Chicago Deep Dish Pizza

Chicago Deep Dish Pizza

Makes one x 24cm diameter deep dish pizza



For the dough

  • 225g / 7.94 oz plain high protein flour 

  • 7.5g / 0.26 oz salt 
  • 20g / 0.71 oz corn meal - polenta 
  • 6g / 0.21 oz caster sugar 
  • 4.5g / 0.16 oz dry yeast 
  • 60g / 2.12 oz cold butter, cut into 2cm/0.79 inch dice 
  • 137.5g / 4.85 oz water at 30°C/85°F 


    For the tomato sauce filling

    • 1 medium brown onion, diced into 10mm/0.39" 

    • 2 cloves of garlic, crushed 
    • 30g / 1.06oz unsalted butter 
    • ½ tsp salt 
    • 40g / 1.41oz tomato paste 
    • 700g / 24.69oz chopped tinned tomato (drained well) 
    • 1 tsp sugar 
    • 4 basil leaves 


      Other ingredients

      • 30ml / 2tbsp extra virgin olive oil 

      • flour for dusting 
      • 200g / 7.05 oz fresh grated mozzarella 
      • 100g / 3.53oz soft chorizo, skin removed and torn into 1cm/ 0.39 inch pieces 
      • 60g / 2.12 oz parmesan  




        Slowly combine ingredients for the dough (except water) in a mixing bowl using a dough hook. When evenly combined, add the warm water. On low, mix until the dough is smooth, soft and does not stick to the sides of the bowl. Lightly knead into a ball, then place into a bowl and cover with cling wrap. Allow to rest at room temperature for 2 hours, or until doubled in size.


        To make the tomato sauce filling, place the butter into a saucepan and melt on medium heat. Add the garlic and cook gently for 1 minute. Add the chopped onion and salt. Cook for several minutes until the onion is soft, but not browned. Add the tomato paste and turn up the heat. Cook for 2 minutes, stirring all the time. Add the drained chopped tomato, sugar and basil. Turn down the heat and simmer stirring often, until reduced to a thick puree. Set aside to cool.


        Remove the dough from the bowl, cover and refrigerate for 1 hour. Place the dough ball onto a floured surface. Gently roll out to a 35cm circle. Brush the inside of the baking pan (24cm diameter) with olive oil and cover with the dough. Ensure that the dough is of even thickness and comes all the way up to the sides of the pan. Place the mozzarella over the dough and scatter the chorizo pieces over the top. Spoon the tomato sauce evenly over and finish with the grated parmesan.


        Pre heat the KILN with the main burner on low and, if using the KILN R Series, the boost burner. Once it has reached desired temperature, place the pizza into the middle of the stone. After 5 minutes, when the top of the dough is lightly brown, remove and loosely cover with aluminum foil. Place back into the KILN and cook for a further 20 minutes.


        Remove the aluminum foil, then cook for 5 minutes, or until the top of the dough is nicely browned. Allow to cool for 5 minutes before serving.


        *If using the KILN R Series, ensure you activate the rotating turntable when cooking and deactivate it when inserting and removing dish from the oven*

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