Wednesday, August 19, 2009

Deep Dish Chicago Style Pizza

There's nothing quite like it. Can't drive to Chicago to get it. So here's my attempt. Using what I had in my pantry, I combined several on line recipes.

It wasn't bad for the first try. The crust was great, but I need to work on the sauce. I think there are a few people around who would be willing to try it again:) It was a great way to use the tomatoes from our garden, but next time I think it will be sauted mushrooms, garlic and onion.

Prep Time: 30 minutes (includes rising time)

Cook time: 25-30 minutes

Serves: 6-8

Cost: Approx. $5.00


1 cup warm water
1 package quick rise yeast ($.50)
2 eggs
2 tsp sugar
1/2 tsp salt
3 cups flour

Place sugar, yeast and water in a bowl and mix well until dissolved. Let rest 5 minutes. Then add 2 eggs well beaten.

Mix dry ingredients. Stir in wet ingredients adding additional flour as needed until dough is no longer sticky. Knead for five minutes. Let rest in greased bowl for 15 minutes. Press into deep dish pan and add toppings.


Pizza Sauce (I made my own from canned tomatoes and this mix) ($.50)
3-4 cups shredded mozarella cheese ($2.50)
1/2 cup Parmesan cheese ($.75)
diced onion and minced garlic sauted in olive oil until tender ($.25)
Sliced tomatoes (from garden)

To assemble pizza:

Press dough in deep pan or iron skillet making sure that dough is covering the sides. Spread a thin layer of sauce on bottom. Layer 1/2 of onion/garlic mixture, sprinkle 1/4 cup of Parmesan cheese, 3 large spoonfuls of sauce, 1/2 of mozzarella cheese and repeat.

Bake at 425 for 20-25 minutes or until cheese becomes golden brown.

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