Recipe fopr Authentic Chicago Deep Dish Pizza. After several years of research and help from Tom Lehman, here is my recipe for authentic Chicago-style deep dish pizza!
Note—this recipe duplicates the pizza found at Giordano's, as opposed to Uno's/Malnati's, which I personally find greasy and unpleasant (to duplicate their recipe, you can use more oil or an oil/shortening combination). Also, I like to knead the dough by hand, so you machine mixers will have to figure a way around that! The following is the recipe for a 10" deep dish pizza, based on one-and-a-half cups of flour—you can double it for a larger pie (BTW, this formula makes an excellent thin crust as well!). One-and-a-half cups flour (I use Ceresota, which has a bit more gluten than regular AP—King Arthur is good, too) 1 TSP. yeast Three-quarters TSP. Three-quarters TSP. 6 TSP. Proof the yeast. Knead only two minutes. Let the dough rise—because of the short kneading time, it will not rise very much.
Once it has risen, roll it out thin with a rolling pin. Possibly authentic (though maybe not) Chicago-style stuffed pizza. Last time I left New England and ventured into the Midwest (virtually speaking), I found myself in a heap o’ trouble.
Blogging a recipe for Chicago deep-dish pizza, I implied – well, to tell the truth, boldly stated – that this recipe made an “authentic” Chicago-style pizza. Boy, did I ever get set straight! “I am from Chicago, born and raised, so there are a couple things I noticed are not quite ‘authentic’…” – Katie ”Gino’s East does NOT use cornmeal in their crust and NONE of the authentic deep dish pizza restaurants that you mention use cornmeal.
It is a myth that continues to be perpetuated.” “Look at the title of the blog [since changed - PJ] . Jess, a former though not current Chicago-an, added her input a number of times during the ensuing back and forth about the blog and recipe. Jess offered to send me her recipe for Chicago stuffed pizza. And what a (delicious) project it turned out to be! WOW. Her directions were perfect. Did I do that? So what could I do? Bake. Oh, my… Or not. Pizzeria Uno's Chicago Deep Dish Pizza - The Secret Recipe Forum. Deep-Dish Pizza Dough recipe. Chicago-Style Deep-Dish Pizza DoughFrom The Great Chicago-Style Pizza Cookbook, by Pasquale Bruno, Jr.
Ingredients: 1-1/2 packages active dry yeast 1/2 cup warm water (105°F to 115°F; 40°C to 46°C) 1 tablespoon sugar 3-1/2 cups unbleached flour 1 teaspoon salt 1/2 cup yellow cornmeal 1/4 cup vegetable oil 1/2 cup warm water Instructions: Dissolve the yeast in the 1/2 cup of warm water. Add the sugar and stir well. Turn the dough out of the bowl onto a well-floured work surface. After the dough has doubled in bulk, turn it out of the bowl and knead it for about 2 minutes. Baking the pizza for 4 minutes on the lowest oven rack assures a better crust bottom. Chicago-style pizza. Chicago-style pizza includes several different pizza styles developed in Chicago.
Chicago-style deep-dish pizza has a crust up to three inches tall at the edge, slightly higher than the ingredients, which include large amounts of cheese and chunky tomato sauce. Besides the deep-dish style, there is also stuffed pizza. Chicago-Style Deep Dish Pizza. In Chicago...eating pizza is a dining experience, not just a snack as in most places.
But it wasn't always that way. Ike Seawell changed things back in 1943 when he created deep dish pizza. (Some folks call it Chicago Pizza.) This recipe was adapted from the book The Frugal Gourmet Cooks American by Jeff Smith. Jeff wrote that "I have tried to figure out how it's done at Pizzeria Uno and I think that I'm very close. In the bowl of a stand mixer (e.g.