Authentic Chicago-Style Deep Dish
Ingredients
Dough
3¼ cups all-purpose flour
½ cup yellow cornmeal
1¼ teaspoons salt
1 tablespoon granulated sugar
2¼ teaspoons instant yeast, (1 standard packet)
1¼ slightly warm water
¼ cup unsalted butter, cup melted
¼ cup unsalted butter, softened to room temperature
Olive oil for coating
Pizza Sauce
2 tablespoons unsalted butter
1 small onion, grated (about 1/3 cup)
¾ teaspoon salt
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes
3 garlic cloves, minced
28-ounce can crushed tomatoes
¼ teaspoon granulated sugar
Toppings
4 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup sliced pepperoni, optional
4 slices bacon, cooked and crumbled, optional
Fresh basil, to garnish
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Instructions
The Crust
Combine flour, cornmeal, salt, sugar, and yeast in the bowl of a stand mixer fitted with a dough hook attachment. (If a stand mixer isn’t available, a hand mixer and large bowl can be used. If no mixer is available, this can be done by hand using a very large bowl.)
Mix on low or use a large wooden spoon. Add warm water (90°F) and melted butter (let sit after melting so that it’s not too hot when it touches the yeast). On low speed, beat until everything begins to be moistened.
Continuing low speed, beat until soft and gently pulls away from the sides of the bowl, about 4-5 minutes. If the dough is too hard, beat in 1 teaspoon of warm water. Alternatively, if it feels too soft, beat in 1 tablespoon of flour.
Remove from bowl and form into a ball. Lightly grease a large mixing bowl with olive oil and place dough inside, turning it around so that all sides are coated. Cover bowl tightly and allow to rise in a warm environment for 1-2 hours or until doubled in size.
Place dough on a lightly flour a large work surface. Gently punch down to remove any air bubbles. Roll into a large 15×12-inch rectangle. Spread softened butter on top of dough. Roll it up lengthwise. Cut the dough log in half. Form the two pieces of dough into balls and place back into greased bowl. Cover again and allow to rise in the refrigerator for one hour until puffy.
The Sauce
Place butter in saucepan over medium heat and allow it to melt. Add grated onion, salt, oregano, and red pepper flakes.
Once onion has slightly browned, add garlic, tomatoes, and sugar. Turn heat down to low-medium and allow it to simmer until it’s hearty, fragrant, and thick, about 30 minutes. Continue to let the sauce reduce until you have about 2½ cups of sauce. Remove from heat and set aside.
Assemble the Pizzas
Leave one dough ball refrigerated while working on the other. Roll out on a lightly floured surface, working into a 9-inch circle. Transfer to the Deep Dish Removable Plate. Use fingers to press dough into Plate. Trim any excess dough off the edges with a small knife. Brush the top edges of the dough with olive oil.
Insert the Deep Dish into the Max Maker. Fill each pizza with 2 cups of cheese. Then top with pepperoni, bacon, or preferred toppings. Top each pizza with prepared sauce, splitting evenly between them. Sprinkle with Parmesan cheese.
Plug in the Max Maker to begin cooking. Cook for 25-30 minutes or until the crust is golden brown and sauce is cooked through. Open the Lid unplug the Maker to allow the pizza to cool in the Deep Dish for about 10 minutes.
Garnish with chopped basil. Slice, serve, and enjoy this authentic Chicago classic, no travel required!
