Chicago
Chicago deep dish pizza
A pizza you eat with a knife and fork, cheese under the sauce. Chicago does it upside down on purpose.
150 minTime
33 gProtein each
mildSpice
Make it your way
Grandma's wayButtery cornmeal crust, cheese, sausage and chunky tomato, baked deep.
The original766kcalsame
33 gproteinsame
4 gfibresame
150minutessame
Chicago deep dish pizza.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Mix flour, cornmeal, yeast, sugar, salt, water and oil to a soft dough. Knead 5 minutes and rise 1 hour.
- 2Roll into a rectangle, spread with soft butter, roll up like a log, coil, and rest 40 minutes in the fridge.
- 3Press the dough into an oiled 23 cm deep pan and 4 cm up the sides.
- 4Layer cheese slices on the base, then press the sausage into a single sheet over it. Top with crushed tomatoes mixed with garlic, oregano and salt.
- 5Bake at 220°C on the lowest rack for 30 to 35 minutes, sprinkle with parmesan and rest 10 minutes before slicing.
Serve it like this
Cut into wedges in the pan and lift out with a spatula onto plates. Serve with a green salad and knives and forks.
