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Deep Dish Pizza - Chicago Style
Yes, you can absolutely make Chicago style deep dish pizza, right in your own home. It's hard to beat the chewy, crunchy crust and melty cheese beneath the luscious sauce.
👥 8 Servings⏱️ Prep & Cook: 2h 25m⏳ Prep: 2h🔥 Cook: 25 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- oven
- pan
📝 Preparation Steps
1
For the dough:
2
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 sides of bowl.
melted butter3 tablespoonssoftened butter4 tablespoons(28 oz crushed tomatoes with juices)1 can
3
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 temp until doubled in size, about ⏱️ 1 hour.
olive oil3 tablespoons(28 oz crushed tomatoes with juices)1 can
4
For the sauce:
5
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 simmer and cook until reduced to 2 1/2 cups, about ⏱️ 25-30 min. Season with salt and pepper to taste, and set aside.
garlic (minced)4 cloves(28 oz crushed tomatoes with juices)1 canolive oil3 tablespoonssalt and pepper to taste
6
Heat oven to 425F with rack on lowest position. Turn dough out onto large surface. Roll into 15x12 inch rectangle. 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 (see photo.)
melted butter3 tablespoonssoftened butter4 tablespoons(28 oz crushed tomatoes with juices)1 can
7
With seam 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 the dough are protected with oil, and cover tightly with plastic wrap. Let rise in fridge until doubled, ⏱️ 40-50 min.
8
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 in. thick. Transfer to cake pan and gently press into pan, working into corners and up sides. Repeat with other dough ball. (If dough resists stretching, let it sit for ⏱️ 5 min covered and try again.)
olive oil3 tablespoons(28 oz crushed tomatoes with juices)1 can
9
Divide the 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 crust is golden brown about ⏱️ 20-25 min. Remove and let sit for ⏱️ 10 min. before serving.
Nutrition Facts
calories
598 kcal
fat Content
31.8 g
serving Size
1 serving
fiber Content
3.3 g
sugar Content
4.9 g
sodium Content
1103.8 mg
protein Content
22.7 g
trans Fat Content
0.4 g
cholesterol Content
74.3 mg
carbohydrate Content
55.8 g
saturated Fat Content
15.3 g
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