Chicago-Style Deep Dish Pizza
Indulge in the rich, buttery crust and hearty toppings of Chicago-Style Deep Dish Pizza, a delightful culinary experience.
Equipment
- Stand Mixer
- Large bowl
- Rolling Pin
- saucepan
- 9×2-inch Round Cake Pans
- baking sheet
Ingredients
Pizza Crust
- 3.25 cups all-purpose flour spooned & leveled
- 0.5 cups yellow cornmeal
- 1.25 teaspoons salt
- 1 Tablespoon granulated sugar
- 2.25 teaspoons instant yeast Platinum Yeast from Red Star (1 standard packet)
- 1.25 cups warm water slightly warm
- 0.5 cups unsalted butter divided (¼ cup melted, ¼ cup softened to room temperature)
- olive oil for coating
Tomato Sauce
- 2 Tablespoons unsalted butter
- 1 small onion grated (about ⅓ cup)
- 0.75 teaspoons salt
- 1 teaspoon dried oregano
- 0.5 teaspoon crushed red pepper flakes optional, but recommended
- 3 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 0.25 teaspoon granulated sugar
Toppings
- 4 cups shredded mozzarella cheese
- 0.5 cups grated parmesan cheese
- 0.5 cups sliced pepperoni optional
- 4 slices bacon cooked and crumbled, optional
Instructions
Preparation
- Read through the recipe completely before beginning. You will need two deep dish 9×2-inch round cake pans if making both pizzas at the same time.
- Combine the flour, cornmeal, salt, sugar, and yeast in a stand mixer bowl. Add warm water and melted butter, then mix until moistened.
- Knead the dough until soft and supple, about 4-5 minutes. Form the dough into a ball and coat with olive oil in a large bowl. Cover and let rise until doubled in size, 1-2 hours.
- Roll the dough into a 15×12-inch rectangle, spread with softened butter, roll up, cut in half, and form into balls. Refrigerate for 1 hour.
- For the sauce, melt butter in a saucepan. Add onion, salt, oregano, and red pepper flakes. Brown onion, then add garlic, tomatoes, and sugar. Simmer until thick, about 30 minutes.
- Preheat oven to 425°F (218°C).
- Roll out the dough to 12-inch circles and press into cake pans. Fill with cheese and toppings, then pour sauce on top.
- Place pans on a baking sheet and bake for 20-28 minutes. Cool for 10 minutes before slicing and serving.
Notes
Dough and sauce can be made ahead and refrigerated or frozen. Keep leftovers in an airtight container for up to 5 days.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 800mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 5mgCalcium: 25mgIron: 10mg
Tried this recipe?Let us know how it was!