The Ultimate Chicago-Style Deep Dish Pizza

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There’s nothing quite like a slice of Chicago-Style Deep Dish Pizza. With its buttery, flaky crust, hearty tomato sauce, and gooey layers of cheese, this pizza is in a league of its own. Whether you’re making it for a special occasion or just craving a rich, comforting meal, this deep-dish pizza recipe delivers authentic flavor and texture that rivals the best pizzerias in Chicago.

Why You’ll Love This Recipe

Deep dish pizza is unlike any other pizza you’ve had. It’s indulgent, with a thick, soft crust that holds layers of cheese and a robust tomato sauce. Every bite is packed with flavor, making it a meal in itself. Whether you’re topping it with pepperoni, bacon, or just cheese, this pizza is always a hit.

Chicago-Style Deep Dish Pizza Magic

This pizza isn’t about speed, but the end result is well worth the effort. The crust is buttery and rich, the sauce is deeply flavored, and the cheese is perfectly melted. Unlike regular pizza, where the sauce goes first, here we layer everything in reverse: cheese first, then toppings, and finally, a thick layer of sauce on top. It’s a true feast for the senses.

Ingredients for Chicago-Style Deep Dish Pizza

Here’s a breakdown of the key ingredients that make this Chicago-Style Deep Dish Pizza both rich and delicious. Each ingredient plays an important role in creating the perfect balance of flavors and textures.

• All-Purpose Flour – This forms the base of the dough, giving it structure and helping create that signature deep dish crust. You’ll need 3 and 1/4 cups, spooned and leveled.
• Yellow Cornmeal – Cornmeal adds a slight texture and a subtle sweetness to the dough, enhancing the authentic Chicago deep dish feel. Use 1/2 cup for the perfect amount of crunch.
• Salt – Essential for flavor, this ingredient balances the sweetness and brings out the savory qualities of the dough. You’ll need 1 and 1/4 teaspoons.
• Granulated Sugar – A tablespoon of sugar helps to activate the yeast while also contributing to the crust’s golden color and slight sweetness.
• Instant Yeast – This makes the dough rise and gives it its light, airy texture. You’ll need 2 and 1/4 teaspoons (or one standard packet).
• Warm Water – Slightly warm water (about 90°F) helps activate the yeast and makes the dough soft and supple. Use 1 and 1/4 cups.
• Unsalted Butter – Butter adds richness and a flaky texture to the crust. You’ll need 1/4 cup melted and 1/4 cup softened, plus a little more for greasing.
• Olive Oil – For coating the bowl while the dough rises, ensuring it doesn’t stick and remains tender.

Tomato Sauce Ingredients for Both Pizzas

The sauce is what gives this pizza its signature deep-dish flavor. It’s thick, rich, and savory, perfectly complementing the buttery crust.

• Unsalted Butter – Adds richness to the sauce, helping to develop a deeper flavor. Use 2 tablespoons.
• Grated Onion – A small onion grated adds a bit of sweetness and a lovely texture to the sauce.
• Salt – Enhances the flavors and balances the sweetness from the tomatoes and onions. You’ll need 3/4 teaspoon.
• Dried Oregano – Brings out an earthy, herbaceous flavor in the sauce. Just 1 teaspoon is enough.
• Crushed Red Pepper Flakes – Optional, but highly recommended for a little heat. Use 1/2 teaspoon.
• Garlic Cloves – For that classic Italian flavor, mince 3 garlic cloves.
• Crushed Tomatoes – The heart of the sauce. Use one 28-ounce can of crushed tomatoes for a rich, tomato base.
• Granulated Sugar – A touch of sugar helps balance the acidity of the tomatoes. You’ll need just 1/4 teaspoon.

Toppings for Both Pizzas

Now comes the fun part—layering the cheese and toppings!

