Ultimate Chicago-Style Deep Dish Pizza: A Slice of Windy City Heaven

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

1. 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.
2. 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.
3. 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.
4. 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.