A deep dish like you’ve never seen it before, with tall, thick crust, making it resemble a pizza “pie.” This Italian classic pizza transports you to the Windy City in one ooey, gooey cheesy bite.
Courtesy of Connie’s Pizza in Chicago, Illinois.
Poolish (Sponge starter)
Filling & Assembly
In a bowl, mix flour, water, yeast until well combined.
Cover the bowl with plastic wrap and leave to rest at room temperature for 8 hours.
Combine warm water, extra virgin olive oil, coarse Sicilian sea salt and high gluten flour, sugar and milk powder.
Using a tabletop mixer, mix the wet and dry ingredients at low speed for 5 minutes.
Add poolish (starter yeast) and crumble fresh yeast into the mixture. Blend on low speed for an additional 5 minutes.
In a large bowl, ferment dough in the fridge for 6 hours.
Grease pan and press individual pieces of pizza dough into deep sheet pan and proof for 2 hours to form the classic “deep dish” shape.
After proofing, de-gas pizza dough by pushing down with hands.
Fill pizza dough with crumbled Provolone, chunked mozzarella, Italian ground beef and giardiniera.
Place sauce and chunked tomato mixture on top of filling.
Top with a thin layer of pizza dough. Brush with olive oil.
Bake at 450ºF degrees for 30-40 min.