Recipe Alert: Chicago Deep Dish Pizza

As a Chicago native, I know how important great pizza is. This Windy City iconic dish comes complete with a buttery, thick crust, gooey layers of cheese, flavorful toppings and a chunky tomato sauce on top. This recipe makes one 12-inch deep dish pizza.

Chicago Deep Dish Pizza

For the crust:

• 2¼ teaspoons (1 packet) active dry yeast

• 1¼ cups warm water (110°F)

• 2 teaspoons sugar

• 3¼ cups all-purpose flour

• ½ cup yellow cornmeal

• 1½ teaspoons salt

• ¼ cup unsalted butter, melted

• 2 tablespoons olive oil (plus more for the bowl and pan)

For the sauce:

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 (28-ounce) can crushed tomatoes

• 1 teaspoon dried oregano

• ½ teaspoon dried basil

• ½ teaspoon red pepper flakes (optional)

• Salt and black pepper to taste

• 1 teaspoon sugar (optional, to balance acidity)

For the filling:

• 3 cups shredded mozzarella cheese

• ½ pound Italian sausage, cooked and crumbled

• ½ cup sliced pepperoni (or your preferred toppings)

• ¼ cup grated Parmesan cheese

Instructions

Make the dough:

1. In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.

2. Stir in flour, cornmeal, and salt. Add melted butter and mix until a shaggy dough forms.

3. Knead the dough on a floured surface for 5–7 minutes, or until smooth. Place in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1–1½ hours, until doubled in size.

Make the sauce:

1. In a saucepan, heat olive oil over medium heat. Add garlic and sauté until fragrant (about 30 seconds).

2. Add crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Simmer for 20–30 minutes, stirring occasionally. Add sugar if needed to balance the acidity.

3. Let cool slightly. Sauce should be thick and chunky.

Assemble the pizza:

1. Preheat your oven to 425°F. Oil a 12-inch deep dish pizza pan (or cake pan).

2. Punch down the dough and press it into the pan, covering the bottom and pressing up the sides. Let it rest for 5 minutes if it shrinks back.

3. Layer cheese directly on the dough (this prevents sogginess). Add your sausage and other toppings.

4. Spoon the tomato sauce over the top, spreading it evenly. Finish with a sprinkle of Parmesan cheese.

Bake:

1. Bake for 25–30 minutes, or until the crust is golden and the sauce is bubbling.

2. Let the pizza cool for 10 minutes before slicing—this helps the layers set.

Enjoy!