Sorry. It’s late and I really wanted to make you a poem. Somehow I wanted to fit in “It doesn’t have any butterrrrr” and “it’s deep dissshhh” but they didn’t really rhyme with fly, so they didn’t make the cut. You get the point though, you’re smart.
I have never really been a deep dish kind of girl. Thin crust is more my scene, obviously because I can justify more pieces and thus more toppings. Because let’s be honest, IT’S ALL ABOUT THE TOPPINGS, primarily the sauce. Am I right?
However, after recently getting the urge to go deep dish on you guys, I did a quick Facebook survey to see if you’d prefer something savory or sweet. To my surprise, the response was overwhelmingly savory. As in SALT over SUGAR. Whoa. So, as promised, here is a savory deep dish recipe and a sweet one is soon to follow for all my sweet tooths out there. SIT TIGHT ladies and gents.
Chicago Deep Dish Pizza
Most deep dish pizzas involve some super buttery, complicated crust that I honestly don’t have the time or energy or desire to make.
I like my crust to taste likecrust, not a buttery dinner roll. So I kept this one simple and stuck with my favorite pizza crust that I make almost weekly and keep on hand for impromptu pizza nights. I suggest you do the same. Clearly, it’s the only option.
Naples, Italy is credited with the origination of pizza in the late 1700s to early 1800s. But it may have been inspired by a similar flatbread-style dish served by ancient Egyptians, Romans, and Greeks. Italian immigrants then brought pizza to the US in the 19th-20th century.
Chicago Style Deep Dish Pizza With Italian Sausage Recipe
It was in Chicago that deep dish style pizza was created. The first deep dish pizza is believed to have been created by Ike Sewell and Ric Riccardo in 1943 at their restaurant Pizzeria Uno (but the origin is debated). The concept became wildly popular and Pizzeria Uno now has over 200 locations worldwide!
Boom. Bake. Boom. You got a deep dish pizza on your hands. (Only be careful because the skillet will be hot and you may burn yourself three times in the process of cutting it, not that I know that from experience or anything…)
Despite being butter free it tasted absolutely decadent thanks to the layers of cheese, sauce and roasted veggies. It was perfectly crisp on the outside and tender and slightly doughy on the inside. And the veggies married with the sauce melted in between the cheese was a dream.
Chicago Deep Dish Pizza Recipe
With a crust prepared ahead of time (or snagging a quality store-bought) this pie comes together in about 45 minutes. It’s such a simple and fairly healthy lunch or dinner option that only requires a handful of staple ingredients. I know I said I liked thin crust before, but….things are about to get all deep dish up in here. I’m in love!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo#on Instagram. Cheers, friends!
Simple deep dish pizza without the butter and topped with tons of roasted veggies. Easy, healthy, and 45 minutes from start to finish.
How To Make The Best Chicago Deep Dish Pizza
*You can sub 1 store-bought crust for the 1/2 batch homemade. *Method adapted from Emeril Lagassi *Although it would likely be with varied success, make this recipe gluten-free using this Gluten-Free Pizza Crust recipe. *To keep it dairy-free, simply use a non-dairy cheese such as Daiya mozzarella (which I totally approved of). *Nutrition information is a rough estimate calculated with 1/4 cup each cherry tomatoes, eggplant, onion, and mushrooms and without optional ingredients.
Serving: 1 two-slice serving Calories: 314 Carbohydrates: 48.1 g Protein: 12.7 g Fat: 8.4 g Saturated Fat: 3.1 g Polyunsaturated Fat: 0.84 g Monounsaturated Fat: 3.66 g Trans Fat: 0.16 g Cholesterol: 14 mg Sodium: 326 mg Potassium: 600 mg Fiber: 4 g Sugar: 6.9 g Vitamin A: 926 IU Vitamin C: 12.06 mg Calcium: 181.74 mg Iron: 2.05 mgIf you love pizza as much as me, then you know not all pizza is the same. The crust makes a huge difference in the end result of your homemade pizza, as well as the sauce, cheese, and toppings.
