Pizza is a favorite of everyone. This deep dish Chicago-style pizza will be a winner whenever you serve it. It is stuffed full of meat, cheese, and veggies for a delightful culinary experience.

Baking has always been rewarding for me and sourdough baking tops it all. There is something intriguing about taking flour, water, and salt and creating a tasty loaf of bread or pipzza crust!!!

The key to a successful sourdough baking day is a mature starter. My starter, pictured below, is over 11 years old. From this jar, I have sent our thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

You may wonder, how do I know my starter is active? An active starter will be bubbly and doubled in size. It will have been fed within the last 12 hours and will not be deflated.

Pizza crust is one of the easiest items to make with sourdough starter. I will often make this basic sourdough pizza crust recipe when we are hungry for pizza. The crust is amazing and the different toppings you can put on are endless.

I will preserve my own pizza sauce using this recipe; Homemade Pizza Sauce. We love it. There are times when my garden does not yield enough of tomatoes to make this recipe. I often purchase baskets for produce farmers inLancaster County. They usually have seconds which they are thankful that someone can use them.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits, Baker Kits, and more.

The instructions to make this pizza are quite simple. It may sound complicated with the various steps but it really isn’t that difficult.

Below are step by step instructions wth pictures.

Combine water, sourdough starter, oil, and flours together in a bowl. Mix well. Add the salt. Mix again. Allow the dough to rest for 45 minutes to an hour.

Do a set of stretch and folds. Cover the dough and repeat the stretch and folds 2 more times. The dough should be silky and smooth after the stretch and folds are done.

Divide the pizza dough into 2 pieces: the larger piece 2/3 and the smaller piece 1/3.

Lightly oil a cast iron skilllet. Gather all your toppings, sauce, and cheese together. You can use prebrowned sausage and bacon if you prefer. I brown tha sausage sometime during the day when I have some extra time.

Roll the large piece of dough to a thickness of 1/3 inch. Place it over the skillet with the dough hanging over the edges. Layer in the meats, sauce, cheese, and veggies.

Roll out the remaining dough large enough to cover the top of the skillet. Lay dough on top like you would a top pie crust. Trim and fold the edge of the dough together, sealing it.

Cute 4-5 slits in the crust. Spread reserved sauce over the top crust. Sprinkle with Parmesan cheese.

Bake for 30-35 minutes or until an internal temperature of 180 degrees.

This pizza takes some time to prepare but is so good and one slice in very filling.

Chicago-style Deep Dish Pizza, THM XO

• Pizza Dough:
• 1 1/4 cups water (230 grams)
• 3/4 cup active sourdough starter (142 grams)
• 1 tablespoon oil (10 grams)
• 2 cups white whole wheat flour (260 grams)
• 1/4 cup cornmeal (30 grams)
• 1/4 cup King Arthur Bread Flour (30 grams)
• 1 teaspoon salt (6 grams)
• Pizza Sauce:
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup chopped onion
• 4 garlic cloves, minced
• 3/4 teaspoon salt
• 1 teaspoon black pepper
• 3/4 teaspoon Italian Seasoning
• 2 tablespoons chopped fresh basil
• 4 cups crushed tomatoes
• Toppings:
• 4 cups shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• Sausage, pepperoni, mushrooms, onion, green peppers, ect.
• Mixing/fermenting the dough: Combine water, sourdough starter, oil, and flours together in a bowl. MIx well. Add the salt. Mix again. Allow the dough to rest for 45 minutes to 1 hour. Do a set of stretch and folds. Cover the dough and repeat the stretch and folds 2 more times. The dough should be silky and smooth after the stretch and folds are done. Allow the dough to ferment for a total of 7 hours counting from the time you mixed it.
• Cooking the sauce: In a saucepan over medium heat, saute, onions and garlic in butter and oil. until tender. Combine remaining ingredients. Simmer for 30-45 minutes and sauce have thickened. Set aside.
• Asembling pizza: Preheat oven to 450 degrees F. Prepare the meats, browning the sausage, saute onion, peppers, and mushrooms, ect. Divide the pizza dough into 2 pieces: the larger piece 2/3 and the smaller piece 1/3. Lightly oil a 11-12 inch cast iron skillet. Roll the large piece of dough to a thickness of 1/3 inch. Place it over the skillet with the dough hanging over the edge. Layer in the meats, sauce, cheese, and veggies. Reserve 1/3 cup of pizza sauce. Roll out the remaining dough large enough to cover the top of the skillet. Lay dough on top like you would a top pie crust. Trim and fold the edge of the dough together, sealing it. Cut 4-5 slits in the crust. Spread reserved sauce over the top crust. Sprinkle with Parmesan cheese.
• Baking: Bake for 30-35 minutes or until an internal temperature of 180 degrees. 8 large servings

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Print

Chicago-style Deep Dish Pizza

Course Main Course

Cuisine Italian

Prep Time 35 minutes

Cook Time 30 minutes

Fermenting time 7 hours

Servings 8

Author Glenda Groff

Ingredients

• Pizza Dough:
• 1 1/4 cups water 230 grams
• 3/4 cup active sourdough starter 142 grams
• 1 tablespoon oil 10 grams
• 2 cups white whole wheat flour 260 grams
• 1/4 cup cornmeal 30 grams
• 1/4 cup King Arthur Bread Flour 30 grams
• 1 teaspoon salt 6 grams
• Pizza Sauce:
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup chopped onion
• 4 garlic cloves minced
• 3/4 teaspoon salt
• 1 teaspoon black pepper
• 3/4 teaspoon Italian Seasoning
• 2 tablespoons chopped fresh basil
• 4 cups crushed tomatoes
• Toppings:
• 4 cups shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• Sausage pepperoni, mushrooms, onion, green peppers, ect.

Instructions

1. Mixing/fermenting the dough: Combine water, sourdough starter, oil, and flours together in a bowl. MIx well. Add the salt. Mix again. Allow the dough to rest for 45 minutes to 1 hour. Do a set of stretch and folds. Cover the dough and repeat the stretch and folds 2 more times. The dough should be silky and smooth after the stretch and folds are done. Allow the dough to ferment for a total of 7 hours counting from the time you mixed it.
2. Cooking the sauce: In a saucepan over medium heat, saute, onions and garlic in butter and oil. until tender. Combine remaining ingredients. Simmer for 30-45 minutes and sauce have thickened. Set aside.

3. Asembling pizza: Preheat Oven to 450 degrees F. Prepare the meats, browning the sausage, saute onion, peppers, and mushrooms, ect. Divide the pizza dough into 2 pieces: the larger piece 2/3 and the smaller piece 1/3. Lightly oil a 11-12 inch cast iron skillet. Roll the large piece of dough to a thickness of 1/3 inch. Place it over the skillet with the dough hanging over the edge. Layer in the meats, sauce, cheese, and veggies. Reserve 1/3 cup of pizza sauce. Roll out the remaining dough large enough to cover the top of the skillet. Lay dough on top like you would a top pie crust. Trim and fold the edge of the dough together, sealing it. Cut 4-5 slits in the crust. Spread reserved sauce over the top crust. Sprinkle with Parmesan cheese.

4. Baking: Bake for 30-35 minutes or until an internal temperature of 180 degrees. 8 large servings

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.