Chicago-Style Deep Dish Pizza

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Make real Chicago-style deep dish pizza the easy way—right in a cake pan! Buttery crust, rich tomato sauce, and tons of cheese come together for a simple, delicious pizza night at home. Save this recipe!

Course: Main Course

Cuisine: Pizza

Keyword: chicago style deep dish pizza

Servings: servings

Calories: 637kcal

Author: Nikki Gladd

Ingredients

Ingredients for the dough:

1 ½ cups plus 2 tablespoons all purpose flour
¼ cup yellow cornmeal
¾ teaspoon salt
1 teaspoon sugar
1 ⅛ teaspoon instant yeast
½ cup plus 2 tablespoons water at room temperature
1 ½ tablespoons unsalted butter melted
1 teaspoon olive oil
2 tablespoons unsalted butter softened

Ingredients for the sauce:

1 tablespoon unsalted butter
2 tablespoons grated onion
Pinch of dried oregano
¼ teaspoon salt
1 clove garlic minced or pressed
14.5 oz. can petite-diced tomatoes
Pinch granulated sugar
2 tablespoons chopped basil leaves
1 ½ teaspoon olive oil
Salt and pepper to taste

Remaining Ingredients:

2 tablespoons olive oil
8 ounces whole milk Mozzarella shredded (about 2 cups)
2 tablespoons grated Parmesan cheese

Instructions

To make the dough:

Whisk together the flour, cornmeal, salt, sugar and yeast in the bowl of a stand mixer, until well blended. Attach the dough hook and mix in the water and melted butter on low speed for 1 to 2 minutes. Scrape the sides and bottom of the bowl as needed. Increase the speed to medium-‐low and knead until the dough is glossy and smooth, about 3 to 4 minutes.
Coat a medium bowl with 1 teaspoon of the olive oil. Transfer the dough to the bowl, turning once to coat with oil. Cover tightly with plastic wrap and let rise at room temperature until nearly doubled, about 45 to 60 minutes.
Once dough is risen, turn it out onto a dry work surface and roll into an 8-‐ x 6-‐inch rectangle. To laminate the dough, spread the softened butter over the surface, leaving a ½-‐inch border around the edge. Starting at the short end, roll the dough into a tight cylinder. With the seam side down, flatten the cylinder into a 9-‐ x 2-‐inch rectangle, then fold into thirds like a business letter. Pinch the seams to form a ball, and return to the oiled bowl. Cover tightly again with plastic wrap and let rise in the refrigerator for 40 to 50 minutes. (Mine did not double in size, but it rose to about size and a half.)

Meanwhile, prepare the sauce:

In a medium saucepan, melt the butter over medium heat. Stir in the onion, oregano and salt. Saute until the liquid has nearly evaporated and the onion is golden brown, stirring often, about 3 to 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Stir in the tomatoes and sugar, then increase the heat to medium-high. Bring the mixture just to a boil, then lower the heat to medium-low and continue to simmer until reduced to about 1 ¼ cups, about 15 minutes. Remove from heat and stir in the basil and oil. Season with salt and pepper to taste.

Assemble the pizza:

Preheat oven to 425˚F. Coat a 9-‐inch round cake pan with olive oil. Move the dough to a dry work surface and roll out into a 13-‐inch disk about ¼-‐inch thick. Carefully transfer the dough to the pan and lightly press to line the bottom of the pan and up the sides. If the dough resists stretching, wait 5 minutes before trying again. Lightly brush the tops of the crust with olive oil.
Layer the shredded Mozzarella into the pan, then top with the sauce. Sprinkle with Parmesan and bake for 20 to 25 minutes, until the crust is golden. Let rest for 10 minutes. Carefully transfer the whole pie onto a cutting board, or slice and serve from the pan.

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