HOMEMADE CHICAGO STYLE DEEP DISH PIZZA
Here’s how to make authentic-tasting Chicago deep dish pizza. Complete with the buttery crust, slightly sweet tomato sauce, and a thick layer of cheese.
I recently looked at my website’s stats and discovered that Chicago is my most popular city in the US. I have more Chicago readers than anywhere else in this country. That’s amazing because I love Chicago. As a little tribute to my #1 city, I’m finishing one spectacular year with a Chicago-inspired recipe.
I’ve only had the pleasure of enjoying real, authentic Chicago-style pizza a few times in my 29 years. And those few times were enough to convince me that Chicago-style pizza is incomparably good. Better than good. That pizza is life-changing.
Okay, maybe I’m slightly exaggerating, but that’s just part of the charm, right?
So, what makes Chicago-style pizza so extraordinary? The answer is everything. Every little detail about this pizza is special. First, this pizza doesn’t look like the pizza you’re used to. It’s baked in a deep dish cake pan. The cheese goes directly on top of the crust, and the sauce is layered on top. An upside-down pizza pie of sorts. Now, I may be completely wrong, but I’ve learned that the proper way to eat Chicago-style pizza is with a fork. Is this right, Chicago readers? I hope so because it’s the only way I can eat it without making an atrocious and very embarrassing mess.
Why You’ll Love This Recipe
This recipe captures the very essence of what makes Chicago deep dish pizza unique. With its buttery crust, gooey layer of cheese, and rich tomato sauce, it’s a pizza experience unlike any other. Whether you’re a Chicago native or just a pizza lover, this homemade version will satisfy your cravings and impress your loved ones.
Kitchen Equipment You’ll Need
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Medium saucepan
- Offset spatula
- Rolling pin
- Two 9-inch round cake pans
- Plastic wrap
Ingredients
For the Dough:
- 3¼ cups all-purpose flour
- ½ cup yellow cornmeal
- 1½ teaspoons salt
- 2 teaspoons sugar
- 2¼ teaspoons instant yeast
- 1¼ cups water, room temperature
- 3 tablespoons unsalted butter, melted
- 4 tablespoons unsalted butter, softened
- 1 teaspoon + 4 tablespoons olive oil, divided
For the Sauce:
- 2 tablespoons unsalted butter
- ¼ cup grated onion
- ¼ teaspoon dried oregano
- ½ teaspoon salt
- 2 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- ¼ teaspoon sugar
- 2 tablespoons coarsely chopped fresh basil
- 1 tablespoon olive oil
- Freshly ground black pepper
For the Toppings:
- 1 pound mozzarella cheese, shredded (about 4 cups)
- (Optional: Pepperoni)
- ¼ cup grated Parmesan cheese
Step-by-Step Instructions
Make the Dough:
Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl. Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until the dough is glossy and smooth and pulls away from sides of the bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.)
Coat a large bowl with 1 teaspoon olive oil. Using a greased spatula, transfer the dough to the bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.
Make the Sauce:
While the dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with salt and pepper.
Laminate the Dough:
Turn the dough out onto a dry work surface and roll into a 15×12-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With the seam side down, flatten the cylinder into an 18×4-inch rectangle.
Cut the rectangle in half crosswise. Working with one half, fold into thirds like a business letter; pinch seams together to form a ball. Repeat with the remaining half. Return balls to the oiled bowl, cover tightly with plastic wrap, and let rise in the refrigerator until nearly doubled in volume, 40 to 50 minutes. Meanwhile, adjust oven rack to lower position and preheat oven to 425°F.
Bake the Pizzas:
Coat two 9-inch round cake pans with 2 tablespoons of olive oil each. Transfer 1 dough ball to a dry work surface and roll out into a 13-inch circle. Transfer dough to the pan by rolling the dough loosely around a rolling pin and unrolling into the pan. Lightly press dough into the pan, working into corners and 1-inch up sides. If dough resists stretching, let it relax for 5 minutes before trying again. Repeat with remaining dough ball.
For each pizza, sprinkle 2 cups of mozzarella evenly over the surface of the dough. (If you’re using any meat or veggie toppings, add them now, on top of the cheese.) Spread 1¼ cups of tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons of Parmesan over the sauce. Bake until the crust is golden brown, 20 to 30 minutes. Remove pizza from the oven and let rest 10 minutes before slicing and serving.
Tips for Success
- Ensure your water is at room temperature to activate the yeast properly without killing it.
- Be patient with the dough rising times; this ensures a perfect texture.
- If the dough is difficult to stretch, allow it to rest, then try again.
Additional Tips and Variations
Feel free to customize your pizza with favorite toppings like sausage, mushrooms, or bell peppers. Just make sure they are cooked before adding to avoid extra moisture.
Nutritional Highlights (Per Serving)
- Calories: 450
- Carbohydrates: 42g
- Protein: 23g
- Fat: 23g
- Saturated Fat: 12g
- Cholesterol: 60mg
- Sodium: 910mg
- Fiber: 3g
- Sugar: 5g
Frequently Asked Questions (FAQ)
Can I make the dough ahead of time?
Yes, you can make the dough a day in advance and let it rise in the refrigerator overnight.
Is it necessary to use a stand mixer?
No, you can mix and knead the dough by hand; it just requires a bit more effort.
Can I freeze the pizza?
Yes, you can freeze the baked pizza. Just ensure it’s completely cool before wrapping it tightly and storing it in the freezer.
Conclusion
There you have it, a delicious homemade Chicago-style deep dish pizza that’s sure to impress. Give it a try and let the flavors transport you to the Windy City. We’d love to hear about your pizza-making experience, so be sure to share your thoughts and any creative variations you try. Enjoy!