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Deep-dish delight: Chicago-style pizza at your fingertips

By Tami Weiser on

TheKitchn.com

Chicago deep-dish pizza is a uniquely American dish that is challenging to replicate at home. This is not an imitator recipe; it is a modern interpretation with a serious homage to the past and a crust that is worth every minute of your time.

This crust is inspired by the buttery, light crusts of Chicago deep-dish pies, with enough real butter to make Lou Malnati’s Pizzeria proud. I used semolina, not cornmeal -- its use is likely a Chicago pizza myth in terms of both baking technique and history. Semolina flour gives this dough a fat pinch of heft, while the brioche technique keeps it light and buttery.

The filling? Oh-so-Napoli with sweet, fennel-infused sausage and onions. The cheese? A trifecta of melty, crumbly, smoky and salty cheeses will satisfy the most cheese-savvy of cheese lovers. (Bonus: All are from the Naples region.)

The sauce? A little sweet, a little hot, a little chunky, and light -- done up in Chicago Italian-American style, but with a distinctly modern twist: fire-roasted tomatoes and a healthy serving of fresh herbs that add depth and liveliness.

If you have very ripe tomatoes, peel, seed, chop and definitely use those. You can let the dough rise for two hours, but the flavor and texture will be even better if you let it rise overnight in the fridge.

 

Chicago-Style Deep-Dish Sausage and Mushroom Skillet Pizza

Serves 12

For the crust:

1 3/4 cups warm water (between 85 and 100 F), divided (see notes)

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