The Deep dish pizza - chicago style

  

History of deep dish pizza

The deep dish pizza, synonymous with Chicago, has a rich history dating back to the mid-20th century. Its origins are closely tied to the founding of Pizzeria Uno in 1943 by Ike Sewell and Ric Riccardo. This establishment is widely credited with introducing the world to the deep dish pizza, a significant departure from the traditional thin-crust Italian pizzas. Sewell, a former University of Texas football star, and Riccardo, a savvy businessman, aimed to create a hearty meal that could satisfy the appetites of Chicagoans, leading to the development of the thick, buttery crust that forms a deep bowl for layers of cheese, meats, and a chunky tomato sauce.

The deep dish pizza's recipe is distinctive and intricate. The crust, both crispy and buttery, is pressed into a high-edged pan, forming a bowl-like shape that can hold generous amounts of toppings. Unlike traditional pizzas, where the cheese is placed on top, deep dish pizza starts with a layer of cheese directly on the dough, followed by meats such as Italian sausage or pepperoni, then vegetables like bell peppers and onions, all topped with a robust, slightly sweet tomato sauce. This reverse layering method helps protect the cheese and other ingredients from burning during the longer baking time required for deep dish pizza.

Pizzeria Uno's deep dish pizza quickly gained popularity, prompting Sewell and Riccardo to open a second location, Pizzeria Due, just a few blocks away. The success of these pizzerias paved the way for other establishments to adopt and innovate upon the deep dish concept. In the decades that followed, several notable pizzerias emerged, each contributing to the deep dish legacy. Lou Malnati’s, founded in 1971 by a former employee of Pizzeria Uno, became a beloved institution known for its buttery crust and high-quality ingredients. Giordano’s, another iconic name, introduced the stuffed pizza, an offshoot of the deep dish with an additional layer of dough on top, creating a pie-like structure filled with copious amounts of cheese and toppings.Gino’s East, established in 1966 by two taxi drivers and their friend, added to the growing list of deep dish pizzerias with its own unique style. Known for its cornmeal crust and graffiti-covered walls, Gino’s East became a favorite among locals and tourists alike.

The deep dish pizza’s cultural impact extends beyond its culinary roots. It has become a symbol of Chicago’s identity, celebrated in various food festivals and featured prominently in travel guides. Tourists flock to the city to experience the authentic deep dish, often engaging in debates over which pizzeria offers the best version.

In modern times, the deep dish pizza continues to evolve. Chefs and restaurateurs experiment with different fillings, crust variations, and sauces, ensuring that the deep dish pizza remains relevant and exciting. While some purists stick to the traditional recipe, others embrace innovative approaches, incorporating diverse ingredients and flavors.The history of deep dish pizza is a testament to Chicago’s rich culinary heritage and its capacity for innovation.

How to make deep dish pizza 

Making deep dish pizza at home involves several steps, but the process is straightforward and the results are well worth the effort. Here’s a detailed guide to making a classic Chicago-style deep dish pizza:

Ingredients

For the Dough:

• 3 1/4 cups all-purpose flour
• 1/2 cup cornmeal
• 1 1/4 cups warm water (110°F)
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 cup melted butter (plus extra for greasing the pan)
• 1/4 cup olive oil

• For the Filling:

• 3 cups shredded mozzarella cheese
• 1 pound Italian sausage, crumbled and cooked (optional)
• 1/2 cup sliced pepperoni (optional)
• 1 green bell pepper, diced
• 1 onion, diced
• 1 cup sliced mushrooms

For the Sauce:

• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried basil
• 2 teaspoons dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Instructions

1. Prepare the Dough:

Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for about 5-10 minutes until frothy.

Mix Dry Ingredients: In a large mixing bowl, combine flour, cornmeal, and salt.

Combine Wet and Dry Ingredients: Add the yeast mixture, melted butter, and olive oil to the dry ingredients. Mix until the dough begins to come together.

Knead the Dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Let Dough Rise: Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours or until doubled in size.

2. Prepare the Filling and Sauce:

Cook the Sausage: In a skillet, cook the crumbled sausage over medium heat until browned. Remove and drain on paper towels.

Sauté Vegetables: In the same skillet, sauté the bell pepper, onion, and mushrooms until tender. Set aside.

Make the Sauce: In a saucepan, combine crushed tomatoes, oregano, basil, garlic powder, salt, and pepper. Simmer for about 15-20 minutes until slightly thickened.

3. Assemble the Pizza:

Preheat Oven: Preheat your oven to 425°F (220°C).

Prepare the Pan: Grease a deep dish pizza pan or a 9x13-inch baking pan with butter.

Roll Out Dough: Punch down the risen dough and turn it out onto a floured surface. Roll it into a large circle or rectangle, depending on your pan. The dough should be about 1/4 inch thick.

Form the Crust: Place the dough into the prepared pan, pressing it into the corners and up the sides. The dough should hang slightly over the edge.

Layer Cheese and Toppings: Begin with a layer of shredded mozzarella cheese directly on the dough. Add the cooked sausage, pepperoni, and sautéed vegetables.

Add Sauce: Pour the tomato sauce over the top of the pizza, spreading it evenly.

Finish with Parmesan: Sprinkle grated Parmesan cheese over the sauce.

Baking the Pizza

Bake the Pizza: Place the assembled pizza in the preheated oven and bake at 425°F (220°C) for 25-30 minutes. You’ll know it's done when the crust is golden brown and the cheese is bubbly and slightly browned.

