Chicago Deep Dish Pizza
User Reviews
4.6
84 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
20 mins
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Additional Time
1 hr 50 mins
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Total Time
3 hrs
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Servings
4 to 6 servings
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Calories
941 kcal
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Course
Main Course
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Cuisine
American
Chicago Deep Dish Pizza
Report
Chicago Deep Dish Pizza features a rich cornmeal dough baked in a deep pan, layered with shredded mozzarella, pepperoni, and a robust tomato sauce made from sautéed onions, garlic, and herbs. The dough's cornmeal adds a distinctive texture, while the buttery sauce contrasts the hearty cheese and pepperoni. This recipe captures the dense, pie-like style of Chicago pizza, perfect for those who want a filling meal with thick slices and a combination of textures from the crispy crust to the melty cheese beneath the sauce.
Description
The Chicago Deep Dish Pizza recipe centers on a dough enriched with cornmeal and butter, creating a textured, golden crust that holds ample toppings. The tomato sauce is simmered with grated onions, garlic, oregano, and fresh basil, imparting depth beyond typical pizza sauces. A generous amount of shredded mozzarella forms the thick cheese layer beneath slices of pepperoni, finished with a sprinkle of Parmesan for added sharpness. The pizza is baked in a deep pan, allowing the dough to rise and develop a crisp edge, encasing the rich filling.
The sauce's balance of savory and bright flavors complements the creamy cheese and spicy pepperoni, delivering layered tastes and contrasting textures. The preparation includes careful dough handling and rising times to develop the characteristic deep dish structure.
This pizza suits sharing at a casual meal or gathering, especially when paired with lighter sides like salads. Freezing the dough before use is possible, providing convenience without compromising texture. Leftover pizza keeps well refrigerated and reheats effectively in a skillet or oven to revive its crust and fillings.
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Ingredients
For the Dough:
- 3¼ cups all-purpose flour
- ½ cup cornmeal yellow
- 1½ teaspoons salt
- 2 teaspoons sugar
- 2¼ teaspoons instant yeast
- 1¼ cups water room temperature
- 3 tablespoons butter melted, unsalted
- 4 tablespoons butter softened, unsalted
- 1 teaspoon olive oil divided
For the Sauce:
- 2 tablespoons butter unsalted
- ¼ cup onion grated
- ¼ teaspoon oregano dried
- ½ teaspoon salt
- 2 garlic minced, cloves
- 28 ounces crushed tomatoes canned
- ¼ teaspoon sugar
- 2 tablespoons basil coarsely chopped; fresh
- 1 tablespoon olive oil
- black pepper freshly ground
For the Toppings:
- 1 pound mozzarella cheese shredded (about 4 cups)
- pepperoni
- ¼ cup Parmesan Cheese grated
Instructions
- Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl. Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.)
- Coat a large bowl with 1 teaspoon olive oil. Using greased spatula, transfer dough to bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.
- Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with salt and pepper.
- Laminate the Dough: Turn the dough out onto dry work surface and roll into a 15x12-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With seam side down, flatten the cylinder into an 18x4-inch rectangle. Cut rectangle in half crosswise. Working with one half, fold into thirds like a business letter; pinch seams together to form ball. Repeat with remaining half. Return balls to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes. Meanwhile, adjust oven rack to lower position and preheat oven to 425 degrees F.
- Bake the Pizzas: Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Transfer 1 dough ball to dry work surface and roll out into a 13-inch circle. Transfer dough to the pan by rolling the dough loosely around a rolling pin and unrolling into pan. Lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax for 5 minutes before trying again. Repeat with remaining dough ball.
- For each pizza, sprinkle 2 cups mozzarella evenly over surface of dough. (If you're using any meat or veggie toppings, add them now, on top of the cheese.) Spread 1¼ cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.
Notes
- Use two 9-inch round cake pans or 10-inch cast-iron skillets for baking the pizza to ensure correct depth.
- You can freeze the dough after shaping into balls before the final rise; thaw overnight in the fridge and allow to rise at room temperature before baking.
- Leftover pizza can be refrigerated up to 4 days and reheated in a microwave, toaster oven, or skillet for best texture.
- Consider serving with Italian pasta salad, Caesar salad, garlic bread, or shaved Brussels sprouts salad to complement the rich pizza.
Nutrition Information
Show Details
Calories
941kcal
(47%)
Carbohydrates
115g
(38%)
Protein
49g
(98%)
Fat
65g
(100%)
Saturated Fat
35g
(175%)
Cholesterol
175mg
(58%)
Sodium
2065mg
(86%)
Potassium
954mg
(20%)
Fiber
10g
(40%)
Sugar
13g
(26%)
Vitamin A
2085IU
(42%)
Vitamin C
19.5mg
(22%)
Calcium
736mg
(74%)
Iron
8.8mg
(49%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 941 kcal
% Daily Value*
| Calories | 941kcal | 47% |
| Carbohydrates | 115g | 38% |
| Protein | 49g | 98% |
| Fat | 65g | 100% |
| Saturated Fat | 35g | 175% |
| Cholesterol | 175mg | 58% |
| Sodium | 2065mg | 86% |
| Potassium | 954mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 13g | 26% |
| Vitamin A | 2085IU | 42% |
| Vitamin C | 19.5mg | 22% |
| Calcium | 736mg | 74% |
| Iron | 8.8mg | 49% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
84 reviews
Excellent
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