Before National Pizza Month comes to a close, it’s time to celebrate #FridayNightPizzaNight one more time in a big way. That’s right. It’s time for some deep dish.
Don’t be intimidated by this hearty Chicago-style pizza. It’s actually quite easy to recreate at home, as Kelle of Enjoying the Small Things discovered. She enlisted the help of a family friend who used to run a pizzeria and came away with some great pro tips, and some really great pizzas.
Follow Kelle’s step-by-step method and tips below to make your very own deep dish pizza.
Start with your favorite dough recipe (Kelle recommends this recipe especially for deep dish pizza). One pound of dough will make 2 9-inch pizzas. In a bowl, combine olive oil with fresh minced garlic and Italian spices. Line the bottom of two 9-inch tall cake pans, lightly oiled, with dough and brushed with olive oil mixture.
Kelle’s Pro Tip No. 1: Add the cheese next, NOT the sauce. For a true Chicago-style deep dish, the sauce goes on top. This will prevent the crust from getting soggy. Add a generous helping of shredded Wisconsin mozzarella and provolone.
Add your favorite toppings, such as cooked sausage, pepperoni, bell peppers, mushrooms or spinach.
Kelle’s Pro Tip No. 2: Make your “sauce” right in the can of tomatoes.
You don’t need to add much to good canned tomatoes. Instead of dirtying another dish, simply top of a large (28-ounce) can of crushed tomatoes with fresh basil, oregano, 1 heaping tablespoon of sugar, a healthy swig of olive oil, salt and pepper. Stir together, and your sauce is ready. Ladle over the toppings.
Repeat each, fold in the dough that overlaps the pan and then grate some fresh Wisconsin parmesan on the top. Bake at 500° for about 40 minutes depending on your oven, but keep checking until crust looks golden, cheese is fully melted and consistency is to your liking.
Kelle’s Pro Tip No. 3: let it set for at least 10 minutes. This is important.
Cut and serve the pizza to your hungry crew. Recipe below!
Win A #FridayNightPizzaNight Prize Pack
To help with your Friday Night Pizza Night, we are giving away a Wisconsin cheese Prize Pack. One lucky winner – chosen from the Wisconsin Cheese Facebook page or the Wisconsin Cheese Instagram account – will receive one prize pack that includes:
- 1 Pizzeria Pronto Outdoor Pizza Oven
- $50 worth of Wisconsin cheese
How to Enter:
From October 30-November 2, there are two methods of entry. You are allowed to enter once through each:
1.) Visit the Wisconsin Cheese Facebook page, “like” the post, and comment with of someone you’d like to invite over for Friday Night Pizza Night.
2.) Visit the Wisconsin Cheese Instagram account, “like” the post, and comment with the name of someone you’d like to invite over for Friday Night Pizza Night.
- Entrants must be U.S. residents age 18 or older.
- Entries are limited to one per household, per method of entry.
- One random entry will be chosen as the winner.
- Entry period ends Monday, November 2 at 11:59 p.m. EST.
The winners will be announced within the same Facebook post and Instagram post by Tuesday, November 3, 2015.
By Kelle of Enjoying the Small Things
Servings: Makes 2 9-inch Pizzas
1/2 cup plus 1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon dried Italian seasoning
1 pound pizza dough
4 cups (1 pound) Wisconsin mozzarella cheese, shredded
2 cups (8 ounces) Wisconsin provolone cheese, shredded
1 28-ounce can crushed tomatoes
2 tablespoons fresh basil leaves
1 tablespoon fresh oregano leaves, or 1 teaspoon dried oregano
1 tablespoon sugar
Salt and pepper
Toppings of your choice, such as cooked sausage, pepperoni, bell peppers, mushrooms or spinach
Heat oven to 500°F.
In small bowl, combine olive oil with fresh minced garlic and Italian spices. Line bottom of two 9-inch tall cake pans, lightly oiled, with dough and brush with olive oil mixture.
Top each with 1 cup mozzarella and 1/2 cup provolone. Top with half of toppings and 1/2 cup sauce. Repeat, topping sauce with remaining cheese, toppings and remaining sauce. Finish with freshly grated parmesan. Bake 40 minutes or until crust is golden and cheese is fully melted. Allow to rest for at least 10 minutes before cutting and serving.