Deep Dish Pizza with Chunky Tomato Sauce
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My last night in Oklahoma I decided to make one of my families favorites, pizza! The result was a thick and delicious deep dish pizza with one amazing sauce!
Ingredients (crust – makes 2 12″ crusts)
- 1/4 oz yeast
- 1 1/4 cups warm water
- 3 cups flour
- 1 tsp salt
- 1/2 cup cornmeal
- 1/4 cup olive oil
Start by combining the yeast and water in a large bowl. Allow to sit for 5 minutes or until the mixture bubbles.
Next, add the flour, salt, olive oil and cornmeal.
Mix well until a large ball forms.
Next, place onto a floured surface and knead for 5 minutes.
Now, place the ball back into a bowl covered in cooking spray.
Cover with plastic wrap and allow to rise for an hour.
Ok, don’t tell me that didn’t just amaze you!? Every time, the fact that this little ball turns into this giant monster just baffles me! It’s the little things in life people! 🙂
Now it’s time to deflate the amazingness and form the dough in a cast iron skillet.
Now it’s time to take it back a couple notches. Remember that hour while you were waiting for the amazing dough transformation? Yes, that hour while you were sipping wine and relaxing? Oh yeah, that one! Lets throw a little sauce making in there as well!
Ingredients (sauce – makes app. 4 cups)
- 2 tbsp olive oil
- 4 cloves garlic (minced)
- 3 tomatoes (pureed in food processor or blender)
- 1 can (28 oz) peeled plum tomatoes (roughly chopped)
- 1 can (6 oz) tomato paste
- 1/4 cup red wine
- 2 tbsp fresh basil (chopped)
- 1 tsp dried parsley
- 1 tsp black pepper
- 1/2 tsp oregano
- 1/2 tsp salt
Heat the olive oil in a large skillet, then sauté the garlic for 1 minute in the oil.
Next add the pureed tomatoes, chopped plum tomatoes, tomato paste and red wine to the garlic.
Now it’s time to add in the spices!
Mix together and bring to a simmer.
Cover and cook on low for 20-25 minutes.
Let me tell you people, this sauce is a-m-a-z-i-n-g! The secret: red wine, obviously! Doesn’t wine make everything better?
Now it’s time to prepare the toppings. I went traditional with pepperoni, but added a kick with red peppers and the creamy goodness of fresh mozzarella.
Ingredients (toppings)
- 25 pepperoni slices
- 1/2 roasted red bell pepper (sliced)
- 8 oz fresh mozzarella
- 1/4 cup shredded parmesan
While the sauce is simmering and dough is rising place the pepperonis in a skillet to cook off some of the grease.
After 5-7 minutes, remove the pepperonis and place in between 2 paper towels to soak up the grease.
At this time, roast the bell pepper over an open flame on the stove or grill or place the bell pepper on a baking dish closest to the heat source in the oven at 450°F for 20 minutes or until the outside skin is charred. Allow to cool then remove the blackened skin and cut into slices.
At this point we should be ready to put this baby together! Start by arranging the pepperonis on the crust.
Next add the red bell peppers.
Now top with slices of mozzarella cheese.
Add the parmesan cheese then smother this baby with that amazing sauce.
Yes, I added some additional shredded mozzarella, don’t judge me, my family loves cheese! You’re welcome to do the same, I won’t judge 🙂
Now pop this pie in the oven at 425°F for 30 minutes or until the crust is golden brown and sauce is bubbling.
Love that fresh mozzarella peaking through screaming “eat me, eat me!”
Start slicing and dig in!
Deep Dish Pizza with Chunky Tomato Pizza Sauce
Ingredients
Deep Dish Pizza Dough
- 1/4 oz yeast
- 1 1/4 cups warm water
- 3 cups flour
- 1 tsp salt
- 1/2 cup cornmeal
- 1/4 cup olive oil
Chunky Tomato Pizza Sauce
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 3 tomatoes, pureed in food processor or blender
- 28 oz peeled plum tomatoes, roughly chopped
- 6 oz tomato paste
- 1/4 cup red wine
- 2 tbsp fresh basil, chopped
- 1 tsp dried parsley
- 1 tsp black pepper
- 1/2 tsp oregano
- 1/2 tsp salt
Pizza Toppings
- 25 pepperoni slices
- 1/2 roasted red bell pepper, sliced
- 8 oz fresh mozzarella cheese, sliced
- 1/4 cup parmesan cheese, shredded
Instructions
Deep Dish Pizza Dough
- Combine the yeast and water in a large bowl. Allow to sit for 5 minutes or until the mixture bubbles.
- Add the flour, salt, olive oil and cornmeal.
- Mix well until a large ball forms.
- Place onto a floured surface and knead for 5 minutes.
- Place the ball into a bowl covered in cooking spray.
- Cover with plastic wrap and allow to rise for an hour.
- Punch the dough down and divide in half. Form the dough in two 10" cast iron skillets or make one pizza in a cast iron skillet now and save the other half of the dough for later.
Chunky Tomato Pizza Sauce
- Heat the olive oil in a large skillet,.
- Sauté the garlic for 1 minute in the oil.
- Add the pureed tomatoes, chopped plum tomatoes, tomato paste and red wine to the garlic.
- Add the basil, parsley, pepper, oregano and salt.
- Mix together and bring to a simmer.
- Cover and cook on low for 20-25 minutes.
Pepperoni Pizza
- While the sauce is simmering and dough is rising place the pepperonis in a skillet on the stove over medium heat to cook off some of the grease.
- After 5-7 minutes, remove the pepperonis and place in between 2 paper towels to soak up the grease.
- Arrange the pepperonis on the crust in the cast iron skillet.
- Add the red bell peppers.
- Top with slices of mozzarella cheese.
- Add the parmesan cheese, then cover with the chunky tomato pizza sauce.
- Place in the oven at 425°F for 30 minutes or until the crust is golden brown and sauce is bubbling.
Notes
Nutrition Facts
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6 Comments on “Deep Dish Pizza with Chunky Tomato Sauce”
If you want to make authentic Chicago deep dish, this is an incorrect recipe (yours will resemble more bread with tomato sauce and cheese on it). Authentic Chicago deep dish depends on two factors: lots of oil, usually corn oil (3 tablespoons oil for each cup of AP flour) and a short mix/knead time (1 minute mix, no more than a 2-minute knead) to achieve the true deep dish biscuit-like texture. This means that you have to proof the yeast first. There h is not and never has been cornmeal in authentic Chicago deep dish (the golden color comes from food coloring).
Use a premium quality crushed or ground tomatoes like 6-in-1, and never, ever, pre-cook the sauce. Ever.
Best to use a mix of 3/4 part-skin mozzarella and 1/4 whole milk mozzarella.
Good. Crust was a little thick, so I need a bigger pan or smaller amount of dough. I used a pampered chef round stone wear pan.
I really like your idea of pre-cooking the pepperoni to render off some of the fat. Great tip!
Thanks Corinna! That’s a “Mom tip” there! Aren’t Mom’s the best??
Nice!! Cant wait to try to make it
Awesome! Let me know how it turns out 🙂