Friday night is pizza night, right? And this time I’m sharing one of my absolute favorite recipes for deep-dish pizza as part of my new Indulge! series on Ambitious Kitchen. We all have those moments in life where we want to make something rich, delicious and one-of-a-kind. The recipes in this series will be exactly that.
Over the past year, I’ve consumed more pizza than I ever thought I would in my life. Part of that is due to my move to Chicago (home of the deep-dish) and the other is probably because I’m dating a self-proclaimed pizza connoisseur.
If you haven’t had Chicago-style deep dish pizza, it’s like no other in the world. There are a few favorites in town — Lou Malnati’s, Gino’s East, and Pequod’s to name a few. However, you might be wondering what the criteria for deep-dish pizza truly is, so I put together a few unique attributes that define what makes up a deep dish pizza and how it stands out from the rest:
-Deep dish pizza traditionally has a very thick crust that resembles a pie.
-It’s usually baked in a round cake or pie pan, that often times creates caramelized crusts and edges.
-The pizza crust stands out from the rest because often times it includes butter or cornmeal, depending on where you go of course. Some say that cornmeal doesn’t belong in pizza crust. I politely disagree.
-The pizza is assembled in opposite order, meaning cheese goes first, then meat, veggies and finally sauce. This is so the cheese does not burn due to longer cooking times.
I started creating this recipe for Tony last year. He gad requested deep dish pizza for his birthday and I couldn’t turn his puppy dog blue eyes down. I found a recipe from the wonderful King Arthur Flour and adapted it ever so slightly.
Thankfully it turned out to be fantastic and the perfect birthday treat — better than I ever imagined it would. The mixture of olive oil and butter in the crust creates a perfectly crispy, chewy, and flavorful pizza that you can’t stop eating. If you’re making deep-dish pizza at home, you’re going to love this version.
If you make this recipe, be sure to leave a comment below letting me know how it turned out. You can also snap a photo, upload it to Instagram and tag #ambitiouskitchen. I love seeing your creations!
I’d love if you followed AK on social:
- 2 cups unbleached all-purpose flour
- 2 tablespoons yellow cornmeal
- 1/2 teaspoon salt
- 1 1/2 teaspoons instant yeast
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- 1/2 cup warm water (110-115 degrees F)
- 8 oz fresh mozzarella, sliced
- 1/2 cup pizza sauce (I love Muir Glen)
- 1/2 onion, diced
- 1 green pepper, diced
- Optional: 1 jalapeno, thinly sliced
- 20 pepperoni slices
- 1/2 pound cooked spicy italian sausage
- omit meat
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup shredded mozzarella
- First start by making the crust: In a large bowl of an electric mixer, mix flour, cornmeal, salt, yeast, olive oil, melted butter and water together with a wooden spoon. Once dough begins to form, place dough hook on mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky.
- Next place dough in an medium bowl lightly oiled with olive oil. Cover with plastic wrap and a towel and let rise for 1 hour or until dough has doubled.
- After dough has doubled, preheat oven to 425 degrees F. Generously oil an 9-inch cake pan, 9-inch springform pan or a 9-inch skillet. Make sure you coat the sides of the pan with oil too to ensure that dough doesn't stick.
- Stretch out dough with your hands to form a large circle, place in pan and stretch dough up the sides a bit. Cover with plastic wrap and let rise again for 15 minutes. After dough has rested, stretch the dough again and push it up the sides of the pan to form your crust. Bake for 10 minutes until it turns barely golden brown on the crust.
- Allow crust to cool a bit before placing toppings and sauce on top.
- Cover the bottom of the crust with sliced mozzarella. Next add the onions, green peppers, jalapenos and meat (if using). Spread pizza sauce over the top of veggies and meat. TRUST ME, you will not need more than 1/2 cup of pizza sauce, other wise the sauce will get watery once baked and you'll have a soggy mess.
- Sprinkle parmesan cheese and shredded mozzarella over the top. Bake pizza for 20-25 minutes or until sauce is bubbly and crust is a nice golden brown. Serves 4-6 depending on how hungry you are.
Feel free to use any veggies that you like. Switch it up and have fun!
Recipe by: Monique Volz // Ambitious Kitchen
Photography by: Sarah Fennel // Broma Bakery