Chicago Style Pizza {Recipe Redo}

I don’t do a whole lot of recipe redo’s on my blog. 

Sure, those early posts have pretty poor pictures, and the writing isn’t as succinct, but it’s a part of my history, of my cooking journey.

When I do decide to share a recipe redo, it’s because I’ve remade the recipe over and over since the initial posting and realized that changes need to be made.

In this case, the original recipe was delicious, but monstrously huge, with way to much dough.  The redo uses half of the same dough recipe.  I also used a completely different sauce that I think complements the deep dish pizza better than its predecessor. 

This recipe is still a favorite in our household!  I hope you all like the update!

Recipe Notes:

*You can substitute 8 oz fresh, sliced button or Portobello mushrooms for the canned mushrooms.  Just sauté them for about 5 minutes before adding the spinach.

*Substitute any of your favorite (cooked & drained) pizza toppings for the mushroom & spinach mixture!

Chicago Style Pizza

Dough

Adapted slightly from Annie’sEats

1 2/3 cup all purpose flour

¼ cup yellow cornmeal

¾ tsp salt

1 tsp sugar

1 1/8 tsp instant yeast

2/3 cup room temperature water

1 ½ tbsp unsalted butter, melted

2 tbsp unsalted butter, softened

Filling

1 tsp olive oil

6 oz fresh baby spinach

1 (7 oz) can sliced mushrooms, drained

1 clove garlic, minced

8 oz mozzarella cheese, shredded

Sauce

¾ cup crushed tomatoes

½ tsp garlic powder

½ tsp dried marjoram

½ tsp dried basil

½ tsp dried oregano

To make the dough, combine the flour, cornmeal, salt, sugar, and yeast in the bowl of a stand mixer fitted with the dough hook.  Mix on low speed until blended, about 1 minute.

Add the water and melted butter and continue mixing on low speed until fully incorporated, 1-2 minutes.  Scrape sides as necessary.  Continue kneading until the dough is glossy and smooth and pulls away from the sides of the bowl; 4-5 minutes.

Spray a separate bowl with cooking spray.  Transfer the dough to the bowl, turn to coat.  Cover tightly with plastic wrap and let rise at room temperature until doubled, about 60 minutes.

After an hour, turn the dough out onto a dry work surface and roll into a 8x10 square (approximate).  Using an offset spatula, spread the softened butter over the dough, leaving a ½ inch border on each side.

Starting at a short end, begin rolling the dough into a tight cylinder.  Place the dough seam side down and roll the cylinder flat, into a long rectangle.  Fold the rectangle in thirds like a letter, pinching the ends to form a ball.  Return the dough to the greased bowl and cover tightly with plastic wrap.  Place the bowl in the refrigerator for about 45 minutes, until the dough has doubled in size.

While the dough rests, heat the olive oil in a large skillet.  Add the spinach, mushrooms, and garlic.  Cook for 2-3 minutes or until the spinach is wilted and the garlic is fragrant.  Place the mixture into a small colander to drain off excess liquid.  Set aside to cool.

Mix all the sauce ingredients together in a small bowl; set aside.

Preheat the oven to 425 degrees F.

Once the dough had doubled in size, split it in to 3 equal parts.  Press two of the pieces back together and roll them into a circle, approximately 15 inches in diameter.  Press the dough round in to a 9-inch spring form pan.

Sprinkle a layer of cheese over the dough.  Add a layer of the spinach mixture and top with more cheese.  Continue alternating cheese and filling until it has all been added in; be sure to end with cheese.

Roll the remaining dough into a circle about 10 inches in diameter and place over the filling.  Pinch the edges of the dough together, similar to pinching the crust of a pie  If the seam pulls away from the sides of the pan, just press it back in to place after the entire seam is thoroughly sealed.  Use the tines of a fork to pierce several air holes in the top crust.

Bake in the preheated oven for 10-15 minutes or until the crust is deeply browned.  Remove the pizza from the oven and spread the sauce evenly over the top, staying clear of the edges.  Return the pizza to the oven and reduce the oven temperature to 350 degrees.  Bake the pizza for another 5 minutes to heat the sauce.

Remove the pizza from the oven.  Allow the pizza to set for at least 5 minutes before slicing.  Use a pizza cutter or large knife to slice the pizza into 8 pieces.