Decadent Chicago Deep Dish Pizza
Authentic Chicago-Style Pizza Crafted with Homemade Ragu Sauce
Indulge in a truly impressive Chicago-style pizza right in your own home! This recipe utilizes a rich, homemade ragu sauce, creating a deep and flavorful pizza experience. This batch of ragu sauce was perfectly used up with this delightful pizza, and all the dishes made with it have been incredibly satisfying. I’ll definitely need to make more ragu soon! You can find the ragu sauce recipe at the link: @6900741.
Chicago Pizza (for one 18cm round pan)- Homemade Ragu Sauce: 300g
- Mozzarella String Cheese: 6 sticks (approx. 168g)
Pizza Dough- Active Sourdough Starter (White Sourdough): 100g
- Warm Water: 100g
- Extra Virgin Olive Oil: 2 Tbsp
- Bread Flour (High-Gluten Flour): 200g
- Fine Salt: 3g
- Active Sourdough Starter (White Sourdough): 100g
- Warm Water: 100g
- Extra Virgin Olive Oil: 2 Tbsp
- Bread Flour (High-Gluten Flour): 200g
- Fine Salt: 3g
Cooking Instructions
Step 1
In a bread machine or a bowl, combine all the pizza dough ingredients (active sourdough starter, warm water, olive oil, bread flour, and salt) in the order listed. Knead the dough, either by machine or by hand, until it becomes smooth and elastic. Allow the dough to undergo its first rise until it has doubled in size. Once proofed, gently punch down the dough to release the gas. Divide the dough into two portions, with a 2:1 ratio (larger for the base, smaller for the top crust), and shape them into balls. Cover the dough balls with plastic wrap or a damp cloth and let them rest for 20 minutes.
Step 2
Take the larger portion of the rested dough and roll it out with a rolling pin until it’s slightly wider than your 18cm round pizza pan. Use a fork to prick the rolled-out dough all over; this prevents it from puffing up too much during baking. Lightly grease the inside of your pan with olive oil, then carefully place the rolled dough into the pan, allowing the edges to naturally come up the sides of the pan.
Step 3
Spread 200g of the prepared ragu sauce evenly over the bottom of the dough. Aim for a layer that covers the dough surface without being excessively thick.
Step 4
Generously layer the mozzarella string cheese over the ragu sauce. Using plenty of cheese ensures a rich and gooey texture once melted.
Step 5
Take the smaller portion of dough and roll it out thinly to fit the size of your pan. Similar to the base, prick this dough all over with a fork to prevent puffing.
Step 6
Place the thinly rolled smaller dough piece on top of the cheese layer. Gently press down along the edges to ensure it seals nicely.
Step 7
Trim the excess dough that hangs over the edge of the pan, leaving about a 2cm overhang. Tuck this overhang inwards and fold it under to create a nicely formed crust edge. This helps contain the fillings and creates a beautiful rim.
Step 8
Spread the remaining 100g of ragu sauce evenly over the top dough layer. Ensure a good coating of sauce on the surface.
Step 9
Bake in a preheated oven at 220°C (425°F) for approximately 30 minutes. Bake until the cheese on top is melted and golden brown, and the crust is a rich golden-brown color. Baking times may vary depending on your oven.
