When it comes to Chicago-style pizza, it’s crucial to think beyond just the pizza itself. Pair it with a fresh salad, perhaps a classic Caesar or a vibrant Caprese, to balance the richness of the pizza with some crunch and acidity.
A good, robust craft beer or a fruity red wine like Chianti can complement the flavors beautifully. If you’re in the mood for a non-alcoholic option, a zesty lemonade or a sparkling water with lemon can cleanse the palate.
I’ll tell you about my adventures with Bobby Flay’s take on Chicago-style pizza. The moment I took my first bite, I knew I was hooked.
Flay’s version combines the traditional elements with a flair that makes this dish irresistibly mouthwatering. It’s a deep dish splurge that doesn’t just fill you up; it actually delights your taste buds. Let’s explore this culinary gem together.
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What is Bobby Flay’s Chicago-Style Pizza?
Bobby Flay’s Chicago-style pizza honors the classic deep dish while incorporating some of his signature styles. It’s characterized by its thick, buttery crust, a hearty layer of cheese, and generous toppings topped off with zesty tomato sauce.
Imagine a slice pulling apart with gooey cheese and colorful veggies. This dish checks all the boxes for comfort food and culinary creativity.
Why This Recipe Works
When it comes to Flay’s Chicago-style pizza, there are several reasons why this recipe stands out. Here’s why you’ll want to keep it on your rotation:
Deep Flavor Construction: Every layer of this pizza is crafted to bring a unique taste. The crust is buttery, the cheese is gooey, and the toppings burst with freshness. Flay uses quality ingredients to elevate this dish.
Flexible Recipe: This pizza is not rigid! You can customize the toppings to your liking. Whether you prefer classic pepperoni or something adventurous like sliced artichokes, the choice is yours.
Perfect for Sharing: A deep dish pizza is an invitation to gather friends and family. It’s a meal that encourages conversations and laughter around the table. Everybody loves a hearty slice, so it’s a crowd-pleaser.
Make-Ahead Friendly: This recipe can be prepped in advance. You can prepare the dough a day ahead and let it rest in the fridge. This flexibility fits beautifully into a busy lifestyle.
Ingredients You’ll Need To Make This Dish
- 5 1/2 cups plain all-purpose flour
- 1/2 cup fine cornmeal
- 2 packets of instant dry yeast
- 2 cups lukewarm water (about 90°F)
- 4 teaspoons coarse kosher salt
- 1/4 cup canola oil
- 1/4 cup extra-virgin olive oil, plus extra for greasing pans
- 3 tablespoons unsalted butter, softened at room temperature
- 1 teaspoon sugar (to enhance the yeast)
- 1 tablespoon dried oregano or Italian herb mix (optional, for extra flavor)
How to Make Bobby Flay’s Chicago-Style Pizza
Step 1: Prepare the Dough
Start by mixing the warm water with sugar and yeast in a bowl. Let it sit for about 5 to 10 minutes until it bubbles. This indicates that the yeast is alive and kicking.
Step 2: Combine Dry Ingredients
In a large mixing bowl, combine the flour, cornmeal, and salt. This will form the dry mix that makes the crust.
Step 3: Mix It Up
Add the yeast mixture into the bowl with dry ingredients. Pour in the canola and olive oils. Mix with your hands or a sturdy spatula until a shaggy dough forms.
Step 4: Knead Your Dough
Turn the dough out onto a floured surface. Knead it for about 8 minutes. You’ll want it to become smooth and elastic. That’s when you know you’ve got a solid foundation for your crust.
Step 5: Let It Rise
Place the dough in a greased bowl. Cover it with a damp cloth. Let it rise in a warm place until it doubles in size, which usually takes about 1 hour.
Step 6: Preheat and Prepare Pans
While your dough rises, preheat your oven to 475°F (245°C). Grease your deep-dish pizza pans with olive oil. The oil will create a nice crust while baking.
Step 7: Shape the Dough
Once your dough has risen, punch it down and divide it in half. Press one half into the bottom and up the sides of your prepared pan.
Step 8: Fill with Cheese and Toppings
Layer the cheese on the bottom to create a barrier. This keeps it from getting soggy. Then add your favorite toppings: veggies, meats, whatever floats your boat!
Step 9: Top with Sauce
Make a simple sauce with crushed tomatoes, garlic, and herbs. Pour this over the toppings. Don’t skimp on this step; it’s crucial for flavor!
Step 10: Bake
Pop your pizza into the preheated oven. Bake for about 30-40 minutes. The crust should be golden brown and the cheese bubbling.
Step 11: Cool and Serve
Once baked, let the pizza cool for about 10 minutes. This resting period makes it easier to slice. Cut it into wedges, and dig in!
Tips & Tricks
Use High-Quality Cheese: The better the cheese, the creamier and tastier your pizza will be. Fresh mozzarella can make all the difference.
Chill Your Dough: If you have time, letting the dough fridge for a few hours or overnight allows it to develop flavor.
Experiment with Toppings: Don’t hesitate to mix it up. Try roasted peppers, olives, or even sautéed mushrooms for extra flavor.
Watch the Bake Time: Every oven varies. Check for a golden brown crust and bubbling cheese to determine when it’s done.
Let it Rest: Giving your pizza time to sit before slicing helps it hold together better.
