Who wants some pizza pie? Oh Yeah! Delicious Deep Dish Pizza just like they do in Chicago, baby 🙂
OK, so I’ve never been to Chicago (although seriously considering it after this) and I’ve never eaten Deep Dish Pizza, until this one.
For whatever, non-important, foodie crazed reason I was craving Deep Dish Pizza. I mean, how good does it look? Nom, nom. There seems to be this long standing battle between New York Pizza and Chicago Pizza. New York pizza is that massive slice of pizza, all floppy at one end, using a standard thickness base with homemade tomato sauce (no, not the type you put on your meat pie), pepperoni & cheese.
Chicagoans do things differently. Enter the deep dish pizza. This isn’t just the thick crust from Dominos. No, No. Chicago deep dish pizza is a laminated dough (I’ll explain this one soon) and it’s pressed into a pie dish with at least 2 inch high sides. There’s a thick layer of mozzarella, some pepperoni, sausage and capsicum (even some mushrooms if you like – I like 🙂 ). Then you top the whole lot off with a thick layer of homemade tomato sauce and a sprinkling of parmesan.
Personally, I don’t understand the battle. They are two completely different styles of pizza and both amazing in their own right. Just depends if you’re after a pizza or a pizza pie 🙂
So, I do my research. Like with all the classic recipes I do, I tend to research as much as possible, finding the most authentic sounding recipes I can, then I merge them all, using my favourite parts of each recipe to come up with my own but still keeping it as genuine as I can. This recipe was easy. Everywhere I looked the recipe hardly varied. Laminated dough, mozzarella, sausage, capsicum, tomato sauce. It makes it very easy to reproduce a classic dish when everyone sticks to the classic recipe.
This deep dish pizza is based mostly on this one from Carnal Dish with very few minor (deep dish pizza acceptable) changes.
The dough takes time but is well worth it. The tomato sauce takes time but is well worth it. If you can handle that, you’ll be rewarded with this baby 🙂
For such simple ingredients, the flavour packs a punch. It’s warming and perfect winter comfort food. Also good Friday night food (as long as you plan ahead). You can make the dough and the tomato sauce ahead of time, making the cooking simple. This recipe makes enough for two 9 inch pizzas. The dough can be frozen after the laminating step which means you can freeze one half for next time. Just remember, the whole recipe, including the sauce, is meant for two pizzas.
Laminating, you ask? So much simpler than it sounds. After the dough proves once, you roll it out, slather it with butter, then roll it up into a log. This gives you layers. When you bake the dough, the butter will help those layers to expand and become flaky and buttery and lovely.
Look at all the gooey cheese – yum! Anyway, if you give this a go, you will be rewarded with the most delicious un-pizzalike pizza ever.
Now, please go forth and bake yourself a Chicago style Deep Dish Pizza. Pretty please 🙂