Chicago Deep Dish Pizza is made in the pan style using a cast iron skillet with sauce on top or even extra cheese!
Chicago Deep Dish Pizza
By Sue Lau | Palatable Pastime
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Chicago Deep Dish Pizza is my recipe of the day with the blogging group From Our Dinner Table. We group weekly to post new recipes on a variety of common topics. This week we are sharing recipes for pizza.
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I decided to share a recipe for Chicago pizza since it is one my family loves. It does make a giganticly filling pizza, so have some friends standing by.
We used to go to Pizzeria Uno up in West Chester to get pizza but they went out. I think they were one of the original Chicago pizzerias. So we now have to make our own. Just as well since last time we were up there I kept smelling something awful and when the waiter finally got to the table, I realized it was him.
…Reminded me of grade school when the teachers had “the talk” with teens in puberty not taking care of hygiene or deodorant.
Not to be gross but. Also not very conducive to enjoying pizza pie. IYKWIM.
So I am actually happy to make mine at home where everyone is freshly showered. rofl!
The only thing you will smell when you and I make ours is absolute delicious aroma. Is there anything better than the smell of pizza baking? I think not. So let’s get at it, shall we?
Lots of Pizza to Choose From!
Perfect Pizza Pie!
- Chicago Deep Dish Pizza from Palatable Pastime
- Chicago Style Tater Tot Pizza from Magical Ingredients
- Chicken and Broccoli Alfredo Flatbread Pizza from Blogghetti
- Mellow Mushroom Pizza from Hezzi-D’s Books and Cooks
- Sourdough Discard Flatbread from Jen Around the World
- Steak and Caramelized Onion Pizza from A Kitchen Hoor’s Adventures
- Stuffed Pizza Burger from Art of Natural Living
- Triple Meat Calzones from That Recipe
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!
Chicago Deep Dish Pizza (with extra cheese)
Oh and you can make pizza tomato topped or with an extra pound of cheese. However you like. I will always go for extra cheese.
Double cheesy but still very saucy inside!
Don’t you just want to reach through your screen and grab that? Too bad I don’t deliver, right? LOL!
Yeah. We can’t be letting the pizza get cold. And don’t even get me s tarted on some of the miscreant door dashers! Last one to deliver here came “walking” up the street. Oh my!
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Chicago Deep Dish Pizza
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Chicago Deep Dish Pizza
Equipment
- seasoned 12" cast iron skillet
- aluminum foil
Ingredients
Crust:
- 1 pound pizza dough
- olive oil
Filling:
- 1 pound bulk Italian sausage
- 1 teaspoon dried oregano
- 16 ounces shredded mozzarella cheese
- 14.5 ounce can petit diced tomatoes
- 15 ounce can pizza sauce
- 1/3 cup grated Parmesan cheese
- Extra Cheese Version nutrition facts are for this version
- 16 ounces shredded mozzarella cheese
Instructions
- Drizzle skillet with oil and add dough ball.
- Proof and rest the dough in the pan, covered with plastic, at 115F for one hour.
- Preheat oven to 450F. about half an hour after you start proofing the dough.
- Brown sausage and oregano; drain fat.
- When you can poke your finger into the dough and the indentation remains, the dough is ready.
- Use your fingers to press out the dough across the bottom and sides of the skillet, and a little overhang on the top.
- Sprinkle the dough with the first pound of cheese.
- Top this with the crumbled seasoned sausage.
- Squeeze the tomatoes dry (discard the liquid or save it for soup or something else).
- Sprinkle dried tomatoes over the meat.
- Top with the sauce.
- Bake pizza for 30 minutes, then tent the crust edges with foil to prevent excessive browning.
- Also sprinkle on the rest of the cheese at this time.
- Bake about 15 minutes more.
- You can gently remove the pizza from the pan onto a cutting board or just slice it in the pan.
Notes
Nutrition
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