Authentic Chicago Deep Dish Skillet Pizza Guide

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chicago pizza DIY

What’s Up, Hungry People!

Are you on the hunt for an easy pizza recipe that nails true Chicago style right in your home kitchen? If you’ve got a cast iron skillet gathering dust, it’s time to give it the love it deserves.

A few months back, I jetted off to Chicago to welcome my new nephew into the world and lend a hand to my sister and her other half while she recovered from the excitement. During this family frenzy, my brother-in-law introduced me to the most legit Chicago-style pizza around. And let me tell you, it was love at first bite.

A thick, buttery crust; a hefty layer of succulent meats; a rainbow of fresh veggies; all ensconced in bubbling, golden cheese that strings out for miles with each slice. And the crust’s edge? Pure caramelized perfection.

lou malnati's pizza

Here’s the kicker: I’m a die-hard fan of pizzas that are thick and hearty, but my other half? He swears by the snap of a thin crust. The beauty of Chicago-style pizza is that it’s a bit of a hybrid. With its substantial foundation that crisps up nicely, it’s a win-win situation for both of our palates.

So, as you revel in the layers of this deep-dish marvel that is as authentic as it gets outside of the Windy City, I’ve got to ask: What’s your go-to pizza style? Are you all about that base, or do you live for the crunch? Sound off in the comments below and let’s get a pizza dialogue cooking!

A Brief History of Chicago ‘Za

Chicago deep dish pizza, a style that’s as synonymous with the Windy City as the Willis Tower, first hit the scene back in the early 1940s. The exact origin story is a bit of a pie-in-the-sky tale, with multiple pizzerias claiming to have invented it. However, the most widely accepted version credits Pizzeria Uno and its founder Ike Sewell for its creation. Sewell had a vision of a pizza that was more than just a snack—think a meal in a slice—with a thick crust that had high edges, resembling a pie, and reversed layering of cheese and sauce.

ike sewell
Ike Sewell

This culinary rebellion turned traditional Italian pizza on its head, quite literally, by layering ingredients in reverse, with slices of mozzarella lining the dough, followed by meat, vegetables, and then topped with a can of crushed tomatoes. This inside-out pie needed a longer bake time to ensure the dough cooked all the way through, which meant that the cheese wouldn’t burn under the longer exposure to the oven’s heat, thanks to the protective layer of tomato.

Sewell’s innovation quickly caught on, and soon after, Chicago deep dish pizzas were popping out of ovens city-wide, with enthusiasts and critics alike flocking for a taste. Over the decades, this dish has become a cornerstone of Chicago’s food culture, inviting both adoration and debate from pizza purists and innovators. Despite its controversial stance in the pizza world, Chicago deep dish has firmly established itself as a dish that reflects the city’s history: hearty, filling, and unabashedly original.

Here’s What You Need

  • Pizza dough: The base of your pizza; dictates texture and thickness.
  • Cornmeal: Prevents sticking; adds a crunch to pizza crust.
  • Butter: Enriches flavor; used in dough and for brushing the crust.
  • Garlic powder: Adds aromatic flavor to the butter blend for the crust.
  • Pizza sauce: The moisture and flavor foundation for toppings.
  • Pepperonis: Adds a spicy and rich meaty flavor.
  • Sausage: Provides a savory depth with a nice crumble texture.
  • Mozzarella: Melty cheese that brings gooey texture and mild taste.
  • Parmesan cheese: A salty, umami kick; enhances overall flavor.
  • Red pepper flakes: Brings heat to the pizza; adjust to taste.
  • Fresh parsley: Adds color and a fresh, herby finish to the dish.
diy chicago pizza in cast iron

Let’s Cook!

Getting That Oven Hot!

First things first, crank that oven up to a fiery 500°F and let it get all nice and toasty while you show your cast iron skillet some love. A little sprinkle of cornmeal over the medium heat on the stovetop is going to give us that pizzeria-quality crust.

Rolling in the Dough

Now, grab your dough—make sure it’s been thinking about its life choices on the counter for a bit—and roll it out. You’re aiming for about 1/4 inch thick, and big enough to drape over the edges of your skillet like a cozy dough blanket. Press it into the skillet like you’re tucking it into bed, but leave those edges hanging over—we’ll get to those in a sec.

Garlic Butter Galore

Alright, let’s make some magic happen with butter and garlic powder—melt them together and then give that dough a butter bath with a brush. But hey, save a little for later; we’re not making garlic soup here. Don’t forget to jab the dough with a fork a few times to let it breathe and avoid a doughy dome in the middle.

Sauce it Up!

Spoon your sauce onto the dough like you’re painting the Mona Lisa—thoughtful and even, with a little edge to spare. Then it’s time for pepperoni and sausage to join the party. Spread ’em out like you’re setting up a chessboard—you’re in control here.

