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Chicago-Style Deep-Dish Pizza Recipe

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This recipe for Chicago-Style Deep-Dish Pizza, by , is from The Kearney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pete Kearney-Argow
Added: Tuesday, January 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients (dough)

2½ to 3½ cups Gold Medal flour
1 cup warm water
1 package yeast
3 heaping tbsp. sugar
1 tbsp. olive oil

Ingredients (sauce)

One 28 oz. can diced tomatoes in juice (drain the juice)
One 28 oz. can crushed tomatoes
One 6 oz. can tomato paste
Thyme, oregano and garlic (to taste)

Directions:
Directions:
Mix yeast, sugar, oil and warm water. Add flour a little at a time until smooth. Keep adding more flour until the dough forms a ball. Keep adding more flour, kneading it into the dough until it is firm, dry and smooth. Form the dough into a ball and cover with a moist paper towel until it rises (30-40 minutes).

Cover a large pizza pan with a mixed layer of ½ olive oil and ½ vegetable oil. Spread the dough out to cover the entire pan. Let dough rise (about 30 minutes).

Put all sauce ingredients into a pot and bring mixture to a slight boil. After the dough has risen, add the sauce liberally. Sprinkle mozzarella cheese liberally on top. Sprinkle oregano and Parmesan cheese liberally on top. Bake in a pre-heated oven 550 degrees for about 20 minutes. Brush outer edged of crust with olive oil every 5-7 minutes to prevent burning.

Personal Notes:
Personal Notes:
Makes one large pizza. When you ask for pizza in Chicago, this is normally the type of pizza that you will get. More toppings, such as mushrooms or pepperoni, can be added as preferred before baking. Pete’s favorite toppings are sausage and onions.

 

 

 

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