Chicago-Style Deep Dish Pizza

The first time I attempted deep dish pizza, I underestimated just how much dough this style requires. My regular pizza pan overflowed, creating what my roommate called "the bread explosion of 2019." Now I know better Chicago style pizza demands respect for its depth and that glorious buttery crust that holds everything together.

Winter Sunday afternoons were made for projects like this. The whole house fills with that incredible tomato garlic aroma while the dough rises. My family started gathering in the kitchen about thirty minutes before baking time, claiming they needed to taste test the sauce for quality control purposes.

Ingredients

• 3 1/4 cups all-purpose flour: Bread flour gives even better chew but regular works perfectly fine
• 1/2 cup yellow cornmeal: This is the secret to authentic Chicago texture and color
• 1 1/4 teaspoons salt: Don't skip this even if you usually salt lightly
• 2 1/4 teaspoons active dry yeast: One standard packet works perfectly every time
• 1 1/4 cups warm water: Think bath temperature not hot enough to kill yeast
• 1/4 cup olive oil: Extra virgin adds nice flavor but any olive oil works
• 2 tablespoons unsalted butter melted: Butter is what makes that crispy golden edge
• 3 cups shredded mozzarella cheese: Fresh mozzarella adds too much moisture stick with low moisture
• 1/2 cup grated Parmesan cheese: The salty finish on top makes everything pop
• 1/2 cup pepperoni or cooked sausage: Pre cook meat to avoid greasy puddles
• 1/2 cup each mushrooms peppers olives: Slice them thin so they cook through
• 2 tablespoons olive oil: For sauting the garlic into something fragrant
• 3 cloves garlic minced: Fresh garlic makes all the difference here
• 1 can crushed tomatoes: Don't use diced they won't spread right
• 1 teaspoon each dried oregano and basil: Fresh herbs burn too fast in this long bake
• 1/2 teaspoon sugar: Cuts the acidity just right

Instructions

Wake up the yeast:

Stir yeast into warm water and wait five minutes until foamy on top

Mix your dough base:

Add flour cornmeal salt olive oil and melted butter to the yeast water

Knead until smooth:

Work the dough for five to seven minutes until it feels elastic and springs back

Let it rise:

Cover and leave in a warm spot for an hour until it doubles

Build the sauce:

Cook garlic in olive oil for one minute then add everything else and simmer twenty minutes

Prep your pan:

Heat oven to 425 degrees and grease a deep dish pan generously with oil

Shape the crust:

Press dough up the sides creating that tall signature edge

Layer like a pro:

Start with mozzarella then toppings then sauce ending with Parmesan

Bake until golden:

Cook thirty five to forty minutes until crust browns and sauce bubbles

Patience pays off:

Wait ten minutes before slicing or all that cheese will slide right off

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This recipe turned into a birthday tradition after I made it for my dad one year. He still talks about that first bite when the cheese stretches all the way across the table.

The Cheese Strategy

Low moisture mozzarella is your friend here because fresh releases too much water during that long bake. I learned this after a particularly soggy attempt that still tasted good but definitely needed a fork.

Sauce Simmering Secrets

Letting the sauce cool slightly before pouring prevents the crust from getting soggy instantly. Hot sauce on raw dough equals disappointment every single time.

Storage And Reheating

Leftovers keep beautifully in the fridge for up to four days. Reheat slices in a 350 degree oven for ten minutes to restore that crispy crust.

• Freeze unbaked pizzas for up to three months
• Thaw frozen dough overnight in the refrigerator
• A toaster oven works better than microwave for leftovers

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There is something deeply satisfying about serving this pizza and watching everyone's eyes light up at that first gooey cheesy bite.

Recipe Questions & Answers

→ What makes deep dish pizza different from regular pizza?

Deep dish pizza features a thick, buttery crust formed up the sides of a pan, with cheese and toppings layered underneath the sauce rather than on top. This creates a hearty, substantial pie with distinct layers of flavor.

→ Why is cornmeal added to the dough?

Cornmeal provides authentic texture and a subtle corn flavor that's characteristic of Chicago-style pizza. It also adds a pleasant crunch to the crust and helps create that signature golden exterior.

→ Why does the sauce go on top of the toppings?

In traditional Chicago-style preparation, the sauce layers over the cheese and toppings. This prevents the crust from becoming soggy during the longer baking time and protects the toppings from burning while creating that distinct sauce-on-top presentation.

→ How long should the pizza rest before serving?

Allow the pizza to rest for 10 minutes after baking. This crucial step lets the cheese set and the layers firm up, making it much easier to slice cleanly and serve without toppings sliding off.

→ Can I make the dough ahead of time?

Yes, prepare the dough and let it rise in the refrigerator for up to 24 hours. This extended fermentation develops deeper flavor. Bring the dough to room temperature before pressing it into the pan.

→ What type of pan works best for deep dish pizza?

A 12-inch deep-dish pizza pan or round cake pan works perfectly. The pan should have 2-3 inch high sides to accommodate the thick crust and generous filling layers. Cast iron creates an excellent crispy crust.