Deep Dish Tomato Pizza | RICARDO
Dig into this thick and cheesy Chicago-style deep dish pizza, filled with tangy tomato sauce and baked in a biscuit-like crust. It’s a homemade pizza recipe that’s worth the wait.
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Cooking tools:
- Stand mixer
- Pizza stone
- Pastry brush
- Cake pan
- Oven
- Stove
- Mixing bowl
- Pot
- Plastic wrap
- Refrigerator
- Spatula
- Chef's knife
Ingredients
- 2/3 cup (150 ml) warm water
- 2 tbsp (30 ml) olive oil
- 1 1/4 cups (190 g) unbleached all-purpose flour
- 1/4 cup (40 g) fine cornmeal (No. 400)
- 1 tsp instant yeast
- 1/2 tsp salt
- 2 garlic cloves, finely chopped
- 1 tbsp (15 ml) olive oil
- 1 can (14 oz/398 ml) crushed or diced tomatoes
- 18 slices mozzarella cheese (see note)
- 8 slices havarti cheese
- Fresh Pecorino cheese, finely grated, to taste
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