Iz's Chicago Style Deep Dish Pizza
Most versions of deep dish pizza really are only a thick piece of dough with some toppings on the top. This is in true Chicago style which is more like a pie, and yes there is a two crust version too. It's important to put the cheese at the bottom as it will burn if you put it on the top. I do like some on top as well, which is why I add some in the final minutes of baking.
Iz's Chicago Style Deep Dish Pizza
Most versions of deep dish pizza really are only a thick piece of dough with some toppings on the top. This is in true Chicago style which is more like a pie, and yes there is a two crust version too. It's important to put the cheese at the bottom as it will burn if you put it on the top. I do like some on top as well, which is why I add some in the final minutes of baking.
Cooking Instructions
- 1
Preheat oven to 400°F.
- 2
After dough has risen, roll, strerch or toss the dough until it is large enough to fill the bottom of a 9 inch cake pan. About 12 inches in diameter.
- 3
Oil the inside of the pan and put the dough in the pan. Ensure there is no air trapped between the pan and the dough. Press the dough to the edge of the pan and up the sides.
- 4
Spread most of the cheese across the bottom of the pan. I used mozzarella for the bottom.
- 5
Layer the toppings on the cheese. Here I have put in purple onion and red peppers.
- 6
Place the sliced tomato after a few of your favorites.
- 7
Layer the remaining toppings. I used ham and chicken.
- 8
Top with the pizza sauce. Mine was a hybrid pizza and bbq sauce with a little spice heat in it.
- 9
Bake for 20 minutes on the center rack. The ingredients will be bubbling similar to a casserole. Pull to a safe surface and top with the remaining cheese. I used thin sliced sharp cheddar for the top. Return to the oven and bake an additional 10 minutes.
- 10
Pull from the oven. The cheese should be melted and and ingredients still bubbling.
- 11
Allow to set 5 - 10 minutes prior to cutting.
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