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Chicago Deep Dish Pizza / DoJOE

John Setzler

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Chicago style deep dish pizza is an amazing meal. It's also one of those things that either inspires love or hate from pizza aficionados. It's either the best pizza out there or it just ain't pizza! It's entertaining to watch these debates take place. But anyway.... Here is a recipe that is rather easy to make and the results will blow you away. I am going to give you the recipe for this 12" pizza. I'll also include the dough ingredient amounts for a smaller 9" version...
2 tablespoons olive oil
1 medium white onion, finely diced
1 clove garlic, finely minced
1/2 tsp dried basil
1/2 tsp dried oregano
1/8 tsp red pepper flakes
2 to 3 tablespoons tomato paste
1 28oz can San Marzano Tomatoes, coarsely crushed by hand
Salt to taste
Heat a large pan and add the olive oil. When the oil is hot saute the onion for 4 to 5 minutes. Add the garlic and saute for another minute. Add the basil, oregano, red pepper flakes, and tomato paste and stir to combine completely. Add the tomatoes and bring to a slow simmer. Reduce until thickened as shown in the video and add salt to taste. The flavor on this sauce develops beautifully if you can do this part one day in advance and toss the sauce in the fridge. Let the sauce come back to room temp before assembling the pizza.
If you don't want to make sauce, you may use your favorite commercial pizza sauce.
Dough for 12" pizza:
350g (2 1/2c) all purpose flour
70g (1/2c) cornmeal
8g (2 tsp) kosher salt
8g (2 tsp) sugar
7g (2 1/4 tsp) instant or active dry yeast
235g (1 cup) room temperature water
45g (3 tablespoons) extra virgin olive oil plus more for the pan
Dough for 9" pizza:
260g (2 1/2c) all purpose flour
50g (1/3c) cornmeal
6g (1 1/2 tsp) kosher salt
6g (1 1/2 tsp) sugar
5g (1 3/4 tsp) instant or active dry yeast
175g (3/4 cup) room temperature water
30g (2 tablespoons) extra virgin olive oil plus more for the pan
To make the dough, put the water and sugar in the bowl of your stand mixer. Add the yeast and let it sit for 15 minutes. Add the rest of the ingredients and mix with the dough hook for about 8 minutes. Shape the dough into a tight ball and put it in a greased bowl covered with plastic to let it rise for 60 to 90 minutes until doubled in size.
Preheat your to 425°F with the DoJOE in place. If you aren't using the DoJOE, just use heat deflectors or the SLoROLLER for an indirect heat setup.
Roll the dough out into a well oiled pan and spread to the edges as best you can. Cover with plastic and let rest for 20 minutes. Finish stretching the dough and add your toppings as desired or as shown in the video. Cook for 25-35 minutes until done and then behold the masterpiece you have created.
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