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Tuesday, October 21, 2014

Chicago Style Deep Dish Pizza

Today is my 8 year wedding anniversary.  Back in 2006 we were young {24 and 25} and just starting out on this journey.  It seems so long ago, but when you say 8 years that doesn't seem very long at all.  I remember is was cold and rainy ALL day.  Not exactly a beautiful wedding day, but they say rain is luck, right?
Tonight we have plans to have my mom come babysit and for us so we can actually go out to dinner ALONE.  I cannot remember the last time that happened.  Certainly not since baby number three came in May.
And here's a Happy Anniversary shout out to our good friend Mark and Jana as well!  They share our same anniversary and we met them on our honeymoon.  We've stayed in touch ever since!  They came to visit us once here in Iowa and I hope someday we get the chance to go visit them in Detroit.  They have the cutest kids on this planet.  Just sayin'.
So, in honor of our anniversary coming up I made a few yummy meals over the weekend.  One being this pizza.  We love pizza.  Like, really love it.  I've said before I could probably eat it a few times a week.  

When we are out at a good pizza restaurant we will often order Chicago style.  If you are not from the Midwest, this style of pizza is a bit backwards and almost resembles a pie instead of a pizza.  The crust is super thick and the toppings are layered on backwards {cheese, toppings, sauce...in that order}.

Sometimes one nice large slice will do you in.....not like the typical 2-3 slices a normal person would eat.  It's so thick and hearty a little bit goes a long way!

I made this pizza pie earlier in the day and then set it in the fridge until we baked it off in the oven that night.  It worked just perfect.  You do need to allow about 30+ minutes for it to bake {hello, there is a lot of stuff in there!}, but waiting that 30 minutes is completely worth it.  Be sure to let it set at least 5-10 minutes to cool down a bit before digging in.  Otherwise you will have a sloppy, soupy mess slicing your first piece.

Feel free to add in your own favorite toppings in this one.  We kept it simple with just sausage, but anything works - pepperoni, mushrooms, peppers, onions, olives, whatever!

Chicago Style Deep Dish Pizza

Print this Recipe!

1 1/4 t. dry yeast
1/2 t. sugar
3/4 c. warm water {110 degrees}
3 T. olive oil
2 c. flour
1/2 t. salt
2 c. pizza or marinara sauce {I used this}
3/4 lb. ground sausage, cooked
1 1/2 c. mozzarella cheese
1/2 c. Parmesan cheese

1.  Dissolve yeast and sugar in the 3/4 cup warm water in the bowl of a stand mixer.  Let stand for 5 minutes.
2.  Add in olive oil, salt and 1 3/4 cup of the flour.  Mix at medium low speed with the dough hook attachment {about 4 minutes} or until a smooth dough forms.
3.  Turn dough out onto a lightly floured surface and knead until smooth {about 5 minutes}, gradually adding the remaining 1/4 cup of flour.
4.  Place dough in a large bowl coated in cooking spray, turning to coat the top of the dough.  Cover and let rise in a warm place for 1 1/2 hours.
5.  Preheat oven to 425 degrees.
6.  Coat the bottom and sides of a 10-inch springform pan.  Punch the dough down and remove from the bowl.  Turn dough out onto a lightly floured surface and gently press dough into a circle a bit larger than the springform pan.  Lift dough and place in the pan, pushing dough halfway up the sides.
7.  Sprinkle with half of the parmesan cheese, layer on mozzarella, ground sausage, marinara sauce and topping with remaining Parmesan.
8.  Bake for 30 minutes or until the crust is brown.  Let stand for 5-10 minutes before serving.  Cut into 6 wedges.

Would you like to comment?

  1. You know I loves me some pizza! And making deep dish at home is so good - you are right though, one slice is perfect though! And I love since there is a whole layer of sausage, you get sausage in every bite. Yum!

  2. In Chicago n in other recipes for deep dish pizza, it calls for a dusting of corn meal after the pan is greased. I have never used a springform pan- excellent idea! Thank you