Deep Dish Delicious Chicago Style Pizza
Y’all, if Tex Mex and BBQ are out of the running, I’m a dyed in the wool Texas girl unopposed to enjoying a delicious Chicago style pizza once in a while! This recipe boasts a deep, soft crust with a crispy bottom while the sourdough flavor lays a tangy foundation for salty, savory toppings.
It’s filling – for sure – but won’t give you that ‘I’m stuffed to the gills because I ate a wheelbarrow of dough’ bloated feeling. For me and many others, baking with freshly milled grains makes a noticeable difference in digest-ability!
sourdough crust pizza
- One tablespoon honey
- Three tablespoons melted oil (butter, olive, coconut)
- Three quarters of a teaspoon sea salt
- A generous one third cup sourdough starter (a little extra won’t hurt)
- One cup water
- Two cups freshly milled flour, plus more for kneading
In a mixing bowl, combine all ingredients. Stir until dough is well incorporated. (I like to use a dough whisk for this task; it blends ingredients quickly without over working the dough). The dough will appear very wet and sticky. Like this:
Plop dough into an oiled bowl, cover with a dish towel or clean shower cap. Place on kitchen counter to ferment overnight.
The next morning, liberally flour your countertop and release dough from bowl onto your kneading surface. Begin the ten minute kneading process, adding flour as necessary to create an elastic, smooth dough. You’ll knead for at least ten minutes, possibly fifteen, and will add a hefty one to one half cups more flour to the dough during the knead. Adding cornmeal during the knead, instead of wheat, adds more texture and an authentic flavor. Once dough bounces back when poked with your thumb, the gluten is activated and dough ready for its final rise. Shape into your desired outcome (loaf pan, free form, dinner rolls) and allow to rise again until doubled (four to twelve hours).
Preheat oven to 350 degrees. Brush tops of dough with an egg wash, slash lengthwise down the center and bake until internal temperature reached 190 degrees, which will take twenty to thirty minutes.
Bake pizza dough in an oiled and cornmeal dusted round, twelve inch diameter Pyrex dish. Remove, place on a cookie sheet, then add toppings.
- Eight ounces Bionaturae tomato paste
- Twenty-four ounces Pomi chopped tomatoes
- One half cup non-fortified nutritional yeast flakes
- Two teaspoons basil
- Two teaspoons thyme
- Three teaspoons oregano
- One half teaspoon cayenne pepper
- One teaspoon dulse flakes
- Six cloves garlic
- One half to one cup cup chopped onion
- Two tablespoons olive oil
- Salt and pepper to taste
Into a medium-hot sauce pan, add oil, basil, thyme, oregano, cayenne and dulse. Stir until coated. Add onion, garlic and stir until vegetables begin to become translucent, two to four minutes. Add tomato paste, chopped tomatoes and nutritional yeast. Simmer on low heat for about ten minutes or until warm, allowing spices to meld. Remove from heat and spread over pizza crust.
- 2 cups chopped and lightly wilted greens of choice (kale, chard, spinach)
- 2 cups chopped sautéed bell peppers
- 3/4 cups grated cheese (sharp cheddar, gouda, mozzarella)
- 1/4 cup grated parmesan or reggiano cheese
- One sausage of choice, diced (I used Field Roast Apple Sage)
- Freshly ground black pepper to taste
GET CREATIVE! Any vegetable, meat or cheese combination will do! Just be sure your veggies are fully cooked before topping the pizza, especially rugged types like peppers, sweet potatoes, zucchini or beets.
Once pizza is topped, place into a 350 degree oven until cheese is melted and bubbly.
This pizza is a resourceful, tasty way to ‘clean out the fridge’! What toppings will your use? I’d like to know!
With love and butter,
“Open your mouth wide and I will fill it!” Psalm 81:10b NKJV