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–+ servings

Deep Dish Pizza

Servings 2 pizzas

Ingredients

Dough

  • 1 & ¼ cup warm water
  • 3 teaspoon active dried yeast (or instant yeast)
  • 1 tablespoon sugar
  • 2 teaspoon Man Grind
  • 3.5 to 4 cups flour
  • 100 g butter, softened

Sauce

  • 1 large onion
  • 2 tablespoon Italian Stallion
  • 1 tbsp Man Rub
  • olive oil
  • 2 cans chopped tomato in puree
  • 2 tbsp tomato paste
  • 1 tablespoon sugar
  • 1 cup water

Toppings

  • 2 cups grated mozarella
  • 200 g salami or ham
  • 4 italian sausages
  • sliced mushrooms
  • a little parmesan

Instructions

  • In the bowl of a stand mixer combine water, yeast and sugar. Allow to sit for 10 minutes this will active the yeast and it will dissolve and foam slightly.
    NOTE - If you are using the yeast that looks like it is mixed with flour already you will need double the amount. 
  • Add all the remaining dough ingredients, start with 3.5 cups of flour and add more as needed.
    Mix the dough with a dough hook on a low speed until it starts to come together. When the ingredients are looking more combine increase to a medium speed and knead for 5-6 minutes. If the dough looks too wet and doesn't come away from the sides cleaning add in some of the additional flour as needed. If the dough is still a bit rough knead for another minute or two 
  • You need to knead the dough until its is very smooth and comes away from the sides of the bowl cleanly. 
    Cover the bowl and leave to rise in a warm place for about an hour or until doubled in size. While the dough is rising prepare the sauce 
  • Very finally chop the onion or chop it in a food processor if you like. The finer the better.
    Saute the onion in a good drizzle of olive oil over a medium heat, with the Italian Stallion and Man Rub
  • Add the chopped tomatoes, tomato paste, sugar and water, stir well 
    Reduce heat to medium-low and cook off for 20 minutes stirring occasionally. Reduce the heat if it appears to be sticking
  • The purpose of reducing the sauce is so you are left with a thicken rich tomato sauce, almost like a salsa in consistency.
    Set aside 
  • The dough should have risen and doubled in size
  • Punch the dough back and divide into two.
  • Roll out each ball of dough and line two spring form cake tins with the dough coming up the side about two inches 
  • A key difference with a deep dish pizza is that the cheese is inside it not on top.
    Add 1 cup of grated mozzarella to the bottom of each pizza 
  • Arrange half of your toppings in each pan on top of the cheese, salami, sausage, mushrooms etc. You can use ham and salami or chorizo if you prefer. Or for a vegetarian option use mushrooms and roasted peppers
    Note - for the sausage we squeezed it out of the casing and pan fried to make a sausage crumble 
  • Take 1.5 cups of the thick sauce - if the sauce isn't thick like the picture keep cooking it
  • Spread the sauce over the toppings 
  • Grate over a little parmesan just to lightly cover
  • Bake at 180C fan bake for 30-35 minutes until the top is golden and the dough is cooked and coming away from the sides of the pan 
    We recommend baking on an oven tray to catch any leaks or over flow
  • Remove form the oven and leave to stand for 5 minutes before releasing from the tin. It will be very hot.
    Traditionally a Chicago Deep Dish is cut into four pieces. It will be very oozy when cut