Chicago-Style Deep Dish Pizza

It is Junk Food Friday!  Amazing how quickly Friday roles around.  I figured it was time for a pizza night; it has been a few weeks.  A couple of years ago, I visited Chicago with a friend and she took me to an old hang out of hers, Giordano's.  I have dreamed of tasting that delicious, decadent, pie ever since!  I did a little research and read about a few secrets in making this unique pie.  I felt confident trying something out of the ordinary for me.  This recipe is a combination of several blogs, websites and recipes.

Chicago-Style Deep Dish Pizza
Dough (I have encouraged you before to make your own dough.  Very simple and cost friendly)

1 pkg. or 2-14 tsp. dry yeast
1 tsp. honey
1 c. warm water
3 c. flour
1 tsp. kosher salt
1 T. olive oil

Add the yeast and honey to the water to allow it to bloom.
Add the flour and salt in a medium bowl.
Add the oil and yeast mixture.

Mix the dough together until it forms a ball.

Kneed the dough on a floured surface for 2-3 minutes longer until the dough becomes smooth and firm.

Oil a bowl and roll the dough ball around so it is coated in a light film of oil.  Cover with plastic wrap and a towel and allow to rest and double in size, about 1-1/2 hours.

Punch down and allow to rise once again.
In an oiled cast iron skillet, press the dough on the bottom and up the sides of the pan about an inch and a half.  Allow to rest 5 minutes.

Sauce

2 T. olive oil
1 T. chopped garlic
2 tsp. basil
1 tsp. oregano
1/4 tsp. fennel seeds
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. crushed red pepper flakes
1 (28 oz.) can of whole tomatoes, coarsley chopped
2 T. dry red wine
1 tsp. sugar

Heat the oil in a skillet.  Add the chopped garlic and cook for 30 seconds. (I used the same skillet that I browned the sausage in; I hate to wash dishes!)

Add the spices and stir for another 30 seconds.

Add the tomatoes, sugar and wine.  Bring to a boil.  Reduce heat and simmer for 20 minutes until thick.

Pizza

8 oz. shredded mozzarella (I added some asiago to give it some bite)
8 oz. sliced mushrooms
1 green pepper cut in strips
1 small onion cut into thin rings
1/2 lb. cooked, crumbled Italian Sausage
1/2 c. grated parmesan

crust and sauce

In this order layer the toppings on the dough: mozzarella, mushrooms, onions, and peppers.

Coat all with the tomato sauce.
Sprinkle with the parmesan.

Bake in a 475 degree oven for 25-30 minutes.
Let rest for 5 minutes.

 Cut in pie wedges and ENJOY! I love the concept of Junk Food Friday-it makes eating healthy the other days all that much easier!

Not as good as Giordano's; but well worth the effort and experience.  My husband went so far as to say it was noteworthy and too bad we didn't have guests!