Description
This classic Chicago-Style Deep Dish Pizza features a rich, buttery crust with a slightly crispy edge and a thick, hearty tomato sauce layered over a generous amount of mozzarella and parmesan cheeses. Topped optionally with pepperoni and bacon, this deep dish pizza is baked to golden perfection, offering a deliciously indulgent meal perfect for pizza lovers craving a slice of Chicago.
Ingredients
Scale
For the Dough
- 3 and 1/4 cups (406g) all-purpose flour (spooned & leveled)
- 1/2 cup (60g) yellow cornmeal
- 1 and 1/4 teaspoons salt
- 1 Tablespoon (12g) granulated sugar
- 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
- 1 and 1/4 cups (300ml) slightly warm water (about 90°F / 32°C)
- 1/2 cup (8 Tbsp; 113g) unsalted butter, divided (1/4 cup melted, 1/4 cup softened to room temperature)
- Olive oil for coating
For the Sauce
- 2 Tablespoons (28g) unsalted butter
- 1 small onion, grated (about 1/3 cup)
- 3/4 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional, but recommended)
- 3 garlic cloves, minced
- One 28-ounce can (794g) crushed tomatoes
- 1/4 teaspoon granulated sugar
For Assembling
- 4 cups (about 16 oz) shredded mozzarella cheese
- 1/2 cup (45g) grated parmesan cheese
- Optional: 1/2 cup sliced pepperoni
- Optional: 4 slices bacon, cooked and crumbled
Instructions
- Prepare the dough mixture: In a stand mixer bowl fitted with a dough hook, combine flour, cornmeal, salt, sugar, and yeast. Add warm water and 1/4 cup melted butter. Mix on low speed until dough is moistened, then continue mixing until soft, supple, and pulls away from bowl sides (about 4-5 minutes). Adjust dough consistency with a teaspoon of warm water if too tough, or a tablespoon of flour if too soft.
- First rise: Form dough into a ball. Lightly coat a large bowl with olive oil, place dough inside turning to coat all sides. Cover tightly with aluminum foil and let rise in warm place for 1-2 hours until doubled in size.
- Prepare dough for second rise: Lightly flour surface, punch down risen dough to remove air bubbles, and roll into 15×12-inch rectangle. Spread 1/4 cup softened butter over dough. Roll lengthwise into a log, cut in half, and form into two balls. Put back in greased bowl, cover, and refrigerate for 1 hour until puffy while preparing sauce.
- Make the sauce: In a medium saucepan over medium heat, melt 2 Tbsp butter. Add grated onion, salt, oregano, and red pepper flakes, sautéing until onions slightly brown (~5 minutes). Add garlic, crushed tomatoes, and sugar. Reduce heat to low-medium and simmer for about 30 minutes, until sauce is fragrant, hearty, and thickened (approx. 2.5 cups). Set aside or refrigerate/freeze if using later.
- Preheat the oven: Heat oven to 425°F (218°C).
- Shape dough into pans: Working with one dough ball at a time (keeping the other refrigerated), roll dough on floured surface into a 12-inch circle. Place over a 9×2-inch deep dish cake pan. Press dough to fit snugly and trim excess edges. Brush crust edges with olive oil for sheen. Repeat with second dough.
- Assemble pizzas: Distribute half of the mozzarella cheese evenly into each pan. Layer optional pepperoni and bacon if desired. Pour approximately 1 and 1/4 cups (300ml) sauce over toppings, adjusting to 3/4 cup if less sauce is preferred. Sprinkle each pizza with 1/4 cup grated parmesan cheese.
- Bake: Set cake pans on a large baking sheet to catch any spillage. Bake for 20-28 minutes until crust is golden brown. Optionally, cover with foil after 15 minutes to prevent over-browning and ensure even baking.
- Cool and serve: Remove pizzas from oven and cool in pans on wire rack for 10 minutes before slicing. Serve warm and enjoy.
- Storage and reheating: Store leftovers in airtight container in refrigerator up to 5 days. Reheat in a 300°F (149°C) oven for 15-20 minutes until heated through.
Notes
- The yeast used is instant yeast, which does not require proofing.
- Warm water should be about 90°F (32°C) to prevent killing the yeast.
- Melted butter should be cooled to room temperature before adding to dough.
- The sauce can be refrigerated up to 2 days or frozen up to 2 months.
- Using a baking sheet under the pans helps catch any spills during baking.
- You can substitute springform pans for cake pans if preferred.
- Optional toppings like pepperoni and bacon add extra flavor but can be omitted or substituted.
- Letting the dough rise in the refrigerator after shaping helps develop flavor and texture.
- Covering the pizza loosely with foil during baking prevents excessive browning.
