Chicago Style Deep Dish Pizza
Forget ordering in! This Chicago-style deep-dish classic is topped off with cheese, tomatoes and dried oregano and baked to perfection – all in the comfort of your home.
Ingredients
- 2 1/4 tsps dry active yeast
- 9 oz warm water (110° F)
- 1 1/2 tsps granulated sugar
- 3 cups all-purpose flour
- 1/2 cup + 1 tbsp corn oil
- as needed nonstick cooking spray
- 1 1/2 tsps kosher salt
- 2 cups Crystal Farms Shredded Mozzarella Cheese
- 2 cups canned crushed tomatoes, strained
- 1 tsp dried oregano, crushed
- 1/4 tsp granulated garlic
- as needed olive oil
Instructions
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In a mixing bowl, add yeast, water and sugar and keep for 5 minutes.
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Add the remaining ingredients and knead for 4 minutes in a mixer. Mixer speed should be low.
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Place dough ball in a bowl greased with 1 tablespoon of corn oil, cover and let rise at room temperature for 4-6 hours. The dough ball should double in size.
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Place dough ball in the center of a greased 12-inch cake pan. Flatten dough with hand and form the dough half way up the sides of the pan.
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Sprinkle the shredded Mozzarella cheese evenly over the shaped pizza dough.
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Top cheese with tomatoes, crushed oregano and granulated garlic.
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Brush the outer edge of the crust with olive oil.
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Bake pizza for 20-25 minutes or until the crust is golden brown.
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Serve.
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