Garlic Butter Chicago-Style Deep-Dish Pizza
Indulge in the rich, buttery goodness of this Chicago-style deep-dish pizza inspired by the renowned Tony Gemignani, a world champion in pizza throwing. This recipe is not just about the pizza; it’s about creating a warm, comforting experience that brings friends and family together. The crust is a delightful blend of crispy and chewy, soaked in a delicious garlic butter infusion that enhances every bite. Perfect for any occasion, this pizza serves as a hearty meal that pairs wonderfully with various toppings from classic pepperoni to fresh vegetables. Prepare to impress with this easy-to-follow recipe that yields a satisfying 14-inch pizza, baked in a convenient 9x13 inch baking dish, making it ideal for sharing.
6-8
Servings
300
Calories
9
Ingredients
Ingredients
active dry yeast
1 (1/4 ounce) package (No preparation needed.)
lukewarm water
1 1/4 cups (Check temperature to ensure it is lukewarm.)
flour
3 1/4 cups (Plus more for dusting.)
sugar
1 teaspoon (No preparation needed.)
cornmeal
1/2 cup (No preparation needed.)
salt
1 teaspoon (No preparation needed.)
unsalted butter
4 tablespoons (Melt before mixing into the dough.)
garlic clove
1 (Ground to a paste.)
pizza toppings
your choice (Prep as desired.)
Instructions
1
In a large mixing bowl, combine the active dry yeast with 1/4 cup of lukewarm water. Allow it to dissolve and activate for about 5 minutes.
2
Once the yeast is frothy, stir in 1/4 cup of flour and the sugar, mixing well. Cover the bowl with plastic wrap and set it in a warm place to rise for 20 minutes.
3
After the yeast mixture has risen, stir in the remaining 1 cup of lukewarm water, 3 cups of flour, the cornmeal, and the salt until a sticky dough forms.
4
In a separate bowl, combine the melted butter with the ground garlic to make a garlic butter mixture. Mix this into the dough until well incorporated.
5
Turn the dough out onto a lightly floured surface and knead for 10-12 minutes until the dough is soft and elastic.
6
Lightly grease a large bowl and place the dough inside, turning it to coat with oil. Cover with a clean towel and let it rise in a warm place until it doubles in size, about 1 hour.
7
Once risen, punch the dough down to release the air, then knead it gently for 2-3 minutes.
8
Grease a 9x13-inch baking pan and press the dough evenly into the bottom and up the sides of the pan. Allow it to rise for an additional 20 minutes.
9
Preheat the oven to 500 degrees Fahrenheit.
10
After the second rise, generously top the pizza dough with your favorite toppings, then lower the oven temperature to 450 degrees Fahrenheit.
11
Bake the pizza for 30 minutes, or until the crust is golden brown and the cheese is bubbling.
Nutrition Information
12.5g
Fat
40g
Carbs
8.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Garlic Butter Chicago-Style Deep-Dish Pizza?
It is a rich, buttery pizza inspired by world champion pizza thrower Tony Gemignani, featuring a crispy and chewy crust infused with garlic butter.
How many servings does this recipe make?
This recipe yields 6-8 servings.
What size baking dish is needed for this recipe?
You should use a 9x13 inch baking dish, which results in a 14-inch style pizza.
What are the main nutritional values per serving?
Each serving contains 300 calories, 12.5g of fat, 40g of carbohydrates, and 8.75g of protein.
How long should I let the yeast activate?
The active dry yeast should be combined with lukewarm water and allowed to dissolve and activate for about 5 minutes until frothy.
What is the purpose of the first 20-minute rise?
After mixing a small amount of flour and sugar into the yeast mixture, it rises for 20 minutes to help build flavor and texture.
What role does cornmeal play in the dough?
Cornmeal is added to the dough to provide the signature Chicago-style texture and a slightly crunchy crust.
How is the garlic butter infusion made?
It is made by combining 4 tablespoons of melted unsalted butter with one garlic clove that has been ground to a paste.
How long should the pizza dough be kneaded?
The dough should be kneaded on a lightly floured surface for 10-12 minutes until it becomes soft and elastic.
How long is the primary rising time for the dough?
The dough should rise in a greased bowl in a warm place for about 1 hour, or until it has doubled in size.
Should I punch the dough down after it rises?
Yes, once the dough has risen, you should punch it down to release the air and then gently knead it for 2-3 minutes.
Is there a second rise once the dough is in the pan?
Yes, after pressing the dough into the bottom and up the sides of the 9x13-inch pan, it should rise for an additional 20 minutes.
What temperature should the oven be preheated to?
The oven should initially be preheated to 500 degrees Fahrenheit.
At what temperature is the pizza actually baked?
After adding the toppings, the oven temperature should be lowered to 450 degrees Fahrenheit for the duration of the baking.
How long does the pizza bake?
The pizza bakes for approximately 30 minutes.
How do I know when the deep-dish pizza is finished?
The pizza is ready when the crust is golden brown and the cheese is bubbling.
What type of flour is required?
The recipe calls for 3 1/4 cups of flour, plus extra for dusting your work surface.
What kind of yeast should I use?
The recipe uses one 1/4 ounce package of active dry yeast.
Do I need to grease the bowl for the dough rise?
Yes, you should lightly grease a large bowl and turn the dough to coat it with oil before letting it rise.
Can I choose my own toppings?
Absolutely, you can use your choice of toppings, such as classic pepperoni or fresh vegetables.
How much lukewarm water is used in total?
The recipe uses a total of 1 1/4 cups of lukewarm water.
Who is the inspiration behind this recipe?
The recipe is inspired by Tony Gemignani, a world-renowned pizza-throwing champion.
What makes this crust special?
The crust is unique because it is soaked in a garlic butter infusion, creating a blend of crispy and chewy textures.
Is sugar used in the dough?
Yes, 1 teaspoon of sugar is used to help feed the yeast during the activation stage.
How much salt is in the recipe?
The dough contains 1 teaspoon of salt.
Is this recipe good for family meals?
Yes, it is described as a warm, comforting experience ideal for sharing with friends and family.
Does the recipe specify fiber or sugar content?
No, the nutritional information for fiber and sugar is not provided in the recipe data.
Should the butter be salted or unsalted?
The recipe specifies using 4 tablespoons of unsalted butter.
How do I prepare the garlic for this recipe?
The garlic clove should be ground to a paste before being mixed into the melted butter.
What are the common tags for this recipe?
Tags include pizza, chicago-style, deep-dish, garlic butter, comfort food, and homemade pizza.