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RECIPE
17 INGREDIENTS13 STEPS2hr 10min

Classic Chicago Deep Dish Pizza

4.0
1 Ratings
Our recipe for this classic Chicago deep-dish is the real deal! Making the dough and sauce from scratch is key, the rest is a piece of pie!
Classic Chicago Deep Dish Pizza Recipe | SideChef
Our recipe for this classic Chicago deep-dish is the real deal! Making the dough and sauce from scratch is key, the rest is a piece of pie!
A Wholesome New World
Amanda is the organized foodie, she loves going to new restaurants and keeping up with epicurean trends. Marc is the food techie and business man.
https://awholesomenewworld.com/
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Fulfilled by
A Wholesome New World
Amanda is the organized foodie, she loves going to new restaurants and keeping up with epicurean trends. Marc is the food techie and business man.
https://awholesomenewworld.com/
2hr 10min
Total Time
$2.16
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 pckg
Active Dry Yeast
1 cup
Warm  Water
1/4 cup
Vegetable Shortening
1/4 cup
Cornmeal
3 cups
King Arthur® Unbleached All-Purpose Flour
1/2 Tbsp
2 cloves
Medium  Garlic , minced
2 Tbsp
Fresh Basil , chopped
(optional)
1/2 Tbsp
1/2 tsp
2 cups
1/4 cup
1 Tbsp
Garlic Powder
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Nutrition Per Serving

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CALORIES
780
FAT
29.4 g
PROTEIN
33.4 g
CARBS
101.3 g

Cooking Instructions

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Step 1
In a small bowl, combine Active Dry Yeast (1 pckg) , Granulated Sugar (2 Tbsp) and Water (1 cup) together and let sit for one minute.
Step 2
In a large mixing bowl, combine King Arthur® Unbleached All-Purpose Flour (3 cups) , Cornmeal (1/4 cup) and Salt (1/2 Tbsp) . Add the yeast mixture and Vegetable Shortening (1/4 cup) into the dry ingredients and stir until dough forms.
Step 3
Bring the dough to a floured surface and knead until it forms a smooth ball, you will notice it is slightly flaky – this is what you want!
Step 4
Move the dough to large bowl and cover. Let the dough proof at room temp for about an hour and then punch it down. Drizzle with olive oil and refrigerate overnight.
Step 5
The next day, preheat your oven to 450 degrees F (230 degrees C) and prepare your sauce.
Step 6
Mince the Garlic (2 cloves) .
Step 7
Chop Fresh Basil (2 Tbsp) if using.
Step 8
Add Canned Crushed Tomatoes (3 1/3 cups) , Dried Oregano (1/2 Tbsp) , Granulated Sugar (1 tsp) , Minced Garlic, Kosher Salt (1/2 tsp) , Ground Black Pepper (1/2 tsp) , and Chopped Fresh Basil to a saucepan and stir to incorporate. Slowly simmer for at least 30 minutes (ideally an hour) over low heat.
Step 9
Thinly slice the Fresh Mozzarella Cheese Ball (2 cups) .
Step 10
When you’re ready to assemble the pizza, oil the dough all over and lightly oil the pan as well. This will help the crust crisp up. Push the dough into the pan, trying to spread out as evenly as possible.
Step 11
Top the dough with the sliced mozzerella, making sure you cut enough to cover the full surface of the dough. Pour your sauce over the cheese and use your hands or a spoon to spread it out evenly, coating the cheese. Top with Parmesan Cheese (1/4 cup) and Garlic Powder (1 Tbsp) .
Step 12
Bake at 450 degrees F (230 degrees C) for 25 minutes, or until the crust just starts to brown.
Step 13
Allow the pizza to cool slightly, then use two long spatulas to remove the pie from the pan and place on a cutting board. Slice, serve and enjoy!
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Nutrition Per Serving
Calories
780
% Daily Value*
Fat
29.4 g
38%
Saturated Fat
13.9 g
70%
Trans Fat
5.9 g
--
Cholesterol
60.8 mg
20%
Carbohydrates
101.3 g
37%
Fiber
8.2 g
29%
Sugars
16.2 g
--
Protein
33.4 g
67%
Sodium
1733.0 mg
75%
Vitamin D
0.0 µg
0%
Calcium
465.8 mg
36%
Iron
8.1 mg
45%
Potassium
760.6 mg
16%
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