Chicago Deep Dish Pizza

Chow Ciao
Shine Food
March 29, 2013

From his Chicago restaurant, Fabio takes on one of America’s all time favorite comfort foods, deep dish pizza.

Culinary tips:

  • DON’T SOG OUT A GREAT CRUST: Since the sauce goes on top, use drier cheeses like part-skim mozzarella or provolone to avoid a soupy slice.
  • Make sure your tomato sauce is reduced so it’s thick and strongly seasoned to avoid a watery pizza.
  • Turn up the heat: bake your pizza in a very hot oven for best texture and quicker results than you’d imagine!
  • Doctor up your toppings to add more flavor: roasting peppers or caramelizing onions can take your pizza to the next level.

Recipe by Fabio Viviani
Yield: 1 9-inch pizza

1/2 batch of Fabio’s Pizza Dough (about 1 lb. of dough)

For the Sauce:
1 14.5-oz can crushed plum tomatoes
1 tbsp. fresh chopped garlic
1/8 tsp. fennel seeds
1/8 tsp. red pepper flakes
1/2 tsp. white sugar
1 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1tbsp. dry red wine
1/2 tbsp. extra virgin olive oil
kosher salt and fresh ground black pepper, to taste

1 8 oz. part skim mozzarella cheese ball, sliced or crumbled
1/4 pound hot Italian sausage, fully cooked and crumbled
1/2 green bell pepper, cored, de-seeded, and cut into thin rings
3/4 c. thinly sliced oyster mushrooms
1/4 yellow onion, cut into thin rings
2 oz. pepperoni, thinly sliced
1/2 cup grated Parmesan cheese

Prepare the pizza dough as directed, and set aside to rise and rest.
In a deep saucepan, combine tomatoes, garlic, fennel seeds, red pepper flakes, sugar, basil, thyme, oregano, red wine, and olive oil.  Stir to combine.
Bring sauce to a boil, then lower heat to a simmer, and allow to reduce for 20-30 minutes, until thickened.
Season with salt and pepper to taste.
Allow sauce to cool completely before assembling the pizza.
Meanwhile, preheat the oven to 475 degrees Fahrenheit.
Oil the bottom and sides of a 9-inch round cake pan.
On a floured surface, stretch the dough to an even thickness, so that it covers the entire interior surface of the pan, including the sides.
Allow to rest five minutes before building the pizza.
Cover the dough with mozzarella, then top with cooked Italian sausage.
Top with green peppers, mushrooms, and onions. 
Layer the pepperoni evenly over the vegetables.
Ladle sauce over the pepperoni to cover, then top with an even layer of grated Parmesan.
Brush the visible edges of the crust with extra virgin olive oil.
Bake for 30-35 minutes, until golden brown.
Remove from the oven, slice, and serve hot.


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