Chicago-style pizza is pizza prepared according to several different styles developed in Chicago. The most famous is the deep-dish pizza. The pan in which it is baked gives the pizza its characteristically high edge which provides ample space for large amounts of cheese and a chunky tomato sauce.
Homemade deep dish pizza :
Time : 1 hour (approx.)
Makes : 2 pizzas
- 3½ cups all purpose flour
- ¼ cup cornmeal
- 1 package yeast
- 1½ tsp sugar
- ½ tsp salt
- 1 cup water
- ⅓ cup olive oil
Toppings for the pizza :
- 2 pkt mozzarella (shredded)
- 2 cups tomatoes (diced)
- 1 cup tomato sauce
- 1¼ cup tomato paste
- ½ tsp salt
- ¼ tsp garlic powder, dried oregano, dried basil and pepper
- 250g bulk Italian sausage, cooked and crumbled
- Some slices of pepperoni
- 150g (½ cup) sliced mushrooms
- ¼ cup Parmesan cheese (grated)
Step 1 :
– In a large bowl, add 1½ cups all purpose flour, cornmeal, yeast, sugar and salt.
-In a pan, heat water and oil (little heat).
-Add dry ingredients into the pan, whisk until moistured.
-Add remaining flour to the pan to form a dough.
Step 2 :
-Pour on a flat surface, knead until smooth and elastic (approx. 6-8 minutes).
-Place in a bowl (greased before pouring dough), turning once to grease top.
-Cover and let it rise in a warm place until doubled (30 minutes approx).
Step 3 :
-Now the dough is doubled, divide in half equal parts.
-Roll each portion into a circle
-Press the dough. Sprinkle each with 2 cups of mozzarella cheese.
Step 4 :
-In a large bowl, pour the tomatoes, tomato sauce, tomato paste and seasonings.
-Spoon 1½ cups over each pizza.
-Layer each pizza with half of the sausage, pepperoni, mushrooms,1 cup mozzarella, and 2 tbsp of Parmesan cheese.
Step 5 :
Cover and bake at 450° for 35 minutes in an oven.
Uncover the pizza and bake until light browned, about 5 minutes longer.
Our yummy Chicago deep dish pizza is ready.
Amount Per Serving :
- Calories from Fat 257
- Calories 535
- Total Fat 29 grams
- Saturated Fat 9 grams
- Trans Fat 0.3 grams
- Cholesterol 42 mg milligrams
- Sodium 950 mg milligrams
- Potassium 374 mg milligrams
- Total Carbohydrates 49 grams
- Dietary Fiber 3.5ggrams
- Sugars 5.3 grams
- Protein 21 gramsVitamin A 21%
- Vitamin C 14%
- Calcium 38%
- Iron 21%
Giordano’s pizza crust is made from dough high in gluten, which takes several days to prepare. The crust has been described as being soft and flaky, while not having much flavor, with the shape being in the traditional Chicago-style.
Giordano’s is an American pizzeria chain that specializes in Chicago-style stuffed pizza.
The pizzeria has since expanded to over 65 locations in Arizona, Colorado, Florida, Indiana, Iowa, Minnesota, Ohio, Nevada, and Wisconsin. The chain has also expanded to offer catering and ship frozen pizzas in the United States.
Chicago-style deep dish pizza had already been popular for 31 years when Giordano::’s arrived in town in 1974.
Giordano’s deep dish pizza :
Prep Time : 30 mins
Cook Time : 1 day 50 mins
Total Time : 1 d 1 hr 15 mins
- la cheese
- 1 tbsp margarine (for greasing the pan)
- 1 tbsp grated Romano cheese
- 1 tbsp grated Parmesan cheese
Toppings (optional) :
- Italian sausage, cookef
- Green peppers
You will also need :
- A pizza stone
- A 10-inch deep dish pizza pan
- Make the dough for the pizza one to two days before you plan to make the pizza. You can make the dough in a standing mixer or stir it by hand. Start by dissolving the yeast and sugar in the water in a bowl.
- Pour the flour and salt in a large bowl. Add the oil, margarine and yeast solution, then mix well until the dough forms a ball. (Don’t knead the dough too much). Place the dough into a covered container and store it in your refrigerator for 1 to 2 days.
- Make the sauce by pouring the tomatoes into a pan and cook over medium heat until simmering for 5 minutes. Then use a potato masher to smash the tomatoes into smaller bits.
- Add the remaining sauce ingredients, except the basil, and cook for 10 more minutes, stirring in between. Add the fresh basil and cook for another 5 minutes. Cover and cool. You can make this sauce when you make the dough and keep it stored in your refrigerator until pizza time.
- 2 hours before you plan to make the pizza, take the dough out of the refrigerator and let it warm up to room temperature. When you are ready to make the pizza, place a pizza stone into your oven and preheat the oven to 425° F.
- Slice off one-third of the dough and set it aside, then roll the larger portion of dough into a circle. Place this dough into a deep dish pizza pan or cake pan with a 2-inch high edge and rubbed with 1 tbsp of softened margarine.
- Arrange a single layer of each of the fillings you choose onto the dough. Fill the dough with the cheese and use your hands to make it even all the way around.
- Roll the smaller portion of dough out to a 12-inch circle. The dough should be thinner than the bottom dough. Place this dough onto the pizza and press it down on the cheese in the corner all the way around.
- Press the edges of the two doughs together then use a knife to trim the dough side portion. Slice a few holes in the center of the dough so that it doesn’t puff up as it bakes.
- Use a spoon to spread about 1¼ cups of the sauce over the dough. Spread the sauce to the edge of the dough.
- Bake the pizza for 35 to 40 minutes until it begins to brown on top. Spin the pizza around about half through the baking so that it browns evenly.
- Combine the Romano and Parmesan cheeses in a small bowl. When you take the pizza out of the oven, sprinkle it with the cheese blend.
- Run a flexible spatula around the edge of the pizza to make sure it’s loose, then get the spatula under the pizza while holding the pan with the other hand and scoop the pizza out onto a pizza pan or cutting board for slicing.
- Slice the pizza 3 times through the middle with a large sharp knife, making 6 slices.