Deep Dish Pizza- This Chicago-style deep dish pizza is so easy to make in the pan. Lots of cheese, sausage, and pepperoni make this pan pizza hard to resist. Till I tried this recipe, I had no idea pizza could be made in a slow cooker. This pizza is not very easy but wonderfully delicious as well.
I love how thick deep-dish pizza is. There’s a thick crust, lots of sauce, and tons of cheese.
This pizza takes 2 1/2 to 3 hours on HIGH or 3 to 5 hours on LOW. You have a wonderful golden brown and crispy crust with lots of gooey cheese.
So, what makes Chicago-style pizza so damn amazing?
The answer is everything. Every little detail about this pizza is special. First, this deep dish pizza clearly doesn’t look like a pizza you are used to. It’s baked in a deep dish cake pan. cheese runs directly on top of the crust and the sauce is piled on top. An upside-down pizza pie of sorts. Now, I may be totally wrong, but I’ve learned that the usual way to eat Chicago-style pizza is with a fork. Is this right, Chicago readers? I hope so because it’s the unique way I can eat it without making an atrocious and very embarrassing mess.
8 ounces bulk Italian sausage
1/2 cup diced onion
1/2 teaspoon garlic powder
1 cup tomato puree
1 teaspoon Italian seasoning
salt and pepper
1 pound purchased pizza dough
1/2 cup shredded mozzarella cheese
2 cups shredded Italian cheese blend
10-12 pepperoni slices
Let’s talk about all the wonderful layers of this pizza.
The deep-dish pizza crust. A crunchy-edged, the crust is key in Chicago-style pizza. It’s absolutely not a regular pizza crust. No, this crust is unique. And that’s why I pointed completely away from my regular pizza crust recipe and dove headfirst into something completely nuts. Adding a little cornmeal. Cornmeal is what gives the crust so crunchy and flavorful. Not to discuss, tasting like you’re eating the real deal.
Brown sausage in a pan, breaking it apart with a wooden spoon. Once the sausage is about partially cooked, add the onion. Cook until sausage is no pink and onion is soft.
join garlic powder, tomato puree, and the Italian seasoning. Cook till thickened. Season to taste with salt and pepper.
Roll dough out on parchment paper so that it is about 3 inches longer and 3 inches wider than a 6-quart pan.
Place parchment paper and dough into the pan. Reshape the dough so that it comes 1.5 inches up the sides. If there is too much excess paper, trim it some. Be sure to leave enough to uplift the pizza out of the pan.
Spray mozzarella cheese on the dough. Spread sauce over dough.
Spray Italian cheese blend on top of sauce. Scatter pepperoni on the roof.
Put several sheets of paper towels on top of the pan and fit the lid on. Be sure the paper towels are stretched tightly under the top.
Cook on LOW for 3 to 4 hours. Be sure to open the pan and take a peak shortly before the end of cooking time in case your pan runs a little hot. You don’t want the ground of the crust to burn.
Lift the parchment paper to remove the pizza from the pan Slice pizza and serve.
Toppings for this Deep Dish Pizza
Well, this is completely up to you. I am going to keep in Chicago culture and make this a sausage pizza. For any ingredients that are powerful in moisture, I drain them. For example, my wife likes pepperoncini and pineapple. Of course, I try to cook for her taste. I will throw these great moisture ingredients in a strainer for a while to get as much of the moisture out as possible.
Cutting and Serving the Pizza
The deep-dish can be a little difficult to cut and serve (hence, why I was thinking about using a spring pan). What I did was cut the best I could using the pizza cutter. Then, using a knife, I cut the little corners to ensure that the pieces were separated before I tried removing the slices. When all pizza was cut, I used my pie server to move the pieces to the plate. Remember, this is a large pizza and is best served on a plate