Chicago Style Deep Dish Pizza

★★★★★ 1 Review
dianeluvsparties avatar
By Diane Rodriguez
from Chesterton, IN

Living in the Chicago area, I've had lots of deep dish pizza -- this recipe is dead-on. It makes two pizza so you can have different meats/veggies if you have a divided family like I do! I got this recipe from the Chew Out Loud blog. Her blog does show step by step pictures.

serves 6
prep time 2 Hr 30 Min
cook time 30 Min


  • 3 1/4 c
    all purpose flour
  • 1/2 c
    yellow cornmeal
  • 2 1/4 tsp
    instant (rapid rise) yeast
  • 2 tsp
    white sugar
  • 1 1/2 tsp
    table salt
  • 1 1/4 c
    room temperature water
  • 3 Tbsp
    melted butter
  • 4 Tbsp
    softened butter
  • olive oil
  • 3 Tbsp
    olive oil
  • 1 sm
  • 4 clove
  • 28 oz
    crushed tomatoes with juice
  • 1/2 tsp
    white sugar
  • 2 Tbsp
    dried basil
  • 1 tsp
    dried oregano
  • salt and pepper to taste
  • 1 lb
    (4 cups) freshly shredded mozzarella
  • 1 lb
    bulk italian sausage, browned and crumbled
  • 4 Tbsp
    freshly grated parmesan cheese

How To Make

  • 1
    For the dough: Using stand mixer and dough hook, mix flour, cornmeal, yeast, sugar and salt on low until combined. Add water and 3 TB melted butter and mix 2 minutes, scraping down bowl as needed. Increase speed to medium and knead until dough is glossy and smooth, 4-5 minutes. Pliable dough should pull away from the sides of bowl.
  • 2
    Coat large bowl with olive oil and place dough ball in bowl. Turn dough around in the bowl to ensure all sides of dough are protected by oil. Cover bowl tightly with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.
  • 3
    For the Sauce: Saute minced onion and garlic in 3 TB olive oil over medium heat until soft. Add rest of sauce ingredients, except for salt/pepper. Bring sauce to a simmer and cook until reduced to 2 1/2 cups of sauce, about 25-30 minutes. Season with salt and pepper to taste, set aside.
  • 4
    Turn dough onto large surface. Roll into 15x12 inch rectange. Spread 4 TB softened butter evenly over top of dough, leaving 1/2 in. border along edges. At the short end, roll dough into a tight cylinder. Withs eam side down, flatten cylinder to 18x4 in. rectangle. Slice rectangle in half crosswise. Working with one half at a time, fold dough into thirds and pinch seams together into a dough ball. Return dough balls to oiled bowl, ensure all sides of dough are protected with oil. Cover tightly with plastic wrap. Let rise in fridge until doubled, 40-50 minutes. While dough is rising, heat oven to 425 F with rack on lowest position.
  • 5
    Coat two 9-inch round cake pans with 2 TB olive oil each. Transfer one dough ball to large surface and roll into disk, 1/4 inch thick. Transfer to cake pan and gently press into pan, working into edges and up sides. Repeat with other dough ball. (If dough resists stretching, let sit for 5 min. covered and try again.)
  • 6
    Divide 4 cups mozzarella in half and sprinkle on top of each pizza dough. Follow by browned sausage (plus any other toppings desired). Next, spread 1 1/4 cups tomato sauce per pizza. Last, sprinkle 2 TB parmesan cheese per pizza. Bake until cros is golden brown about 20-25 min. Remove and let sit for 10 min. before serving.

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