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Chicago Deep-Dish Pizza Recipe

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4.3 from 30 reviews

Classic Chicago Deep-Dish Pizza features a buttery, cornmeal-infused crust baked in a deep pan, loaded with a rich tomato sauce, melted mozzarella cheese, and traditional pepperoni toppings. This hearty, iconic pizza is perfect for sharing and delivers a satisfying blend of flavors with every bite.

Ingredients

For the Dough:

  • 3¼ cups (406.25 g) all-purpose flour
  • ½ cup (79.5 g) yellow cornmeal
  • 1½ teaspoons salt
  • 2 teaspoons sugar
  • 2¼ teaspoons instant yeast
  • 1¼ cups (312.5 ml) water, room temperature
  • 3 tablespoons unsalted butter, melted
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon olive oil
  • 4 tablespoons olive oil

For the Sauce:

  • 2 tablespoons unsalted butter
  • ¼ cup (40 g) grated onion
  • ¼ teaspoon dried oregano
  • ½ teaspoon salt
  • 2 garlic cloves, minced
  • 28 ounces (793.79 g) canned crushed tomatoes
  • ¼ teaspoon sugar
  • 2 tablespoons coarsely chopped fresh basil
  • 1 tablespoon olive oil
  • Freshly ground black pepper, to taste

For the Toppings:

  • 1 pound (453.59 g) mozzarella cheese, shredded (about 4 cups)
  • Pepperoni, as desired
  • ¼ cup (25 g) grated Parmesan cheese

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, salt, sugar, and instant yeast. Gradually add the room temperature water and melted unsalted butter, mixing until a sticky dough forms. Knead on a floured surface or with a mixer fitted with a dough hook for about 8-10 minutes until smooth and elastic. Place the dough in an oiled bowl (using 1 teaspoon olive oil), cover with a damp cloth or plastic wrap, and let rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.
  2. Make the Sauce: While the dough rises, melt 2 tablespoons unsalted butter in a saucepan over medium heat. Add grated onion, dried oregano, salt, and minced garlic and sauté until fragrant and translucent, about 3-4 minutes. Stir in the crushed tomatoes, sugar, chopped basil, and 1 tablespoon olive oil. Simmer the sauce gently for 20-25 minutes to thicken, stirring occasionally. Season with freshly ground black pepper to taste and remove from heat.
  3. Preheat and Prepare Pan: Preheat your oven to 425°F (220°C). Generously grease a deep-dish pizza pan or a large cast-iron skillet with the 4 tablespoons of olive oil and 4 tablespoons softened unsalted butter, distributing evenly to ensure a moist, buttery crust.
  4. Assemble the Pizza: Once the dough has doubled in size, punch it down to release air and transfer to the prepared deep-dish pan. Press and spread the dough evenly across the bottom and up the sides of the pan, forming a thick crust edge. Spread a layer of shredded mozzarella cheese over the dough generously. Add your desired amount of pepperoni evenly atop the cheese. Carefully spoon the prepared tomato sauce over the toppings, covering the surface. Sprinkle grated Parmesan cheese on top of the sauce for added flavor.
  5. Bake: Place the assembled deep-dish pizza in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown, the cheese is melted and bubbly, and the sauce is cooked through. Avoid opening the oven frequently to keep the heat steady.
  6. Cool and Serve: Once baked, allow the pizza to rest for about 10 minutes before slicing. This rest time helps the toppings set and makes slicing easier. Serve warm and enjoy the rich, hearty flavors of this Chicago classic.

Notes

  • Make sure all yeast and flour measurements are accurate for proper dough rise.
  • The cornmeal in the dough gives a traditional texture and slight crunch to the crust; do not substitute with regular flour only.
  • If fresh basil is not available, substitute with 1 teaspoon dried basil but adjust freshness accordingly.
  • Use a deep-dish pan or cast-iron skillet that is at least 1.5 to 2 inches deep for best results.
  • The pizza can be customized with additional toppings like mushrooms, bell peppers, or sausage.
  • Letting the pizza cool slightly before serving prevents toppings from sliding off and improves flavor melding.

Find it online: https://recipethrive.com/chicago-deep-dish-pizza-recipe/