this post, I am having issues with Blogger. The pizza is still good though:)

  5. 5
    Liz — January 24, 2009 @ 9:45 am

    I have always wanted to make deep dish at home! I will totally use this, thanks!

  6. 6
    Jodi — January 24, 2009 @ 10:26 am

    My hubby is from IL and he LOVES the deep dish. We’ll have to try making pizza at home sometime!

  7. 7
    Reeni♥ — January 24, 2009 @ 10:48 am

    That looks so yummy, I want to change my dinner plans!!

  8. 8
    mikky — January 24, 2009 @ 10:53 am

    this made me crave for a pizza… :) lovely…

  9. 9
    Aggie — January 24, 2009 @ 11:10 am

    Oooooh….this looks so good. I love deep dish, it’s been forever though. Your homemade version looks awesome!!

  10. 10
    Lori Lynn — January 24, 2009 @ 11:28 am

    Decades ago I worked at one of Chicago’s best deep dish pizzerias, Gulliver’s on Howard Street. My favorite was made with ground beef, onions and green bell peppers. The onions and peppers were sliced in very thin strands.

    Yours looks great!
    LL

  11. 11
    The Food Librarian — January 24, 2009 @ 11:43 am

    Looks so yummy! I was surprised to see that hidden layer of veggies – that so makes this a healthfood!!

    Did I tell you I love your new header with the peas? Cute!

  12. 12
    Kevin — January 24, 2009 @ 12:24 pm

    That deep dish pizza is looking so good!

  13. 13
    JR and Kristi Royce — January 24, 2009 @ 4:19 pm

    Your blog makes me soooo hungry!

  14. 14
    VeggieGirl — January 24, 2009 @ 4:47 pm

    Oooh, classic!!

  15. 15
    Bunny — January 24, 2009 @ 8:26 pm

    WOW this looks great!!! You’re making me hungry with this!!

  16. 16
    Cathy — January 24, 2009 @ 8:58 pm

    I haven’t had deep dish pizza in forever! Your post is making me want to change that fast, though! This looks amazing!

  17. 17
    Maria — January 25, 2009 @ 4:06 am

    Wow oh wow this looks amazing!!

    Maria
    x

  18. 18
    Grace — January 25, 2009 @ 7:29 am

    awwwwwwesome. i greatly prefer a pizza with lots of stuff–if a fork is required, i’m loving it. :)

  19. 19
    Priscilla — January 25, 2009 @ 7:37 am

    I seriously need to try deep dish pizza…this looks so good!

  20. 20
    Karen — January 25, 2009 @ 11:23 am

    I’ve never made a deep dish pizza… will have to give it a try. Like the idea of putting it in a cast iron pan!

  21. 21
    Brilynn — January 25, 2009 @ 11:49 am

    I loved the deep dish I had in Chicago in the summer, sooo filling though!

  22. 22
    Mila — January 25, 2009 @ 12:05 pm

    Coming from a true Chicagoan…this really does look like our deep dish! I will have to try this recipe though! Yum!

  23. 23
    Mary Ann — January 25, 2009 @ 3:57 pm

    Looks so delicious!!!!!
    I don’t know how to keep up with you. I want to make the salmon tacos, cookies, frittata, and now this. Where do I start?

  24. 24
    Lori — January 25, 2009 @ 6:25 pm

    Wow that looks really good. Nice job. I personally love deep dish pizza.

  25. 25
    mommy nurse — January 25, 2009 @ 6:57 pm

    I lived in Chicago for a few years and my husband grew up there. You are making my mouth water! I want pizza!

  26. 26
    Cynthia — January 25, 2009 @ 10:22 pm

    Thanks for visiting my blog and helping me to discover yours.

  27. 27
    Mary — January 25, 2009 @ 10:40 pm

    Maria, I love deep dish pizza. There was a time we pooled money on Friday night and headed to Pizzeria Uno for deep dish on Friday night.

  28. 28
    Katherine Aucoin — January 26, 2009 @ 5:38 am

    Now that’s a pizza! It has definite drool factor!

  29. 29
    Allie — January 26, 2009 @ 7:30 am

    It’s 8:30am and I’m so hungry for pizza after seeing this!!

  30. 30
    Peter M — January 26, 2009 @ 9:33 am

    I knew deep dish pizzas were deep but this is insanely good!

  31. 31
    Colleen — January 26, 2009 @ 9:47 am

    Ok third comment by me today – haha – I need to make this now! Looks sooooo good!

  32. 32
    Sara — January 26, 2009 @ 10:03 am

    Mmmmm, this looks so tasty! I’ve never made the deep dish kind of pizza but I may just have to try it! :)

  33. 33
    Jan — January 26, 2009 @ 5:23 pm

    That looks absolutely fab, well done, Josh.

  34. 34
    Girl Japan — January 26, 2009 @ 6:27 pm

    The crust is awesome.. I have never had this before…. I have heard of Chicago Pizza.. but never tried it…

  35. 35
    Leslie — January 30, 2009 @ 9:59 pm

    ok, start a list of places to go when you guys come into town! little star pizza is SO on your list, really great chicago pizza in SF! it exists!

  36. 36
    alan — March 1, 2009 @ 11:35 am

    I am from Chicago and I am trying to replicate a Malnatis pizza. I am a begining beginer semi non baker. Is your recipe for crust light and flaky or a bit on the dense side? it looks really good. I am at altittude at 8500 ft, any alterations to the recipes that you would suggest or should I just give it a go as is? thanks in advance…

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