{"id":1098,"date":"2022-04-21T18:56:51","date_gmt":"2022-04-21T18:56:51","guid":{"rendered":"https:\/\/khetwise.com\/blog\/deep-dish-sourdough-cast-iron-pizza\/"},"modified":"2022-04-21T18:56:51","modified_gmt":"2022-04-21T18:56:51","slug":"deep-dish-sourdough-cast-iron-pizza","status":"publish","type":"post","link":"https:\/\/khetwise.com\/blog\/deep-dish-sourdough-cast-iron-pizza\/","title":{"rendered":"Sourdough Deep Dish Cast Iron Pizza (Chicago-style!)"},"content":{"rendered":"

Whether looking to expand your repertoire of sourdough recipes or it\u2019s your first time, this deep dish sourdough cast iron pizza is our favorite and beginner-friendly!<\/p>\n

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We both grew up in the Chicago area and Chicago-style pizza is<\/em> deep dish pizza. Finding the best thick crusted, topping packed pizza in town was a must for Birthdays and special events. Pile high the cheese, meat, and veggies and, of course, the sauce on top was the only way to go. But making our own\u2014that always seemed downright impossible!<\/p>\n

Fast forward to about 7 years ago and we decided to begin incorporating sourdough into our family\u2019s routine. It started pretty basic\u2014loaves of sourdough bread, and basic pan pizza.<\/p>\n

Eventually, we asked, \u201cWhy can\u2019t we make our own sourdough deep dish pizza?\u201d With a little experimentation, this amazing sourdough deep dish pizza recipe was born.<\/p>\n

It now makes an appearance every weekend for our family pizza night and there are smiles all around every time it pops out of the oven.<\/p>\n

So get your cast iron skillet ready, it\u2019s pizza time!<\/p>\n

The History of Chicago-Style Deep-Dish Pizza<\/h2>\n

Many Italians immigrated to Chicago in the late 19th and early 20th centuries in search of factory jobs. They brought with them their love for pizza. Ike Sewell and Ric Riccardo were two of these Italian men who decided to begin experimenting to create something unique that blended their Italian heritage and their new American traditions. Riccardo and Sewell opened their first pizza shop\u2014Pizzeria Uno\u2014making pizzas that more closely resembled a cake than the traditional Neapolitan pizza.<\/p>\n

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The key difference in their pizza was making it in a deep pan so that it could have a tall crust, leaving room for loads of toppings. Because of the density of the pizza, it needed to be cooked longer. But, to keep the cheese from burning, they put the cheese on the bottom, added meat and veggies, and finished it off with a layer of tomato sauce, giving rise to this Chicago tradition.<\/p>\n

Why Make Sourdough Pizza?<\/h2>\n

There are many reasons to opt for traditionally prepared sourdough as opposed to the more modern quick yeasts and refined flours.<\/p>\n

1. Easier to Digest.<\/strong> Sourdough is made through a slow fermentation process which breaks down many of the plant compounds that are difficult for the body to digest.<\/p>\n

2. Blood Sugar Balance.<\/strong> Because of the fermentation process and high fiber content in sourdough, the body responds differently to it than with modern, commercially made bread products. There is less of a spike in blood sugar with sourdough allowing the body\u2019s blood sugar levels to more easily stay balanced.<\/p>\n

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3. More nutritious.<\/strong> Because sourdough breaks down the phytic acid\u2014a naturally occurring compound in grains that is difficult to digest\u2014it causes an increase in bioavailable vitamins and minerals making it more nutritious.<\/p>\n

Making the Perfect Deep Dish Crust<\/h2>\n

This recipe makes a thick crust with crispy edges that are gooey and dense on the inside. The honey adds a delightful amount of natural sweetness.<\/p>\n

This pizza is best made in a cast iron skillet. The rim helps give the crust its distinct deep dish form allowing for a thick layer of toppings. It can be made on a pizza stone, however, you\u2019ll want to add lots of flour for a firm crust. Note that the crust is still likely to sag or flatten some while par-baking.<\/p>\n

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We buy our flour from a local organic mill that we love\u2014Janie\u2019s Mill<\/a>. Our preference is to use a 50\/50 blend of Einkorn flour and Glenn flour (a hard spring wheat). However, you could use whatever whole wheat flour or all-purpose flour that you prefer.<\/p>\n

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Sourdough Deep Dish Pizza Recipe<\/strong><\/h2>\n

Yield:<\/strong> 1 Crust<\/h4>\n
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Ingredients: <\/strong><\/h3>\n

\u2013 3 cups flour
\u2013 1 cup active sourdough starter (Not sourdough discard)
\u2013 1\/2 cup water
\u2013 1\/8 cup olive oil
\u2013 1\/2 tbsp honey
\u2013 1\/2 tsp salt
\u2013 1 tbsp heat-stable cooking fat<\/p>\n

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