Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

Cold dough is easier to work with - you can make the dough a day ahead and refrigerate overnight

Let refrigerated dough sit at room temperature for 30 minutes before rolling

Use a rolling pin to gently flatten the dough into the corners of the pan

Slicing the cheese rather than shredding it creates distinct layers in the pizza

Always put the cheese on the bottom to protect the crust from getting soggy

San Marzano tomatoes make a superior sauce for authentic flavor

Don't overload with too many wet toppings or the pizza may become soggy

For a non-meat version, use a mix of sautéed vegetables like zucchini, eggplant, and bell peppers

The pizza needs time to set after baking - resist cutting too soon

Use a serrated knife to cut through the layers cleanly

Chicago-Style Deep Dish Pizza

Name: Chicago-Style Deep Dish Pizza
Prep time: 30 min
Cook time: 45 min
Total time: 2 h 45 min
Yield: 6 servings
Cuisine: American, Italian
Ingredients: For the Crust:; 3 1/2 cups all-purpose flour; 1/2 cup yellow cornmeal; 2 1/4 teaspoons instant yeast (1 packet); 2 teaspoons sugar; 1 1/2 teaspoons salt; 1 1/4 cups warm water (110°F); 1/2 cup (1 stick) unsalted butter, divided (3 tablespoons softened, 5 tablespoons melted); 2 tablespoons olive oil; 1 teaspoon garlic powder; For the Sauce:; 2 tablespoons olive oil; 1 small onion, finely diced; 4 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon red pepper flakes; 1 can (28 oz) San Marzano crushed tomatoes; 1 tablespoon tomato paste; 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons fresh basil, chopped; For the Filling:; 1 lb Italian sausage, casings removed; 1 lb mozzarella cheese, sliced; 8 oz provolone cheese, sliced; 1/2 cup grated Parmesan cheese; 1 green bell pepper, diced; 1 cup mushrooms, sliced (optional)

This authentic Chicago-Style Deep Dish Pizza features a buttery, flaky crust that cradles layers of gooey mozzarella, savory Italian sausage, and a chunky tomato sauce. Unlike regular pizzas, this deep dish version builds its layers in reverse, creating a hearty pie-like pizza that requires a knife and fork to enjoy. The crust rises up the sides of the pan, creating a perfect vessel for generous amounts of cheese and toppings all crowned with a zesty tomato sauce on top.

Prep Time

30 Minutes

Cook Time

45 Minutes

Total Time

2H45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Crust:

3 1/2 cups all-purpose flour

1/2 cup yellow cornmeal

2 1/4 teaspoons instant yeast (1 packet)

2 teaspoons sugar

1 1/2 teaspoons salt

1 1/4 cups warm water (110°F)

1/2 cup (1 stick) unsalted butter, divided (3 tablespoons softened, 5 tablespoons melted)

2 tablespoons olive oil

1 teaspoon garlic powder

For the Sauce:

2 tablespoons olive oil

1 small onion, finely diced

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes

1 can (28 oz) San Marzano crushed tomatoes

1 tablespoon tomato paste

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons fresh basil, chopped

For the Filling:

1 lb Italian sausage, casings removed

1 lb mozzarella cheese, sliced

8 oz provolone cheese, sliced

1/2 cup grated Parmesan cheese

1 green bell pepper, diced

1 cup mushrooms, sliced (optional)

1/2 cup black olives, sliced (optional)

For Topping:

1/4 cup grated Parmesan cheese

Fresh basil leaves

Equipment:

14-inch deep dish pizza pan or cast iron skillet

Rolling pin

Large bowl

Medium saucepan

Parchment paper

Instructions

Prepare the dough: In a large bowl, combine flour, cornmeal, yeast, sugar, and salt. Mix well. Add warm water and 3 tablespoons softened butter. Knead until smooth and elastic, about 5-7 minutes. Form into a ball.

First rise: Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.

Make the sauce: Heat olive oil in a medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, oregano, dried basil, and red pepper flakes; cook for 30 seconds. Add crushed tomatoes, tomato paste, sugar, salt, and pepper. Simmer for 20-30 minutes until slightly thickened. Remove from heat and stir in fresh basil. Set aside.

Cook the sausage: In a skillet over medium heat, cook Italian sausage until browned and cooked through, breaking it into crumbles as it cooks. Drain excess fat and set aside.

Preheat oven: Place oven rack at lowest position and preheat to 425°F (220°C).

Roll out dough: Punch down dough and roll out on a floured surface to a 16-inch circle (about 1/4 inch thick). Mix the 5 tablespoons melted butter with olive oil and garlic powder.

Prepare the pan: Brush the deep dish pizza pan or cast iron skillet with some of the garlic butter mixture. Carefully transfer the dough to the pan, pressing it into the bottom and up the sides, allowing about 1 inch to hang over the edge.

Layer the filling: First, layer half the mozzarella and provolone cheese slices on the bottom of the dough. Sprinkle with 1/4 cup Parmesan cheese. Add the cooked sausage, bell peppers, mushrooms (if using), and olives (if using). Top with remaining mozzarella, provolone, and another 1/4 cup Parmesan.

Add sauce: Pour the tomato sauce evenly over the top of the cheese and fillings. This is the reverse of regular pizza - sauce goes on top!

Finish the crust: Fold the overhanging dough over and pinch to seal. Brush the exposed crust with the remaining garlic butter mixture.

Bake: Place pizza in preheated oven and bake for 20-25 minutes. Reduce temperature to 375°F (190°C) and bake for another 15-20 minutes until crust is golden brown and filling is bubbly.

Rest and serve: Remove pizza from oven and let rest for 10 minutes before slicing. This allows the filling to set. Sprinkle with remaining Parmesan cheese and fresh basil leaves before serving.

Chicago-Style Deep Dish Pizza

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Crafting the Ultimate Beverage

Chicago-Style Deep Dish Pizza

Ingredients

Instructions