An Ode to the Iconic Chicago Deep Dish Pizza
If there’s a dish that captures the heart and soul of Chicago, it’s undoubtedly the deep dish pizza. This recipe brings the authentic taste of Chicago right to your kitchen, complete with a buttery crust, slightly sweet tomato sauce, and a thick layer of cheese that’s sure to delight.
After discovering that Chicago ranks as the most popular city among my website’s readers in the U.S., I felt inspired to create a special recipe as a tribute. Although I’ve only experienced authentic Chicago-style pizza a few times, each bite has left a lasting impression. It’s more than just good—it’s life-changing. Well, maybe I’m exaggerating a bit, but you get the idea!
Why You’ll Love This Recipe
Chicago-style pizza is a masterpiece of culinary art. Baked in a deep dish cake pan, this pizza flips the traditional concept on its head. The cheese forms the first layer directly on top of the crust, followed by the sauce, making it a delightful upside-down pizza pie. And yes, eating it with a fork might be the best way to savor every bite without a mess.
Kitchen Equipment You’ll Need
- Large mixing bowl
- Medium saucepan
- 9-inch round cake pans
- Rolling pin
- Offset spatula
- Plastic wrap
Ingredients
For the Dough:
- 3¼ cups all-purpose flour
- ½ cup yellow cornmeal
- 1½ teaspoons salt
- 2 teaspoons sugar
- 2¼ teaspoons instant yeast
- 1¼ cups water, room temperature
- 3 tablespoons unsalted butter, melted
- 4 tablespoons unsalted butter, softened
- 1 teaspoon + 4 tablespoons olive oil, divided
For the Sauce:
- 2 tablespoons unsalted butter
- ¼ cup grated onion
- ¼ teaspoon dried oregano
- ½ teaspoon salt
- 2 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- ¼ teaspoon sugar
- 2 tablespoons coarsely chopped fresh basil
- 1 tablespoon olive oil
- Freshly ground black pepper
For the Toppings:
- 1 pound mozzarella cheese, shredded (about 4 cups)
- (Pepperoni)
- ¼ cup grated Parmesan cheese
Step-by-Step Instructions
Make the Dough:
In a large bowl, whisk together the flour, cornmeal, salt, sugar, and yeast. Add water and melted butter. Mix on low speed with a dough hook until combined, about 1 to 2 minutes, scraping the bowl occasionally. Increase speed to medium and knead until the dough is glossy and smooth, about 4 to 5 minutes. Alternatively, you can mix by hand with a spatula and then knead manually.
Coat a large bowl with 1 teaspoon of olive oil. Transfer the dough to the bowl using a greased spatula, turning to coat it in oil. Cover tightly with plastic wrap and let rise at room temperature until nearly doubled, about 45 to 60 minutes.
Make the Sauce:
While the dough is rising, melt butter in a medium saucepan over medium heat. Add onion, oregano, and salt; cook until the onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Reduce heat to medium-low and simmer until reduced to about 2½ cups, about 25 to 30 minutes. Off the heat, stir in basil and olive oil, then season with salt and pepper.
Laminate the Dough:
Turn the dough out onto a dry work surface and roll into a 15×12-inch rectangle. Using an offset spatula, spread softened butter over the surface, leaving a ½-inch border. Roll the dough into a tight cylinder from the short end, then flatten into an 18×4-inch rectangle. Cut in half crosswise. Fold each half into thirds and pinch seams to form balls. Return to the oiled bowl, cover, and let rise in the refrigerator until nearly doubled, about 40 to 50 minutes. Preheat the oven to 425°F.
Bake the Pizzas:
Coat two 9-inch round cake pans with 2 tablespoons of olive oil each. Roll out one dough ball into a 13-inch circle. Transfer to a pan by loosely rolling around a rolling pin and unrolling into the pan. Press dough into the pan, working into corners and 1-inch up the sides. Repeat with the other dough ball.
For each pizza, sprinkle 2 cups of mozzarella cheese over the dough. Add any meat or veggie toppings, then spread 1¼ cups of tomato sauce over the cheese. Sprinkle 2 tablespoons of Parmesan over the sauce. Bake until the crust is golden brown, about 20 to 30 minutes. Let rest for 10 minutes before slicing and serving.
Tips for Success
- Ensure all ingredients are at room temperature for best results.
- If the dough resists stretching, allow it to rest for 5 minutes before trying again.
- To prevent the sauce from being too watery, let it simmer until thickened.
Additional Tips and Variations
- For a spicy kick, add red pepper flakes to the sauce.
- Experiment with different toppings such as mushrooms, bell peppers, or sausage.
- Substitute half of the mozzarella with provolone for a different flavor profile.
Nutritional Highlights (Per Serving)
Calories: 450 | Fat: 25g | Carbohydrates: 40g | Protein: 20g
Frequently Asked Questions (FAQ)
Can I make the dough ahead of time?
Yes, you can prepare the dough and store it in the refrigerator for up to 24 hours before using.
Is there a substitute for cornmeal?
If you don’t have cornmeal, you can use semolina flour for a similar texture.
Do I need a special pan?
A deep dish cake pan works best, but a cast-iron skillet can be used in a pinch.
Conclusion
This homemade Chicago-style deep dish pizza is a true celebration of flavors and textures. I invite you to try this recipe and experience the magic of Chicago in your own kitchen. Don’t forget to share your results and any creative twists you’ve added!