Chicago Pan Pizza: Deep, Crispy, Cheesy

Chicago-style pizza is prepared according to several styles developed in the city. It can refer to both the well-known deep-dish or stuffed pizzas and the lesser-known thin-crust tavern-style pizzas. The pan in which deep-dish pizza is baked gives the pizza its characteristically high edge, which provides ample space for large amounts of cheese and a chunky tomato sauce. The deep-dish pizza is often eaten with a knife and fork, while the thin-crust variety is cut into squares, also known as tavern-style or party cut.

The history of Chicago-style pan pizza

Chicago-style pan pizza, also known as deep-dish pizza, was invented at Pizzeria Uno in Chicago in 1943 by Ike Sewell and Richard "Ric" Riccardo. Riccardo's original recipe for a pizza cooked in a pie pan or cake tin was published in 1945 and included dough made with scalded milk, butter, and sugar. The restaurant's cook, Alice Mae Redmond, later adjusted the recipe to include water, olive oil, and a "secret dough conditioner" to make the dough stretch better.

In the 1960s and '70s, the dough ball became larger to cover the full sides of the pan, with a higher fat percentage. Redmond later worked at Gino's East, founded in 1966, where she made a fattier, biscuit-like dough. Pizzeria Uno's original pizza chef, Rudy Malnati, has also been credited with developing the recipe.

Chicago-style deep-dish pizza is cooked in a pan instead of a baking tray, which gives the pizza its characteristically high edge. This provides ample space for large amounts of cheese and chunky tomato sauce. The thick crust is often made with cornmeal for texture and may be parbaked before toppings are added to give it greater spring. The top of the crust is layered with meats, vegetables, and mozzarella cheese, and then a layer of crushed tomatoes is ladled over the top before the whole pizza is baked to completion.

Deep-dish pizza is usually eaten with a knife and fork due to its thickness and messiness. The idea for deep-dish pizza stemmed from the working-class needs of Italian immigrants in Chicago, combined with a lack of necessary ingredients due to World War II.

How to make the dough

How to Make Chicago-Style Pan Pizza Dough

Chicago-style pan pizza dough is a buttery, flaky crust that's achieved by using corn oil (not butter) and minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. The dough is rolled out and placed in a deep-dish pizza pan, which gives the pizza its characteristically high edge. This allows for large amounts of cheese and a chunky tomato sauce to be added.

Ingredients:

• 3 1/4 cups of all-purpose flour
• 1/2 cup of yellow cornmeal
• 1 1/4 teaspoons of fine sea salt
• 1 tablespoon of granulated sugar
• 2 1/4 teaspoons of active dry yeast (the size of a standard packet)
• 1 1/4 cups of warm water
• 4 tablespoons of unsalted butter, softened to room temperature
• 4 tablespoons of unsalted butter, melted
• About 3 tablespoons of olive oil for coating

Method:

• Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of a stand mixer fitted with the dough hook attachment. If you don't have a stand mixer, you can use a hand mixer and a large bowl, or mix the ingredients by hand.
• Mix the ingredients together on low speed.
• Stir in the warm water and melted butter, ensuring that both have cooled enough so as not to kill the yeast.
• Beat the ingredients on low speed until the dough becomes soft and supple. This should take about 4-5 minutes. The dough should gently pull away from the sides of the bowl and fall off the dough hook. If the dough is too hard, you can add a teaspoon of warm water. If it's too soft, beat in a tablespoon of flour.
• Remove the dough from the bowl and form it into a ball.
• Place the ball of dough into a lightly greased mixing bowl and rotate the dough so that all sides are coated in olive oil.
• Tightly cover the bowl with tin foil and let the dough rise in a warm place until it doubles in size, which should take about 1-2 hours.
• After the dough has risen, lightly flour a work surface and place the dough on the counter. Gently punch down the dough to remove any air bubbles.
• Roll the dough into a large rectangle.
• Spread the softened butter on top of the dough, then roll it up lengthwise into a log.
• Cut the log of dough in half and form the two pieces into balls.
• Place the dough back into the greased bowl, cover with tin foil, and let it rise in the refrigerator for about an hour until it is puffy.

Now that your dough is ready, you can start assembling your pizza!

