Chicago-Style Deep Dish Pizza

Ingredients

Crust

• 3¼ cups (406g) all-purpose flour
• ½ cup (60g) yellow cornmeal
• 1¼ tsp salt
• 1 tbsp (12g) granulated sugar
• 2¼ tsp (7g) instant yeast (1 packet)
• 1¼ cups (300ml) slightly warm water
• ½ cup (120ml) warm whole milk
• ¼ cup (60ml) olive oil
• 4 tbsp (57g) unsalted butter, softened

Tomato Sauce

• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp dried oregano
• ½ tsp dried basil
• ¼ tsp crushed red pepper flakes
• 1 can (28 oz) whole peeled tomatoes, crushed by hand
• 1 tsp granulated sugar
• Salt & pepper to taste

Toppings

• 4 cups (450g) shredded mozzarella cheese
• ½ cup (45g) finely grated Parmesan cheese
• Italian sausage, pepperoni, or veggies of choice (avoid watery ingredients)

Instructions

1. Make the dough — Whisk flour, cornmeal, salt, sugar, and yeast in the bowl of a stand mixer. Add water, milk, and olive oil. Mix with dough hook on medium until combined, about 3 minutes. Increase to medium-high and knead 5 minutes until smooth.
2. Laminate the dough — On a floured surface, roll dough into a rectangle. Spread softened butter over the surface, then fold dough in thirds like a letter. Return to bowl, cover, and refrigerate 1–2 hours.
3. Make the sauce — Heat olive oil in a saucepan over medium. Add garlic, oregano, basil, and red pepper; cook 1 minute. Add crushed tomatoes and sugar. Simmer uncovered 20–25 minutes until thickened. Season with salt and pepper.
4. Prep pans — Brush two 9-inch round cake pans generously with olive oil.
5. Shape the dough — Remove dough from fridge and divide in half. Roll each half into a 13-inch circle. Press into pans, bringing dough up the sides about 1½ inches.
6. Layer toppings — Add 2 cups mozzarella to each pan, then toppings of choice, then tomato sauce. Top with Parmesan.
7. Rise — Cover loosely and let rest 30 minutes. Preheat oven to 425°F (218°C).
8. Bake — Bake 25–30 minutes until crust is golden and sauce is bubbly. Cool 10 minutes before slicing.

Notes

• Laminating the dough — The butter folding step creates flaky, distinct layers in the crust. Don't skip it.
• Watery toppings — Avoid fresh tomatoes, mushrooms, or other high-moisture ingredients — they'll make the pizza soggy. Pre-cook or dry them first.
• Cheese first — In a true Chicago deep dish, cheese goes on the bottom under the sauce, which prevents it from burning during the long bake.

Tags: #recipe #pizza #chicago #baking #american #dinner