Print

Chicago Deep Dish Pizza Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 3 reviews

Experience the iconic flavors of Chicago with this authentic Deep Dish Pizza recipe. Featuring a buttery, cornmeal-enriched crust, a hearty layer of provolone and mozzarella cheese, spicy Italian sausage, pepperoni, and a rich homemade pizza sauce, this deep-dish delight is baked to golden perfection for a satisfying meal that serves nine.

  • Author: Chef
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 7 hours 10 minutes
  • Yield: 2 (9-inch) deep dish pizzas, serves 9
  • Category: Main Course
  • Method: Baking
  • Cuisine: American (Chicago-style)

Ingredients

Dough

  • 1 and 1/4 cups warm water (110-115˚F)
  • 1 package (2 and 1/4 teaspoons) active dry yeast
  • 1 tablespoon granulated sugar
  • 1/2 cup unsalted butter, softened and divided
  • 1/4 cup Olive oil, plus more for greasing and brushing
  • 3 and 1/4 cups all-purpose flour, plus more as needed
  • 1/2 cup yellow cornmeal
  • 1 and 1/2 teaspoons salt
  • 1/2 teaspoon garlic powder (optional)

Sauce and Toppings

  • 1 recipe Homemade Pizza Sauce (thickened by simmering)
  • 4 cups shredded mozzarella cheese (or 2 cups shredded per pizza if making two pizzas)
  • Sliced Provolone cheese (quantity sufficient to layer pizza)
  • Pepperoni slices (quantity as preferred)
  • 2 lbs hot Italian sausage, uncooked and torn into pieces
  • Parmesan cheese, grated, for topping
  • Optional: sautéed vegetables, tomatoes, chicken, sliced mushrooms, anchovies, cooked and crumbled bacon, sliced peppers

Instructions

  1. Prepare the Butter: Melt 1/4 cup of butter in the microwave for 30-45 seconds and set aside to cool.
  2. Activate Yeast: In a stand mixer bowl fitted with a dough hook or a large mixing bowl, combine warm water, yeast, and sugar; let sit 5-10 minutes until yeast is foamy. Add melted butter and olive oil.
  3. Mix Dry Ingredients: Add flour, cornmeal, salt, and garlic powder to yeast mixture and mix on low until combined, about 1 minute.
  4. Knead Dough: Increase mixer speed to medium-low and knead dough until smooth, elastic, and pulling away from bowl sides, about 7-10 minutes. Add additional flour by tablespoons if dough is sticky.
  5. First Rise: Lightly grease a large bowl, shape dough into a ball, place it in the bowl, turning to coat in oil. Cover loosely and let rise in a warm spot until doubled in size, about 1 to 1 ½ hours.
  6. Prepare Dough for Storage or Immediate Use: Punch down dough, roll into a 15×12-inch rectangle, spread remaining 1/4 cup softened butter on top, roll into a tight log sealing seams. Divide into two equal portions, fold each into thirds, pinch seams. Refrigerate overnight or freeze if desired. If using immediately, shape into balls, cover, and chill for 1 hour to rise.
  7. Make Pizza Sauce: Prepare homemade pizza sauce and simmer until thickened, simmering up to 45 minutes as needed to achieve desired thickness.
  8. Preheat Oven and Roll Dough: Preheat oven to 425°F. Roll one dough ball into a 13-inch circle on a floured surface.
  9. Transfer Dough to Pan: Roll dough over rolling pin, place into a greased 9-inch deep cake or springform pan, pressing dough into bottom and sides.
  10. Brush and Assemble: Brush dough edges with olive oil. Layer provolone, mozzarella, pepperoni, and raw torn sausage pieces evenly on dough. Cover with thickened pizza sauce and generously top with grated Parmesan. Repeat with second dough ball if making two pizzas.
  11. Bake: Place pizzas on a baking sheet and bake for 24-30 minutes until crust is golden. For last 2-3 minutes, move pizza to top oven rack for extra browning.
  12. Cool and Serve: Remove pizzas from oven and let cool for 10-15 minutes to set filling before slicing.
  13. Storage: Store leftovers in an airtight container in the refrigerator for up to one week. Reheat in the oven or microwave to soften crust.

Notes

  • Ensure the pizza sauce is thick enough to prevent soggy crust; simmer longer if necessary.
  • Allow the pizza to cool before slicing to avoid spilling the filling.
  • If dough is too sticky, add flour gradually during kneading to achieve proper consistency.
  • You can add various toppings like vegetables or bacon according to preference.
  • The deep dish pan should be at least 2 inches deep to accommodate thick fillings.
  • This recipe makes two 9-inch deep dish pizzas, serving approximately 9 people.
  • Reheat pizza in the microwave for a soft crust or oven for a crisper crust.

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