5.0 from 15 votes
Deep Dish Pizza - Chicago Style
Yes, you can absolutely make Chicago style deep dish pizza, right in your own home. It's hard to beat the chewy, crunchy crust and melty cheese beneath the luscious sauce.
Prep Time
2 hrs
Cook Time
mins
Servings: 8
Calories: 598 kcal
Course:
Main Course
Cuisine:
Italian-American Fussion
Ingredients
For the Dough:
- 3 ¼ cups all purpose flour
- ½ cup yellow cornmeal
- 2 ¼ tsp instant rapid rise yeast
- 2 tsp white sugar
- 1 ½ tsp table salt
- 1 ¼ cups room temp water
- 3 TB melted butter
- 4 TB softened butter
- olive oil
For the Sauce:
- 3 TB olive oil
- 1 small onion minced
- 4 cloves garlic minced
- 1 can 28 oz crushed tomatoes with juices
- ½ tsp white sugar
- 2 TB dried basil
- 1 tsp dried oregano
- salt and pepper to taste
Toppings:
- 1 lb 4 cups freshly shredded mozzarella
- 1 lb bulk Italian Sausage browned and crumbled
- 4 TB freshly grated Parmesan cheese
Instructions
- For the dough:
- Using stand mixer and dough hook, mix flour, cornmeal, yeast, sugar, and salt on low until combined. Add water and 3 TB melted butter and mix 2 minutes, scraping down bowl as needed. Increase speed to medium and knead until dough is glossy and smooth, 4-5 minutes. Pliable dough should pull away from sides of bowl.
- Coat large bowl with olive oil and place dough ball in bowl. Turn dough around in the bowl to ensure all sides of dough are protected by oil. Cover bowl tightly with plastic wrap and let rise at room temp until doubled in size, about 1 hour.
- For the sauce:
- Saute minced onion and garlic in 3 TB olive oil over medium heat until soft. Add rest of sauce ingredients, except for salt/pepper. Bring sauce to simmer and cook until reduced to 2 1/2 cups, about 25-30 min. Season with salt and pepper to taste, and set aside.
- Heat oven to 425F with rack on lowest position. Turn dough out onto large surface. Roll into 15x12 inch rectangle. Spread 4 TB softened butter evenly over top of dough, leaving 1/2 in border along edges. At the short end, roll dough into a tight cylinder (see photo.)
- With seam side down, flatten cylinder to 18x4 in. rectangle. Slice rectangle in half crosswise. Working with one half at a time, fold dough into thirds and pinch seams together into a dough ball. Return dough balls to oiled bowl, ensure all sides of the dough are protected with oil, and cover tightly with plastic wrap. Let rise in fridge until doubled, 40-50 min.
- Coat two 9-inch round cake pans with 2 TB olive oil each. Transfer one dough ball to large surface and roll into disk, 1/4 in. thick. Transfer to cake pan and gently press into pan, working into corners and up sides. Repeat with other dough ball. (If dough resists stretching, let it sit for 5 min covered and try again.)
- Divide the 4 cups mozzarella in half and sprinkle on top of each pizza dough. Follow by browned sausage (plus any other toppings desired.) Next, spread 1 1/4 cups tomato sauce per pizza. Last, sprinkle 2 TB Parmesan cheese per pizza. Bake until crust is golden brown about 20-25 min. Remove and let sit for 10 min. before serving.
Cup of Yum
Notes
- Feel free to play with the toppings, but do be sure to follow instructions for order of topping in regards to cheese vs. sauce.
- Prep time already includes time it takes for dough to rise.
- If you enjoyed this recipe, please come back and give it a rating ♡
Nutrition Information
Calories
598kcal
(30%)
Carbohydrates
55.8g
(19%)
Protein
22.7g
(45%)
Fat
31.8g
(49%)
Saturated Fat
15.3g
(77%)
Trans Fat
0.4g
Cholesterol
74.3mg
(25%)
Sodium
1103.8mg
(46%)
Fiber
3.3g
(13%)
Sugar
4.9g
(10%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 598
% Daily Value*
| Calories | 598kcal | 30% |
| Carbohydrates | 55.8g | 19% |
| Protein | 22.7g | 45% |
| Fat | 31.8g | 49% |
| Saturated Fat | 15.3g | 77% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 74.3mg | 25% |
| Sodium | 1103.8mg | 46% |
| Fiber | 3.3g | 13% |
| Sugar | 4.9g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.