Chicago Johnny'S Deep Dish Pizza Recipe (Whole Whea

Name: Chicago Johnny'S Deep Dish Pizza Recipe (Whole Wheat Flour)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients for the dough:; 2 cups + 2 Tbl warm water; 2 Tbl whole wheat flour; 6-7 cups whole wheat flour; 1 packet (2 1/2 tea) dry yeast; 1 Tbl sea salt; 1 tea vital wheat gluten; 10 Tbl (1 1/4 sticks )butter; Toppings/Fillings:; Crushed tomatoes ( about 14 oz. per pizza); 1 Lb Scarmozza cheese; 1 Lb Provolone cheese; Grated pecorino Romano; Granulated garlic; Oregano; And whatever 'toppings' (I call them; fillings) you want

Servings: persons

Ingredients for the dough:
2 cups + 2 Tbl warm water
2 Tbl whole wheat flour
6-7 cups whole wheat flour
1 packet (2 1/2 tea) dry yeast
1 Tbl sea salt
1 tea vital wheat gluten
10 Tbl (1 1/4 sticks )butter
Toppings/Fillings:
Crushed tomatoes ( about 14 oz. per pizza)
1 Lb Scarmozza cheese
1 Lb Provolone cheese
Grated pecorino Romano
Granulated garlic
Oregano
And whatever 'toppings' (I call them
fillings) you want

1
Mix water, 2 tablespoons whole wheat
2
flour, yeast, & wheat gluten together.
3
Stir & let sit aside for 10 minutes.
4
In a mixing bowl using a dough hook add
5
your yeast mix & your remaining
6
ingredients together. Knead 10 minutes, adding flour or water if necessary to create a
7
dough that is tacky & stretchy in texture. Cover & let rise until doubled in size,
8
about an hour. Punch down your dough & repeat the rise a second time.
9
Separate your dough into 5 equal parts. Roll out each dough, rub with 1 tablespoon of
10
butter, fold your dough & knead slightly, then roll out & butter with 1 more tablespoon
11
of butter. Cover & rise in your refrigerator for an hour.
12
Take your dough out of the refrigerator, heat your oven at 450 degrees, & butter an
13
iron skillet or deep walled pan. Press your dough into your pan, pull the sides up
14
nearly to the edge. Add scarmozza & provolone cheese (about 2 pounds for 5 pizzas),
15
fillings (Italian sausage, green peppers, onions, et cetera), & cover with crushed
16
tomatoes (about 14 oz.). Sprinkle oregano, granulated garlic, & pecorino Romano cheese.
17
Bake for 25 minutes.
18
Remove pan from oven & cool about 3-5 minutes, then slide
19
pizza pie out of your pan using a spatula. Cut & enjoy!

3384

kcal

Calories

281

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Ingredients for the dough:, 2 cups + 2 Tbl warm water, 2 Tbl whole wheat flour, 6-7 cups whole wheat flour, and more.

Yes, Chicago Johnny'S Deep Dish Pizza Recipe (Whole Wheat Flour) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicago Johnny'S Deep Dish Pizza Recipe (Whole Wheat Flour)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions