Chicago Deep Dish Pizza

Dive into the heart of Chicago with this authentic Deep Dish Pizza recipe. Featuring a towering, buttery crust, a generous layer of melted mozzarella, and a rich, chunky tomato sauce, this pizza is a meal in itself. It's the ultimate comfort food, perfect for a special weekend dinner or when you're craving something truly substantial and delicious.

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Making deep-dish pizza from scratch might seem daunting, but this step-by-step guide breaks it down into manageable parts. From crafting the perfect cornmeal crust to simmering a flavorful tomato sauce, you'll master the art of this iconic American dish in your own kitchen.

Ingredients

• Dough
• 3 1/4 cups (400 g) all-purpose flour
• 1/2 cup (70 g) yellow cornmeal
• 1 1/4 teaspoons salt
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 1/4 cups (300 ml) warm water (about 110°F/43°C)
• 1/4 cup (60 ml) olive oil
• 2 tablespoons (30 g) unsalted butter, melted
• Cheese & Toppings
• 3 cups (340 g) shredded mozzarella cheese
• 1/2 cup (50 g) grated Parmesan cheese
• 1/2 cup (50 g) sliced pepperoni or cooked Italian sausage (optional)
• 1/2 cup (70 g) sliced mushrooms
• 1/2 cup (60 g) sliced bell peppers
• 1/2 cup (60 g) sliced black olives
• Tomato Sauce
• 2 tablespoons (30 ml) olive oil
• 3 cloves garlic, minced
• 1 (28 oz/800 g) can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon sugar
• Salt and pepper, to taste

Instructions

Step 1

Prepare the dough: In a large bowl, combine warm water and yeast. Let sit for 5 minutes until foamy. Add flour, cornmeal, salt, olive oil, and melted butter. Mix until a dough forms. Knead for 5–7 minutes until smooth. Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

Step 2

Make the sauce: Heat olive oil in a saucepan over medium heat. Add garlic and sauté for 1 minute. Stir in crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer for 20 minutes, stirring occasionally. Set aside to cool slightly.

Step 3

Preheat oven to 425°F (220°C). Grease a 12-inch (30 cm) deep-dish pizza pan or a round cake pan with olive oil.

Step 4

Press the dough into the pan, pushing it up the sides to form a high edge. Sprinkle mozzarella cheese evenly over the dough base.

Step 5

Add desired toppings (pepperoni, mushrooms, bell peppers, olives) over the cheese layer.

Step 6

Pour the tomato sauce evenly over the toppings. Sprinkle grated Parmesan over the sauce.

Step 7

Bake for 35–40 minutes, or until the crust is golden brown and the sauce is bubbling. If the crust browns too quickly, cover the edges with foil.

Step 8

Let the pizza rest for 10 minutes before slicing and serving.

Zusatztipps für die Zubereitung

Um zu verhindern, dass der Rand zu schnell bräunt, können Sie ihn während des Backens mit Alufolie abdecken. Lassen Sie die Pizza nach dem Backen unbedingt 10 Minuten ruhen; dies erleichtert das Schneiden und sorgt dafür, dass die Füllung fest wird.

Varianten und Anpassungen

Für eine vegetarische Variante einfach die Fleischbeläge weglassen und mehr Gemüse hinzufügen. Für einen reichhaltigeren Geschmack können Sie Mozzarella durch eine Mischung aus Provolone und Mozzarella ersetzen. Wenn es schnell gehen muss, können Sie auch gekauften Pizzateig verwenden.

Serviervorschläge

Diese herzhafte Pizza passt hervorragend zu einem leichten italienischen Rotwein wie Chianti. Ein einfacher grüner Salat mit einem leichten Vinaigrette-Dressing rundet die Mahlzeit ebenfalls perfekt ab.

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Enjoy every cheesy, saucy bite of your homemade Chicago-style deep-dish masterpiece. This recipe is sure to become a new family favorite!

Recipe FAQs

→ What makes deep dish different from regular pizza?

Deep dish features a thick buttery crust pressed up the sides of a pan, reversed layering with cheese on the bottom and sauce on top, and longer baking time to cook through the substantial layers.

→ Why is cornmeal added to the dough?

Cornmeal provides authentic texture and a subtle corn flavor that's traditional to Chicago-style pizza, creating a slightly crunchy exterior while keeping the interior tender.

→ Can I make this vegetarian?

Simply omit pepperoni and Italian sausage, loading up instead with extra vegetables like mushrooms, bell peppers, olives, spinach, or artichoke hearts for a hearty plant-based version.

→ Why does the sauce go on top?

The reversed layering prevents the crust from becoming soggy during the longer baking time needed for deep dish, while the sauce on top protects the cheese from burning and keeps it melty.

→ How long should the pizza rest before cutting?

Let the pizza rest for 10 minutes after baking to allow the layers to set slightly, making it easier to slice and serve without everything sliding apart.

→ Can I use store-bought dough?

Yes, store-bought pizza dough works well for convenience, though making your own allows you to incorporate the traditional cornmeal for authentic Chicago flavor and texture.