Pizza Essentials: Chicago Style Deep-Dish Crust

Andy Anderson !


This is my second recipe for a deep-dish crust, and it leans more towards the Chicago variety… At least, my version of the “Chicago” variety.

If after making this crust, you want to try my pizza recipe, I'm using mozzarella and provolone because the sharp flavor of the provolone adds depth of flavor to the mozzarella. If not, once you make the crust, you can fill it with whatever you wish.

The hardest part of this recipe is waiting for the dough to rise… But, I promise you that it’s worth the wait.

So, you ready… Let’s get into the kitchen.


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2 Hr 30 Min
20 Min




  • 1 tsp
    sugar, granulated variety
  • 1 c
    filtered water, warm (not hot)
  • 2 1/2 tsp
    yeast, instant variety
  • 4 c
    flour, all-purpose variety
  • 4 Tbsp
    semolina (optional, but nice)
  • 1/5 tsp
    salt, kosher variety
  • 2 Tbsp
    olive oil, extra virgin
  • 4 Tbsp
    sweet butter, unsalted, softened

  • 2 Tbsp
    sweet butter, melted
  • ·
    toppings of choice

How to Make Pizza Essentials: Chicago Style Deep-Dish Crust


  3. Gather your Ingredients (mise en place).
  4. Add the sugar to the warm water, and mix until dissolved.
  5. Mix in the yeast, and allow it to sit for 10 minutes.
  6. After ten minutes, the top of the water should be nice and foamy.
  7. Chef’s Note: This procedure is called “proofing” the yeast. If it doesn’t foam up, your yeast is dead… Give it a proper burial, and then get some good yeast.
  8. Add all of the ingredients (including the yeast water) to the bowl of a mixer, fitted with an S-hook.
  9. Mix the dough until smooth and elastic, about 7 minutes.
  10. Chef’s Tip: If the dough appears too dry, add about a tablespoon of water at a time, until it comes together.

    Conversely, it if the dough is too wet, then add about a tablespoon of flour at at time, until it firms up.
  11. Chef’s Note: If you lack an electric mixer, you could always knead the dough by hand.
  12. Chef’s Tip: The dough is ready when it pulls away from the sides of the bowl, and begins riding up on the hook.
  13. Place the dough in a bowl, coated with a bit of oil.
  14. Cover and allow the dough to rise, until double in size, about an hour.
  15. Chef’s Tip: I usually turn my oven on for about 60 seconds (just to take the chill off), and then place the covered bowl in the warm (not hot) oven.
  16. After the dough has doubled in size punch it down, and cut in half.
  17. Chef’s Note: This dough will make two pizza crusts. If you are not making two, tightly wrap the unused dough, and place in the freezer until needed.
  19. Place the melted butter in the bottom of a non-stick baking pan, and swirl to coat.
  20. Place the pan into the refrigerator, and allow the butter to firm up, about 10 minutes.
  21. Remove the pan from the refrigerator, add the dough, and push to the sides of the pan.
  22. The dough will shrink a bit as you are pushing it to the sides, but that’s okay. Let it rest for about 15 minutes.
  23. After resting, continue to push the dough to the sides, and then up the walls of the pan.
  24. Chef’s Note: If it still wants to shrink back, no worries, just wait a few more minutes for the dough to relax.
  25. Place a rack in the bottom position, and preheat the oven to 500f (260c).
  26. Place a towel over the pizza crust, and allow the oven to heat up for 30 minutes.
  27. Place the crust in the preheated oven, and allow it to bake until it begins to brown, about 6 – 8 minutes.
  28. Remove the crust from the oven.
  30. Place a rack in the middle position, and reduce the heat to 425f (220c).
  31. This is how I make my pie.
  32. While the crust is still hot from being in the oven, I start with an overlapping layer of thinly sliced provolone, on the bottom and up the sides of the pan.
  33. Top with your favorite pizza sauce.
  34. Add some chunks of precooked Italian sausage, and some sautéed mushrooms.
  35. Top with a generous amount of fresh mozzarella.
  36. Finally, top with some slices of pepperoni.
  37. Pop into the preheated oven and bake until the cheese is bubbly, and beginning to brown, about 18 – 20 minutes.
  39. Slice up and serve with a nice side salad, or if you’re feeling wicked, some chicken wings. Enjoy.
  40. Keep the faith, and keep cooking.

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About Pizza Essentials: Chicago Style Deep-Dish Crust

Course/Dish: Pizza
Main Ingredient: Dairy
Regional Style: Italian
Dietary Needs: Soy Free
Other Tag: For Kids

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