Chicago style deep dish pizza - Tilted Forum Project Discussion Community

davik · 10-02-2003, 09:36 PM

The true pinnacle of pizza: the chicago deep dish. You'll have to go invest in a deep dish pizza pan to make it, but it's well worth it and one of these pizzas will feed a small crowd. I use a 14 inch pan, which works quite well, though I tweak this recipe slightly to give me just a little more sauce and dough; this recipe is probably just right for a 12-13 inch pan. Also, if I'm using sausage as an ingredient i usually add some of the grease from cooking it to the sauce; horrible for you but it adds a good flavor.

The sauce:
2 tbsp fresh basil (optional)
1 tbsp dried basil
.5 tsp dried oregano
1/4 C Dry red wine (use good stuff)
1/4 C minced onion
2-3 cloves garlic, minced
1 Tbsp olive oil
1.5 C chopped tomatos
2-3 Tbsp Tomato paste
1/4-1/2 tsp crushed red pepper (optional)
salt to taste

Steep the herbs in the wine for atleast 15 minutes

Saute the onions and garlic in the olive oil until translucent
Add tomatos, paste, herbs, salt, and wine, cover and simmer for atleast 30 minutes.

Remove from heat and puree in a blender or food processor. Return to the pan and simmer until thickened.

The Crust:
1 cup warm water, 105°f to 115°f
1/4 cup vegetable oil
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
2 cups all-purpose flour
Combine warm water, oil and yeast; fold in flour and mix thoroughly. Roll into a ball; place in an oiled bowl and let rise in refrigerator overnight. Bring to room temperature before putting it in the pizza pan. Coat a deep-dish pizza pan with oil or cooking spray. Spread dough evenly around bottom and sides of pan. Cover with a cloth and let rise for 30 minutes at room temperature.

The Rest:
Lots of good cheese (I usually use a block of mozerella and use slices of cheese on the pizza instead of shredded) is a must; put it down first coating the bottom of the crust, then add your toppings, then the sauce. Some toppings should be put on top of the sauce, such as minced garlic (putting it on top means you end up with roasted garlic as a topping), but that varies based upon what you put on. Other than that, I cook it at about 400 degrees; it generally runs about 25-30 minutes, but just check it to make sure it's done. Let it cool slightly before cutting.

Jadey · 10-02-2003, 10:24 PM

Oh maaan, that sounds good right now! I generally try not to eat late at nite, but I'm really hungry for some pizza right now! I'm gonna have to try that recipe some time soon.

Buzz · 10-11-2003, 05:58 AM

Looks like a winner. Time for food

hansthemolemann · 10-11-2003, 09:49 AM

thanks for that, I have to make pizza now

bundy · 10-12-2003, 04:55 AM

this deep dish pizza style is getting quite popular here.
i think they´re called pizza pies.
i had no idea they´re called Chicago pizza´s (if thats exactly whats being sold here, i´m not entirely certain).

mmm, more yummy food... i´m really hungry now.

davik · 10-15-2003, 05:04 PM

Quote:

Originally posted by bundy
this deep dish pizza style is getting quite popular here.
i think they´re called pizza pies.
i had no idea they´re called Chicago pizza´s (if thats exactly whats being sold here, i´m not entirely certain).

mmm, more yummy food... i´m really hungry now.

They're called Chicago pizzas because that's pretty much where the style of extremely thick (usually sauce on top of cheese) pizza originated. If you wanted to pick a restaurant that's associated with it, it would probably be pizzeria uno's, though I'm not sure they actually made the first one.

TonySpilotro · 11-04-2003, 09:18 AM

It all started with Uno's, which then opened Due's, then you have Gino's East, Giordano's, Lou Malnati's(lou originally worked at Uno's), etc. So many great places around Chicagoland you could have a different pizza that is great every day of the year from a different joint. I live in the best restaurant city in America

...

10-02-2003, 09:36 PM	#1 (permalink)
davik Irradiation for fun and profit Location: Controlled access area	Chicago style deep dish pizza The true pinnacle of pizza: the chicago deep dish. You'll have to go invest in a deep dish pizza pan to make it, but it's well worth it and one of these pizzas will feed a small crowd. I use a 14 inch pan, which works quite well, though I tweak this recipe slightly to give me just a little more sauce and dough; this recipe is probably just right for a 12-13 inch pan. Also, if I'm using sausage as an ingredient i usually add some of the grease from cooking it to the sauce; horrible for you but it adds a good flavor. The sauce: 2 tbsp fresh basil (optional) 1 tbsp dried basil .5 tsp dried oregano 1/4 C Dry red wine (use good stuff) 1/4 C minced onion 2-3 cloves garlic, minced 1 Tbsp olive oil 1.5 C chopped tomatos 2-3 Tbsp Tomato paste 1/4-1/2 tsp crushed red pepper (optional) salt to taste Steep the herbs in the wine for atleast 15 minutes Saute the onions and garlic in the olive oil until translucent Add tomatos, paste, herbs, salt, and wine, cover and simmer for atleast 30 minutes. Remove from heat and puree in a blender or food processor. Return to the pan and simmer until thickened. The Crust: 1 cup warm water, 105°f to 115°f 1/4 cup vegetable oil 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons 2 cups all-purpose flour Combine warm water, oil and yeast; fold in flour and mix thoroughly. Roll into a ball; place in an oiled bowl and let rise in refrigerator overnight. Bring to room temperature before putting it in the pizza pan. Coat a deep-dish pizza pan with oil or cooking spray. Spread dough evenly around bottom and sides of pan. Cover with a cloth and let rise for 30 minutes at room temperature. The Rest: Lots of good cheese (I usually use a block of mozerella and use slices of cheese on the pizza instead of shredded) is a must; put it down first coating the bottom of the crust, then add your toppings, then the sauce. Some toppings should be put on top of the sauce, such as minced garlic (putting it on top means you end up with roasted garlic as a topping), but that varies based upon what you put on. Other than that, I cook it at about 400 degrees; it generally runs about 25-30 minutes, but just check it to make sure it's done. Let it cool slightly before cutting.

10-11-2003, 05:58 AM	#3 (permalink)
Buzz Addict Location: Earth	Looks like a winner. Time for food __________________ The Only BEER is a Cold BEER. And a Single Malt will get ya every time.

10-12-2003, 04:55 AM	#5 (permalink)
bundy . Location: Tokyo	this deep dish pizza style is getting quite popular here. i think they´re called pizza pies. i had no idea they´re called Chicago pizza´s (if thats exactly whats being sold here, i´m not entirely certain). mmm, more yummy food... i´m really hungry now. __________________ Ohayo!!!

11-04-2003, 09:18 AM	#7 (permalink)
TonySpilotro Insane Location: Little Italy	It all started with Uno's, which then opened Due's, then you have Gino's East, Giordano's, Lou Malnati's(lou originally worked at Uno's), etc. So many great places around Chicagoland you could have a different pizza that is great every day of the year from a different joint. I live in the best restaurant city in America ... __________________ I'm impressed with people from Chicago. Hollywood is hype, New York is talk, Chicago is work. -Michael Douglas

10-02-2003, 10:24 PM	#2 (permalink)
Jadey This Space For Rent Location: Davenport, Iowa	Oh maaan, that sounds good right now! I generally try not to eat late at nite, but I'm really hungry for some pizza right now! I'm gonna have to try that recipe some time soon.

10-11-2003, 09:49 AM	#4 (permalink)
hansthemolemann Crazy Location: Vancouver, BC	thanks for that, I have to make pizza now