The uber heavy deep dish Chicago-Style pizza with buttery flaky crust. Trademarked also by cheese on the bottom / sauce on the top. Its like nothing else in this world.
Thin crust, not to crackery, not too doughy. Thin enough to be crisp but strong enough to hold a slew of veggies on top.
We prefer this no-cook pizza sauce:
*I love it this way but I have had kids tell me it is too spicy (peppery)
28oz crushed tomatoes
3 oz tomato paste
4 T Romano or Parmesan
1 t Oregano
2 t Basil
3 t Sugar
2 T minced fresh garlic
1 T black pepper
This is our favorite found thin crust:
1 1/2 C warm water
1 t dry yeast
1/4 t sugar
3 T olive oil
1/4 t salt
4 C all purpose flour
Turn on oven to 500 degrees. Wisk water, yeast, sugar, and 1 C flour in bowl.
Cover with a cloth and set in a warm place for 10 to 15 minutes, until yeast is active and bubbly.
Add 2 T olive oil and salt. Knead in remaining flour, 1 C at a time.
Cover bowl and allow dough to rise for 1 hour.
Punch down dough and transfer to floured surface.
Divide into 10 - 3oz balls. Allow to rest 10-15 min.
Using your hands, stretch out dough. Sprinkle semolina flour on peel. Place dough on peel and decorate with sauce, toppings and cheese. Bake approx 10 minutes.
And most impressive is the Flaky Deep Dish:
The website we adapted this from (www.toptastes.com forum:Flaky Deep Dish Pizza Dough) does not seem to exist. My notes include "DO NOT DOUBLE! Crust was very thick in large pizza pan" and use cut slices of motzarella. This crust is like a crescent dough.
Flaky Deep Dish Crust Pizza
2/3c warm milk 110*
1 tsp yeast
1/2C butter, cubed
2C bread flour
Mix milk, sugar, and yeast together. Let it sit until foamy. Mix butter, salt, and flour together. Add the milk mixture and knead until you have a soft dough.
Grease a deep dish pizza pan and spread out the dough, pinching up the sides. Cover and rest 30minutes.
Preheat oven to 450*
Uncover, prick the dough several times with a fork and pre-bake crust 4-5min at 450*.
Lightly cover with olive oil. Layer ingredients in this order:
1lb motzarella slices
1/2 lb browned meat (sausage)
Vegetables go on top!
Bake 25-30 min at 350*, until golden brown.
Let rest until cheese can resolidify a bit before slicing.