Hello hungry peoples,
People are obsessed with deep dish pizzas and since I can’t buy one in Australia I thought it worth working out how to make my own. I had to study and came up with a few non-negotiables. Firstly the order of toppings is all upside down. The cheese goes directly on the crust and the sauce is last, although a bit of Parmesan on top and on the crust edges is regarded fondly by most. You also use a lot more of the toppings, which provides more flavour to counteract the soft bread-iness of the dough. This dough needs at least 60 minutes to rise properly. The pizza itself is cooked in a skillet, which helps to produce a golden crunch on the outside of the crust. This is a completely different pizza experience that is worth the effort!
Chicago Deep Dish Pizza
Prep time: 60 minutes
Cook time: 35 minutes
Total time: 1 hour 35 minutes
Yield: 1 large pizza
Calories per serving: 506
Ingredients
- 2 cups water
- 3 1/2 cups plain flour
- 1/2 cup semolina
- 1/2 cup melted butter
- 1 tsp salt
- 1 tbsp sugar
- 2 tbsp yeast
- 1 ball mozarella
- 12 slices pepperoni
- 1/2 cup passata
- 1/4 cup olives
- 4 mushrooms
Cooking Directions
- Preheat oven to 200 °C.
- Mix flour and semolina. Make a well in the flour. Add yeast, warm water and sugar into the well and make a paste. Leave for 5 minutes to get bubbly (this is the yeast doing it’s job).
- Add the salt to the dry part of the mixture, the melted butter and mix together (I use the dough hook on a mixer).
- Coat a skillet in a bit of olive oil. Push the dough into the skillet, thinning the inside and running the edges about an inch up the sides.
- Add a layer of cheese first.
- Add your salami, mushrooms and olives.
- Top with passata and then the parmesan cheese. Be sure to get some parmesan on top of the edges.
- Bake for 25 minutes.
![](https://www.karenreallylikesfood.com/wp-content/uploads/2017/06/chicago_deep_dish1-300x200.jpg)
Difficulty: Easy peasy
It sounds more like a cake than a pizza Karen.
Oooh, this looks deep and decadent. I look forward to the deep dish trend coming into Canberra. I’ll know who started it:)