Chicago-Style Deep Dish Pizza
Enjoy a delicious Chicago-Style Deep Dish Pizza, loaded with layers of cheese and rich tomato sauce.
Equipment
- Stand Mixer
- Medium saucepan
- Rolling Pin
- 9×2-inch round cake pans
Ingredients
Pizza Crust (makes 2)
- 3.25 cups all-purpose flour spooned & leveled
- 0.5 cups yellow cornmeal
- 1.25 teaspoons salt
- 1 tablespoon granulated sugar
- 2.25 teaspoons instant yeast Platinum Yeast from Red Star
- 1.25 cups slightly warm water around 90°F (32°C)
- 0.5 cups unsalted butter divided (¼ cup melted, ¼ cup softened to room temperature)
- olive oil for coating
Tomato Sauce for Both Pizzas
- 2 tablespoons unsalted butter
- 1 small onion grated (about ⅓ cup)
- 0.75 teaspoon salt
- 1 teaspoon dried oregano
- 0.5 teaspoon crushed red pepper flakes optional, but recommended
- 3 cloves garlic minced
- 28 ounces crushed tomatoes one can
- 0.25 teaspoon granulated sugar
Toppings for Both Pizzas
- 4 cups shredded mozzarella cheese
- 0.5 cups grated parmesan cheese
- 0.5 cups sliced pepperoni optional
- 4 slices bacon cooked and crumbled (optional)
Instructions
Making the Pizza
- Please use step-by-step photos below as a guide. Read through the recipe completely before beginning.
- For the crust: Combine flour, cornmeal, salt, sugar, and yeast in the stand mixer bowl. Add warm water and ¼ cup of melted butter.
- Beat the dough until it is soft and pulls away from the sides of the bowl, about 4-5 minutes.
- Remove the dough and form a ball. Grease a bowl with olive oil, place the dough inside, and cover. Let rise for 1-2 hours.
- Flour a surface, roll the dough into a 15×12-inch rectangle, spread softened butter, roll it up, and cut in half.
- Let the dough balls rise in the refrigerator for 1 hour.
- For the sauce: Melt butter in a saucepan, add onion, salt, oregano, and red pepper flakes, then the garlic, tomatoes, and sugar. Simmer for about 30 minutes.
- Preheat oven to 425°F (218°C).
- Assemble the pizzas: Roll out dough into 12-inch circles, fit into greased pans, fill with cheese, toppings, and sauce.
- Bake for 20-28 minutes or until golden brown. Cool for 10 minutes before serving.
- Refrigerate leftovers for up to 5 days.
Notes
You may prepare the dough ahead and refrigerate or freeze. Detailed freezing instructions are provided in the recipe.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 36gProtein: 12gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 600mgPotassium: 220mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 5mgCalcium: 15mgIron: 10mg
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