"As a born and raised Chicagoan, Deep Dish Pizza is very close to my heart. Now that I live in LA, I had to learn how to make it on my own and all of the experts agreed, the sauce is the marker of an excellent pizza and better tomatoes make better sauce. Inspired by Lou Malnati's (the best!) this pizza touts a buttery crust with a crispy parmesan bottom and a sauce that is slightly sweet and thick enough to stabilize your epic cheese pulls. You can adjust this recipe however you want and add your favorite toppings, but you've got to start with Tuttorosso Peeled Plum Tomatoes for a vibrant sauce and a perfect pizza."
Chicago Deep Dish Pizza
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Prep time 1hr
Cook time 1hr 5mins
Serves or Makes: 2 pizzas
Recipe Card
For the Crust
ingredients
- 3 cups bread flour
- 1/4 cup masa harina
- 3/4 cup medium or fine grind cornmeal
- 2 teaspoons kosher salt
- 1/4 cup salted butter, softened
- 1/4 cup olive oil
- 1 1/4 cups water, room temperature
- 1 packet active dry yeast
- 2 teaspoons sugar or honey
For the Sauce
ingredients
- 2 cans Tuttorosso Peeled Plum Tomatoes
- 4 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 tablespoons sugar
- 2 tablespoons Tuttorosso Tomato Paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons salted butter, softened
- drizzle of olive oil
- salt and pepper, to taste
For the Pizza
ingredients
- 10 slices low moisture mozzarella, per pizza
- 1/4 cup grated parmesan per pizza, plus more for dusting
Method
Step 1
In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, masa harina, corn meal, and salt until thoroughly mixed. In a liquid measuring cup, add the warm water, yeast, olive oil, and sugar/honey. Let the yeast bloom for 1-2 minutes.
Step 2
Turn the mixer on low and add the butter to the flour mixture. After 1 minute, stream in the yeast mixture and knead on low for 8-9 minutes until smooth and elastic.
Step 3
Add the dough ball to an oiled bowl and cover. Let rise for 60 minutes or until doubled in size.
Step 4
Drain the cans of tomatoes. Chop up the tomatoes or crush by hand. Saute the onion in butter and olive oil, cooking until translucent. Add in the basil, oregano, garlic, and tomato paste and cook for 1 minute before adding in the tomatoes. Mix in the sugar and cook the sauce for 20-30 minutes until most of the excess liquid has evaporated and the sauce is thick, but still juicy.
Step 5
Cut the dough into two rounds and roll one out. You can freeze the other round of dough or make two pizzas. Drizzle the bottom of an eight inch pan with olive oil and sprinkle the parmesan cheese evenly over the bottom. Lay in the crust and press evenly into the bottom and the sides. Layer in the cheese, completely covering the bottom. If you would like to add any toppings, layer them on top of the cheese and then spread the sauce over the pizza. Bake at 400 F for 20-30 minutes or until the crust is golden brown. Top with more parmesan and serve immediately.