How to make chicago deep dish pizza

Name: chicago deep dish pizza
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4
Cuisine: Korean
Ingredients: dough dough; 250g bread flour; Water (35℃) 180ml Water (35℃); salt 1 ts salt; 1 ts sugar; 1 ts dry yeast; 20ml olive oil; sauce; 200g minced beef; onion 1/2 onion; 5 mushrooms; 1/2 green pepper; Tomato 1 Tomato; tomato sauce; salt; pepper; Powdered herbs (basil, oregano, rosemary); Mozzarella Cheese; fresh basil

by Cooking Tree 2022-07-13

written by Cooking Tree Published: 2022-07-13Last Updated on 2022-07-02

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Cooking Tree is serving you a delectable recipe for Chicago deep dish pizza, and we’ll show you how to prepare it from scratch.

I made this because I wanted to eat it after watching the Wednesday Gourmet Pizza. A delicious deep dish pizza filled with cheese and the cheese flows out! Spread soft pizza dough and put deep sauce and 500g of pizza cheese in it. He made me full of anticipation when cutting the pizza.

As a decoration on the top, it looks like a cake with shiitake mushrooms that go so well with pizza. And when fresh raw basil is served, the flavor is vivid and pretty~^__^ It took longer than I thought to knead the dough and my arm hurt a bit, but I’m proud to see it’s finished~ After cutting the pizza, I wanted to take a longer photo to show how the cheese stretches.

When the pizza was too hot, I cut it right away, and the cheese just came out of the plate, so I couldn’t shoot for a long time because I was embarrassed~ I was also very hungry, so I ate it quickly. Haha,,, Next time, I’ll show you a video of adding cheese to another pizza. Enjoy watching today ♬

Follow along with the 📝 recipes below👇🏾👇🏾

chicago deep dish pizza
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Rating: 4.0/5
( 60 voted )

Serves: 4 Prep Time: 45 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

dough dough

250g bread flour
Water (35℃) 180ml Water (35℃)
salt 1 ts salt
1 ts sugar
1 ts dry yeast
20ml olive oil

sauce

200g minced beef
onion 1/2 onion
5 mushrooms
1/2 green pepper
Tomato 1 Tomato
tomato sauce
salt
pepper
Powdered herbs (basil, oregano, rosemary)
Mozzarella Cheese
fresh basil

Instructions

Put strong flour in a bowl and make 3 grooves, then put sugar, salt, and dry yeast in each groove.
Mix with the flour first so that the ingredients do not touch each other, and then mix thoroughly.
Add water and knead until it comes together, then add olive oil and knead for 10-15 minutes.
After making the dough round, apply oligo oil on the top, cover with plastic wrap, and drill 4-5 holes.
Ferment at room temperature for about 1 hour (in summer).

Sauce

Make a cross cut on the tomatoes and blanch them in boiling water to remove the skins.
Chop the onion, green pepper, shiitake mushroom and tomato.
Put olive oil in a heated pan,
Add onion → minced beef → green pepper + mushroom → tomato sauce → tomato + dry herb powder and boil.
After the fermentation is completed, press the dough firmly with your fist to remove the gas,
Press it flat with a rolling pin.
Apply enough olive oil to the mold and put the dough on it to shape it.
Put a little cheese on the bottom and put the sauce on top, then put in plenty of sliced mozzarella cheese, and apply the sauce one more time on top.
Wrap the mushrooms around the mushrooms and roll up the dough from the side to the inside.
Bake for 25-30 minutes in an oven preheated to 200 degrees.

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