Today (April 5th) is National Deep Dish Pizza Day.
Deep Dish Pizza isn’t like the pizza you’re used to getting from your favorite spot down the street every Friday night. What’s so special about it you ask? For starters, it’s baked in a deep cake pan…hence the name. Also this may be weird to some, but the proper way to eat this pizza is…with a fork. The crust is buttery with a flaky texture making it uniquely different from regular pizza.
Are you hungry yet? If so, take a look below on how to make your own Chicago-style deep dish pizza at home.
Pizza Crust – makes 2 so you can have friends and family over or freeze one for later.
- 3 and 1/4 cups of all-purpose flour
- 1/2 cup of yellow cornmeal
- 1 and 1/4 teaspoons of salt
- 1 Tablespoon of granulated sugar
- 2 and 1/4 teaspoons of Red Star Platinum yeast (1 standard packet)
- 1 and 1/4 cups of slightly warm water
- 1/2 cup of unsalted butter, divided (1/4 cup melted, 1/4 cup softened to room temperature)
- olive oil for coating
Tomato Sauce for Both Pizzas:
- 2 Tablespoons of unsalted butter
- 1 small onion, grated (about 1/3 cup)
- 3/4 teaspoon of salt
- 1 teaspoon of dried oregano
- 1/2 teaspoon of crushed red pepper flakes (optional, but recommended)
- 3 garlic cloves, minced
- one 28-ounce can of crushed tomatoes
- 1/4 teaspoon of granulated sugar
Toppings for Both Pizzas:
- 4 cups (about 16 oz) of shredded mozzarella cheese
- 1/2 cup of grated parmesan cheese
- optional: handful of pepperoni per pizza, 4 slices cooked and then crumbled bacon (2 per pizza)
- additional optional toppings: cooked and crumbled sausage, thinly sliced green peppers and/or onions, sliced mushrooms (add enough to suit your tastes)
For instructions and more about this recipe, head over to sallysbakingaddiction.com.