Italians started coming to Chicago from Italy during the 1850s and by the 1940’s there was a significant Italian population of Italian immigrants and their descendants in the city. There are some stories about U.S. soldiers of Italian descent returning from Europe after World War II and experimenting with different pizza recipes, and eventually creating a deep dish pizza. The only problem with these stories is that deep dish pizza was being sold in Chicago in the early 1940’s, before the end of the war. The one story that is probably true is about a man named Sewell who created the deep dish pizza in 1943 at his bar and grill, Pizzeria Uno. It was so popular that he soon opened another place called Pizzeria Due. Soon other restaurants were serving deep dish pizza and the dish became popular. Soon Chicago became known for creating it and everyone, not just Italians, adopted it as a ‘Chicago’ food. (source FoodReference.com)
Chicago Style Deep Dish Pizza
1 lb of your favorite pizza dough, at room temperature
16 oz mozzarella cheese, sliced
8 oz cooked Italian sausage, sliced thin
12 oz jar Mancini Fried Peppers with sweet onions or equivalent amount of cooked onions and peppers
2 cups marinara sauce
3 tablespoons parmesan cheese
Preheat the oven to 350 degrees F. Grease a deep dish pizza pan. (My pan is 10 ½ inches in diameter)
Turn the pizza dough out into the prepared pan and use the heel of your hand and your fingertips to press it into an even layer across the bottom of the pan, then about halfway up the sides of the pan.
Bake the crust for 10 minutes.
When the crust is done baking, remove the pan from the oven and keep the oven temperature on 350 degrees F.
Add the toppings in the following order:
On the bottom of the crust place an even layer of cheese slices. Then add the sausage slices in an even layer. Top it with another layer of cheese slices. Then add the cooked peppers and onions. Top with a final layer of cheese slices. Pour the sauce over the top and spread it into an even layer, making sure it is covering all of the cheese. Sprinkle with Parmesan cheese.
Bake for 50-60 minutes until the edges are golden and the filling is firm. Allow the pizza to cool for about 15 minutes before slicing and serving.