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How To Make Chicago-Style Deep Dish Pizza Recipe

★★★★★

5 from 134 reviews
  • Author: lilan
  • Total Time: 3 hours 10 minutes
  • Yield: 2 deep dish pizzas (9-inch each, 8 servings total) 1x

Description

This recipe shows you how to create an authentic Chicago-Style Deep Dish Pizza with a buttery cornmeal-enriched crust, a robust homemade tomato sauce, and layers of mozzarella cheese with optional toppings like pepperoni and bacon. Experience the delight of a thick, golden crust baked in deep dish pans with a rich, hearty sauce and melty cheese inside.

Ingredients

Scale

For the Dough

  • 3 and 1/4 cups (406g) all-purpose flour (spooned & leveled)
  • 1/2 cup (60g) yellow cornmeal
  • 1 and 1/4 teaspoons salt
  • 1 Tablespoon (12g) granulated sugar
  • 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
  • 1 and 1/4 cups (300ml) slightly warm water (about 90°F/32°C)
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, divided (1/4 cup melted, 1/4 cup softened to room temperature)
  • Olive oil for coating

For the Sauce

  • 2 Tablespoons (28g) unsalted butter
  • 1 small onion, grated (about 1/3 cup)
  • 3/4 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional, but recommended)
  • 3 garlic cloves, minced
  • One 28-ounce can (794g) crushed tomatoes
  • 1/4 teaspoon granulated sugar

For the Pizza Assembly

  • 4 cups (about 16 oz) shredded mozzarella cheese
  • 1/2 cup (45g) grated parmesan cheese
  • Optional: 1/2 cup sliced pepperoni
  • Optional: 4 slices bacon, cooked and crumbled

Instructions

  1. Read the recipe and prepare pans: Read the entire recipe first for best results. Prepare two deep dish 9×2-inch round cake pans or 9-inch springform pans if making two pizzas.
  2. Make the dough: In a stand mixer bowl fitted with a dough hook, combine flour, cornmeal, salt, sugar, and yeast. Toss briefly with the mixer on low or mix by hand. Add warm water (about 90°F) and 1/4 cup melted butter. Beat on low until ingredients are moistened, then continue mixing until dough is soft, supple, pulls away from bowl sides, about 4-5 minutes. Adjust with 1 tsp warm water if too tough or 1 Tbsp flour if too soft.
  3. First rise: Form dough into a ball, lightly grease a large bowl with olive oil, place dough inside, turning to coat with oil. Cover tightly with foil and let rise in a warm spot for 1 to 2 hours or until doubled in size.
  4. Punch down and shape for second rise: Lightly flour work surface, remove dough from bowl, punch down to remove air bubbles and roll into a 15×12-inch rectangle. Spread 1/4 cup softened butter over it. Roll up lengthwise, cut in half, form two balls. Place back into greased bowl, cover with foil, and refrigerate for 1 hour until puffy while making sauce.
  5. Prepare the sauce: Melt 2 Tbsp butter in medium saucepan over medium heat. Add grated onion, salt, oregano, and red pepper flakes; sauté for about 5 minutes until onion lightly browned. Add garlic, crushed tomatoes, and sugar. Reduce heat to low-medium and simmer uncovered about 30 minutes until thick and fragrant, about 2 1/2 cups sauce. Set aside or refrigerate/freeze for later use.
  6. Preheat oven: Preheat oven to 425°F (218°C).
  7. Roll and fit dough into pans: Take one dough ball from refrigerator, roll out on lightly floured surface to a 12-inch circle. Place over the deep dish cake pan and press dough into pan, fitting tightly. Trim excess dough from edges. Repeat with second dough ball. Brush dough edges with olive oil for sheen.
  8. Assemble the pizzas: Divide 4 cups shredded mozzarella evenly between the pans (about 2 cups per pizza). Add optional toppings like pepperoni and bacon if desired. Pour about 1 1/4 cups (300 ml) sauce evenly over each pizza (or 3/4 cup if you want leftovers). Sprinkle each with 1/4 cup (22g) grated parmesan cheese.
  9. Bake the pizzas: Place cake pans on a large baking sheet to catch drips. Bake for 20-28 minutes until crust is golden brown. After 15 minutes, optionally cover loosely with foil to prevent over-browning. Remove from oven and cool in pans on wire rack for 10 minutes before slicing.
  10. Serve and store leftovers: Slice and enjoy immediately. Store leftovers in airtight container in refrigerator up to 5 days. Reheat in 300°F (149°C) oven for 15-20 minutes until hot.

Notes

  • Warm water should be about 90°F to activate yeast without killing it.
  • If dough feels too tough or too soft, adjust with small amounts of water or flour as directed.
  • Sauce can be stored refrigerated for 2 days or frozen up to 2 months.
  • Use deep dish cake pans or springform pans for best deep dish shape.
  • Olive oil on crust edges helps create a golden, shiny crust.
  • Leftover pizza reheats best in oven rather than microwave to keep crust crisp.
  • Crushed red pepper flakes add optional heat to the sauce, adjust as desired.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Keywords: Chicago deep dish pizza, deep dish pizza recipe, homemade deep dish pizza, Chicago-style pizza, thick crust pizza, buttery pizza crust, tomato sauce pizza, mozzarella pizza

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Find it online: https://cooklilan.com/how-to-make-chicago-style-deep-dish-pizza-recipe/