Chicago deep dish pizza is so named because it is prepared in a deep pizza pan, giving rise to a pizza which has 3-inch tall edges. This pizza originated in Chicago and hence is often termed as Chicago style deep dish pizza.
It is mostly filled with tomato sauce, meat, onions and mozzarella cheese. So, prepare this wonderful pizza at your home to flaunt your culinary skills.
3 cups + 1/4th cup of all-purpose flour
3 lb. of ground beef
½ stick of softened butter
3 cups of tomato paste
6 oz. of cooked sliced mushrooms
1 tablespoon of salt
1 tablespoon of sugar
1 teaspoon of ground black pepper
½ cup of cornmeal
1 cup of finely chopped onion
4 tablespoons of grated parmesan cheese
2 large tomatoes, diced
5 large cloves of garlic, minced
1 cup + 1/4th cup of water (at room temperature)
1 teaspoon + ½ teaspoon of salt
2 cups of shredded mozzarella cheese
3 tablespoons of melted butter
1 tablespoon + 1/4th teaspoon of active dry yeast
2 teaspoons of dried oregano
1. Put the flour in the bowl of an electric mixer and then add the cornmeal, 1 ½ teaspoon of salt, sugar and the active dry yeast to it. Use a wire whisk to combine all the dry ingredients and then add the water and the melted butter. Give a brief stir once more and then attach the bowl to the mixer. Process the flour mixture on low speed until it starts to come together.
2. Once you get a rough dough-like thing, rake up the speed of the mixer to medium and process the dough for 5 minutes or until you get a smooth and nicely shaped dough. Once ready, take a large bowl and coat its sides and base nicely with olive oil. Dump the dough into the bowl and then cover it up with a towel to let it rise for 1 hour. Once the dough doubles up in size, take it out of the bowl and then roll it out with the help of a rolling pin.
3. Once the dough is completely rolled out, take the stick of softened butter and rub it all over the crust, leaving ½ inch space on all the sides. Now pick up the side of the dough closest to you and roll the dough to get a cylinder. Once done, cut the dough cylinder in half and then press down the halves slightly to flatten. After that, flip the dough and fold up the sides to fold the cylinder in two thirds. Repeat the same procedure with the other half of the dough cylinder.
4.Now take the large bowl and pour some more oil in it. Drop the two dough balls in the bowl and then cover up with the towel to let the dough balls rise up for another 1 hour. As the time elapses, take out the inflated dough balls and then roll them out into two 13-inch crusts. Now take two 10-inch deep pizza pans and grease them thoroughly with olive oil.
5. Now take one of the crusts and lay over one of the pizza dishes. Press the crust tightly against the base and sides of the pizza dish and then repeat with the other crust. Once done, take a skillet and place it on stove. Grease the skillet with olive oil and then dump the ground beef into it. Add the onions, minced garlic, ground black pepper and 1 tablespoon of salt and then cook the beef until it turns brown and release out its juices.
6. Once done, add 2 tablespoons of parmesan cheese, tomato paste and dried oregano to the ground beef. Stir and cook for another 5-7 minutes. Now take the pizza dishes and divide the filling equally between them. Then fill the pizzas with equal amounts of mushrooms, diced tomato, remaining parmesan cheese and the mozzarella cheese.
Once assembled, insert the pizza dishes into a 450 degrees Fahrenheit preheated oven and bake the pizzas for 25-35 minutes or until the crusts turn crispy and the cheese melts.