Chicago Deep Dish Pizza

Chicago Deep Dish Pizza
(Rain's Version!!)

***Dough must rise about 6 hours!!***

Ingredients for dough:

1 1/8 cup warm water (110F)
1 1/2 tsp brown sugar (original recipe calls for white sugar)
2 1/4 tsp yeast
3 cups flour
1 1/2 tsp Kosher salt
1/2 cup olive oil (original recipe calls for corn oil)


1. Dissolve the brown sugar and yeast in the warm water in a large bowl. Let sit until foamy, about 7 minutes or so.

2. In another bowl, mix together the flour and salt. Make a well, add the olive oil and yeast mixture. Mix with a spatula until the dough forms a sticky ball.

3. Transfer the dough to a large buttered bowl, cover with plastic wrap or a towel and let rise in a warm spot for about 6 hours until it's doubled in size. (If you use rapid rise yeast, it may double in size quicker than 6 hours!)

When the dough is ready, prepare the pizza.

Ingredients for pizza:

6 oz sliced Mozzarella
2 cups (or a big jar) of tomatoes (Plum if you have 'em), drained, broken into chunks
2 cloves minced garlic
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 cup grated Parmesan
1 tbsp olive oil


1. Preheat oven to 475. Very lightly oil a 10-inch cake pan.

2. Roll out the dough until it's about 1/8 inch thick and place in oiled pan so the edges are flush with the edge of the cake pan.

3. Layer the Mozzarella slices on the bottom of the dough, in a single layer. Place tomatoes on top of the cheese, sprinkle the minced garlic, basil, oregano, S&P on the tomatoes. Cover with the Parmesan and sprinkle with olive oil.

4. Bake about 35-40 minutes until the crust is golden brown and the innards are hot and bubbly. :)

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