Chicago Style Deep Dish Pizza

by ash10


Pizza Dough
7 cups white bread flour
1 level tbsp fine Himalayan sea salt
2 packets active dried yeast
1 tbsp raw sugar
4 tbsp extra virgin olive oil
2 1/2 cups warm water

1 lb Italian style beef or turkey out of the casing (I used turkey and people were shocked)
1 medium yellow onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 can diced tomatoes
1 Jar spaghetti sauce
10 oz spinach, chopped
2 cups mozzarella, shredded
1/2 cup Parmesan, shredded
1 tbsp fresh oregano, chopped
1 tbsp fresh basil, chopped


Pizza Dough
Sift the flours and salt onto a clean dry surface and make a well in the middle.  In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for 10 minutes, then pour into the well.  Using a fork, bring the flour into the well gradually from the sides and swirl it into the liquid. Continue mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour dusted hands. Knead the dough until you have a smooth springy ball.

Place your ball of dough in a large flour dusted bowl and flour the top of it. Cover your bowl with a damp cloth and place it in a warm room for about an hour, until the dough has doubled in size.
Now remove the dough to a flour dusted surface and knead it around a bit to push the air out with your hands – this is called punching down the dough.  You can either use it immediately or keep it wrapped in plastic wrap, in the fridge (or freezer) until required.  This amount of dough if enough to make eight medium pizzas.

**Fabulous Suggestion** As soon as I finished making my dough, I immediately divided it into 8 equal-sized balls. I placed 6 of them in plastic wrap and freezer bags then put them in my freezer and I continued this recipe!**

Preheat your oven to 425 degrees.  Flour a 9 or 10-inch spring form cake pan.  Place the dough balls that you’ve created on to a dry floured surface.  Roll the dough out with a rolling pin until it is about 1/2-inch thick.  Line your spring form pan with the dough, and roll the excess into a ball and store it with the rest of your dough or bake it as bread. Put your pan in the oven and bake for about 10 minutes. Drizzle your dough with olive oil, if you like.

Combing your onion, bell pepper and garlic in a large sauce pan on high-medium heat.  Cook the vegetables until soft, 2-3 minutes. Crumble your meat into the pan and combine with vegetables, season with House Blend and cook until brown.  Add your tomatoes and spaghetti sauce and bring to a boil.  Add your spinach to the pan and cook turn off heat.

Place a 1/2 cup of mozzarella at the bottom on the pan. Top it with your meat sauce leaving a half cup of the mixture to top the pizza.  Add the rest of your mozzarella and Parmesan to the pizza.  Top this with rest of your sauce and fresh herbs and bake for 30 to 40 minutes until golden and crispy.

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