Don’t live in Chicago but craving deep dish pizza? No problem! In this recipe, I’ll show you how to make homemade Chicago-style deep dish pizza with spinach from scratch! The dough is easy to prepare and the filling can be made of your favorite pizza toppings.
761 kcal/serving PHOTOS NOTES & TIPS Pan. Use a 9 inch diameter round baking pan with high sides. You may use a cake pan, but usually cake pans have low sides about 1.5 inches tall and that’s too low for a deep dish pizza. I recommend using any round 9 inch baking pan that is at least 3 inches tall. Personally, I used a springform pan, which was perfect for this pizza. Nonstick is good, but you don’t have to worry about the pizza sticking to the pan. As the pizza bakes, it will shrink a bit from the sides and it does not stick to the bottom. It’s easy and effortless to slide out the pizza, and even more so if you use a springform pan. If you want to double the recipe, you can use two 9 inch pans or one 14 inch pan.
Dough. I adapted a pizza crust recipe from King Arthur Flour. The dough is simple to prepare and quite easy to handle with your hands. The hardest part is stretching it out in a large circle. You’ll want a large flat surface like a baking mat, and a rolling pin will be helpful to flatten out the dough. It’s really important to make sure that your dough is flattened out in a circle large enough to fill the bottom and up the sides of your baking pan. The dough should be stretched out enough to go ALL THE WAY UP the sides of the pan (about 3 inches high) so that it can hold all of the pizza’s contents and truly be deep dish. For a healthier dough option, check out the almond flour dough used in low carb pizza.
I Ate] Spinach Chicago Deep Dish Pizza
Filling. In this recipe, I use mozzarella cheese, crushed tomatoes, sautéed spinach, and some seasonings. Regarding the tomatoes, make sure you use a can of crushed tomatoes and not diced tomatoes as it makes a big difference in the texture. Also, you’ll want to do a quick drain of the crushed tomatoes beforehand (about 10 minutes in a colander). For the spinach, you can use that if you’re a spinach lover like me or replace it with your favorite pizza topping. Great ideas include artichokes, mushrooms, and sausage if you want some meat. The only requirement is that you need to lightly sauté the veggies beforehand to remove any liquid. Otherwise you’ll end up with a watery pizza. For my seasonings, I used garlic powder, oregano, basil, and a little bit of salt. Feel free to use whatever herbs you have! This is your pizza and you should customize it to your liking.
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@.null.com.When we lived in Chicago we fell in love with Giordano's world famous deep dish stuffed spinach pizza. It's so good that devote fans will fly to Chicago for it. Skip the plane tickets and make an even better one at home.
. (/recipes/giordanos-deep-dish-pizza/). Adapted from buzz on PizzaMaking.com (http://www.pizzamaking.com/forum/index.php?topic=1184.0) and Bruno, Pasquale Jr. The Great Chicago-Style Pizza Cookbook (McGraw Hill, NY. 1983.) p. 82-83.
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