A Big Slice of Pizza Pie
I love pizza. I think I could eat it just about every day. Not the same exact pizza, but different kinds from different shops. I’ve been to Chicago a few times and the deep dish Chicago pizza made a lasting impression on me.
If fact, now Chicago style pizza has made its way to the city I live near, and it’s so good. So, why not try to make this at home? The trick is a double crust, and tons of filling to make a big slice of pizza pie. Thick, lots of filling, a completely satisfying meal in one slice.
What You’ll Need To Make Deep Dish Chicago Pizza
- Crust – I tried to make this with just one crust… everything fell out and it was a big sloppy mess. After doing a little digging, it appears that some Chicago style pizzas are actually double crusts, to literally create a pizza pie. You’ll need two 11″ round pre-made crusts you can roll out.
- Pepperoni and Cheese – Just part of the filling. Lots of pepperoni, shredded mozzarella, and sliced provolone to hold it all together.
- Veggies – Lots of red onions, green peppers, and mushrooms. These will cook down, so load them up.
- Tomato Sauce and Paste – I want this sauce to be thick, and it goes on top!
- Spices and Seasonings – To season the sauce, dried oregano and basil, onion powder, and garlic powder… and a bit of sugar.
How To Make Deep Dish Chicago Pizza
Preheat your oven to 425 degrees F. Roll the crust out to fill in the cast-iron skillet.
First, peel and chop the onions. Next, chop the peppers and mushrooms. Try to make all the pieces about the same size. Then, cook the veggies in a large skillet with a little olive oil and sea salt. This is because the veggies will be too crunchy if they go into the pizza raw, at least in the time I recommend cooking the pizza.
Fill the pizza with each layer. Start with the half the pepperoni. Then, layer over the provolone cheese. Next, pile on the cooked veggies. Add mozzarella, and the second half of the pepperoni.
Finally, unroll the second crust. Using a fork, poke holes all over the crust. Place the second crust over the pepperoni and seal the two crusts together. Brush olive oil on the rim of the crust. Bake the pizza for 20 minutes.
Prepare the pizza sauce. Mix the tomato sauce, paste and all the seasonings together. Remove the pizza from the oven and spread the sauce over the top.
Place the pizza back in the over to bake for an additional 15 minutes. At the end of the cooking time, remove the pie from the oven and let it stand for 5 to 10 minutes before slicing.
Deep Dish Is Thick!
Deep dish Chicago pizza is thick and will spill over. The sauce is on top, and it will seem like a lot, but it’s the perfect balance with the filling. The image on the left is after the pizza has been refrigerated so you can see the layers.
Deep Dish Chicago Pizza
Equipment
- cast-iron skillet
- cutting board
- chef's knife
- measuring cups
- measuring spoons
- mixing bowl
Ingredients
Pizza Sauce
- 15 ounce can tomato sauce
- 6 ounce can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon sugar
Pizza Crust and Toppings
- 2 8oz pre-made 11" round roll out pizza crusts
- 6 ounces sliced pepperoni
- 8 ounces shredded mozzarella cheese
- 4 ounces sliced provolone cheese
- 2 cups chopped red onions (8 ounces)
- 2 cups chopped green pepper (8 ounces)
- 2 cups chopped mushrooms (4 ounces)
- 1/4 teaspoon sea salt
- 1 Tablespoon olive oil for veggies + extra to coat the pizza crust
Instructions
- Preheat. Preheat the oven to 425 °F
- Crust. Also, get 1 of the crusts out so it can warm up a bit. This will make it easier to unroll for the bottom crust. Keep the top in the fridge a bit longer, you'll want that one a bit stiffer to poke holes in it later.2 8oz pre-made 11" round roll out pizza crusts
- Onions. Peel and chop the onions. Cut them into 1/2" strips, then again into 1/2" pieces.2 cups chopped red onions (8 ounces)
- Peppers. Remove the stem and seeds from the green pepper. Cut the pepper into 1/2" strips, then again into 1/2" pieces.2 cups chopped green pepper (8 ounces)
- Mushrooms. Cut the end of the mushroom stem off. Rinse the mushrooms. Cut them into 1/2" slices, then again into 1/2" pieces.2 cups chopped mushrooms (4 ounces)
- Cook the veggies. In a large skillet, add olive oil. Add all the vegetables to the skillet and salt. Cook over medium heat for 10 minutes, until the vegetables are tender. While these are cooking… make the sauce. But don't forget about how long these veggies are cooking!1/4 teaspoon sea salt, 1 Tablespoon olive oil for veggies + extra to coat the pizza crust
- Make the sauce. To make the sauce, mix all the ingredients in a mixing bowl. (Check your time on the veggies!)15 ounce can tomato sauce, 6 ounce can tomato paste, 1 teaspoon dried oregano, 1 teaspoon basil, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon sugar
- Assemble the pizza. Place one of the round pre-made pizza into the bottom of a cast-iron skillet. Push the dough up the sides of the pan.
- Place 1/2 of the pepperoni in the bottom of the pizza pan.6 ounces sliced pepperoni
- Next, add the provolone cheese. Then, add the vegetables. Add the mozzarella cheese. Last, add the rest of the pepperoni.4 ounces sliced provolone cheese, 8 ounces shredded mozzarella cheese
- Add the top crust. Roll out the second crust, using a fork, poke holes all over. Then, place the second round of crust over the toppings. Pinch the two crusts together to seal. There should be a bit of room left for the sauce, which you will add later.
- Brush the edges with olive oil.
- Bake. Bake the pie for 20 minutes. Remove the pizza from the oven and add the sauce. Bake for another 15 minutes (total 35 minutes cook time).
- Rest and slice. At the end of the cook time, remove the pizza from the oven. Allow the pizza to stand for 5 minutes before slicing and serving.
