Chicago Deep Dish Pizza
User Reviews
4.9
48 reviews
Excellent
Chicago Deep Dish Pizza
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This homemade Chicago Deep Dish Pizza has a buttery, flaky crust, plenty of melted mozzarella cheese, and a satisfyingly rich and thick tomato basil sauce. You're gonna' need a fork for this Windy City favorite!
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Ingredients
Pizza Dough
- 3 1/4 cups unbleached all-purpose flour
- 1/2 cup yellow cornmeal
- 2 1/4 teaspoons instant or rapid-rise yeast
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons salt
- 1 1/4 cups water room temperature
- 7 Tablespoons salted butter divided
Pizza Sauce
- 2 Tablespoons salted butter
- 1/4 cup grated onion
- 2 cloves minced garlic
- 28 ounces crushed tomatoes
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon granulated sugar
- 2 Tablespoons fresh basil chopped
- 1 Tablespoon extra-virgin olive oil
Assembly
- 4 Tablespoons olive oil
- 16 ounces shredded part-skim mozzarella cheese about 4 cups
- 1/4 cup grated Parmesan cheese optional
Instructions
To Make the Pizza Dough
- In the bowl of a stand mixer, combine the flour, cornmeal, yeast, sugar and salt and give it a quick whisk. Melt 3 tablespoons of the butter and add it, along with the warm water, to the dry ingredients. Leave the remaining 4 tablespoons of butter on the counter to soften.
- Mix on low speed for 1 to 2 minutes, until the dough starts to come together, then knead for 4 to 5 minutes on medium speed, until the dough is smooth.
- Drizzle a little olive oil into a large, clean bowl, then transfer the dough to the bowl and give it a turn to coat it in the oil so it doesn't dry out. Cover tightly with plastic wrap, and let the dough rise in a warm place for about 1 hour, until nearly doubled in size.
- When the dough has risen, roll it into a 15x12-inch rectangle on a clean work surface using a rolling pin. Spread the remaining 4 tablespoons of softened butter evenly over the dough.
- Roll the dough into a tight cylinder and pinch the edges together. With the seam side down, flatten the dough into an 18x4-inch rectangle, then slice it in half crosswise with a sharp knife or pastry cutter. Fold each portion of the dough over itself into thirds, then pinch the seams together to shape into two balls.
- Return the balls of dough to the oiled bowl, cover tightly with plastic wrap again, and allow to rise in the refrigerator for another 45 minutes, until almost doubled in size again.
To Make the Pizza Sauce
- In a heavy saucepan, melt the butter over medium heat. Add the onion and saute for 5-7 minutes, until softened. Add the garlic and saute for another 30 seconds, until fragrant.
- Add the crushed tomatoes, oregano, bay leaf, salt, pepper and sugar and stir to combine. Reduce heat, cover, and simmer for 15-20 minutes until slightly thickened and reduced to about 2 1/2 cups.
- Remove from heat and stir in the chopped basil and olive oil. Season with additional salt & pepper, to taste.
Assemble and Bake
- Preheat oven to 425 degrees F. Divide 4 tablespoons of olive oil between two 9-inch cake pans, coating the bottoms and sides well.
- Roll out each ball of dough on a lightly floured surface. They should make roughly 13-inch discs about 1/4 inch thick.
- Transfer the pizza dough to the prepared cake pans, lightly pressing it into the corners and up the sides.
- Fill each pizza crust with 2 cups of the shredded mozzarella, then add any additional toppings like sausage or vegetables, if you want. Finish each pizza with 1 1/4 cups of the pizza sauce spread over the cheese layer and sprinkle with Parmesan cheese.
- Bake for 20 to 30 minutes, until the crust is golden brown. Remove from the oven and allow the pizzas to rest for 10 minutes before slicing and serving.
Notes
- Recipe and method lightly adapted from The Complete America's Test Kitchen TV Show Cookbook.
- Additional Topping Ideas: 1 lb. cooked Italian sausage, canadian bacon & pineapple, sweet bell peppers, mushrooms, pepperoni, etc.
- This recipe is on page 164 of my cookbook, House of Nash Eats Everyday!
Nutrition Information
Show Details
Calories
648kcal
(32%)
Carbohydrates
58g
(19%)
Protein
23g
(46%)
Fat
37g
(57%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
81mg
(27%)
Sodium
1234mg
(51%)
Potassium
475mg
(14%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
1048IU
(21%)
Vitamin C
10mg
(11%)
Calcium
375mg
(38%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Calories | 648kcal | 32% |
| Carbohydrates | 58g | 19% |
| Protein | 23g | 46% |
| Fat | 37g | 57% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 1234mg | 51% |
| Potassium | 475mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1048IU | 21% |
| Vitamin C | 10mg | 11% |
| Calcium | 375mg | 38% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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