How To Make Chicago-Style Deep Dish Pizza

Chicago deep dish pizza is more than a great lunch or dinner – even if you’ve had it just once, you know it is an unforgettable, life-changing experience. Enjoy our quick and easy recipe!

Ingredients for one 9-inch pizza

For the topping:

  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese

For the tomato sauce:

  • 1 small grated onion
  • 1/2 teaspoon salt
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano
  • 14 ounces of crushed tomatoes
  • 2 minced garlic cloves

For the pizza crust:

  • 5 cups all-purpose flour
  • 1/2 teaspoon salt
  • Lots of olive oil for coating
  • 1/4 cup yellow cornmeal
  • 5 teaspoons standard yeast
  • 1/2 tablespoon table sugar
  • 1/4 cup unsalted butter, divided (one half softened, the other melted)
  • 1 cup lukewarm water

Directions

For the crust, mix the cornmeal, flour, sugar, salt, and yeast in a bowl or another deep dish using a hand or stand mixer (or your hands if you have neither). Add the melted butter and water. Beat/knead the dough until it is supple and soft and gently pulls away from the sides of your dish, about 4-5 minutes.

 

 

Remove the dough from the dish and make it into a ball. Place it inside a lightly greased dish with olive oil, making sure it is evenly coated on all sides. Pull some aluminum foil over the dish and let it sit for around 90 minutes. It should double in size. It needs a relatively warm environment for this – you could preheat your oven, then turn it off and put the dough inside.

The next step is to roll the dough into a rectangle and spread the softened butter on top. Roll into a ball, cover with aluminum foil again, and place in the refrigerator (it needs to get puffy) for 1 hour.

For the sauce, mix the melted butter with the salt, onion, red pepper, and oregano in a pan, and add the tomatoes and garlic 5 minutes later. Simmer half an hour on low-medium heat.

Preheat your oven to 425F degrees and roll your dough out inside the pan. Trim excess off the edges with a pair of kitchen scissors or a knife. Fill the pizza with half of the cheese, then cover with sauce. Finish with grated parmesan cheese. Bake until the crust is golden brown – it usually takes 25 minutes.

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