Do you love Chicago-style deep dish pizza, but don’t have the time to make pizza dough, let it rise and rise again or worry about the inevitable soggy crust? This Deep Dish PIzza PIe technique requires no rising whatsoever and avoids a mushy crust! I developed this very easy way to get a deep dish pie on the table when a request was made from a charter host for Chicago pizza. When you’re busy trying to feed 6-8 guests 3 or 4 meals a day by yourself--yet the crew’s tip depends on your ingenuity and ability to provide what the host wants—believe me you make things happen.
Step 1: Ingredients
1/16 inch sliced mozzarella cheese
Chunky tomato sauce with herbs
Quartered fresh mushrooms
Preheated 350°F oven
Step 2: Slice the Dome Off the Loaf
With the serrated knife, cut the top half off the loaf. Reserve dome for another use.
Step 3: Cut the Circumference
Cut a circle around the circumference with a gentle sawing motion and leaving a constant ¼ to 1/2 inch rim.
Step 4: Score and Cube
With your hand, pinch the bread cubes out, leaving the shell intact. Be careful to avoid puncturing the floor of the shell. Reserve the cubes and crumbs for another use.
Step 5: Pinch Out Cubes
Step 6: Place Shell on a Cookie Sheet
Step 7: Line With Cheese
If you love cheese as I do, line the side with strips of cheese. Lining the sides prevents the crust from becoming soggy.
Step 8: Spoon a Little Sauce
Step 9: Layer Remaining Ingredients
Bake in a 350° F oven for 40-45 minutes until the crust browns and the cheese melts.
Step 10: No Rise Deep Dish PIzza PIe Is Ready to Eat
Cut into wedges and serve immediately.