From his Chicago restaurant, Fabio takes on one of America’s all time favorite comfort foods, deep dish pizza.
- DON’T SOG OUT A GREAT CRUST: Since the sauce goes on top, use drier cheeses like part-skim mozzarella or provolone to avoid a soupy slice.
- Make sure your tomato sauce is reduced so it’s thick and strongly seasoned to avoid a watery pizza.
- Turn up the heat: bake your pizza in a very hot oven for best texture and quicker results than you’d imagine!
- Doctor up your toppings to add more flavor: roasting peppers or caramelizing onions can take your pizza to the next level.
CHICAGO DEEP DISH PIZZA
Recipe by Fabio Viviani
Yield: 1 9-inch pizza
1/2 batch of Fabio’s Pizza Dough (about 1 lb. of dough)
For the Sauce:
1 14.5-oz can crushed plum tomatoes
1 tbsp. fresh chopped garlic
1/8 tsp. fennel seeds
1/8 tsp. red pepper flakes
1/2 tsp. white sugar
1 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1tbsp. dry red wine
1/2 tbsp. extra virgin olive oil
kosher salt and Read More »from Chicago Deep Dish Pizza