Chicago-style Deep Dish Pizzas

Total Time:
1 hr 21 min
Prep:
50 min
Inactive:
1 min
Cook:
30 min

Yield:
2 (12-inch) deep dish pizzas
Level:
Intermediate

Ingredients
  • Chicago Style Deep Dish Pizza Dough, recipe follows
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh garlic
  • 2 teaspoons chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • 1/4 teaspoon fennel seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 (28-ounce) can plum tomatoes, coarsely crushed
  • 1 tablespoon dry red wine
  • 1 teaspoon sugar
  • 1 tablespoon extra-virgin olive oil
  • 1 pound mozzarella cheese, sliced
  • 8 ounces pepperoni, thinly sliced
  • 8 ounces mushrooms, wiped clean and thinly sliced
  • 1 green bell pepper, cored and cut into thin rings
  • 1 yellow onion, cut into thin rings
  • 1 cup thinly sliced black olives
  • 1 pound crumbled hot Italian sausage
  • 1 cup grated Parmesan
  • Chicago-style Deep Dish Pizza Dough:
  • 11/2 cups warm water (about 110 degrees F)
  • 1 (1/4-ounce) packages active dry yeast
  • 1 teaspoon sugar
  • 3 1/2 cups all-purpose flour
  • 1/2 cup semolina flour
  • 1/2 cup vegetable oil, plus 2 teaspoons to grease bowl
  • 1 teaspoon salt
Directions

While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using.

Preheat the oven to 475 degrees F.

Oil 2 seasoned 12-inch round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.

Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage. Ladle the sauce evenly over each pizza and top with Parmesan.

Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot.

Chicago-style Deep Dish Pizza Dough:

In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.

Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.

Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.

Divide into 2 equal portions and use as directed.


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    Excellent recipe. The first time I made this my husband felt the crust was too thick, I used a 12 inch cast iron skillet. But now I use all of the dough and spread it out on a oiled 13X9 baking sheet, and cook for 35 minutes on 425.
    Excellent recipe! We only have one 12" deep dish pizza stone pan, so we used a cast iron dutch oven for the other one (without lid). Both came out fantastic, although the stone crust came out perfect. The cast iron was great but the top crust edges didn't brown - maybe some folks would like that - probably due to the high walls. The high walls of the cast iron would allow longer cook times without burning, if that's desired. 
     
    The dough recipe came out incredibly well. The dough had risen amazingly after an hour. We didn't use any electric tools for the dough - just mixed initially with a fork and then used a wooden spatula until the very end when we dug in with hands. 
     
