BP's Chicago style Deep Dish Pizza. Free UK Delivery on Eligible Orders Save On Pizza Delivery Near Me. Huge Sale On All Selected Products. BP's Chicago style Deep Dish Pizza BIGPAPI.
The crust holds thick layers of mozzarella cheese and thick, chunky-style sauce that has helped make the pizza so well known. Throwback to my high school cafeteria. This one might be my most ingenious pizza creation yet. You can cook BP's Chicago style Deep Dish Pizza using 22 ingredients and 16 steps. Here is how you cook that.
Ingredients of BP's Chicago style Deep Dish Pizza
- You need of crust.
- You need 3 1/4 cup of all-purpose flour.
- You need 1/2 cup of yellow cornmeal.
- Prepare 2 1/4 tsp of ready to rise yeast.
- It’s 1 tsp of salt.
- You need 1 tbsp of granulated sugar.
- It’s 1 1/4 cup of slightly warm water.
- It’s 1/4 cup of MELTED butter.
- Prepare 1/4 cup of SOFTENED butter.
- You need 1 of olive oil for coating.
- You need of filling.
- You need 4 oz of pepperoni (I used lg thin slices).
- It’s 8 oz of Italian sausage.
- You need 8 oz of ground beef.
- You need 1/2 cup of chopped onion (optional).
- You need 1/2 cup of green pepper diced (optional).
- It’s 1 cup of mushrooms (optional).
- You need 6 oz of tomato paste.
- It’s 1/2 cup of shaved parmesan cheese.
- Prepare 2 tbsp of Italian seasoning.
- You need 3 cup of shredded mozzarella.
- You need jar of spaghetti sauce.
And now, I present to you, Chicago-Style Deep Dish Pizza. Each component of this title is important. Find the best Chicago Deep Dish Pizza near you on Yelp – see all Chicago Deep Dish Pizza open now and reserve an open table. Here's how to make authentic-tasting Chicago deep dish pizza.
BP's Chicago style Deep Dish Pizza instructions
- Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment..
- Give those ingredients a quick toss with your mixer on low or with a large wooden spoon.
- Add the warm water and 1/4 cup of melted butter..
- On low speed, beat (or stir) the dough ingredients until everything begins to be moistened..
- Continuing on low speed (or remove from the bowl and knead by hand if you do not own a mixer), beat the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook- about 4-5 minutes..
- Remove the dough from the bowl and form into a ball. Lightly grease a large mixing bowl with olive oil and place the dough inside, turning it around so that all sides of the dough are coated in the oil. Cover the bowl tightly with aluminum foil and allow to rise in a warm environment for 1-2 hours or until double in size..
- Lightly flour a large work surface. Remove dough from the bowl, set the bowl and aluminum foil aside (to use later). Gently punch down the dough to remove any air bubbles and roll the dough into a large 15×12 rectangle..
- Spread 1/4 cup of softened butter on top of the dough. Roll it up lengthwise. Fold and put back into bowl. Cover with aluminum foil and allow to rise in the refrigerator for 1 hr until puffy.
- After the dough ball has risen in the refrigerator, it should be puffy. Roll it out on a lightly floured work surface, working it into a 12-inch circle. Using your rolling pin as a guide… place over a 12 inch cast iron skillet. Using your fingers, press the dough into the skillet. Make sure it is nice and tight fitting inside the skillet. Trim any excess dough off the edges with a small knife. Brush the top edges of the dough with a little olive oil, which gives the crust a beautiful sheen..
- Take sausage and form into small balls and cook until brown…drain and set aside.
- Take raw ground beef and mix with 1/2 cup parmesan cheese, 2 tablespoons Italian seasoning, 1tablespoon salt. Form into little balls and cook until brown…drain and set aside.
- Take all veggies (if used) and sauté with a small amount of olive oil until tinder.
- Take tomato paste and mix with spaghetti sauce…set aside.
- Now to build your pizza… add shredded cheese an even layer of pepperoni and next sausage/meat balls in one even layer.
- If sautéed veggies was used mix with sauce pour evenly on top of pie…top with more parmesan and place in oven at 420°F for 25 minutes.
- Remove from oven let sit for 5 minutes…transfer pie to plate slice and enjoy.
Complete with the buttery crust, slightly sweet tomato sauce, and a thick layer of cheese. Deep-dish pizza has a long history in the city of Chicago, where it's revered as a delicious native invention. The crust, based on a recipe whose supposed provenance is Chicago's Pizzeria Uno, has an unusual flaky/tender texture, and great taste — courtesy of three types of fat: vegetable oil, olive oil, and butter. This Deep Dish Pizza recipe is Chicago style all the way! It has a thick and buttery, flaky crust and a rich, chunky tomato sauce with plenty of gooey cheese melted on top.