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If this is your first time making deep dish pizza and you’re looking to get started right away, go ahead and download one of the recipes below,
and then keep reading this post for first time tips and advice.
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If you haven’t had the opportunity to read the other articles on the website, but are just itching to make a deep dish pizza, do yourself a favor and…
READ THE RECIPE ALL THE WAY THROUGH… TWICE!
You can make deep dish pizza dough that’s ready to use in as little as 2 hours (90 minutes if you use the force).
If you’re really in a hurry to get that dough ready, try the
RDD “QUICK DOUGH” all purpose Chicago Pizza Dough recipe!
Here’s a few basics:
- Deep dish pizza was invented in 1943. It’s delightful. Get all that “casserole” talk out of your system now. We’re over it.
- Yes, there’s actually 4 distinct styles of Chicago pizza, and one of them is Tavern Style thin crust, which the locals just call thin crust.
- Before you make your deep dish pizza, you must first do the ancient chant of the Sewellian Deep Dish Druids. Nah, I’m just messing with you.
- Have all of your ingredients and equipment ready to go. If you’re just getting started on the dough, you can keep the toppings in the fridge until you’re ready to build your pizza.
It doesn’t take very long to make deep dish, but don’t set yourself up for failure by trying to grab all the stuff at the very last second.
- Make sure you aren’t working with old yeast. Check the dates on those yeast packets. If you’re past the expiration date, the yeast might still work, but you should check to see if the yeast is alive first.
- Don’t over-knead your deep dish dough. Too much kneading will build up too much gluten. We’re not tossing this dough.
- Pay attention to your dough. If it’s not fully risen in 2 hours, give it more time.
- While your dough finishes rising, pizzafy and preheat your oven.
- While your oven is preheating, get out your hardware:
a deep dish pizza pan, serving spatula, pan gripper (or potholders/kitchen towel, if you don’t have a gripper), and a trivet, cooling rack, or extra potholder (or kitchen towel) to go under your hot pizza pan.
- Are your tomatoes on the watery side? Now would be a good time to drain them.
- It’s also a good time to cut up any veggies or slice up your cheese, if yours isn’t pre-sliced.
- Spray the bottom only of your pizza pan with a little cooking spray; then press out your dough. Why not spray the sides? You need the dough to stick to the sides when you press up the outer edge. Don’t worry, it won’t be stuck to your pan at the end of the bake.
Once the dough has been pressed out, this is the general method for deep dish assembly:
- Cover the bottom of your pressed-out dough with overlapping slices of mozzarella,
dot the pizza with bits of raw Italian sausage (and/or pepperoni) to cover;
then cover completely with crushed tomatoes.
Take about 1/8th cup grated romano/parmesan into your hand, raise it up about 12 inches above the pizza, and sprinkle the cheese over the top like snow. You don’t need much.
Now your pizza is ready to go into the oven.
Baking your deep dish:
- You preheated to at least 500, but turn the oven down to about 450 when you put the pizza in.
- Baking time will vary, but check your pizza after 30 to 35 minutes.
- When your pizza is ready, let it rest for about 5 minutes before cutting into it so the liquids don’t go spilling out all over. If your pizza does weep a bit after that first slice, there’s a solution for that too (fun with paper towels!).
So now you have some tips and you’ve got the recipe.
WHAT ARE YOU WAITING FOR?
For the love of deep dish,
MAKE A PIZZA ALREADY!
Looking to make another style of Chicago pizza?
We’ve got you covered:
School yourself on Chicago Pizza!
Deep Dish 101:
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