Deep Dish Chicago Pizza (Printer-friendly)

A thick buttery crust layered with mozzarella, tomato sauce, and savory toppings for a filling main dish.

# Ingredient List:

→ Dough

01 - 3 1/4 cups all-purpose flour
02 - 1/2 cup yellow cornmeal
03 - 1 1/4 teaspoons salt
04 - 2 1/4 teaspoons active dry yeast (1 packet)
05 - 1 1/4 cups warm water (about 110°F)
06 - 1/4 cup olive oil
07 - 2 tablespoons unsalted butter, melted

→ Cheese & Toppings

08 - 3 cups shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese
10 - 1/2 cup sliced pepperoni or cooked Italian sausage (optional)
11 - 1/2 cup sliced mushrooms
12 - 1/2 cup sliced bell peppers
13 - 1/2 cup sliced black olives

→ Tomato Sauce

14 - 2 tablespoons olive oil
15 - 3 cloves garlic, minced
16 - 1 (28 oz) can crushed tomatoes
17 - 1 teaspoon dried oregano
18 - 1 teaspoon dried basil
19 - 1/2 teaspoon sugar
20 - Salt and pepper, to taste

# How-To Steps:

01 - Combine warm water and yeast in a large bowl; let stand for 5 minutes until foamy. Add flour, cornmeal, salt, olive oil, and melted butter. Mix to form dough and knead for 5 to 7 minutes until smooth. Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
02 - Heat olive oil in a saucepan over medium heat. Sauté garlic for 1 minute. Add crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer for 20 minutes, stirring occasionally. Remove from heat and let cool slightly.
03 - Set oven to 425°F. Grease a 12-inch deep-dish pizza pan or round cake pan with olive oil.
04 - Press dough into pan, pushing it up the sides to form a high edge. Evenly sprinkle shredded mozzarella cheese over the dough base.
05 - Layer desired toppings such as pepperoni, mushrooms, bell peppers, and black olives evenly over the cheese.
06 - Pour tomato sauce evenly over toppings. Sprinkle grated Parmesan cheese over the sauce layer.
07 - Bake in preheated oven for 35 to 40 minutes until crust is golden brown and sauce is bubbly. If crust browns too quickly, cover edges with foil.
08 - Allow to rest for 10 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • That crispy-buttery crust edge is genuinely addictive, especially when it gets just a little char.
  • You can load it however you want—meat, vegetables, extra cheese—and it holds up beautifully without getting soggy.
  • It actually feels restaurant-quality, but you're making it in your own kitchen with time to spare.
02 -
  • Temperature control is everything—if your water is too hot when you add the yeast, you'll kill it; if it's too cool, nothing rises and you're stuck with dense dough.
  • Don't skimp on the rise time; rushing it leads to a tight, crumbly crust instead of the tender, open crumb you're after.
  • That 10-minute rest after baking isn't optional—it's the difference between a cohesive pizza and cheese and sauce sliding everywhere.
03 -
  • Use low-moisture mozzarella without fail—fresh mozzarella will release too much water and leave you with a soggy pizza.
  • That 10-minute rest after baking is non-negotiable; it lets everything set without cooling down so much that it loses its appeal.
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