# Chicago Deep Dish Pizza Style

Chicago Deep Dish Pizza Style is back with a delicious second season.

- Cuisine: Italian
- Language: en

## Ingredients

- 420 g harina tipo 00 italiana or harina de fuerza and harina común
- 30 g semolina o harina de fritura o de maíz
- 220 g agua
- 30 g manteca de cerdo or mantequilla
- 8 g sal
- 2 g levadura fresca or seca
- tomates nolano napoletanos
- a touch tomate concentrado
- 1 diente de ajo
- orégano
- 1 chorizo picante
- 350 g queso mozzarella
- parmillano reggiano

## Instructions

1. Put the flours, salt, butter, and lard at room temperature, yeast and water in a bowl.
2. Struggle everything, integrate it well and amalgamate it on the table.
3. Let it rest for 15 minutes.
4. Knead on the table for a couple more minutes and refrigerate to ferment overnight.
5. Divide in two parts, one bigger than the other and volealas.
6. Let them ferment for a couple more hours.
7. Put some good tomatoes, a touch of concentrated tomato, a clove of garlic and oregano for the sauce.
8. Crush slightly and done.
9. Take a good spicy sausage and cut it into slices.
10. Grate the cheese.
11. Grease the mold with butter.
12. Stretch the large ball and stretch the lid.
13. Put the bottom part on the mold and let the dough fall over the edge.
14. Put cheese, all the sausage and more cheese.
15. Put the lid on and press well against the wall to seal.
16. Make some pinches so that it breathes and finally with a knife cut the excess mass.
17. Put all the tomato sauce on top and to finish parmigiano reggiano.
18. Bake for about 30 to 40 minutes.

## Equipment

- oven
- bowl
- table
- refrigerator
- knife
- hand blender
- chopping board
- mold
- rolling pin
- grater

## Tips

- Use 500 g of mozzarella, and use less cheese than in USA.
- The balls have to be 400 g the bottom and 250 g the top.
- First fermentation in the fridge about 12 hours.
- Second fermentation at room temperature for a couple of hours more.
- Bake at 220ºC during 35-40 minutes, and it is recommended to take it out of the mold and give it 5 final minutes without it so that it toasts well underneath.
- Control so that it doesn't burn on top. If so, cover it with aluminum foil.

## Source

- Original video: https://vm.tiktok.com/ZNdBUqWqU/
- Recipe page: https://www.cliprecipe.com/recipe/1d341430-063f-48de-a0c8-6f26bc1aa02d
- Extracted: 2025-06-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt