A while back, we made an evening of making two big deep dish pizzas, stuffed with all the best fillings Chicago Style pizzas are good for.
I’m a big fan on thin crusted, wood fire pizzas, but after taking on this project, a good deep dish pizza may be an equal rival. I’ve gained much more respect for this style of pizza and the amount of toppings I can pack on without making the crust flimsy
Here’s an outline if you feel tempted to invite some friends over, and make some too..
1 package of yeast
3 cups All purpose flour
3 tbs olive oil
1 tbs sugar
1 tbs salt
1 cup warm water
dissolve the yeast into the warm water and let sit for five minutes. Add flour and mix, then add all other ingredients, and stir with a wooden paddle or with your hands. Let dough rise 1 hour in a warm area before use.
Cheese: shreaded blend and goat cheese
In an oiled cast iron pan, place rolled pizza dough and spread sauce. Add toppings in layers, adding more sauce as you go. Bake at 375degrees for 35-40 minutes.