    Didn't use most of the sauce and toppings in the recipe, just a simple can of crushed tomatoes from a good brand, but the recipe procedure (layer of cheese, then sauce, then Parmesan) was perfect. The final product was unbelievably comparable to Pizzeria Uno and the like. We're going to make this many times.
    I have made this recipe many times. I usually change it up a bit just for the fun of it but this is a family favorite and I will keep making it.
    Loved it. Great recipe. Im getting pretty good at making my own sausage and thats a plus. My wife is very particular about some foods and she actually had seconds. Very easy to follow this recipe
    Really good!! Just had one 17" dish, so put most all of the topping in there! Would double the sauce recipe next time, went with a jarred sauce for extra tomato content, and it ended up a bit soupy...delicious flavor!!! Instant favorite!
    Another Chicagoan voting--this was fantastic. I made the dough in a bread maker, as suggested by another reviewer. I'm a vegetarian, so added Morningstar hot & spicy sausage, crumbled, which worked great. Like others, I made sure to get the semolina and fennel seeds, and since it turned out perfect, I'm glad I did. I did bake it at 450 and nothing burned. This is the best pizza I have made - just like the best pizza found in Chicago.
    This was by far the best pizza I have ever tasted. I made this pizza last night and I can't believe I was about to buy a deep dish off line when I could make it myself. It was perfect. The only thing I didn't add is the wine, and I did use an extra can of tomatoes as everyone suggested. I'm a garlic lover so I used a a little more then 2 tablespoons. It took me 2 days of shopping to get all the ingredients. I almost didn't go back to the store to to get the semolina flour and fennel seeds. The fennel seeds is what made the difference in taste of the tomatoe sauce, so please do not skip out on it. I didn't know what the semolina flour was used for at first but make sure you use it because its what keep the shape of the dough. I too used my cast iron skillet and it came out perfect...Thanx Emeril this was great!!!!
    This is one of the best dishes I have ever made. It tastes 100% like the restaurant version. I made two pizzas and froze one after cooking. We ate the frozen one a couple of weeks later and it took some time to heat up, but it was still awesome. I would echo some others' comments that when I make it again (not if, I will make a tiny bit more sauce than the recipe calls for.
    We make this recipe 1-2x per month and cook the pizza on a kamado cooker. I went to school in the Chicago area and find this to be a very authentic tasting recipe. Thanks Emeril.
    I used a shiny-metal cake pan and there was no burning of the crust but my other pan was dark and I just barely made sure it didn't burn. It didn't seem like there was enough sauce so I added a can of pizza sauce and it was just right. The end result was complete perfection!
    Flavor was very good, but based on other reviews I used more sauce than it calls for and I had somewhat of a soggy mess on my hands. I used a springform pan, not sure if that made any difference or not. I used part skim mozzarella, hot turkey sausage and turkey pepperoni and it tasted great! I will definitely make it again but stick to the amount of sauce in the recipe.
    the recipe is fabulous however the temperature is off. 475 is just way too high. 475 burned my 1st batch so with my 2nd attempt, i baked the pizza at 380 and it came out perfecto.
    Best pizza recipe! Loved it. The pizza dough was tasty and the sauce had great flavor. The family loved it! Definitely making again
    The crust, in places that it didn't burn, was awesome. I mean awesome. I'm anxiously awaiting the next time I can make the crust recipe and just eat it as breadsticks or cheese bread. I made the pizzas in 9x13 pans, and cooked them covered at 450 for 30 minutes and uncovered for 5, which may be why the crust burned.. The sauce was really good as well, although I multiplied the recipe by 1.5, and still wanted more. It was still tasty. Overall, it was so good, I don't think I'll be searching for a new deep dish recipe, just trying not to burn the crust.
    Good dough for 1 14" thick-crust, and 1 9" skillet crust; not so much for deep-dish pizzas.
    The sauce is INCREDIBLE, but I needed two (2 cans of Plum tomatoes (one per pie. I made the dough in my Oster Bread Machine and it came out great following the basic dough-making instructions of putting all liquids in first, then dry. You can follow the directions as written and I think that you will find, as I did that this is the BEST Chicago pizza you've ever had, or tweek it to your own satisfaction.
    Loved the sauce and pizza, but was not a huge fan of the crust. Mine got done very quickly on the outside and ended up being too done (and slightly burnt by the time all was said and done. Since most say the dough is wonderful, maybe I'll try it again. But for me, the pizza crust was the worst part of this.
    I recommend a sweet Ital. sausage for a kicked down version, or a mix of half-sweet, half-hot. I made the hot Ital. saus. as a large patty layer, raw, then baked the pie. Next time I might brown it first. 
