🍕 Chicago-Style Deep Dish Pizza
Serves: 4–6
Prep Time: 30 minutes (+1–2 hrs rise time)
Cook Time: 30–35 minutes
Total Time: ~2.5–3 hours
📝 Dough Ingredients
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2¼ tsp (1 packet) active dry yeast
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1½ tsp sugar
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¾ cup warm water (110°F / 43°C)
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1¾ cups all-purpose flour, plus more as needed
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¼ cup yellow cornmeal
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½ tsp salt
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2 tbsp olive oil
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2 tbsp softened butter
🧀 Filling & Topping
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2 cups shredded mozzarella (low-moisture)
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½ lb Italian sausage, cooked and crumbled (optional)
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½ cup sliced pepperoni, mushrooms, or other toppings
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1½ cups crushed tomatoes or chunky tomato sauce
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2 cloves garlic, minced
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1 tsp dried oregano
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2 tbsp grated Parmesan
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Salt and pepper, to taste
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Optional: red pepper flakes, fresh basil
🔪 Instructions
1. Make the Dough:
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In a bowl, combine yeast, sugar, and warm water. Let sit until foamy (5–10 min).
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Add flour, cornmeal, salt, olive oil, and butter. Mix and knead until smooth (about 5–7 minutes).
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Place in an oiled bowl, cover, and let rise until doubled (1–2 hours).
2. Prepare Sauce:
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In a skillet, heat a little oil. Add garlic, sauté for 30 seconds.
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Add crushed tomatoes, oregano, salt, and pepper. Simmer on low for 15–20 minutes until thickened.
3. Assemble the Pizza:
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Preheat oven to 425°F (220°C).
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Grease a 9-inch deep-dish pan or cast iron skillet with butter or oil.
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Roll dough into a circle and press it into the pan, coming up the sides about 1½ inches.
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Layer in this order:
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Mozzarella (covers the bottom to protect crust)
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Sausage/pepperoni or other toppings
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Thick tomato sauce
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Sprinkle Parmesan on top
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4. Bake:
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Bake uncovered for 30–35 minutes, until crust is golden and sauce is bubbling.
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Let rest for 10–15 minutes before slicing (very important for clean cuts).
🍴 Serving
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Slice and serve with a knife and fork — this pizza is a meal!
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Great with a side salad or garlic knots.
💡 Tips
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Don’t overload with wet toppings like fresh tomatoes or raw mushrooms — they can make the crust soggy.
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Dough can be made ahead and refrigerated overnight.
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Want more flaky texture? Add a bit of shortening with the butter.
Would you like a vegetarian version, a cast iron skillet technique, or a quick dough shortcut next?