Classic Chicago Deep Dish Pizza

Experience the legendary Chicago deep dish pizza, featuring a buttery, tall crust packed with layers of savory salami, bacon, vegetables, and molten cheese.

Ingredients

• 2 cups all-purpose flour
• 1 packet active dry yeast
• 3/4 cup warm water
• 3 tbsp melted butter
• 200 g shredded cheese
• 100 g salami slices
• 100 g bacon strips
• 1/2 cup mushrooms, sliced
• 1/2 cup green peppers, sliced
• 1/2 cup tomato sauce
• 1 tsp cheese powder
• 1/2 tsp black pepper
• to taste fresh parsley

Instructions

1. 1Activate the yeast

   

   Whisk the active dry yeast into warm water in a small pitcher. Let it sit for a few minutes until the mixture begins to foam, indicating the yeast is active.

   Tip: Make sure your water is warm to the touch, not hot, to avoid killing the yeast.
2. 2Combine yeast and flour

   

   Pour the activated yeast-water mixture into a large mixing bowl filled with flour. This is the base of your deep dish pizza dough.

   Tip: Pour slowly to ensure the yeast mixture incorporates evenly into the flour.
3. 3Initial dough mixing

   

   Use your hands to begin kneading the flour and liquid together in the metal bowl until a shaggy dough starts to form.

   Tip: Dont worry if it looks messy at this stage; continue mixing until all dry flour is absorbed.
4. 4Add melted butter

   

   Pour the melted butter over the shaggy dough in the mixing bowl. The butter will help create a rich, tender crust characteristic of deep dish pizza.

   Tip: Ensure the butter is melted but cooled slightly so it doesnt cook the yeast.
5. 5Knead the dough

   

   Knead the dough mixture firmly in the bowl, working in the melted butter until the dough becomes smooth, elastic, and pulls cleanly away from the sides of the bowl.

   Tip: Knead firmly for several minutes to build the necessary gluten structure.
6. 6Divide the dough

   

   Once the dough has proofed and doubled in size, turn it out onto a floured surface. Divide the dough into two equal portions for your pizza layers.

   Tip: Keep your surface lightly floured to prevent the dough from sticking while you work.
7. 7Roll out the dough

   

   Take one portion of the fermented dough and use a rolling pin to roll it out into a flat, even circle. Ensure the dough is rolled thin enough to comfortably line your baking mold, but thick enough to hold the structure of the deep dish pizza.

   Tip: If the dough keeps shrinking back, let it rest for 5 minutes to relax the gluten before rolling again.
8. 8Line the mold

   

   Carefully transfer the rolled dough into a greased 6-inch circular mold. Gently press the dough into the bottom and up the sides of the mold, ensuring there are no air bubbles and that the dough is evenly distributed to create the shell for the filling.

   Tip: Make sure to grease the mold well with butter or oil to prevent the crust from sticking during the long bake.
9. 9Add the cheese layer

   

   Spread a generous layer of shredded cheese over the bottom of the dough-lined mold. This cheese base will act as the foundation for the fillings, ensuring every slice is gooey and delicious.

   Tip: Use a mix of mozzarella and provolone for the best melt and flavor profile.
10. 10Add the salami

    

    Place a layer of salami slices over the cheese. Arrange them in a circular pattern to ensure even coverage across the pizza, creating a savory and salty foundation for the subsequent toppings.

    Tip: Overlap the slices slightly so that you get salami in every bite.
11. 11Layer the bacon

    

    Add a layer of bacon strips over the salami. This adds a smoky, meaty element that complements the other toppings and provides depth to the pizzas flavor profile.

    Tip: You can use pre-cooked bacon strips for a faster process, or raw if you prefer them to render their fat into the dish while baking.
12. 12Layer the vegetables

    

    Arrange the green pepper and mushroom slices over the bacon layer. These fresh vegetables provide a nice texture and mild sweetness to balance the salty meats and cheese.

    Tip: Slice the vegetables thinly so they cook through properly within the 35-minute bake time.

Storage & Reheating

Burn It Off

Frequently Asked Questions