"When the moon hits your eye.
Like a big pizza pie, that's amore"
Chicago pizza is more like a pie. It's deep with high sided crusts and filled with tomato sauce and toppings. It always looks amazing and tastes even better.
Ingredients:
For the crust:
420g flour
1/2 cup cornmeal (polenta for us Brits)
1 1/4 teaspoons salt
1 tablespoon sugar
2 1/4 teaspoon yeast
1 1/4 cups warm water
1/4 cup melted butter
For the toppings:
2 cups mozzarella cheese
200g grated cheddar
1 pack pepperoni slices
1/4 cup grated parmesan
1 cup tomato sauce
Mix flour, cornmeal, salt, sugar and yeast in a large bowl.
Stir to form a dough.
Knead the dough for 5 minutes and then leave to rest while you make the tomato sauce.
We make the tomato sauce from passata. You need 2x 500ml poured into a pan then reduced down to thicken it up. You can add herbs, garlic etc to flavour it how you like.
When the dough has increased it size you can roll it out on a floured counter to the size of your pizza pan.
Line the pan with the dough pressing it firmly into the sides so it stays up.
Trim off the edges to tidy it up and start adding the toppings. Cheese first, slice up the mozzarella and add it with the cheddar to the pan.
Next add the pepperoni. Another popular topping for deep dish pizza is crumbled Italian sausage.
Cover with the tomato sauce.
Top with the Parmesan and bake in the oven at 200 C for about 25 minutes or until the crust is golden brown.
It was fantastic! A bit messy to serve but well worth it. It's very saucy in all the best ways. I really liked the pizza crust, the addition of cornmeal gives it a coarser texture but it was still soft and doughy, perfect for mopping up the masses of sauce. It does seem unusual to have the cheese and toppings under the sauce but it works out great with the cheese starting to melt from the hot sauce straight away. It's more effort to make than a regular pizza but we all enjoyed it.
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