Chicago Deep Dish Pizza

Make a Chicago deep dish pizza at home, in a skillet and with just 6 ingredients!
Skip the takeaway this pizza night and serve up this delicious and easy to make pizza.

Chicago Deep Dish Pizza

INGREDIENTS

• 2 tablespoons olive oil
• 1 1 pound loaf frozen bread dough, thawed (Rhodes works well)
• 1 28 ounce can Basil, Oregano Diced Tomatoes
• 2 cups shredded Mozzarella cheese
• ½ cup grated Parmesan Grana Padano or Romano Cheese
• Chopped fresh basil optional

INSTRUCTIONS

• Brush the inside of a 12-inch, well-seasoned, cast-iron skillet with 2 tablespoons olive oil.
• Place the frozen bread dough in the skillet and roll it around in the olive oil to coat all sides. Cover loosely with sprayed plastic wrap and let the dough thaw, about 4-5 hours, at room temperature.
• Heat oven to 375°F and adjust oven rack to lower-middle position.
• Carefully remove the plastic wrap. Stretch and press the dough onto the bottom and halfway up the sides of the skillet. If the dough isn’t cooperating and staying in-place, it helps to press and stretch it in intervals, giving a few minutes rest in-between stretches.
• Once the dough is in-place, pour the tomatoes evenly over the dough, sprinkle the mozzarella cheese over the dough and top evenly with the grated Parmesan.
• Bake at 375°F for 30-40 minutes or until the top is golden brown and the pizza is bubbly from the edges to the middle. If the pizza is browning too quickly, tent loosely with a sheet of aluminum foil
• Remove from the oven and sprinkle with fresh basil, if desired.
• Let cool 5-7 minutes, cut and serve.
• Enjoy!

NOTES

Adapted from a recipe from a family friend, Linda Decker.

Yield: 8 slices

This is a basic version of this deep-dish pizza recipe, but it is one of my favorite ways to serve it. It can be embellished in numerous ways with the addition of any favorite pizza toppings. Fresh basil can be added after the pizza is removed from the oven and is a wonderful addition.

• The dough can be thawed at room temperature, 4-5 hours (depending on the temperature of the room) or overnight in the fridge.
• A 13×9-inch casserole dish can be substituted for the cast iron skillet.
• Ensure that the dough is fully thawed before using it.
• If the pizza is browning too quickly when it is baking, tent it loosly with some foil.
• Let the pizza sit for 5 minutes before you slice and serve it.

https://www.thecookierookie.com/easiest-chicago-style-deep-dish-pizza/