Nutrition Information
Serving Size: 1 slice (1/8 of pizza)
Calories: Approximately 350
Total Fat: 18g
Saturated Fat: 8g
Cholesterol: 40mg
Sodium: 550mg
Total Carbohydrates: 35g
Dietary Fiber: 2g
Sugars: 2g
Protein: 14g
How Do You Store the Leftovers?
Storing leftovers is simple! Once the pizza has cooled completely, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to three days.
For longer storage, you can slice the pizza and freeze it in airtight containers. Just reheat in the oven or microwave when you’re ready for more delicious slices.
What Sides Would Complement Bobby Flay’s Chicago-Style Pizza?
Caesar Salad: This classic salad combines crisp romaine, crunchy croutons, and creamy dressing, making it a refreshing counterpart to the warm pizza. The tanginess of the dressing cuts through the richness beautifully.
Garlic Bread: Who can resist buttery, garlicky bread? A side of garlic bread or breadsticks can enhance your pizza experience. Dip them in marinara for that extra kick!
Bruschetta: This is a wonderful appetizer that brings fresh flavors to your meal. Topped with diced tomatoes, basil, and mozzarella, bruschetta is light and full of flavor.
What Alternatives Can You Use for the Ingredients if They Are Not Present in Your Kitchen?
All-Purpose Flour: If you don’t have plain flour, use bread flour for a chewier texture, or try whole wheat flour for a healthier option.
Cornmeal: In a pinch, use fine breadcrumbs or even instant polenta. This can lend a different texture but still works well.
Instant Dry Yeast: Send your grocery list to space? No worries! You can replace instant yeast with active dry yeast. Just dissolve it in warm water for 10 minutes before mixing.
Olive Oil: If you’re out of olive oil, vegetable or canola oil will do the trick. Each type brings its character to the flavor but maintains the integrity of the recipe.
Equipment
- Oven
Ingredients
- 5 1/2 cups plain all-purpose flour
- 1/2 cup fine cornmeal
- 2 packets of instant dry yeast
- 2 cups lukewarm water about 90°F
- 4 teaspoons coarse kosher salt
- 1/4 cup canola oil
- 1/4 cup extra-virgin olive oil plus extra for greasing pans
- 3 tablespoons unsalted butter softened at room temperature
- 1 teaspoon sugar to enhance the yeast
- 1 tablespoon dried oregano or Italian herb mix optional, for extra flavor
Instructions
Step 1: Prepare the Dough
- Start by mixing the warm water with sugar and yeast in a bowl. Let it sit for about 5 to 10 minutes until it bubbles. This indicates that the yeast is alive and kicking.
Step 2: Combine Dry Ingredients
- In a large mixing bowl, combine the flour, cornmeal, and salt. This will form the dry mix that makes the crust.
Step 3: Mix It Up
- Add the yeast mixture into the bowl with dry ingredients. Pour in the canola and olive oils. Mix with your hands or a sturdy spatula until a shaggy dough forms.
Step 4: Knead Your Dough
- Turn the dough out onto a floured surface. Knead it for about 8 minutes. You’ll want it to become smooth and elastic. That’s when you know you’ve got a solid foundation for your crust.
Step 5: Let It Rise
- Place the dough in a greased bowl. Cover it with a damp cloth. Let it rise in a warm place until it doubles in size, which usually takes about 1 hour.
Step 6: Preheat and Prepare Pans
- While your dough rises, preheat your oven to 475°F (245°C). Grease your deep-dish pizza pans with olive oil. The oil will create a nice crust while baking.
Step 7: Shape the Dough
- Once your dough has risen, punch it down and divide it in half. Press one half into the bottom and up the sides of your prepared pan.
Step 8: Fill with Cheese and Toppings
- Layer the cheese on the bottom to create a barrier. This keeps it from getting soggy. Then add your favorite toppings: veggies, meats, whatever floats your boat!
Step 9: Top with Sauce
- Make a simple sauce with crushed tomatoes, garlic, and herbs. Pour this over the toppings. Don’t skimp on this step; it’s crucial for flavor!
Step 10: Bake
- Pop your pizza into the preheated oven. Bake for about 30-40 minutes. The crust should be golden brown and the cheese bubbling.
Step 11: Cool and Serve
- Once baked, let the pizza cool for about 10 minutes. This resting period makes it easier to slice. Cut it into wedges, and dig in!
Notes
Nutrition
Frequently Asked Questions
Can I make this pizza gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add some as instructed.
How do I know when the dough has risen enough?
The dough should double in size and feel puffy when ready. A simple test is to poke it with a finger. If the indentation remains, it’s good to go.
Can I use store-bought pizza sauce instead of making my own?
Certainly! Store-bought pizza sauce is perfectly fine. You can doctor it up with herbs and spices to match your taste.
How do I know my pizza is baked perfectly?
Look for a golden-brown crust and bubbling cheese. You can also use an instant-read thermometer; the internal temperature should hit 190°F (88°C).
Can I freeze the pizza after baking?
Yes, you can freeze it! Allow it to cool, then wrap it in plastic before placing it in an airtight container. When you’re ready, bake it straight from frozen.
What type of cheese works best for this pizza?
A mix of mozzarella and provolone offers the best combination of meltiness and flavor. Feel free to add parmesan for a sharp kick!
Conclusion
Bobby Flay’s Chicago-style pizza is a delightful culinary creation. It pulls together layers of flavor that create memorable meals. With its adaptable nature and satisfyingly deep dish, it’s perfect for gatherings or a cozy night in.
Dive in, make this pizza your own, and watch as it brings everyone to the table with smiles. Happy cooking!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more