Chicago Deep Dish Pizza

Name: Chicago Deep Dish Pizza
Prep time: 1 h
Cook time: 1 h 5 min
Total time: 2 h 5 min
Yield: 2
Ingredients: 3 cups all-purpose flour; 1/4 cup masa; 3/4 cup cornmeal; 2 teaspoons kosher salt; 1 1/4 cups water; 1 package active dry yeast; 1/4 cup olive oil; 2 teaspoons sugar; 1/4 cup butter; 2 cans Peeled Plum Tomatoes; 1 onion; 2 tablespoons butter; 4 teaspoons dried basil; 2 teaspoons dried oregano; 2 garlic cloves; 2 tablespoons Tomato Paste; 2 tablespoons sugar; drizzle olive oil; 1/4 cup grated Parmesan cheese; 10 mozzarella cheese slices; Salt and black pepper to taste

Would You Cook This Again?

Serves:

2 people

Prep Time:

60 minutes

Cook Time:

65 minutes

As a born and raised Chicagoan, Deep Dish Pizza is very close to my heart. You can adjust this recipe however you want and add your favorite toppings, but you've got to start with Tuttorosso Plum Peeled Tomatoes for a vibrant sauce and a perfect pizza! @katie.melodie @thefeedfeed

Ingredients

Copy Ingredients

3 cups all-purpose flour, (can use bread flour)
1/4 cup masa
3/4 cup cornmeal, medium or fine grind
2 teaspoons kosher salt
1 1/4 cups water, room temperature
1 package active dry yeast
1/4 cup olive oil
2 teaspoons sugar, or honey
1/4 cup butter, salted and softened
2 cans Tuttorosso® Peeled Plum Tomatoes
1 onion, chopped
2 tablespoons butter, salted, softened
4 teaspoons dried basil
2 teaspoons dried oregano
2 garlic cloves, minced
2 tablespoons Tuttorosso® Tomato Paste
2 tablespoons sugar
drizzle olive oil
1/4 cup grated Parmesan cheese, per pizza, plus more for dusting
10 mozzarella cheese slices, low moisture
Salt and black pepper to taste

Instructions

For the Crust

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.
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.
Add the dough ball to an oiled bowl and cover. Let rise for 60 minutes and until doubled in size.

For the Sauce

Drain the can of Tuttorosso Peeled Plum Tomatoes, chop up or crush by hand and set aside. Sauté the onion in butter and olive oil, cooking until translucent. Add in the basil, oregano, garlic and Tuttorosso 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.

Assembling the Pizza

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, salt and pepper to taste, and serve immediately.

Get Inspiration and More from Tuttorosso

Chicago Deep Dish Pizza

Ingredients

Instructions

Related Recipes

Reviews