Monday, December 17, 2012

Chicago Style Deep Dish Pizza

This is an easy recipe to get close-to authentic Deep Dish pizza. It uses a cast iron pan, as other recipes I've found for Chicago Deep Dish needed a springform pan. Anything I can cook in my cast iron pan always has a fighting chance at turning out spectacular.

For toppings, I have used pepperoni, italian sausage, ground beef, onion, olives and broccoli. (OK, so one time I needed to use up some leftovers!)  I loaded up the layers, and followed the directions by putting it into a cold oven.

The crust is really sturdy and can support alot of toppings, so load it up! And don't forget to let it rest and cool down for at least 10 minutes after baking! Burned mouths are no fun!

Chicago Style Deep Dish Pizza
recipe adapted from Baking Serendipity

Pizza Dough (used PW's Pizza Crust recipe)
Marinara Sauce
1/2 lb mozzarella cheese
Dried basil
Toppings of your choice

Grease a cast iron skillet. Then line the skillet with the pizza dough, bringing it all the way up the sides to form the deep crust.
Begin with a very thin layer of sauce at the bottom. Sprinkle the sauce with basil, add a layer of your toppings and then the cheese. Repeat (sauce, basil, toppings, cheese), ending with the sauce on top.
Place the cast iron skillet in a cold oven and set the temperature at 500 degrees. When the oven reaches 500 degrees, knock the temperature down to 400 degrees and bake for about thirty minutes. Let the pizza sit for 5-10 minutes before cutting.