My Take on a Deep Dish Pizza

Updated: March 26, 2017

I have been cooking Pizzas for years now but I have not done much in the world of “Deep Dish” or “Chicago Style” Pizza.  I have had Chicago style pizza in Chicago and it was really good. Although, I would not call it pizza.  It’s more like an Italian Shepard Pie… okay, bad comparison but it’s not the Pizza I grew up with.  Although, It is very tasty so I deceived to give it a shot.

I pulled my 17″ Paella Pan.  Yes, I said Paella Pan.  I know that’s not what it’s for, but since I don’t get to use that pan that often, I decided it was time to put it to work.

I have made my own dough and love it. I found a Frozen Pizza Dough that I am very fond of and works extremely well for this Pizza.  Feel free to use your own source or your own homemade dough.

I Let the dough rise, knock it down and rise again.  Yep, it’s an all day kind of thing.

Once I think it is ready, I sprinkle the board with flower and spread it out about 1/4 inch thick until I know it will cover the entire pan including the sides.

I put the dough in the Paella Pan that I have sprayed with no stick.  I pop that pan in a pre heated oven (390 degrees).   I leave it in there just long enough to start the cooking process. I don’t want to over cook the dough, but I don’t want soggy uncooked dough either.   I then pull the Pan out and add my sauce.   My sauce consists of chopped canned chopped tomatoes seasoned with salt and other herbs.  It’s my own mix, you work it the way you like your sauce.   (As an alternative, get a can of Chopped or diced tomatoes with sea salt-Awesome) I put a nice layer of sauce and tomatoes on the dough.

Once the sauce is down, I add an entire layer of pepperoni to the pie.  I put the pepperoni on top of the sauce because the two flavors marry so well.  You can use any meat although my favorites would include Sausage and meatballs on this pie.  I would cover the with sausage and meatballs the same way I do pepperoni.  Lot’s of meat.  I cover it to the point you do not see much of the sauce.  I then add a layer of sliced Mozzarella cheese.   I cover all the meat and sauce with the cheese.   I then add layer of sliced provolone cheese.  I’m not as liberal with that cheese, but enough to cover.

I pop in back in the oven and bake for about 20-25 minutes.  Enough to make sure all the toppings are hot, not burned and the crust is golden brown on the edges.  Though, Watch your oven, the key to the Pizza is being able to lift the crust off the bottom when checking the pizza, and have that firmness in the crust and not having it stick to the pan.  If it is sticking, good chance you got crust too thin and your toppings crept in.  Or, worse yet it’s not quite done.

When you pull the pie out, I let it sit for a bit… just like you would with a lasagna or steak.  I then top it with some grated Parmesan or Romano, what ever I have handy.  Here is what it looks like once it’s out of the pan.

My family loves this Pizza, though it is not my most healthy Pizza.  With that said, Pizza is supposed to be fun, and what could be more fun then lots of toppings, great sauce and a crust that holds the whole thing together really well.



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