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Deep Dish Pizza: The Ultimate Guide to Chicago’s Iconic Pie

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Thick, chewy crust, rich tomato sauce, Italian sausage, pepperoni, vegetables, and plenty of cheese make this homemade Deep Dish Pizza a satisfying and delicious meal!

Ingredients

Scale
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoons active dry yeast
  • 1 1/4 cups warm water (105-115°F)
  • 1/4 cup olive oil, plus more for greasing
  • 1/4 cup yellow cornmeal
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon sugar
  • 1 pound Italian sausage, cooked and crumbled
  • 1/2 cup sliced pepperoni
  • 1/2 cup sliced mushrooms
  • 1/4 cup sliced green bell pepper
  • 1/4 cup sliced onion
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Activate the Yeast: In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes, or until foamy.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt.
  3. Combine Wet and Dry Ingredients: Add the flour mixture and olive oil to the yeast mixture. Stir until a shaggy dough forms.
  4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic.
  5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. Sauté the Garlic: In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
  7. Add Tomatoes and Seasonings: Add the crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, pepper, and sugar to the saucepan. Stir to combine.
  8. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low and simmer for 15-20 minutes, stirring occasionally.
  9. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Generously grease a 9-inch deep dish pizza pan or a 9-inch springform pan with olive oil. Sprinkle the bottom of the pan with cornmeal.
  10. Shape the Dough: Punch down the risen dough to release the air. On a lightly floured surface, roll out the dough into a 14-inch circle.
  11. Place Dough in Pan: Carefully transfer the dough to the prepared pan. Press the dough into the bottom and up the sides of the pan, making sure it’s evenly distributed.
  12. Layer the Ingredients: Start by layering half of the mozzarella cheese on the bottom of the crust.
  13. Add Toppings: Next, add the cooked sausage, pepperoni, mushrooms, green bell pepper, and onion. Distribute the toppings evenly over the cheese.
  14. Pour on the Sauce: Pour the tomato sauce over the toppings, spreading it evenly.
  15. Top with Cheese: Sprinkle the remaining mozzarella cheese and Parmesan cheese over the sauce.
  16. Bake the Pizza: Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  17. Let it Rest: Remove the pizza from the oven and let it cool in the pan for 10-15 minutes before slicing and serving.
  18. Slice and Serve: Carefully slice the pizza into wedges and serve hot.

Notes

  • Crust Thickness: If you prefer a thinner crust, you can use a larger pan or roll the dough out thinner.
  • Cheese Variations: Feel free to use different types of cheese, such as provolone, fontina, or a blend of Italian cheeses.
  • Vegetarian Option: Omit the sausage and pepperoni and add more vegetables, such as spinach, artichoke hearts, or roasted red peppers.
  • Spicy Kick: Add a pinch of red pepper flakes to the sauce or sprinkle some on top of the pizza before baking for a spicy kick.
  • Make Ahead: You can make the dough and sauce ahead of time and store them in the refrigerator until you’re ready to assemble the pizza. The dough can be stored for up to 2 days, and the sauce can be stored for up to 3 days.
  • Freezing Instructions: You can freeze the baked pizza for up to 2 months. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. To reheat, bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until heated through.
  • Yeast Activation: Ensure your yeast is alive and active by checking for foam after mixing with warm water and sugar. If it doesn’t foam, use fresh yeast.

Find it online: https://www.crispplates.com/deep-dish-pizza/