The last few times I made Chicago Style pizza, I had attempted to use straight tomatoes on the top and simply sprinkle the seasonings over the sauce. The result has been good, but the flavor of the seasonings just wasn’t coming through the way I wanted it to. This time, I decided to use my Neapolitan sauce on the Chicago pizza so that the seasonings would be mixed through the sauce.
The pie was topped with sliced mozzarella, provolone, pepperoni, sweet Italian sausage, Neapolitan sauce, then parmesan cheese. I baked the pie for 20 minutes or so at 450 degrees. The result was fantastic! This was by far the best pie to date. I’ll be doing this with my sauce from now on.
Here is the recipe for this Chicago Style Deep Dish Pizza:
3 1/2 cups All Purpose Flour
1 1/2 cups Water
1/2 cup Yellow Cornmeal
1/2 cup Vegetable Oil
1 tsp Sugar
1 tsp Salt
2 1/4 tsp Active Dry Yeast (ADY)
It is based on a recipe by DKM at pizzamaking.com