The sauce

This sauce is unlike ANY other tomato sauce I’ve ever had. To me, it tastes like the kinds I’ve had in Chicago. You’re going to love it. Unless, of course, you don’t like tomato sauce.

A slightly chunky, slightly sweet sauce is the hallmark of deep-dish pizza. I used crushed tomatoes, but you could also use diced or whole canned tomatoes crushed in a bowl. Just be sure to let the sauce simmer long enough for it to thicken; it should be thicker and chunkier than tomato puree but not as thick as tomato paste.

Garlic, onions, and Italian seasonings like oregano, rosemary or basil are the usual suspects, and they add an essential panache to the sauce.

Toppings

When it comes to toppings, a Chicago-style pan pizza is all about excess. The deep-dish pan in which the pizza is baked gives the pizza its characteristically high edge, allowing for large amounts of cheese and a chunky tomato sauce.

In a traditional recipe, the top of the crust is layered with meats and/or vegetables and mozzarella cheese. The sides rise to the top of the pan, and then a layer of crushed tomatoes is ladled over the top, and the whole pizza is baked to completion.

The thick pizza crust, sometimes made with cornmeal for texture, may be parbaked before the toppings are added to give it greater spring.

A survey in 2013 indicated that while the most popular pizza topping in most of the United States is pepperoni, in Chicago, the most popular topping is Italian sausage. Other popular toppings include pepperoni, onions, and mushrooms.

• 1 pound of Italian sausage
• 2 cups of shredded mozzarella cheese
• 8 ounces of sliced fresh mushrooms
• 1 small onion, chopped
• 2 teaspoons of olive oil
• 1 (28 ounce) can of diced tomatoes, drained
• 3/4 teaspoon of dried oregano
• 1/4 teaspoon of fennel seed
• 1/4 teaspoon of garlic powder
• 1/2 cup of freshly grated Parmesan cheese

Baking instructions

Step 1: Prepare the pizza dough

First, combine the flour, cornmeal, salt, sugar, and yeast in a large bowl. You can use a stand mixer fitted with a dough hook attachment, a hand mixer and large bowl, or mix the ingredients by hand. Next, stir in the warm water and melted butter, ensuring they have cooled enough so as not to kill the yeast. Beat the mixture on low speed until the dough becomes soft and supple and starts to pull away from the sides of the bowl (this should take about 4-5 minutes). Remove the dough from the bowl and form it into a ball.

Step 2: Let the dough rise

Place the dough ball into a lightly greased mixing bowl and rotate it so that all sides are coated in oil. Tightly cover the bowl with tin foil and let the dough rise in a warm place for about 1-2 hours, or until it has doubled in size.

Step 3: Prepare the pizza sauce

While the dough is rising, make the pizza sauce. Combine olive oil and butter in a saucepan over medium heat. Add in the minced onion, Italian seasoning, crushed red pepper, salt, and pepper, and cook until the onion softens. Then, add the garlic and cook until fragrant. Pour in the tomatoes and sugar, bring the sauce to a simmer, and then lower the heat and continue stirring for about 30 minutes, or until the sauce has thickened. Remove from the heat and stir in the fresh basil and remaining olive oil.

Step 4: Assemble the pizza

Preheat your oven to at least 425°F (218°C). Use a solid metal pan, preferably a deep-sided iron skillet, and melt a thin layer of butter in the pan. Roll out the dough to about 1/3-inch thickness and large enough so that it hangs about 1/2 inch over the edges of the pan. Place the dough in the pan.

Now it's time to add your toppings! Start with your protein of choice (high-fat proteins like bacon or salami should go on top of the cheese). Next, add a generous layer of shredded mozzarella cheese. Then, add your desired vegetables.

Step 5: Add a second layer of dough (optional)

For an extra-stuffed pizza, roll out another round layer of dough large enough to cover the top of the pan. Lay this dough on top like a pie crust, and tear 5-6 holes in the dough for ventilation. Crimp the edges of the dough around the pan to create a seal.

Step 6: Finish with sauce and cheese

With a knife, trim the excess dough from the edges of the pan. Top with a thin layer of your favourite pizza or tomato sauce (be careful not to make it too thick, or it may burn). Sprinkle with grated Parmesan cheese.

Step 7: Bake the pizza

Bake the pizza in the preheated oven for about 30 minutes, or until the crust is golden brown. Enjoy!

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