Experience the iconic flavors of Chicago with our Ultimate Chicago-Style Deep Dish Pizza. This recipe takes you straight to the heart of the Windy City, offering a thick, buttery crust, tangy tomato sauce, and a generous layer of gooey cheese. Perfect for pizza lovers looking for a hearty and satisfying meal, this deep dish delight is sure to impress.
This deep dish pizza has quickly become a favorite in our home. My family, especially my husband, can’t get enough of it. The first time I made it, we felt like we were dining in a cozy Chicago pizzeria. Now, it’s a staple for our Friday night pizza tradition, bringing joy and deliciousness to our dinner table.
Why This Chicago-Style Deep Dish Pizza
Irresistible Layers of Flavor
- Authentic Taste: Captures the essence of classic Chicago deep dish pizza with a buttery, flaky crust and rich tomato sauce.
- Simple Ingredients: Uses everyday ingredients like flour, cornmeal, cheese, and tomatoes to create a masterpiece.
- Hearty and Filling: Thick layers of cheese and toppings make it a meal in itself.
- Homemade Goodness: Freshly made dough and sauce provide unmatched flavor and satisfaction.
Ingredients
Pizza Crust (Makes 2)
- 406 grams (3 1/4 cups) all-purpose flour, spooned and leveled
- 60 grams (1/2 cup) yellow cornmeal
- 1 1/4 teaspoons salt
- 12 grams (1 tablespoon) granulated sugar
- 7 grams (2 1/4 teaspoons) instant yeast (1 standard packet)
- 300 ml (1 1/4 cups) slightly warm water
- 113 grams (1/2 cup) unsalted butter, divided (1/4 cup melted, 1/4 cup softened)
- Olive oil for coating
Tomato Sauce for Both Pizzas
- 28 grams (2 tablespoons) 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)
- 3 garlic cloves, minced
- 794 grams (one 28-ounce can) crushed tomatoes
- 1/4 teaspoon granulated sugar
Toppings for Both Pizzas
- 16 oz (about 4 cups) shredded mozzarella cheese
- 45 grams (1/2 cup) grated Parmesan cheese
- Optional: 1/2 cup sliced pepperoni
- Optional: 4 slices bacon, cooked and crumbled
Directions
- Prepare the Crust:
- In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, cornmeal, salt, sugar, and yeast. Stir to mix.
- Add the warm water (about 32°C or 90°F) and 1/4 cup of melted butter. Mix on low speed until the dough starts to come together, then increase speed and knead until the dough is soft and supple, about 4-5 minutes. Adjust with small amounts of water or flour if needed.
- Form the dough into a ball and place it in a lightly greased bowl. Cover with aluminum foil and let it rise in a warm place for 1-2 hours, until doubled in size.
- Shape the Dough:
- Once risen, punch down the dough and roll it into a 15×12-inch rectangle on a lightly floured surface.
- Spread 1/4 cup of softened butter over the dough, then roll it up tightly from the long edge.
- Cut the rolled dough in half and shape each half into a ball. Place the balls back into the greased bowl, cover with foil, and refrigerate for 1 hour.
- Make the Sauce:
- In a medium saucepan over medium heat, melt the butter. Add the grated onion, salt, oregano, and red pepper flakes. Cook until the onion is lightly browned, about 5 minutes.
- Add the garlic, crushed tomatoes, and sugar. Reduce heat to low-medium and simmer until thickened, about 30 minutes. Set aside.
- Assemble and Bake:
- Preheat your oven to 218°C (425°F).
- Roll out one dough ball on a floured surface into a 12-inch circle. Place it in a 9×2-inch deep dish cake pan, pressing the dough to fit snugly. Trim excess dough.
- Brush the edges with olive oil. Layer with half of the mozzarella cheese, your chosen toppings, and 1 1/4 cups of tomato sauce. Sprinkle with 1/4 cup of Parmesan cheese.
- Repeat with the second dough ball.
- Place the pans on a baking sheet to catch any drips. Bake for 20-28 minutes until the crust is golden brown. Cover loosely with foil after 15 minutes if browning too quickly.
- Cool in pans on a wire rack for 10 minutes before slicing and serving.
Notes:
- Substitutions: Use whole wheat flour for a healthier crust option.
- Variations: Add your favorite toppings like mushrooms, green peppers, or olives.
- Tips: Ensure your water is not too hot to avoid killing the yeast.
- Storage: Leftovers can be refrigerated for up to 5 days and reheated in a 149°C (300°F) oven for 15-20 minutes.