Cheese, Please

Now take that mozzarella and make it rain all over the dough, but remember to show some crust love too. We’re not trying to hide the crust’s potential here; let it shine around the edges.

Bake to Perfection

Pop the skillet into the oven and give it a good bake. You’re looking for that golden moment when the cheese gets all bubbly and starts to gossip with the edges of the crust, telling tales of crispiness.

The Grand Finale

Once it’s pizza time, let it cool—patience, my friend. We don’t want any burned tongues. After a respectful wait, give it a sprinkle with Parmesan, a dash of red pepper flakes, and a confetti of parsley.

Tips for Perfect Chicago Style Cast Iron Pizza

  • Preheating is crucial: Always preheat your cast iron skillet for an even cooking surface and to start the crust crisping immediately.
  • Dough thickness matters: Rolling your dough to the right thickness ensures that your crust will be neither too thin nor too doughy. Aim for about 1/4 inch.
  • Poking holes in the dough: This technique, known as docking, prevents the formation of large air bubbles in your crust while it bakes.
  • Balance your sauce: Too much sauce can make your crust soggy, so spread it thinly and evenly, leaving space at the edges for that classic deep-dish crust.
  • Cheese proportions: Use enough mozzarella to cover your toppings, but not so much that it becomes a molten blob. The cheese should bubble and just begin to brown.
  • The finishing touches: Adding fresh parsley not only provides a pop of color but also a fresh contrast to the rich and savory flavors of the pizza.
  • Rest before cutting: Letting the pizza cool slightly will make it easier to cut and prevent the cheese and toppings from sliding off.
  • Use of toppings: Feel free to experiment with the toppings to suit your taste. Just remember that too many toppings can lead to an undercooked base.
  • Butter for the win: Brushing the crust with garlic butter before and after baking adds flavor and can help you achieve that desirable golden-brown edge.
  • Crispy crust tip: If your crust isn’t crisping up, try increasing the heat slightly or placing the skillet on the bottom rack of the oven for the last few minutes of baking.
  • Cutting technique: Use a sharp knife or pizza cutter to slice your pizza cleanly. A dull blade can drag cheese and toppings across the crust, ruining your perfect pizza presentation.
crispy chicago pizza

Let’s face it, Hungry People, the beauty of this chicago style cast iron pizza recipe isn’t just in its golden crust or the savory toppings that make every bite a festival for the senses. It’s also in the magic of transforming a few humble ingredients into something that rivals the windy city’s best offerings.

Whether you’re team thick crust or a staunch supporter of the thinner variety, this pizza bridges the gap and brings you the best of both worlds. Grab your skillet and show that dough who’s boss. And remember, every pizza is a personal masterpiece, so tweak, toss, and taste until you find your perfect pie. Now go forth, roll that dough, and Enjoy!

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Chicago Style Cast Iron Pizza

The Starving Chef
Savor the classic taste of Chicago with this hearty, skillet-made deep-dish pizza loaded with cheesy goodness and robust toppings.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Pizza
Servings 2

Ingredients
  

  • 8 oz pizza dough
  • 2 tablespoons corn meal
  • 4 tablespoons butter
  • 3 tablespoons garlic powder
  • 10 tablespoons pizza sauce
  • 15 pepperonis
  • cup sausage crumbled
  • 1 cup mozzarella
  • 4 tablespoons Parmesan cheese
  • 2 teaspoons red pepper flakes
  • 3 tablespoons fresh parsley for topping

Instructions
 

  • Preheat the oven to 500°F / 260°C. Place a seasoned 9×9 cast iron skillet over medium heat on the stovetop. Dust the cast iron with cornmeal.
  • Roll the pizza dough to about 1/4 inch thick and form it into a 10-inch round. You want the edges of the cast iron to be covered. Carefully press the dough into the skillet, pushing the excess dough up against the sides.
  • In a small bowl, melt the butter and mix in the garlic powder. Use a brush to apply all but about 1-2 tablespoons of the garlic butter onto the pizza dough. Poke holes in the center of the dough with a fork to help it vent and prevent it from puffing up too much while cooking.
  • Spread the pizza sauce onto the dough with one to two tablespoons at a time, creating an even layer and leaving some border. Arrange the pepperonis and crumbled sausage, and add any other toppings you prefer, over the sauce. Then cover with the remaining sauce.
  • Scatter the mozzarella cheese over the toppings, leaving the crust edge exposed if desired. Brush the exposed crust with the reserved garlic butter.
  • Place the skillet into the preheated oven and bake for 10-15 minutes, or until the mozzarella cheese is melted and starts to bubble.
  • After baking, allow the pizza to rest for a few minutes before serving. Loosen the pizza's edges from the skillet and transfer it to a cutting board. Garnish with Parmesan cheese, red pepper flakes, and fresh parsley to taste. Slice, serve, and enjoy!

Video

Keyword cast iron, pizza
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