What's For Lunch: Deep dish pizza - Rocco's Little Chicago Pizza

Published: Apr. 17, 2017 at 1:01 PM MST|Updated: Apr. 17, 2017 at 3:28 PM MST
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TUCSON, AZ (Tucson News Now) - Equipment:

  • Liquid measuring cups
  • Dry measuring cups
  • Measuring spoons
  • Cheese grater
  • 12” X 2” pizza/cake pan
  • Rolling pin
  • 3-4 quart mixing bowl
  • Colander

Ingredients - Dough:

  • 3 tsp sugar
  • 2 pkgs dry yeast
  • 1 1/4 C warm water (105-115 degrees)
  • 3 1/4 C bread flour (more or less)
  • 1 Tbsp salt
  • 4 Tbsp vegetable oil


  • 1 28-oz can peeled plum tomatoes
  • 1 16-oz can peeled plum tomatoes
  • 2 Tbsp olive oil
  • 1 tsp oregano
  • 1 Tbsp chopped fresh basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1-2 cloves garlic, minced
  • 1/4 cup Parmesan or Romano cheese,


  • Chopped vegetables, pepperoni, bulk Italian sausage, etc.
  • You can buy the links, squeeze out the meat…  It’ll cook on the pizza.
  • 8 to 12 oz Low Moisture, Part-Skim Mozzarella cheese


  1. Dissolve yeast and sugar in warm water.  Set aside.
  2. Mix flour and salt in mixing bowl.  Make a well in the middle of the flour mix and dump in the yeasty water. Add the oil. Use a wooden spoon to bring the dough together as much as you can. Flour a table or counter top and knead the dough for 5-6 minutes, adding flour if necessary. Clean and dry your hands often to see if the dough is too sticky. If it is sticking to your hands really bad, add a tsp of flour or so at a time until it is nice and smooth.
  3. Your dough should be smooth, elastic, and a little glossy at the end of your kneading.
  4. Grease your bowl up lightly and throw in the dough. Sprinkle on a little flour and cover it with plastic wrap and a towel.
  5. Set it in a warm place for 1 to 1 1/2 hours until it is doubled in bulk.
  6. Make your sauce and toppings during this time.
  7. Open the cans of tomatoes and throw them in the colander. Squish all the juice out of them and break them up into little pieces. (You can save the juice if you want.) Put the tomatoes in a bowl and mix with the rest of the ingredients except the Parmesan cheese.
  8. Grate up your mozzarella.
  9. Grate the parm on another plate.
  10. Throw the mixture in the fridge until the dough is ready.
  11. When the dough is super puffy, dump it back onto the counter and knead it for a minute or so.  Flip the bowl on top of it and let it sit for 5 minutes.
  12. Turn on the oven.  475 degrees F.
  13. Grease up your pizza pan with a couple of Tbsp of olive oil.
  14. Roll out the dough into a circle about 3” wider than the pan.  Throw it in the pan without folding the edges, and smoosh the dough into the corners and HALFWAY UP THE SIDES of the pan.
  15. Throw in the mozzarella cheese—don’t get any on the pan. Pack it tight and even.
  16. Put on the toppings.
  17. Spoon the sauce over the toppings not quite to the edge, and sprinkle the Parmesan on the top of it all.
  18. Throw it in the middle rack of your hot oven and watch for the dough and the cheese on the edges to turn brown a bit.  Should take 20-30  minutes or so to cook.
  19. Take the pizza out of the oven and let it sit a few minutes before you serve it.

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