This deep dish pizza recipe is everything I love about pizza with a thicker crust. This pizza gets baked in a square baking dish, and I like to cut the pizza into small squares before serving.
Deep Dish Skillet Pizza Casserole
This pizza features a thick, rectangular crust with crispy edges and a soft interior. The dough is stretched out and pressed into a well-oiled square or rectangular pan, creating a caramelized, cheesy crust.
If you wanted this deep dish pizza to be more like an authentic Detroit-style pizza, then I’d recommend putting the sauce on top of the cheese rather than the other way around.
I add oil to the bottom of the pan the edges, also being sure to spread the cheese to the edge of dough so it touches the pan. This creates that crispy, crunchy edge to the pizza that reminds me of childhood
Deep Dish Pizza Recipe
You can use any kind of sauce, homemade or store bought. But I do recommend having some extra sauce on the side, as this is the kind of pizza you might want to dip into more sauce!
And even though the pizza may not look big, I think you can easily feed four or five people with this if you have some kind of side since the deep dish crust is so thick and filling. This is a great pizza recipe to serve alongside a big, delicious salad.
You can top the pizza with any toppings you prefer, but here’s some quick ratios to give you an idea of how much of this and that to use.
Chicago Deep Dish Pizza Muffins Recipe
I use 1/3 cup of sauce, 3 ounces mozzarella, and a handful of whatever toppings I have or am using (pepperoni, sliced vegetables, etc.).
To get that crispy edge, be sure to sprinkle the cheese all the way to the edge so that it’s touching the pan.
Here I tried to show you the thick and fluffy crust with that crispy edge. It’s soooo good! I love this deep dish pizza recipe. Enjoy!A few weeks ago, my husband Steve and I were sitting in the living room, discussing dinner ideas. Now that we’re nearly empty-nesters, dinner for two (instead of five or more) is a bit of a challenge. We were making a mental list of some of our favorite dinners when Steve said: “What if we tried making deep dish pizza in a cast iron skillet?” What a brilliant idea! We’ve made pizza on the grill before, but a smaller, deep dish pizza for two, sounded perfect!
Easy Overnight Pizza Dough • The Curious Chickpea
Twenty minutes and a few Google searches later, we discovered making deep dish pizza in an iron skillet was not an original idea. It seemed easy to do though, so after reading through several recipes, we decided to try our own version!
Using store-bought pizza dough, our favorite homemade pizza sauce and a bunch of our favorite toppings, the new-to-us, deep dish pizza project began!
I like the prepared dough we get from Trader Joe’s, but feel free to make your own! If you buy it, let the dough sit on the counter and come to room temperature before you start working it. It will be easier to stretch if it isn’t cold.
The Easiest Whole Wheat Pizza Dough Recipe
Lightly flour a large work surface and roll dough into a 14″ circle. Gently place the dough in the skillet and roll down the excess to form a crust around the edge. If your pan is well seasoned, you won’t need to oil it. Ours is still fairly new, so we put a few drops of oil on a paper towel and rubbed it around the bottom of the pan. We also sprinkled a tiny amount of corn meal on the bottom of the pan to give a little extra flavor and crunch to the crust.
One of the recipes we saw online, used cheese sticks rolled up inside the excess dough to make a cheese filled crust! We didn’t do that, but I thought it was a great idea. Maybe next time!
Spread 1/3 – 1/2 cup pizza sauce on the dough and top with your favorite pizza things! We used Italian sausage, pepperoni and red onion.
Easy Chicago Deep Dish Pizza Recipe
Here is a secret we learned to creating a great crust: heat the skillet on high flame on your stove top for three to five minutes. This will get the pan hot and will help start cooking the crust on the bottom of your pizza. You won’t see any change in the toppings, but trust me, that little bit of time will make a world of difference in your crust!
Remove from the oven and let cool 5 minutes before cutting. The pizza will slide right out or you can serve it from the pan! I like serving it from the pan so it stays warm.
One of the best things about this dish (aside from not having to share with the kids!) is that it comes together easily in 30 minutes or less! Enjoy!Love pizza, but not all
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