Chicago Deep Dish Pizza - Aquaforno

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Chicago Deep Dish Pizza

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(2 Pizzas)

Dry Acting Yeast                 7g

00 Flour                         500g

Warm water                  250ml

Olive oil                             10g

Sea salt                               3g

Semolina flour                 20g



Garlic clove crushed          2g

Mixed herbs                       5g

Tinned chopped tomato                                               300g

Passata                         200ml

Fresh Basil                A bunch

Olive Oil                             5g

Grated mozzarella cheese                                            400g

Salt                             To taste



1. In a large bowl, add water (keep a splash of water out and mix separately with the salt), yeast and oil. Start mixing for 3 minutes and once things start to incorporate, add in the flour slowly bring it together and mix for another 5 minutes then add in the salt/water mix. (Always add salt right near the end as it will affect the yeast from feeding off the flour).

2. Mix the dough until it forms a soft ball. Once kneaded, put dough on a table top and fold it in itself for 8 minutes, place back into the bowl and cling film for 60 minutes or with sour dough starter up to 3 hours in a warm and damp area until double in size.

3. Once doubled in size, knock the dough back on a lightly floured counter and cut into 3 balls. Roll them onto a floured tray, place a kitchen towel on top and let rise for another 45 minutes or until double in size OR you can keep the dough chilled in an cool box and keep in there until ready to make pizzas taking out 20 minutes before ready to use to become more pliable when stretching out. (Preferably in a warm space)

4. Dust a clean surface with 50/50 flour and semolina and then place dough on and roll it out into a rough circle 1” thick. Rub the sides of the cast iron dish with some butter or olive oil then place it into your cast iron dish, add sauce and toppings as you desire layering up and up.

5. When you’re ready to cook the pizza, place it on to the pizza stone with a high flame reaching 220c. Cook the pizza for 15 minutes, until golden brown and the cheese has melted

6. Making sure that the oven is very hot and helping feeding the fire little but often will help you keep a more even temperature.


1. In another saucepan, add oil and crushed garlic to the heat, and cook for 2 minutes, this will allow it to perfume and extract into the oils.

2. Add chopped tomatoes and passata and let cook out for a further 5 minutes.

3. Add salt and mixed herbs, mix.

4. Bring to a simmer the take off the heat and let cool add a few piece of fresh basil and the stems to the sauce, let reduce until thick.

Aquaforno II

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