Homemade chicago style deep dish pizza



Have you ever wondered about the pizza "pie"? This dish will make that connection clear to you. With its 1 1/2 "high crust cradling distinct layers of cheese, sausage and tomatoes, this is definitely a knife and fork pizza PIE. We love to bake it in a large pizza pan. 14 "deep; . But if you don't have a large pan, feel free to use two 9 "round cake pans.


Deep dish pizza has a long history in the city of Chicago, where it is revered as a delicious native invention. The crust, based on a recipe thought to originate from Chicago's Uno Pizzeria, has an unusual flaky / tender texture and tastes great - thanks to three types of fat: vegetable oil, olive oil, and butter. Plus, the little piece of cornmeal adds a subtle yet delicious crunch.


* Ingredients:


* Dough :

1 C. to c. sugar

24 cl of water

2 sachets of dry baker's yeast

500 g of flour


* Sauce :

3 tbsp. to s. tomato paste

200 g of bacon

2 onions

0.5 c. to s. basil

600 g of mozzarella

4 cloves of garlic

1 C. to s. Oregano

2 cans of crushed peeled tomatoes


* Preparation:


- Pour the flour into a bowl. Make a well. In a bowl, mix together the water / yeast / sugar. Pour this mixture in the center of the flour and mix. Leave to rise for 1 hour under cover.

- Grate 400g of mozarella and set aside in a bowl. Cut the rest into thin strips. Place the bacon in a dry pan and reserve the bacon, taking care to drain them.

- In a saucepan, pour 2 tablespoons of olive oil, add the finely chopped onions and the crushed garlic, sweat. Add the tomato puree and the tomato paste.

- Roll out the pizza dough with a rolling pin and place it in a fairly high pie dish. Bake for 10 minutes in an oven heated to 180 ° C

- Take out of the oven, arrange the mozzarella slices, add the bacon, then add the grated mozzarella. Add the herbs to the pan, mix and pour over the pizza. Sprinkle with grated Parmesan. Baking for 30 min .