This Chicago-style deep dish pizza isn’t the same as your everyday normal pizza, it has a thick and buttery crust, slightly sweet tomato sauce, and a rich and melty layer of cheese. This style of pizza is usually baked in an iron skillet or a round, steel pan that is more similar to a pie or cake pan than your typical pizza pan.
However, this pizza isn’t exactly the easiest to make, and begging cooks will most-likely have some problems making this recipe, but I guarantee you it will be worth it in the end because this pizza is mouthwatering.
Tutorial on how to make a Chicago-style deep-dish pizza
For the dough:
- 3 1/4 cups all-purpose flour
- 2 TB white sugar
- olive oil
- 1/2 cup yellow cornmeal
- 1 1/4 cups room temp water
- 2 1/4 tsp instant yeast
- 1 1/2 tsp table salt
- 3 TB melted butter
- 4 TB softened butter
For the sauce:
- 3 TB olive oil
- 1 tsp dried oregano
- 1 minced small onion
- 4 minced cloves of garlic
- 2 TB dried basil
- 1 can (800 g) crushed tomatoes
- 1/2 tsp white sugar
- salt and pepper
- 4 cups freshly shredded mozzarella
- 4 TB freshly grated Parmesan cheese
- 1 lb browned and crumbled bulk Italian sausage
Combine flour, yeast, cornmeal, sugar, and salt in your stand mixer and put it on low (if you don’t have a stand mixer use your hands).
Add 3 TB of melted butter and water and mix for 2 minutes, scraping down the bowl with a rubber spatula if needed. Increase speed to medium and knead until the dough is smooth, that should take about 5 minutes.
Transfer the dough to a lightly oiled large bowl, cover with plastic wrap and let rest until doubled in size- approximately 1 hour.
Now that the dough is finished time to make the sauce. Saute the minced onion and garlic in 3 TB olive oil over medium heat, then add the crushed tomatoes, sugar, basil, and oregano. Bring sauce to simmer and cook for about 25-30 min.
Then add salt and pepper to your preferred taste. Position an oven rack on the lowest position and preheat to 425° F.
Roll the dough into a 15×12 inch rectangle. Spread 4 TB softened butter evenly over top of the dough and roll short end of the dough.
Flatten the cylinder (short end of the dough) to 18×4 in. rectangle, and cut it across splitting it into two. Working with one half of the dough at a time, fold the dough into and pinch seams together into a dough ball. After that return the dough balls into the same olive oil bowl and cover with plastic wrap, let them rise in the fridge for an hour or until doubled in size.
Coat both 9-inch round cake pans with 2 TB olive oil. Transfer one dough ball to a large surface and roll into a disk, 1/4 in. thick.
Transfer to the cake pan and gently press into the pan, working into corners and upsides. Repeat with other dough ball.
Divide the mozzarella into two halves and sprinkle each half on top of each pizza dough. After that add the sausage and any other toppings you like, for example, pepperonis or some greens.
Top with a couple handfuls of tomato sauce and lastly sprinkle some parmesan. Bake, rotating halfway through, until golden around the edge, about 25 minutes.
Let rest for about 5 and just cut your slice out of the pan like a pie! Or gently lift pizza out of the pan.