Let’s face it, every once in a while, you get a craving for an over-the-top, carb-loaded, Chicago style Deep Dish Pizza. Unfortunately for the majority of people, getting to Chicago to satisfy this craving isn’t always in the cards. Even if you’re from Chicago, waiting for hours in the crazy lines just doesn’t feel like the “local” thing to do, right?
Well, today I’m going to show you how you can easily make your own version at home! Do you want to know what makes this recipe even easier? All of the ingredients were ordered online via PeaPod and delivered right to my door! You can actually find this recipe right on their website.
Start by making the sauce! Dice up a yellow onion and sauté it up in some olive oil until soft.
Add minced garlic, dried oregano, salt, pepper.
Then add the can of crushed tomatoes and stir in the sugar.
Let it simmer.
While the sauce is simmering. Open the dough and add the cornmeal to it. Mix it up and roll it out. Place the remaining cornmeal in a Chicago Style Pizza Pan. You can buy the one I used, here.
Place the dough in the pan evenly.
Top the dough with fresh mozzarella in a single layer. Then sprinkle with the shredded from the bag to fill in the holes.
Top with the homemade sauce and sprinkle with parmesan cheese.
Bake until crust is golden. Let cool for a few minutes and then serve!
Doesn’t this look AMAZING?!
Who needs to fly all the way to Chicago and wait in long lines when you can have this at home in under an hour? Give this pizza a try and let me know what you think in the comments below!
Chicago-Style Deep Dish Pizza
Ingredients
Dough
- 3 cans Pizza Dough
- 1 cup Cornmeal
- Olive Oil
Sauce
- 28 oz Can of Crushed Tomatoes
- 2 tbsp Olive Oil
- 1 Onion diced
- 2 tsp Dry Oregano
- 1/2 tsp Red Pepper Flakes optional
- 3 Garlic Cloves minced
- 1 tbsp Sugar
Toppings
- 2 balls Mozzarella fresh
- 1 bag Mozzarella grated
- Parmesan grated
- Favorite Pizza Toppings if desired
Instructions
- Make the sauce! Dice up a yellow onion and sauté it up in some olive oil until soft.
- Add minced garlic, dried oregano, salt, pepper. Then add the can of crushed tomatoes and stir in the sugar. Let simmer on low for 20 minutes.
- While the sauce is simmering. Open the dough and add 1/2 cup of cornmeal to it. Mix it up and roll it out. Place the remaining cornmeal in a 14-inch Chicago Style Pizza Pan.
- Place the dough in the pan evenly. If the dough is getting too soft, put it in the fridge for a few minutes to let it rest and firm up.
- Top the dough with fresh mozzarella in a single layer. Then sprinkle with the shredded from the bag to fill in the holes.
- Top with the homemade sauce and sprinkle with parmesan cheese.
- Bake at 450 degrees for 30 minutes or until crust is golden. Let cool for a few minutes and then serve!
Love always,
Erica
