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CookPal AI
Chicago Deep-Dish Pizza

Chicago Deep-Dish Pizza

Cost $15, save $20

Source: Recommended by CookPal

  • 150 Min
  • 10 Servings
  • $15

INGREDIENTS

  • Dough

    • 💧 1 ⅓ cups warm water
    • 2 ¼ teaspoons active dry yeast
    • ¼ cup olive oil
    • 🧈 ¼ cup melted butter
    • 🍚 2 teaspoons white sugar
    • 🧂 1 ½ teaspoons fine salt
    • ½ cup cornmeal
    • 🌾 3 ¾ cups all-purpose flour

  • Pizza Base

    • 2 teaspoons olive oil, divided

  • Toppings

    • 4 cups pizza sauce
    • 🧀 4 ounces sliced provolone cheese
    • 🧀 8 ounces fresh mozzarella cheese, cubed
    • 1 pound spicy Italian sausage
    • 🧀 4 ounces shredded part-skim low-moisture mozzarella cheese
    • 🧀 2 ounces grated Parmigiano-Reggiano cheese
    • 1 tablespoon olive oil

STEPS

1

Pour water into the bowl of a stand mixer. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour, in that order. Knead until smooth and elastic.

2

Transfer dough to a floured surface, knead as necessary, and roll into a ball. Place in greased bowl, cover, and let rise until doubled in size (1-2 hours).

3

Simmer pizza sauce over low heat until very thick (60 to 90 minutes).

4

Preheat oven to 425°F (220°C).

5

Deflate risen dough and stretch to fit a 12-inch skillet. Brush skillet with olive oil, then place dough in it, stretching and pulling to distribute evenly over bottom and sides.

6

Layer toppings in the following order: provolone cheese, fresh mozzarella, Italian sausage, firm mozzarella, pizza sauce, and grated Parmesan. Fold crust edges inward to seal and drizzle olive oil over top.

7

Bake pizza until the crust is golden brown and sounds hollow when tapped, about 35 minutes. Let rest for 10 minutes before slicing.

NUTRIENTS

Per 1 serving

🔥

613

Calories

  • 25
    Protein
  • 53
    Carbs
  • 32
    Fats

💡 Make sure your pizza sauce is very thick to avoid a soggy crust.Allow the pizza to cool slightly before slicing to prevent the toppings from sliding.This recipe works best with a cast iron skillet but can be adapted to other deep-dish pans.