What's not to love about Chicago style deep dish pizza? First, it's unconventional, at least to anyone who lives outside of Chicago. That's because it assembled in a different order than non-Chicago style pizza. It goes crust, olive oil, cheese, toppings then sauce. Yep, the sauce is on top and that is a big part of what makes it so good.
Chicago style deep dish pizza crust is unlike any other pizza crust. It's thick, flaky, crunch, chewy and SO good. The dough has butter which makes is folded into the do much like a croissant. That makes it flaky with a buttery taste. It also has cornmeal which provide a ton of texture and crunch.
I'm a big fan of grated mozzarella mixed with a little asiago and some fontina on most pizzas. For a Chicago style deep dish pizza, I'm a purist. Shredded mozzarella is all I need. In fact, many Chicagoans believe mozzarella is the ONLY cheese that should ever go into a pizza.
Detroit Vs. Chicago Pizza: Battle Of The Pies
I like pepperoni on a pizza, and I like to cut it myself on a meat slicer. First, I think it just taste fresher that way. Second, I can control the thickness of the slice. When I'm making a Neapolitan style pizza in a wood-burning oven, I need thicker pepperoni. Why? Because thin pepperoni cannot stand up to the 850˚F heat, not even for 90 seconds. Whether you slice your pepperoni or not, or prefer some other topping, it goes on next. That's right, toppings go on the cheese BELOW the sauce. Just keep building your pizza. It's truly worth it.
The thick, flavorful sauce used on a Chicago style deep dish pizza is truly something special. I make a lot of pizza and most of the pizzas that I make use a this sauce with just a few ingredients, like San Marzano tomatoes and sea salt. That sauce is thin but works well for Neapolitan style pizza. A Chicago style pizza is entirely different. The sauce is part of the taste experience and it is typically thick and rich. The onion and garlic add flavor and texture while the spices and red pepper flakes at character and dimension. This sauce is so good you will want to eat it with a spoon. But save it for the top of the pizza.
Do you love Chicago style deep dish pizza? How about a Chicago style deep dish pizza in a wood burning oven? Honestly, you don't need a wood fired oven to make this. A conventional oven at 450 degrees works just fine.
Cast Iron Pizza
Serving: 2 sllices Calories: 1088 kcal Carbohydrates: 96 g Protein: 44 g Fat: 59 g Saturated Fat: 26 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 25 g Trans Fat: 1 g Cholesterol: 113 mg Sodium: 2456 mg Potassium: 432 mg Fiber: 6 g Sugar: 4 g Vitamin A: 1084 IU Vitamin C: 4 mg Calcium: 912 mg Iron: 6 mgMaking Homemade Neapolitan Pizza in your wood fired oven is only part of the pizza experience. The quick heating and heat retention attributes of ovens can create authentic Neapolitan Pizza. Every now and then, you should take a culinary trip to Chicago, and create a homemade version of their world famous homemade Chicago-Style Deep Dish Pizza in Wood Fired Pizza Oven.
The good news is that you can make both types in the same cooking session. This is because Neapolitan pizza requires 750 – 900 degrees to cook in 90 seconds, and Chicago-Style Deep Dish Pizza cooks at about 450 degrees for about 30 minutes. Once you preheat your outdoor wood fired oven as you normally would and then allow it to cool to about 450 degrees.
Besides temperature and cooking time, there is a vast difference between the Neapolitan and Chicago-Style Deep Dish Pizza dough. Neapolitan dough is simple and made with “00” pizza flour and very few ingredients, water, salt, yeast and flour. Chicago-Style Deep Dish Pizza crust is thick, buttery and crusty at the same time.
Chicago Style Deep Dish Pizza In A Wood Fired Oven
It is cooked in a deep dish or cast iron pan. In order to achieve this texture, it is best to use bread flour, sometimes mixed with cornmeal, yeast, water, salt, olive oil, and optionally, butter. Unlike the long rise times associated with Neapolitan dough, only a few hours are required for Chicago-Style Deep Dish Pizza.
