Make True Chicago-Style Deep-Dish Pizza at Home

In a bowl, combine 11 ounces of room temperature (about 80 degrees) water with the yeast and sugar and let the mixture bloom for 15 minutes.

In the bowl of a stand mixer, whisk together the flour, salt, and cream of tartar. Add maize oil and the bloomed yeast to the dry ingredients. 

 Use a rubber spatula to gently combine until a rough ball forms. The oven should be set up with a rack in the centre and heated to 450 degrees F.

Melted butter should be used to coat the bottom and sides of a 12-inch cake pan or a conventional Chicago-style pizza pan.

Around three-quarters of the dough should be spread out with your hands across the bottom and up the sides of the pan. The mozzarella should be spread evenly and up to the border of the bottom. 

Add a thin, equal layer of raw sausage over the entire surface. Pepperoni should be placed on the remaining half. Add a few handfuls of the crushed tomatoes on top.

Stretch out and extend your hands outward. Sprinkle grated Parmesan evenly over the top.

Bake for about 25 minutes, flipping the pan halfway through, or until the edges are brown. After letting it sit for about 5 minutes, carefully remove the pizza out of the pan or simply slice it like a pie.

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