Chicago Deep Dish Pizza
A Windy City icon featuring a buttery, cornmeal-enhanced crust that forms a high edge to contain layers of cheese, toppings, and chunky tomato sauce on top. Unlike standard pizzas, this sturdy pie is built in reverse order and eaten with a knife and fork rather than by hand.
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Ingredients
- 3 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 1/2 tsp salt
- 2 tbsp granulated sugar
- 2 1/4 tsp active dry yeast
- 1 1/4 cups warm water (110°F)
- 1/2 cup unsalted butter (melted), melted
- 1/4 cup olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 1 can crushed tomatoes (28 oz cans)
- 2 tbsp tomato paste
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp granulated sugar
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 4 tbsp unsalted butter, softened
- 1 lb mozzarella cheese, sliced
- 1/2 cup Parmesan cheese, grated
- 1 lb Italian sausage, cooked and crumbled
- 1 green bell pepper, diced
- 8 oz mushrooms, sliced
Instructions
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1
For the dough: In a large bowl, combine 3 1/2 cups all-purpose flour, 1/2 cup yellow cornmeal, 1 1/2 tsp salt, 2 tbsp granulated sugar, and 2 1/4 tsp active dry yeast.
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2
Stir in 1 1/4 cups warm water (110°F) and 1/2 cup melted unsalted butter (melted). Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.
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3
Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
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4
While the dough rises, make the sauce: Heat 1/4 cup olive oil in a medium saucepan over medium heat. Add 1 diced onion and cook until softened, about 5 minutes. Add 4 minced garlic cloves and cook for another 30 seconds until fragrant.
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5
Add 1 can crushed tomatoes (28 oz cans), 2 tbsp tomato paste, 2 tsp dried oregano, 2 tsp dried basil, 1 tsp granulated sugar, 1 tsp salt, and 1/2 tsp red pepper flakes. Stir well to combine. Bring to a simmer, then reduce heat to low and cook for 30 minutes, stirring occasionally. The sauce should be thick and chunky.
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6
Preheat oven to 425°F (220°C). Generously butter a 14-inch deep dish pizza pan or two 9-inch springform pans with 4 tbsp softened unsalted butter.
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7
Punch down the dough and roll it out on a floured surface to a circle about 4 inches larger than your pan. The dough should be about 1/4 inch thick.
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8
Carefully transfer the dough to the buttered pan. Press the dough into the bottom and up the sides of the pan, leaving a slight collar around the edge. Trim any excess dough, but ensure there's enough to form a rim that stands about 1 inch above the pan's edge.
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9
Layer the 1 lb sliced mozzarella cheese directly on top of the dough, making sure to cover the entire bottom. Sprinkle with 1/4 cup of 1/2 cup grated Parmesan cheese.
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10
Add a layer of 1 lb cooked and crumbled Italian sausage, followed by 1 diced green bell pepper and 8 oz sliced mushrooms. Sprinkle with the remaining Parmesan.
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11
Pour the sauce evenly over the top of the fillings, spreading it to cover everything completely.
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12
Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the top starts to get too dark, cover loosely with aluminum foil.
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13
Remove from the oven and let stand for 10 minutes before slicing. This resting time is crucial as it allows the cheese and fillings to set.
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14
Slice with a sharp knife and serve hot. Chicago deep dish is traditionally eaten with a knife and fork, rather than picked up like a New York slice.
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