This week’s March BreACK! festivities are turning into quite the space party! And no party would be complete without a pizza. Today, we’re putting together one of our favourite feast-pizzas, Chicago-Style Deep Dish, with a bit of a twist. We’ve made them into Pizza Planets with “stars” of sliced Mozzarella Cheese and a few extra pepperoni “craters.”

My Chicago-Style Deep Dish Crust recipe has become a staple in our monthly round of suppers. It’s a mix of two recipes I used to keep on hand – the first, a scratched out script from an old Emeril show a friend photocopied for me, and the second, a Cook’s Illustrated recipe. By the way, folks, if you’re in a pinch for time, you can skip the second “fancy” step of rolling out the risen dough, slathering it with butter, and rolling it up again to give it a second rise. The Sauce recipe is only and ever mine, something I started whipping up after university when I was trying to re-create the Chicago experience. By the way, we are totally cool with cracking open a can of sauce from time to time!

Remember, if you’re having a space party, don’t forget to cut a few cheese stars out and save them, along with a few slices of pepperoni, for the tops of your hot pies!!!

Print Recipe

Chicago-Style Deep Dish Pizza

aka Deep-Space Pizza Planets makes 2 pizzas in 9-in spring-form or 9x2-in cake pans

Author: Roseanne Carrara, The Lunchbox Season

Ingredients

Dough

1 1/3 c warm water [95-105 degrees]
1 [1/4 oz] packet active dry yeast
1 tsp sugar
3 1/3 all-purpose flour + a bit to season the pans
1/2 c cornmeal or semolina [we use cornmeal] + a bit to season the pans
1 tsp salt
1/4 c vegetable oil [corn oil]
1/4 c unsalted butter melted and cooled [or more oil]
olive oil to coat the bowl

For the deluxe, more elaborate crust, add

1/3 c unsalted butter room temperature

Sauce

enough for two pizzas and then some
1 tbs butter
1 tbs olive oil
1 small onion finely diced
[optional] 2-6 anchovies in oil from a tin
[optional] .5 tsp red pepper flakes
1-3 tsp grated garlic [chopped in oil is fine]
1/4 c red wine or water
1 28- oz can crushed tomatoes or 1 28-0z diced tomatoes drained and blitzed in food processor
1 tsp sugar
[optional] 1-2 tbs chopped fresh basil
salt and pepper
spices to taste: dried basil oregano, parsley, fennel seed, etc.

Toppings

1 lb mozzarella cheese grated. [At least 2-3 cups for each pizza]
1/2 c parmesean cheese for on top of the sauce

Toppings to taste...We made:

a sauceless pizza with pepperoni and half green olive
and a saucy pizza with hot salami prosciotto, sun-dried tomatoes in oil, blue cheese, capers, and green olives
Pepperoni craters: Several slices of pepperoni or some salami
Cheese Stars: Several thin slices of mozzarella cheese cut into stars with a cookie cutter

Instructions

For the dough

In the bowl of a stand mixer or in a mixing bowl, combine the 1 1/3 c warm water and the 1 teaspoon of sugar.
With a small spoon, stir gently to combine.
Sprinkle the package of yeast over top, stir gently for just a moment with the spoon, and allow to proof for about 5 minutes.
Attach the dough hook to the mixer.
Turn the mixer on low [or use a spatula and mix by hand].
To the wet ingredients, add 1 1/3 cup of the flour, the 1/2 c corn meal, and the 1 teaspoon of salt and combine.
Add the 1/4 c oil and the 1/4 c cooled melted butter until combined and smooth.
Gradually add the remaining 2 c of flour until the dough comes together but is sticky.
Remove from the bowl and knead gently to form a ball.
Coat a large bowl with oil.
Place the dough in the bowl and rotate to coat all sides.
Cover with plastic wrap and allow to rise in a warm, dark place until doubled in size. [about 1 hour]
Prepare your sauce [or open up a can!], shred your cheese [or open up a sac], and ready your fillings.
If you're in a rush, skip this next part...

For the super-deluxe, galactic-butter crust:

After the dough has risen, remove it from the bowl and punch it down.
Roll out flat into a large round or square, the size of a cookie sheet.
Slather with the 1/3 cup of softened butter.
Roll dough into a spiral as you would a cinnamon roll.
Slice dough in halves or in the portions you would like to serve to your guests.
Gently form each spiral into a ball.
Replace in the oiled bowl and cover once again.
Let rise on the counter for at least 45 minutes as you prepare you pizza ingredients.
If you've skipped the elaborate crust instructions above, divide risen dough into two equal halves or into the portions you would like to serve your guests.

Sauce Method

In a sauce-pan, heat the 1 tablespoon each of oil and butter.
Add the small, diced onion and cook until just beginning to brown.
Add the [optional] 2-6 anchovies and stir until disintegrated.
Add the 1-3 teaspoons garlic and the 1/2-teaspoon pepper flakes and cook for just a minute.
[Do not let the garlic get brown.]
Add a few splashes of wine or water to deglaze.
Add the 28-oz can crushed tomatoes to the pan.
Add the 1 teaspoon of sugar, stir, and simmer for 20-30 minutes.
If you find the sauce is not thick enough, add a bit of tomato paste and simmer for 5-10 more minutes.
Add a few tablespoons of chopped fresh basil and stir just before adding to the pizza.

Pizza Prep and Baking

Heat oven to 450.
Brush pizza pans with olive oil or rub with butter.
If desired, sprinkle the bottom of each pan with a bit of flour and cornmeal
One pizza at a time:
Roll dough into a twelve-inch circle [for 9x 2 or 3 in cake or spring-form pans].
[For ten inch pans, roll to a 13-in circle. For smaller pans, roll to 12 inches and then use a pizza wheel to cut the dough such that you have the diameter of your pan +3 inches for the sides. Reserve the remaining dough for breadsticks or mini pizzas. I've used a large biscuit cutter to make a lovely hors d'oeuvre pizza or side.]
Press the circlet into the pan.
If you really need to, trim overhang from the tops of the pan. [We don't bother.]
Brush the dough with olive oil.
Repeat with other pizza crust[s]
Place the grated cheese on the crust [about 2 cups each pie], reserving a bit for on top of your toppings.
Place your toppings on top of the cheese.
Add the small bit of reserved mozzarella to the toppings.
Ladle about 1 to 1 1/2 cups of sauce on the top of the pizza toppings on eah pie.
If desired, sprinkle about 1/4 cup parmesean cheese on the top of the sauce.
Lower the temperature of the oven to 425.
Bake the pizzas for about 15 minutes.
While pizza is baking, cut mozzarella slices with a small, star-shaped cookie cutter.
Cover pizzas with foil.
Bake for an additional 10-15 minutes, until crust is brown and pizza is cooked through.
If desired, about 3-5 minutes before you pull the pizza out of the oven for good, remove foil and top with pepperoni or salami "craters." [If crust is super-brown, replace foil].
Remove pizza from the oven and, if desired, top with mozzarella stars.
Let rest for 5-10 minutes before serving.