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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