Chicago pizza, also known as deep-dish pizza, takes its name from its city of origin. In the early 1900s, Italian immigrants in Chicago were on the lookout for a taste of the Neapolitan pizza they cherished from home. Rather than replicating the thin, traditional version, Ike Sewell envisioned something different. He crafted a pizza with a thick crust and raised edges, resembling a pie. The layers of this pizza were assembled in reverse order: slices of mozzarella were placed directly on the dough, followed by layers of meat and vegetables, and finally topped with crushed tomatoes. This innovative creation inspired Sewell to establish the renowned Pizzeria Uno, which popularized this unique style.
For a smooth release of your Chicago pizza from the pan, ensure to grease the pan generously. This step not only facilitates easy removal but also contributes to a crispier base for the dough. Given the substantial toppings and dough, baking a deep-dish pizza requires a longer duration, typically around 30 to 35 minutes in the oven.
Ingredients:
For the crust:
- - 2 cups of all-purpose flour
- - 1.5 tablespoons of yellow cornmeal
- - 1.25 teaspoons of instant yeast
- - 3/4 teaspoon of salt
- - 2 tablespoons of melted butter
- - 1 tablespoon of olive oil
- - 1 tablespoon of canola oil
- - 1/2 cup of lukewarm water
For the filling:
- - 28 ounces of crushed tomatoes, drained
- - 6 ounces of baby spinach, sautéed
- - 6 ounces of shredded mozzarella cheese
- - 1/2 cup of finely grated asiago cheese
- - 1 teaspoon of garlic powder
- - 1/2 teaspoon of dried oregano
- - 1/2 teaspoon of dried basil
- - 1/4 teaspoon of salt
Instructions:
Preparing the crust:
1. Combine all crust ingredients in a large mixing bowl and knead until smooth. Shape into a ball.
2. Lightly oil the bowl, place the dough back in, and cover tightly. Allow it to sit for about 60 minutes.
3. Oil the bottom and sides of a 9-inch diameter high-sided baking pan or springform pan. Sprinkle a thin layer of cornmeal over the bottom.
4. Stretch the dough on a surface, aiming for a large circle that covers the pan's bottom and sides. A rolling pin may help.
5. Transfer the dough to the pan, ensuring it covers the bottom and sides.
6. Preheat the oven to 425°F (218°C) and let the dough rest in the pan while preheating.
7. Bake the crust until set and barely starting to brown, approximately 10 minutes.
Adding the filling:
1. Spread mozzarella cheese over the bottom of the crust. Add the sautéed spinach, reserving some.
2. Combine garlic powder, oregano, basil, and salt, then sprinkle over the spinach.
3. Layer the drained crushed tomatoes over the spinach, then add the remaining spinach and mix it with the tomatoes.
4. Sprinkle asiago cheese on top.
5. Bake at 425°F (218°C) for 25 minutes. Carefully remove the pizza from the pan and allow it to cool before slicing.