Deep dish pizza is one of my favorite foods. With the numerous delivery places in Chicago, I don't usually think to make it myself. If you don't live near Chicago, however, I've heard it's very difficult to find authentic deep dish pizza. This is for all my Chicago readers in exile.
Green Pepper and Onion Chicago-Style Deep Dish Pizza
Serves 6 (In theory at least)
2 teaspoons active dry yeast
3 teaspoons sugar, divided
1 and 1/4 cup lukewarm water
2 and 1/2 cups bread flour
1/2 cup corn meal, divided
3 tablespoons olive oil
1 teaspoon salt
4 ounces mozarella cheese, shredded
2 ounces Parmesan cheese, shredded
1 large green pepper, coarsely diced
1/4 of an onion, coarsely diced
1 can diced tomatoes
1 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon garlic powder
1/4 teaspoon red pepper
1/4 teaspoon black pepper
1. Mix yeast, 2 teaspoons sugar, and water in a bowl. Let stand 10 minutes, until yeast is bubbly.
2. In a food processor using a dough blade, mix yeast mixture, flour, 1/4 cup corn meal, olive oil, and 1 teaspoon salt.
3. Cover with a towel and let stand 30 minutes in a warm place.
4. Remove towel and punch down dough. Return cover and let stand another 20 minutes.
5. Meanwhile, place tomatoes, oregano, basil, remaining teaspoon sugar, garlic powder, red pepper, and black pepper in a small sauce pan. Simmer over medium heat about 20 minutes, stirring occasionally.
6. While sauce cooks, combine pepper, onion, mozzarella, and Parmesan.
7. When dough has risen for 2nd time, roll out or toss. Spread dough in a cake pan. Make sure dough is evenly distributed up the sides of the pan.
8. Add vegetable and cheese mixture and press down into pan.
9. Top with tomatoes.
10. Cook at 400 degrees for 35 to 45 minutes.
**A few notes: This recipe is less cheesy and more veggie heavy than your average delivery pizza. Adjust the cheese to vegetable ratio to your preference. Also, sausage would go great in this recipe, if you'd like.