So You Think You Can Deep Dish? A Guide to Chicago's Pizza Masterpiece (For Those Who Don't Take Themselves Too Seriously)
Let's face it, folks, there's pizza, and then there's Chicago Deep Dish. It's not your average slice, it's a monument to cheesy, saucy goodness. Now, before you dive headfirst into a vat of mozzarella (not recommended), this guide will equip you to create a deep dish that'll rival the Windy City's finest.
Round One: Dough or Die (But Probably Not Literally)
There are two paths, my friend: make your own dough or buy some pre-made. We all have our strengths, and wrestling flour might not be yours. But if you're feeling adventurous (and have a good amount of sweat equity to burn), then by all means, go forth and conquer the yeast beast. There are plenty of recipes online, some even promising results in under an hour (they're probably lying, but hey, dreams are free). For the rest of us mortals, store-bought dough is a perfectly acceptable solution. Just remember, fresh is always best, so skip the plastic-encased mystery dough from the bargain bin.
The Pan Situation: Not Your Grandma's Cookie Sheet
Deep dish demands a special vessel. You need a high-sided, preferably metal pan. Think cast iron skillet or a deep dish pizza pan. A pie dish? Cute. But not gonna work. This ain't no shallow stroll in the park, we're going all in with a canyon of cheesy goodness.
Grease Up Like a Wrestler (Because Cheese Fights Back)
We're about to layer on enough cheese to feed a small village, so do yourself a favor and grease the pan generously. Vegetable oil, melted butter, whatever your greasy heart desires. This will ensure your masterpiece emerges from the pan without a fight (and prevents a cheese-related kitchen catastrophe).
The Magnificent Seven (Ingredients, Not Samurai)
Here's the fun part: piling on the glorious ingredients!
- Dough: Pre-made or your homemade masterpiece, this is the base of our operation.
- Cheese: This is where Chicago deep dish shines. We're talking a mountain of mozzarella, people. Full-fat, low-moisture is your best bet, but shredded mozzarella in a pinch will do. Don't skimp here, this is the heart and soul of the dish.
- Sauce: Crushed tomatoes are the classic choice, but feel free to get creative with a simple marinara or your favorite pizza sauce.
- Toppings: Italian sausage, pepperoni, veggies, the world is your delicious oyster (or should we say, sausage?).
- Olive Oil: For a touch of magic, brush some olive oil on the rim of the dough before baking. This creates a beautiful, golden crust.
- Parmesan Cheese: A sprinkle on top for an extra cheesy, salty kick.
- Patience: This isn't a quick and dirty pizza situation. Deep dish takes time to bake to gooey perfection.
The Big Bake: A Journey of Deliciousness
Preheat your oven to a nice, toasty 425°F (220°C). Assemble your pizza in the greased pan, layering the cheese first (remember, cheese fights back!), then toppings, and finally the sauce. Don't be shy with the cheese, folks. Pop that beauty in the oven and wait patiently for 30-45 minutes, or until the crust is golden brown and the cheese is gloriously bubbly.
Warning: Resist the urge to dig in right away. That cheese will be lava-hot. Take a deep breath, grab a cold drink, and let your creation cool for a bit.
Slice, Devour, and Repeat (Because Let's Be Honest, You'll Want More)
Once cool enough to handle, slice that bad boy up and prepare to be amazed. Chicago deep dish is an experience, a celebration of all things cheesy and delicious. Congratulations, you've conquered the deep dish! Now go forth and spread the cheesy gospel (and maybe share a slice or two with your friends, but no promises we can make).
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