Rice cookers are a staple in Asian households. They’re simply amazing, because they can basically cook anything – even Chicago-style deep dish pizzas. And yes, it actually produces the fluffiest deep dish pizza that actually tastes like pizza.
A Chicago-style deep dish pizza is different from the regular pizza. It somewhat resembles a cake or a giant pie. It’s more saucy and cheesy, has a crunchy yet flaky crust, and baked in a deep dish pan.
Since the inner pot of a rice cooker is also wide and deep, I’ve discovered that it can actually make the perfect deep dish pizza. A rice cooker isn’t just for making rice. If you look closely at your rice cooker, you can actually see that it has many different functions. It can also be used to make congee, steamed dishes, and even cake!
To make the perfect deep dish pizza in a rice cooker, you’ll need to use the steam function. I steamed it in the rice cooker for 40 minutes, and it came out with the perfect texture – fluffy, soft, and with a slightly crunchy crust. Note: this won’t work if you steam it without a rice cooker, you NEED the rice cooker in order for it to work.
Be sure to grease the inside of the inner pot with some olive oil for the pizza to slide out in a breeze!
If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!
Deep Dish Pizza (using a RICE COOKER)
Ingredients
Pizza Dough
- 2 cups bread flour
- 1½ tsp instant yeast
- 1 tbsp sugar
- 1 tsp salt
- 180 ml warm milk (105-115°F (40-46°C))
- 1 tsp olive oil , plus more for greasing
Toppings
- ¾ cup marinara sauce
- 12 garlic cloves (minced)
- 2 shallots (thinly sliced)
- Mozzarella pieces
- 4 Cremini mushrooms (sliced)
- Pepperoni slices
- ½ tsp dried basil
- ½ tsp dried parsley
Instructions
Pizza Dough
- In a large mixing bowl, combine together all the dry ingredients. Pour in the warm milk and olive oil and mix with a wooden spoon. Knead the dough for around 5 minutes until it is smooth. Cover with plastic wrap and let rise in a warm place for 1 hour until it has doubled in size.
- Once the dough has doubled in size, cut off 1/3 of the dough, leaving you with 2 pieces. Roll each piece into individual balls. Cover with plastic wrap or a clean cloth and let it rise for 15 minutes.
- On a lightly floured surface, roll out each ball of dough until it’s pretty thin (about a 10-12 inch circle).
Assembling
- Place the larger circle into the inner pot of the rice cooker that’s been lightly greased with olive oil. Stick the sides onto the inner pot – forming a “wide bowl”. Use a fork to poke some holes onto the bottom of the dough. Spread on half the marinara sauce and top with garlic, shallots, and mozzarella (save half for the second layer).
- Place the second piece of rolled out dough on top, while pinching the sides to close it up and form a crust. Spread on the remaining half of the marinara sauce, and top with the rest of the garlic, shallots, mozzarella, mushrooms, and pepperoni. Sprinkle on the dried herbs. Close the lid and cook it for 40 minutes using the steam function (yes, just trust the process). Remove and slice. Enjoy!
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