    For the mozz, I used fresh at $12.98+tx per lb. for not much flavor difference over a bag of shredded part-skim at $5/lb., or sliced provolone. For the Parm I used Parmigiano-Reggiano at $21.99/lb+tx. 1c was about $3.50+tx. You can cut the cost by using the stuff in a green can, but I highly recommend against it. Even at $21.99/lb the Reggiano is worth the price of admission. If you've only exp'd the stuff in the green can and opt to use the real Reggiano, then your tastebuds are in for a treat, a trip to Flavortown, flavor kicked up to notches you never knew existed. Just fork over the dough (and speaking of, hold out for the Semolina flour, that made the crust excellent rather than good. 
    The cost for the two pies is: $32.96 for both 10" pies.
    Crunchy, cheesy, and flavorful. I add a little extra semolina flour to give it an extra crunch. Excellent recipe -- thank you Emeril!
    The pizza dough for this recipe is the best a pizza could ever be! I have used a Sicilian pizza dough recipe for years and I must say the semolina flour is the key. The crust was thick, soft and crispy on the bottom! I love it! With every luscious bite I knew in the end I would have sweet dreams and it would be a good night. Cheers!
    This didn't work out for me very well. The main problem was the crust; when I made this according to the recipe, my crust was fairly overdone after 24 minutes, though still doughy and even close to raw right under the toppings. I made it a second time at 400 degrees for about 25 minutes (a much smaller one this time and it was way better, though to me it still just wasn't that great. I also thought the sauce was okay, but nothing special, and I added extra wine, salt, sugar, and herbs because it wasn't quite tasty enough. To be fair I didn't have fennel seeds, so maybe that would have made the difference. But the main problem here was the crust. I did cook it both times in cast iron skillets, so maybe that's why it was overcooked, but that doesn't seem like the reason.
    This pizza sauce is my new favorite! So tasty! I didn't change a thing, and I agree with a prior review that the fennel (in addition to using fresh herbs really makes a difference. I made a double batch because I like a lot of sauce on my pizza, plus I wanted to have extra for leftovers/dipping later. Yummy!
    I made this dish last night and my husband I just loved it! This was a wonderful recipe and the dough was incredible! I followed it exactly with a couple slight changes. I used turkey pepperoni and spicy Italian chicken sausage to make it a little bit more figure friendly. It tasted amazing!! We can't wait to have it again :)
    Made this twice now. First time I did not have semolina so I used corn meal. Second time used the semolina, and precooked the crust in the pan for a few mins. This recipe is great, dont be a stooge and try to stray from the recipe and think your way is better than Emerils.. its perfect as written.
    The pizza sauce was the best ever
    Made this yesterday for my family. Made a 14" deep dish pan, and an 8" springform pan. Used one and a half times the sauce recipe, as recommended. Perfect! The proportion of ingredients is ideal, perfectly balanced and nothing overwhelming. Note to self: next time, make garlic oil to brush pans for a hint more flavor in the perfectly textured crust; parbake crust for 5 minutes before piling on ingredients. Also, use half sweet Italian sausage, half hot. Son-in-law thinks I'm the world's best cook - this recipe reinforced that for him. Great recipe, Emeril!
    Really fabulous pizza with lots of flavor. I followed the recipe almost to a T. I also, like a previous cook, felt the dough needed more salt, so next time I will try the dough with 1 tsp. of flour. I sauted the sausage with a sprinkling of garlic powder, and in the drippings, sauted, individually, first the mushrooms (with a bit of garlic powder, salt and fresh thyme leaves and added a splash of tawny port), then the onions, then the pepper slices (I used red pepper). Other than that, I followed the recipe exactly and will make this again. I froze the second ball of dough for another day, and used my cast iron skillet to cook the pizza. Thanks, Emeril!
    I used to make Giada's recipe for pizza dough until now, but this is way better. It came out perfect.
    I lived in the Chicago area for almost 20 years. In that time, I've had A LOT of this type of pizza. Now having lived in South Florida the last six years, I'd been tinkering around for a go-to recipe for this type of pizza. This fits the bill! I understood the recipe to use 2 T of olive oil for the sauce. I'd halve that, but that's my personal preference. I'd be less nervous at baking time if I had a half-recipe more of the sauce, as well. I don't need to air-ship that big-name pizza chain deep dish, after all. This recipe is absolutely phenomenal! Thank you, Emeril!
    This was SO good and seriously not that hard to make! I got creative with my own topping, but I followed the dough/crust recipe to a T, and that was the besttt part. My whole family loved it. I did add make a little extra sauce since I had read that it might have been better with more, so I added an 8 oz can of diced tomatoes for more texture, and that way there was enough.
     
     Thanks Emeril for the recipe--once again--perfect, totally saving this one!
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