Deep Dish Chicago Pizza
Strawberry Olive Oil Scones By Jessie Sheehan
July 1, 2020
Cobb Salad
July 1, 2020
Deep Dish Chicago Pizza
Chicago Deep Dish is not only a pizza, it’s an event! The time it takes to carefully craft this epic pizza is well worth your efforts. The crust is soft and crispy and the insides are packed with pizza-umami deliciousness. And let’s not forget its imposing size! This pizza will impress your family, your friends and even yourself.
Pair Recipe with Deep Dish Chicago Pizza with:
Cherry Pie with Olive Oil Crust
Similar Colavita Recipes:
Classic Grandma Pizza Pie
Sicilian Pizza
Ingredients
Directions
The dough is best made 48 hours in advance and kept in the refrigerator until it’s ready to use. This allows the flavor to develop. You could use it after 24 hours, but your patience will pay off.
Pour the warm water into a small bowl and add the yeast, stirring to combine. Allow it to rest so the mixture will become frothy or bubbly.
In the bowl of a stand mixer, combine the flour and cornmeal. With the dough hook, add the butter and mix on low speed until combined.
Pour the cold water and the yeast mixture into the mixing bowl. Continue to mix for about 1 or 2 minutes until the dough comes together. Stop the mixer to scrape down the sides of the bowl if needed.
Add the salt and mix for another minute.
Transfer the dough to a work surface and knead the dough for about 3 minutes until smooth. At this time, you can re-incorporate any bits of flour the mixer might have missed.
Cover the dough and let it rest at room temperature for 1 hour.
After the hour, split the dough into two pieces. Place each piece on a baking sheet and tightly wrap them in plastic wrap. Place the sheet(s) in the refrigerator and allow to rise for 24-28 hours.
Heat 3 tbsp Colavita Extra Virgin Olive Oil in a large pot over medium heat. Add the crushed garlic and sauté until lightly browned, stirring constantly so the garlic doesn’t burn. Add the crushed red pepper and sauté another minute.
Add the wine or chicken stock and stir. Simmer until reduced by half.
Add the Colavita crushed tomatoes and stir. Add 2 tbsp Colavita Balsamic Vinegar, the basil, and a bay leaf. Stir and bring to a simmer for 20 minutes. The sauce can be made 2 days ahead and stored in the refrigerator.
Oil the cake/pizza pan with Colavita olive oil.
Dust a work surface with cornmeal. Using a rolling pin, roll out one of the dough pieces into a round 17” in diameter.
Place the rolled out dough into the cake pan, pressing it into the creases. The dough will overhang the rim of the pan. Press it into the top of the pan and trim off any excess.
Layer the mozzarella cheese on top of the dough, covering it entirely. Overlap if necessary.
Place the cooked sausage on top of the mozzarella cheese.
Layer the provolone cheese on top of the sausage.
Spoon in the tomato sauce on top of the provolone cheese.
Place the pan in an oven heated to 450°F and bake for 15 minutes. Rotate the pan and bake for 10 minutes.
Remove the pan from the oven, sprinkle on the mozzarella cheese and a bit of parmesan and bake for a final 2 minutes.
Remove the pizza from the oven and allow it to rest for 10 minutes in the pan.
Use a spatula to loosen the dough from the sides of the pan and lift the pizza out of the pan and onto a cutting board.
Cut into slices and serve.
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Ingredients
Directions
The dough is best made 48 hours in advance and kept in the refrigerator until it’s ready to use. This allows the flavor to develop. You could use it after 24 hours, but your patience will pay off.
Pour the warm water into a small bowl and add the yeast, stirring to combine. Allow it to rest so the mixture will become frothy or bubbly.
In the bowl of a stand mixer, combine the flour and cornmeal. With the dough hook, add the butter and mix on low speed until combined.
Pour the cold water and the yeast mixture into the mixing bowl. Continue to mix for about 1 or 2 minutes until the dough comes together. Stop the mixer to scrape down the sides of the bowl if needed.
Add the salt and mix for another minute.
Transfer the dough to a work surface and knead the dough for about 3 minutes until smooth. At this time, you can re-incorporate any bits of flour the mixer might have missed.
Cover the dough and let it rest at room temperature for 1 hour.
After the hour, split the dough into two pieces. Place each piece on a baking sheet and tightly wrap them in plastic wrap. Place the sheet(s) in the refrigerator and allow to rise for 24-28 hours.
Heat 3 tbsp Colavita Extra Virgin Olive Oil in a large pot over medium heat. Add the crushed garlic and sauté until lightly browned, stirring constantly so the garlic doesn’t burn. Add the crushed red pepper and sauté another minute.
Add the wine or chicken stock and stir. Simmer until reduced by half.
Add the Colavita crushed tomatoes and stir. Add 2 tbsp Colavita Balsamic Vinegar, the basil, and a bay leaf. Stir and bring to a simmer for 20 minutes. The sauce can be made 2 days ahead and stored in the refrigerator.
Oil the cake/pizza pan with Colavita olive oil.
Dust a work surface with cornmeal. Using a rolling pin, roll out one of the dough pieces into a round 17” in diameter.
Place the rolled out dough into the cake pan, pressing it into the creases. The dough will overhang the rim of the pan. Press it into the top of the pan and trim off any excess.
Layer the mozzarella cheese on top of the dough, covering it entirely. Overlap if necessary.
Place the cooked sausage on top of the mozzarella cheese.
Layer the provolone cheese on top of the sausage.
Spoon in the tomato sauce on top of the provolone cheese.
Place the pan in an oven heated to 450°F and bake for 15 minutes. Rotate the pan and bake for 10 minutes.
Remove the pan from the oven, sprinkle on the mozzarella cheese and a bit of parmesan and bake for a final 2 minutes.
Remove the pizza from the oven and allow it to rest for 10 minutes in the pan.
Use a spatula to loosen the dough from the sides of the pan and lift the pizza out of the pan and onto a cutting board.
Cut into slices and serve.