I'm currently headed to the windy city so I thought it would be fitting to post one of my most favorite recipes. My husband and I's first attempt at homemade Chicago-Style pizza was a winner. Pizza is literally my favorite food so when Ryan mentioned testing out our new deep dish pan, I was totally in. The pizza was fantastic. The best thing about pizza (to me anyways) is that you can make it your own. Throw in any and all of your favorite toppings/fillings and let the magic happen. The following recipe combined with a really great deep dish pan created a ridiculously awesome pizza. I must admit I’ve never had pizza in Chicago (that will be changing this weekend!)... sad I know. I’ve actually only had Chicago-Style in NYC (see Emmett’s) but I imagine it couldn't be much better than this...
FYI-this is a more intense recipe than I would usually post. Be sure to give yourself plenty of time. The whole process, including letting the dough rise, will take you about 2-3 hours.
The Kocher’s Homemade Chicago-Style Pizza
Yields 2 (12in) Deep Dish Pizzas
2 tablespoons olive oil
1 tablespoon chopped fresh garlic
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
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 soppressata, 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 pound crumbled sweet Italian sausage
1 cup grated Parmesan
Chicago-Style Deep Dish Pizza Dough:
1 1/2 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:
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 place until nearly doubled in size, 1 to 1 1/2 hours.
Divide into 2 equal portions and use as follows...
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 heat and let cool before using.
(YOU CAN ALSO JUST USE YOUR FAVORITE JAR OF SAUCE IF YOU PREFER OR ARE PRESSED FOR TIME)
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 soppressata, mushrooms, bell pepper rings, onions, 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 and let rest for 10 minutes.
Optional: Take a paper towel and blot the top of the pizza carefully.
Some moisture and/or grease will surface and this will help dry everything out.
Slice & serve hot.