The other significant attribute of true Chicago-Style Deep Dish Pizza is that the toppings are assembled in reverse. That is to say, the cheese (and plenty of it) goes on first, followed by your toppings and finally a heavy layer of extra-thick full-flavored pizza sauce. Unlike Neapolitan Pizza sauce, which is simply uncooked San Marzano tomatoes and salt, Chicago-Style Deep Dish Pizza sauce has onion, garlic, red pepper flakes, Italian seasonings, and salt. These are sautéed, and slowly cooked down to thick and hearty consistency.
Continue to add copious amounts of fresh mozzarella, low moisture mozzarella, and Grated Parmesan Cheese. Don’t skimp on the cheese. You should expect to use at least a pound or more of cheese. The last layer of cheese should be freshly Grated Parmesan Cheese.
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You can add other variations of toppings. Don’t forget that while your oven is cooking; take advantage of the oven by introducing other foods for cooking.
Remember, during the initial heating you can still produce Neapolitan Pizza and enjoy the best of both worlds. If you have any leftovers, which we seriously doubt, you should wrap individual slices in aluminum foil and refrigerate. When needed, you can simply warm up each slice without the abundant sauce and cheese creating a mess in your oven.
Making a Chicago-Style Deep Dish Pizza is quite different from baking a Neapolitan or New York-Style Pizza. A Chicago Style Deep Dish Pizza has to be thoughtfully planned out and constructed verses simply assembling ingredients and putting it together. One advantage is that if you did not prepare your Neapolitan dough ahead of time, or ran out of 00 flour, this will enable you to enjoy a hearty variation.
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Also, it is nice to explore the capabilities of an wood fired oven with this recipe and acquire a new skill in your pizza arsenal. Beware; once you try a homemade Chicago-Style Deep Dish Pizza, you and your guests may clamor for a repeat performance. This savory, crusty and extra cheesy classic, is hard to resist.When I think about a wood-fired pizza, I don’t think about Chicago style pizza. I see a thin crust with a fleck of char, a spare scattering of ingredients, fresh mozzarella, the oven at 900°, and a pizza done in 60 seconds. Nothing beats the taste of authentic Italian-style pizza from a wood-burning oven. Once you taste it, you can never go back.
Google “best pizza” in most cities and restaurants with a wood-fired oven are high on the list. Fiery heat and pizza go together, so why make any other pizza than the thin crust—signature of a wood-fired oven?
But, we’re always blogging about the versatility of a wood-fired ovens and cooking at various temperatures from blazing down to low and slow. So when a friend asked about making an authentic Chicago-style deep dish pizza in a wood-fired oven, it sounded like an interesting challenge. We decided to try it.
Tips For Making Delectable Deep Dish Pizza At Home
Fred searched and found some dedicated fans who have mastered making deep dish. Most people agree on the critical elements of Chicago style pizza: a pastry-like crust (but not greasy) with texture and a trace of sweetness, a thick assertive sauce that also works as a dip, proper layering, and balanced toppings that don’t make a soggy mess.
The night before the challenge we made the dough and sauce. The Sally’s Baking Addiction recipe for authentic Chicago style pizza calls for a quick laminating technique and a bit of cornmeal to create the distinctive textured pastry crust. We followed the crust recipe but chilled the dough in the refrigerator overnight, a slow-ferment before laminating.
We also tweaked her sauce recipe to make it more assertive. I suggest that anyone trying this challenge make the sauce as recommended, taste it and then add more of the spices to get a flavor you love. We ended up with a sauce good enough to eat by itself.
Chicago Style Deep Dish Pizza
On bake day, Fred and Steve came over at 6:00 pm. They brought the sauce and cheese, and I had the dough ready to laminate. We let the fire roll while we laminated the dough, prepped the ingredients, and assembled the pizzas.
Many traditional Chicago style pizzas are baked in special steel pans that come out of the oven to the table. We chose heavy cast iron for the same versatility. We prepared two cast-iron skillets by greasing them with coconut oil, then put in the crusts.
For the toppings, we made sausage from ground turkey and also sliced up some turkey pepperoni—making it a more traditional pizza with meat and cheese only. The Chicago style pizza recipe makes enough for two, so on the second we added sautéed mushrooms, red bell peppers and onions (make it a non-traditional Chicago style pizza). We pre-cooked the veggies to remove moisture and avoid making the
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