Deep-dish pizza, also known as Chicago-style pizza, has its roots in the city of Chicago, United States, where it became popular in the mid-20th century. This variety is characterized by its thick and crispy crust that is baked in a deep pan, allowing for a generous amount of ingredients and thick sauce. In Latin America, although traditional pizza is the most common, some regions have adopted versions similar to deep-dish pizza, albeit with different names. For example, in Mexico and Argentina, it is usually known simply as "deep-dish pizza" or "Chicago-style pizza," keeping the original English term due to its international fame. This pizza is a true symbol of indulgence and flavor, ideal for those who enjoy a more abundant and substantial culinary experience.
Chicago style deep dish pizza dough
How to Prepare Deep-Dish Chicago-Style Pizza Dough
Ingredients:
All-Purpose Wheat Flour, Olive Oil, Eggs, Thyme, Water, Fast-Action Yeast, Sugar.
Steps:
Whisk together water, yeast, and sugar in a bowl and let it rest to ferment for 10 minutes.
In a large bowl, sift flour and salt and sprinkle with thyme.
Mix the eggs with the yeast mixture.
Pour the liquid over the dry ingredients and mix until a soft and sticky dough forms.
Transfer the dough to a lightly floured surface and knead for 5 minutes, until the dough is no longer sticky.
Place it in a well-greased bowl, turning to coat all sides, cover, and let it rest until it doubles in size, 2-3 hours.
Degas the dough and place it in a well-greased 12" pizza pan.
Using your hands, spread the dough across the bottom of the pan and bring it up about 2/3 of the sides.
Let it rest and ferment for 10 minutes.
Lightly brush the crust with olive oil and add the toppings.
Ingredients (7)
- All-Purpose Wheat Flour
- Olive Oil
- Eggs
- Thyme
- Water
- Fast-Action Yeast
- Sugar
Instructions (20 steps)
- 1 Whisk together water
- 2 yeast
- 3 and sugar in a bowl and let it rest to ferment for 10 minutes
- 4 In a large bowl
- 5 sift flour and salt and sprinkle with thyme
- 6 Mix the eggs with the yeast mixture
- 7 Pour the liquid over the dry ingredients and mix until a soft
- 8 sticky dough forms
- 9 Transfer the dough to a lightly floured surface and knead for 5 minutes
- 10 until the dough is no longer sticky
- 11 Place in a well-greased bowl
- 12 turning to coat all sides
- 13 cover
- 14 and let rest until doubled in size
- 15 2-3 hours
- 16 Punch down the dough and place it in a well-greased 12" pizza pan
- 17 Using your hands
- 18 spread the dough to the bottom of the pan and push it up about 2/3 of the sides
- 19 Let it rest and proof for 10 minutes
- 20 Lightly brush the crust with olive oil and add the toppings