Homemade Chicago-Style Deep Dish Pizza

Deep Dish Pizzas are known for having an awesome crust that is flaky and buttery yet tender. It also has that creamy gooey layer of cheeses and luscious and delicious toppings of tomatoes, sausages, and other favorite items. With your Mighty Oven Pizza, you can craft your own homemade Chicago-style deep dish pizza in the luxury of your home whenever you crave for it. Here’s what you need:

 

Homemade Chicago-Style Deep Dish Pizza

Ingredients for Deep Dish Pizza Dough:

  • 1 cup                     flour
  • ½ cup                    water
  • ¼ tablespoon     active dry yeast
  • ¼ teaspoon        salt
  • 1 tablespoon      olive oil
  • ¼ cup                    corn oil
  • ¼ tablespoon     unsalted butter/margarine, melted
  • ⅓ cup                    Semolina

 

Pizza Toppings (choice of):

  • Mozzarella cheese
  • Provolone cheese
  • Parmesan cheese
  • Pepperoni slices
  • Italian sausages, precooked or raw
  • Tomatoes, crushed or diced
  • Onions
  • Bell pepper
  • Mushroom
  • Olives

 

Procedure:

In a mixing bowl, mix yeast with water and sugar. Stir until well combined. Set the mixture aside for about 5 minutes or until foamy. In another bowl, sift together all the dry ingredients. Add ½ of the dry mixture, olive and corn oil, and butter into the mixing bowl. Fit the mixing bowl with hook attachment. Mix on medium-low until the dry ingredients are well incorporated. Gradually add the remaining dry ingredients, while mixing, 2 tablespoon at a time. Continue mixing until all flour was added. The dough will still be a little sticky. Knead the sticky dough in the mixer until a shiny smooth ball that pulls away from the side of the bowl is formed. Transfer the dough ball into a greased bowl. Roll the dough over so all sides are greased well. Cover the bowl tightly with plastic wrap and let rest for 60-90 minutes or until double in size.

 

Roll the dough out into a 12” deep dish pie pan with 1 ½” high straight sides. Nestle the edges up until quarter an inch from the rim of the pan. Make sure to press the corners of the dough into the pan so that no large air bubbles are formed. Crimp the edges to produce thinner crusts. Arrange a layer of Provolone slices on top of the dough then layer with Mozzarella cheese. Put the sausages (pre-cooked or raw) on top of the cheeses. Next, pour the tomatoes and season with your favorite spices. Top with your other preferred toppings like onions, pepperoni, olives, peppers, or more cheese. You may also opt to sauté your sausages with finely minced onions and garlic to bring out the best of its flavor.

 

Pop the pizza into the Mighty Pizza Oven and bake for 11 minutes if precooked sausages were used (or 16 minutes if using raw sausages) with its vent 100% closed. The stone temperature must be about 600oF; lower the burners to minimum while baking. Rotate the pizza every 3 minutes to get even and well crusted finish.

 

For my first trial, I used the basic ingredients: cheese, sausage, and canned diced tomatoes. I pre-cooked my sausages when I first tried this recipe in my Mighty Pizza Oven. By doing so, it cuts up baking time as well as unnecessary extra fats from the meat. Drain the sausage after cooking for a healthier, lighter deep dish pizza. In addition to having created a delicious, tasty, and extremely appetizing deep dish pizza, the crust was perfect! It holds up well and doesn’t break up a bit when lifted. It also helps that the Mighty Pizza Oven created a perfectly even, well-cooked bottom crust.

 

 

For my second attempt on deep dish pizza, I used lower temperature and bake the pizza in the Mighty Pizza Oven for 20 minutes. I rotated the dish ¼ turn for every 5 minutes. Instead of diced tomatoes, I opted for crushed roasted tomatoes. I also added some mushroom slices when precooking the sausage. The result was still perfect! The crust’s texture was still perfect as well as its flavor and aroma.

 

 

I used 2 different baking time for my 3rd attempt. I baked one at lower temp for 20 minutes while I bake another one for 16 minutes. To try the ‘classic’ cooking of Chicago-style deep dish pizza, I used raw sausages. Both of the pizza turned out awesome! The texture of the crust for both pizzas was amazing.

 

20 min baking

 

 

16 min baking

 

Tips to Consider When Making Your Own Deep Dish Pizza:

  • Mix and match your favorite pizza toppings and go crazy with your very own take of Chicago-style deep dish pizza. But remember: moderation is the key. Do not over-fill your pizza or it might spill over the crust and onto your oven/grill floor.
  • Remember that deep dish pizza has 3 main components and must not miss one of these: flaky crust, lots of cheese, and sweet tangy pizza sauce.
  • Try this pizza sauce recipe for a flavor-perfect deep dish pizza.

Ingredients:

  • 1 can (28oz)        crushed roasted tomatoes
  • ½ cup                    onion, minced
  • 2 pieces                garlic cloves, minced
  • 2 tablespoons    unsalted butter
  • 2 tablespoons    fresh basil, chopped
  • 1 tablespoon      extra-virgin olive oil
  • ½ teaspoon        sugar
  • ½ teaspoon        salt
  • ¼ teaspoon        ground black pepper
  • ¼ teaspoon        dried ground oregano

Directions:

In a saucepan heated over medium flame, melt butter with oil. Sauté garlic and onion until fragrant. Add tomatoes, sugar, salt, pepper, and oregano. Allow to boil. Reduce the heat to low and simmer for 30 minutes or until the sauce is reduced to almost 2 cups. Toss in parsley. Remove from heat.

  • You may put Mozzarella cheese as a final topping to create that visually-appetizing gooey cheese-topped pizza. However, you must note that deep-dish pizza is known for having its cheese on its bottom layer like a lining for crust.
  • The buttery taste of the crust comes from corn oil. Some bakers opt to use butter to bring out more buttery flavor. Roll out the dough and spread some butter over it before allowing it to rest to double its size.
  • Cornmeal or semolina is added to create more ‘yellowish’ dough. You may opt to merely use a food dye for convenience.
  • For a more unique, richer, creamier taste, try adding cream cheese on the bottom and top of deep dish pizza.
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7 Responses to “Homemade Chicago-Style Deep Dish Pizza”

  1. Jayden Christian says:

    The pics look awesome! Will try this out soon once I get hold of that glorious oven! Great job!

  2. Christie Adams says:

    deep dish pizzas are my favorites! I tried the sauce recipe, and wow I was so amazed with the flavor it imparted on my pizza. BTW the pizza dough recipe seems so easy to do. will try that one soon.

    the thing that really caught my attention is the oven itself. i never heard of an oven that is fitted above a griller. fascinating!

  3. It was super easy and quick to bake with the Mighty Pizza Oven. Best of all my two little food critics loved it. One deep dish pizza was more than enough for the 4 of us.

  4. Lori says:

    Your pizza looks delicious–the crust especially! And, that Mighty Pizza oven…I need to go check it out! Aloha, Lori

  5. Thanks Lori, it has been lots of fun using the oven and trying to discover what else I can use the oven for.

  6. bernie0811 says:

    Wow, those pizzas sure do look delicious!

    Do you allow shipping for your oven? Thanks

    Im from Philippines, btw

  7. Thanks, yes we ship to Philippine and many other countries through our ebay listing http://www.ebay.com/itm/141158040964?ssPageName=STRK:MESELX:IT&_trksid=p3984.m1555.l2649

    Shipping overseas cost via ebay is very reasonable.

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