Chicago-style Deep Dish Pizza. (EPIC)

Chicago-style Deep Dish Pizza. (EPIC)

12.5-inch Deep Dish Deliciousness.

The Pizza actually weights around 5.5lbs when finished. So it's hefty. That's 7,140 Calories

Now don't get me wrong this isn't something that you should eat all the time.

But please for the love of god make this at least once. It's both fun to make and messy to eat, and delicious.

And I would definitely do a few things a little differently next time, for example make the dough thinner, and maybe add a layer of Cheddar.

I've always wanted to try this and seeing as I'm 3,844 miles away from Chicago I have no choice but to make it.

Ingredients

1200g Pizza Dough

500g Garlic Passata or Italian Tinned Chopped Tomatoes

250g Provolone or Edam (16 Slices)

500 Mozzarella (20 Slices)

50g Parmigiano Reggiano

1 x Large White Onion

2 x tblsp Garlic Purée or 6 x Garlic Cloves

2 x tblsp Tomato purée

1 x tblsp Sugar

2 x tsp Basil

2 x tsp Oregano

1 x tsp Sea Salt

1 x tsp Cracked Black Pepper

Directions

First oil your cast iron pan with olive oil, completely covering the base and the sides, now set it to one side, drain any excess.

Turn your oven to 220ºC for preheat.

Start by finely chopping your onion, add to a different frying pan, not the one for the Pizza. Sautée them for a few minutes until soft.

Now add your Garlic, Tomato purée, herbs salt and pepper, continue to cook for a few more minutes.

Now add your Passata or Chopped Tomatoes.

Simmer for around 10 minutes on a low heat.

Now add the sugar and combine. Once done remove from the heat and set to one side.

Line your cast iron pan with the dough pushing it up the sides,

keep working at it until the dough stays up the side of the pan.

Now layer your Cheese in the pan starting with the Provolone, then the Mozzarella,

Top with your Marinara Sauce, Now grate on Lashings of Parmigiano Reggiano,

Place it in the oven for around 35 minutes rotating it twice during cooking.

Once done leave to rest for around 5 minutes.

To remove it from the pan tilt it to one side using a spatula lift it onto a board.

Cutting and lifting a slice of this is a wonderful experience, the cheese just keeps stretching forever it's wonderful.

Happy cooking folks 😋