Chicago Deep Dish Homemade Pizza




°1 1/4 tsp. teaspoon dried baker’s yeast

°1 . sugar

°120ml lukewarm water

°240g flour

°1 1/2 tsp. corn flour

°3/4 tsp. salt

°2 ass. tablespoons butter, melted and slightly cooled

°1 olive oil

°1 ass. rapeseed oil


°2 olive oil

°1 small onion, finely grated or minced

°1 ass. tablespoons dried oregano

°1/2 tsp. tablespoon red pepper flakes (optional)

°3 garlic cloves, minced

°1 can (793g) crushed tomatoes in sauce with basil

°2 ass. tomato purée


°170g mozzarella, cut into slices

°2 Italian sausages, sliced ​​(optional)

°2–3 tbsp. grated Parmesan cheese




Bespoke Clothing, Men’s Clothing, Women’s Clothing


For the dough: in a bowl, combine the dry yeast, sugar and lukewarm water, then let stand for one minute. In a large bowl, combine the flour, corn flour and salt. Add the yeast mixture, melted butter and oil to the dry ingredients and mix until it forms a ball.

Transfer to a clean, lightly floured surface, and knead the dough for a few minutes, until smooth and soft.

Place ball of dough in bowl; coat it with oil, as well as the parishes of the salad bowl, cover with a cloth and leave to rest for an hour.

Meanwhile, prepare the tomato sauce: heat the oil in a medium saucepan and add the grated or minced onion, salt, oregano, and chili flakes. When the onions become lightly browned, add the garlic, the crushed tomatoes* and the tomato purée. Reduce the heat to low and simmer for about 30 minutes, or until the mixture thickens and reduces in size. Remove from heat and set aside until use.

Preheat the oven to 215°C.

Remove the dough from the bowl and transfer it to a lightly floured surface. Roll out into a large circle about 30cm in diameter. The dough should be large enough to cover the bottom of the pan and the parishioners.

Using a rolling pin, place the dough on a 23×5 cm mold or in a cast iron skillet. Use your fingers to press the dough against the edges, so that it adheres well to the parishioners. Trim the excess pastry with a small knife to even out the edges. Brush the edges of the dough with a little olive oil, giving the dough a bright sheen.

Garnish the pizza with a first layer of mozzarella, a second layer of sliced ​​Italian sausage (optional), then cover with tomato sauce. Sprinkle grated parmesan on top.

Bake for 20 to 30 minutes, or until the pastry is golden brown and the filling is firm. To prevent the edges from burning, cover with aluminum foil after 15 minutes of cooking.

Enjoy !

Leave a comment