Check for Doneness: If you’re unsure, use a knife or fork to check the center of the pizza to ensure the dough is cooked through.

Cool the Pizza: Once the pizza is baked, remove it from the oven and let it cool in the pan for about 5-10 minutes. This resting period helps the layers set and makes it easier to slice without the toppings sliding off.

Remove from Pan (Optional): If using a removable-bottom pan, you can gently remove the pizza from the pan to a cutting board for easier slicing.

Serving the Pizza

Slice the Pizza: Use a sharp knife or pizza cutter to slice the pizza into wedges or squares, depending on your pan shape and preference.

Serve: Serve the slices hot. Deep dish pizza is very filling, so smaller portions can be quite satisfying.

Optional Garnishes: You can add a sprinkle of fresh basil, extra Parmesan cheese, or a drizzle of olive oil over the top before serving.

Enjoy your delicious, homemade Chicago-style deep dish pizza!

Is it healthy?

Deep dish pizza, while delicious, is generally not considered a health food due to its high calorie, fat, and carbohydrate content. Here are some factors to consider regarding its nutritional aspects:

High in Calories -Deep dish pizza typically contains a substantial amount of cheese, meats, and a thick crust, all of which contribute to a high calorie count. A single slice can easily exceed 300-400 calories, depending on the toppings and portion size.

High in Fat -The generous use of cheese and meats like sausage and pepperoni results in a high fat content, particularly saturated fat, which can be a concern for heart health if consumed in large quantities.

High in Carbohydrates-The thick crust of a deep dish pizza means it is high in carbohydrates, which can be an issue for those monitoring their carb intake or managing conditions like diabetes.

Sodium Content -Processed meats and cheese are high in sodium, which can contribute to high blood pressure and other health issues if consumed excessively.

Nutritional Balance-Deep dish pizza often lacks a balance of nutrients, being low in fiber and some essential vitamins and minerals unless additional vegetables are added as toppings.

Making it Healthier

There are ways to make deep dish pizza a bit healthier:

• Use Whole Wheat Crust: Opt for a whole wheat crust to increase fiber content.
• Limit Cheese and Meats: Use less cheese and choose leaner meats or plant-based protein alternatives.
• Load Up on Vegetables: Add plenty of vegetables like spinach, bell peppers, onions, mushrooms, and tomatoes to boost nutritional value.
• Control Portions: Enjoy deep dish pizza in moderation and balance it with healthier meals throughout the day.

While deep dish pizza can be part of a balanced diet when enjoyed occasionally and in moderation, it’s important to be mindful of its nutritional content and make adjustments as needed to align with your health goals.

Tips for making deep dish pizza 

Making a great deep dish pizza at home involves a few key techniques and tips to ensure it turns out perfectly. Here are some tips to help you create an authentic and delicious Chicago-style deep dish pizza:

1. Dough Preparation

• Use Cornmeal: Adding cornmeal to the dough gives it the characteristic texture and flavor of traditional deep dish pizza.
• Proper Kneading: Knead the dough until it’s smooth and elastic. This helps develop the gluten, which gives the dough structure.
• Let it Rise: Allow the dough to rise until it doubles in size. This step is crucial for achieving a light, airy crust.

2. Crust Technique

• Buttery Crust: For a rich, buttery flavor, incorporate melted butter into the dough and use butter to grease the pan.
• Pressing the Dough: Press the dough evenly into the pan, ensuring it goes up the sides to form a high edge to hold the fillings.

3. Layering Ingredients

• Cheese First: Start with a layer of cheese directly on the dough. This creates a barrier that prevents the crust from getting soggy.
• Pre-cook Toppings: Cook meats like sausage and sauté vegetables beforehand to remove excess moisture, which helps prevent a soggy pizza.
• Generous Sauce: Use a robust, thick tomato sauce and spread it evenly over the toppings. The sauce should be on top of the other ingredients to protect them from direct heat.

4. Baking Tips

1. Preheat the Oven: Make sure your oven is fully preheated to 425°F (220°C) before baking to ensure even cooking.
2. Middle Rack: Bake the pizza on the middle rack to prevent the bottom from burning while ensuring the top cooks evenly.
3. Watch the Crust: If the crust starts to brown too quickly, cover the edges with aluminum foil to prevent burning.

5. Cooling and Serving

1. Rest Before Slicing: Let the pizza cool in the pan for about 5-10 minutes after baking. This helps set the layers and makes it easier to slice.
2. Sharp Knife or Pizza Cutter: Use a sharp knife or pizza cutter to slice through the thick layers cleanly.

6. Enhancing Flavor

1. Herb and Garlic Butter: Brush the crust with melted butter mixed with garlic and herbs before baking for an extra flavor boost.
2. Fresh Toppings: Add fresh toppings like basil or a sprinkle of Parmesan after baking for added freshness and flavor.

Additional Tips

Use a Cast Iron Skillet: A cast iron skillet retains heat well and can help achieve a crispier crust.

Experiment with Fillings: Don’t be afraid to get creative with your toppings. Try different cheeses, vegetables, and meats to suit your taste.

Double Bake Method: For an extra crispy crust, partially bake the crust alone for 5-10 minutes before adding the toppings and finishing the bake.

By following these tips, you can create a delicious, authentic deep dish pizza at home that rivals any pizzeria. Enjoy the process and savor the results!