• Shredded Mozzarella Cheese – A must for that classic gooey cheese pull. You’ll need about 4 cups (16 oz) for both pizzas.
• Grated Parmesan Cheese – Adds a sharp, salty flavor to balance the mozzarella. Use 1/2 cup, divided between the two pizzas.
• Pepperoni (optional) – Add 1/2 cup of sliced pepperoni for a meaty, savory topping.
• Bacon (optional) – For extra indulgence, 4 slices of cooked and crumbled bacon will add a smoky flavor.

How to Make Chicago-Style Deep Dish Pizza

Making deep dish pizza from scratch requires a little time, but the results are well worth the effort. The combination of a buttery crust, flavorful sauce, and gooey cheese makes for a truly satisfying meal.

1. Prepare the Dough: Start by combining the flour, cornmeal, salt, sugar, and yeast in a large bowl or the bowl of your stand mixer. Add warm water and melted butter, then mix until a soft dough forms. Knead the dough until it’s smooth and supple, about 4-5 minutes.
2. Let the Dough Rise: Place the dough in an oiled bowl, cover it, and let it rise in a warm environment for 1-2 hours, until doubled in size.
3. Roll and Layer the Dough: Once risen, roll the dough out, spread softened butter on top, and roll it into a log. Cut the log in half and form two dough balls. Let them rise in the refrigerator for 1 hour.
4. Make the Tomato Sauce: While the dough rests, prepare the tomato sauce. Melt butter in a saucepan and cook the grated onion, oregano, red pepper flakes, and garlic. Add crushed tomatoes and sugar, then simmer until thick and flavorful, about 30 minutes.
5. Assemble the Pizzas: Roll out each dough ball and press it into a deep-dish pan. Layer the mozzarella cheese, toppings, and sauce, then sprinkle with grated parmesan.
6. Bake the Pizza: Bake at 425°F (218°C) for 20-28 minutes, or until the crust is golden brown. Let the pizza rest for 10 minutes before slicing and serving.

How Long To Bake Chicago-Style Deep Dish Pizza

When baking your Chicago-Style Deep Dish Pizza, timing is crucial to get that perfect golden crust and gooey melted cheese. Since this pizza is thicker and denser than other styles, it takes a bit longer to cook.

For optimal results, preheat your oven to 425°F (218°C) before assembling the pizzas. The thick dough, along with all the toppings and sauce, will require some time to bake through, but you don’t want to overcook it either.

Here’s a general guideline for baking times:

• Bake Time: 20-28 minutes
• Internal Temperature: The crust should be golden brown on top, and the cheese should be melted and bubbly. Check to make sure the pizza is fully cooked by lifting a small part of the crust with a spatula. The bottom of the pizza should also be crisp and golden.

After the first 15 minutes, if the top of the pizza is browning too quickly, you can loosely cover it with aluminum foil to prevent over-browning and ensure even baking.

Storing and Reheating Leftovers

This pizza is hearty and filling, so you may have some leftovers. Fortunately, deep-dish pizza stores and reheats beautifully!

• In the Fridge: Store leftover pizza in an airtight container and keep it in the fridge for up to 5 days.
• In the Freezer: For longer storage, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. The pizza will last up to 2 months in the freezer.
• Reheating: To reheat, place slices in a 300°F (149°C) oven for about 15-20 minutes, or until heated through. This will help crisp the crust back up while melting the cheese.

Tips for Perfect Deep Dish Pizza

• Use a Deep Pan: A 9×2-inch round cake pan or a 9-inch springform pan is ideal for creating that thick, authentic crust. Make sure it has tall sides to hold all the layers.
• Let the Dough Rest: After you roll out the dough and place it in the pan, letting it rise in the refrigerator for an hour helps create that fluffy, buttery crust. Don’t skip this step!
• Layering: Remember, deep dish pizza is layered differently from traditional pizza—cheese goes on first, then the toppings, and finally the sauce. This prevents the cheese from burning while baking.
• Tent with Foil: If the top is browning too quickly, cover it with foil around the 15-minute mark to ensure even cooking without over-browning.

With these tips and a little patience, your homemade Chicago-Style Deep Dish Pizza will turn out as delicious as if it came from the heart of the Windy City!

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