With a thick, chewy crust, and a thick layer of cheese and other pizza toppings, Chicago style, deep dish pizza is a filling and tasty treat. You don' t have to wait to go to the pizzeria to enjoy this style of pizza. You can create it yourself at home.
There are many different versions of pizza in the United States. Neapolitan-style pizza is the kind that most people consider to be a classic, basic style of pizza. New York City has its own style of pizza, with enormous, foldable slices. California pizza is known for its unusual toppings, and Detroit pizza is known for its square shape, rather than the typical round pizza pie.
Deep dish pizza is also known as “Chicago style” pizza. Legend has it that deep-dish pizza was invented in the Windy City. During the late 1800s and early 1900s, Italian immigrants from the Naples, Italy area came to the city of Chicago in search of work in the city’s many factories. They brought along with them the love of their traditional pizzas.
Iron Skillet Deep Dish Pizza Recipe
- Medium-Sized Bowl
- Deep Skillet
- 3 tbsp Olive Oil for greasing the pan
- 1 package Active Dry Yeast
- 1 teaspoon Sugar
- 1 cup Lukewarm Water
- 2½ cups All Purpose Flour
- 2 tbsp Olive Oil
- 1 teaspoon Salt
- 1 package Mozzarella Cheese 8 ounces
- 1½ cups Pizza Sauce
- 1 package Pepperoni
- ¼ pound Italian Sausage browned, crumbled, and drained
- ¼ cup Parmesan Cheese
- 1 teaspoon Crushed Red Pepper Flakes
- 1 teaspoon Minced Garlic
- 1 teaspoon Italian Seasoning
- Other pizza toppings, such as olives, peppers, onions, etc.
- First, you will create the pizza crust. In a medium-sized bowl, stir together the yeast and sugar with warm water. Let stand until foamy and bubbly. This should take about 10 or 15 minutes.
- Preheat your oven to 500 degrees. Pour the three tablespoons of olive oil into the pan and, using the handle, roll the skillet around to coat it in oil. Put the skillet into the oven to heat.
- Stir in the flour, salt, and two tablespoons of olive oil. Beat them together until smooth. Knead on a lightly floured surface for about five minutes or until the dough is smooth and stretchy. Let the pizza dough rest for 20 minutes.
- Remove the skillet from the oven and swirl the oil around in it to coat the bottom and sides of the skillet with oil. Set it on a heatproof surface and use care in handling it to avoid burns.
- Turn dough out onto a lightly floured surface and pat or press it into a round. Gently lift it into the hot skillet. Press the dough into the bottom of the skillet and up the sides to create a rim or crust for the pizza. Be careful as you do this, so you don’t burn yourself.
- Sprinkle the minced garlic on the surface of the crust and half of the Parmesan cheese. Sprinkle the crust with the Italian seasoning as well. Add half of the cheese and the pizza sauce.
- Add the other pizza toppings, except for the pepperoni. Add the other half of the Parmesan cheese and the remainder of the mozzarella cheese. Sprinkle the cheese to within ¼ inch of the crust of the pizza. Finally, top the pizza with the pepperoni, overlapping them to top the pizza with a liberal layer of pepperoni. Sprinkle your crushed red pepper over the top of the pizza.
- Turn the oven down to 450 degrees. Put the pizza in the oven and bake it for 25 to 30 minutes, turning the oven temperature down to 350 halfway through the baking time. Bake until the pizza crust and the cheese is golden brown and bubbly. Let the pizza rest for about 10 minutes before you cut it. Serve the pizza with a side salad. Store leftovers in a tightly covered container in the refrigerator for up to five days.
Key Ingredients: Cream Cheese