Photo: Chicago Style Pizza Recipe
Ingredients
Pizza Dough:
- 16 ounces water
- 1/8-ounce yeast
- 1/2-ounce salt
- 2 pounds bread flour
- 1/4 cup olive oil
- 1/4 cup cornmeal
Toppings:
- 2 cups tomato sauce, jar or homemade
- 2 cups shredded mozzarella
- 1/2 cup sliced mushrooms
- 1/2 cup spinach, shredded
- 1/2 cup grated Romano
- 1/2 cup sliced pepperoni
- 1/2 cup grated Parmesan
Directions
In a mixer combine the water and the yeast and allow the yeast to dissolve. Add the remaining ingredients except for the cornmeal and begin to mix the dough using a dough hook on low speed. Once a ball is formed mix on medium speed for 1 to 2 minutes until the dough becomes elastic and smooth. Remove from the mixer and place in a bowl coated with olive oil. Allow the dough to rest for approximately 4 hours. Once the dough is rested, place on flat surface and dust with some flour.
Preheat oven to 425 degrees F. In a deep baking dish or deep dish pizza pan, spread the dough using your fingers at the bottom of the pan and make sure to have enough dough to come up the sides of the pan approximately 1/2-inch high.
Begin by placing a layer of the mozzarella cheese on the bottom of the crust. Add the tomato sauce and all of the toppings. Place in the oven for 30 to 40 minutes until golden and crispy.
Serve pizza straight from the oven to the table.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By jim_mobile_5906308
Arlington, TX
on December 06, 2011
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"Add the remaining ingredients except for the cornmeal".. So, we just buy cornmeal and put in cupboard? I didn't see where it's used, did I miss that?
Aside from that the pizza was awesome!!
By Rygarrett
on June 20, 2011
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I'm from Chicago and grew up on Lou's sausage deep dish. I cut the recipe in half and still had enough Extra dough for a focaccia. First I used one cup of unfed sourdough starter to replace equivalent flour, water, and yeast. After the dough had relaxed I turned it out onto board covered with semolina flour and tossed extra on top. I rubbed a 12 inch cast iron skillet with butter and some corn meal. Then I spread the dough out in the skillet extremely thin. I had trouble keeping the dough from slipping back down the sides, so I let it relax rubbed extra butter and cornmeal into the edges and used a fork to flatten it against the sides. Then I topped with fresh and regular mozzarella, a layer of turkey sausage, mushrooms, spinach, peeled tomatoes with garlic and basil, and finally more chopped garlic and grated parmesan. I baked it at 450 for 30 minutesthen turned it down to 400 for another 20 minutes. Let set and then cut into 1/8ths. Good stuff.
By marymblue
Sycamore, GA
on April 15, 2011
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Turned out great. The only thing I will do differently next time is cook my fresh spinach & mushrooms BEFORE putting them on the pizza because as they cooked on the pizza, it created quite a bit of liquid. I had to tilt the pan over the sink when the pizza was done & drain off all the extra juice. Even then, when I sliced it, quite a bit of liquid came out. Other than that, the pizza was great.
Read all 37 reviews