Best Yet Chicago Stlye Deep Dish Pizza
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
September 11th, 2005 at 8:05 pm
Chicago style pizza
December 31st, 2006 at 2:32 pm
Have you ever tried a dash (less than 1/2 tspn) of Cayenne Pepper in your Neopolitan sauce. For years, I have tried to create a Chicago style pizza and could not quite get the sauce down. I ran across a sauce recipe that called for a small amount of Cayenne and I almost didn’t try it. It was the exact ingredient that I was missing. Since moving to Arizona from Chicago, I have developed a need to cook my own Pizza. There is no substitute for Chicago pizza.
January 11th, 2007 at 6:48 pm
What kind of sauce - something similar to a Chicago Style - the deep dish gets so much press time, but being a transplanted Chicagoan - I love the super thin crust which I sure I can replicate, but the sauce and I recall was very oregano and fennel based.
Thanks!
July 5th, 2007 at 1:48 am
my question is what dough do you use?
I am a new yorker (no not a pizza snob) I grew up making pizza in western pa.
however the crust of Chicago pizza is very different, compared to most pizza, do go with part of the tradition or do you change that part of the taste?
September 22nd, 2007 at 11:56 am
There is no cornmeal in authentic Chicago deep dish pizza. Your oil amount is about right– could be a litle more. use a short knead time–around 2 minutes.