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Chicago Deep Dish Pizza

This authentic Chicago-style deep dish pizza topped with gooey mozzarella, pepperoni, and a chunky homemade tomato sauce is the ultimate at-home pizza.

Prep Time
40 mins
Cook Time
40 mins
Additional Time
1 hr 50 mins
Total Time
3 hrs
Servings: 4 to 6 servings
Calories: 941 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Dough:
  • 3¼ cups all-purpose flour
  • ½ cup yellow cornmeal
  • 1½ teaspoons salt
  • 2 teaspoons sugar
  • 2¼ teaspoons instant yeast
  • 1¼ cups water room temperature
  • 3 tablespoons unsalted butter melted
  • 4 tablespoons unsalted butter softened
  • 1 teaspoon + 4 tablespoons olive oil divided
For the Sauce:
  • 2 tablespoons unsalted butter
  • ¼ cup grated onion
  • ¼ teaspoon dried oregano
  • ½ teaspoon salt
  • 2 garlic cloves minced
  • 28 ounces canned crushed tomatoes
  • ¼ teaspoon sugar
  • 2 tablespoons Coarsely chopped fresh basil
  • 1 tablespoon olive oil
  • freshly ground black pepper
For the Toppings:
  • 1 pound mozzarella cheese shredded (about 4 cups)
  • pepperoni
  • ¼ cup grated Parmesan cheese

Instructions

    Cup of Yum
  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

  • Equipment: Two 9-inch round cake pans (or 10-inch cast-iron skillets)
  • Topping Options: See post above for topping substitutes or additions.
  • Serving suggestions: Stretch the meal for guests by adding one of the following: Italian pasta salad / Caesar salad / Garlic bread / Shaved Brussels sprouts salad
  • Freezing the Dough: You can freeze the dough during step #4. After shaping the dough into balls, instead of allowing them to rise, wrap in plastic wrap, place in a freezer-safe bag, and freeze for up to 2 months. Thaw in the refrigerator overnight, then rise at room temperature before proceeding with step #5.
  • Leftovers: Store any leftover pizza in the refrigerator for up to 4 days.
  • Reheating: Pizza can be reheated in the microwave, toaster oven, on a griddle, or in a skillet on the stove.
  • Recipe from Cook’s Illustrated

Nutrition Information

Calories 941kcal (47%) Carbohydrates 115g (38%) Protein 49g (98%) Fat 65g (100%) Saturated Fat 35g (175%) Cholesterol 175mg (58%) Sodium 2065mg (86%) Potassium 954mg (27%) 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

% 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.