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Chicago style pizza - Image 3

Authentic Chicago-Style Deep Dish Pizza

This authentic Chicago deep dish pizza features a rich, buttery crust, layers of mozzarella and provolone, and a chunky, herbed tomato sauce. Baked in a cast iron skillet for the perfect crispy edge.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

  • 3 1/4 cups all-purpose flour plus more for dusting
  • 1/2 cup yellow cornmeal fine or medium grind
  • 1 1/4 tsp kosher salt
  • 1 tbsp granulated sugar
  • 2 1/4 tsp instant yeast one standard packet
  • 1 1/4 cups water lukewarm (about 110°F)
  • 1/2 cup unsalted butter melted and slightly cooled, plus 2 tbsp softened for pan
  • 1/4 cup vegetable oil
  • 1 lb low-moisture mozzarella cheese shredded (about 4 cups)
  • 1/2 lb provolone cheese shredded (about 2 cups)
  • 1 28 oz can whole peeled tomatoes preferably San Marzano
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes optional
  • 1 tsp granulated sugar
  • 2 tbsp extra virgin olive oil
  • 1/4 cup grated Parmesan cheese for topping
  • 8-10 slices pepperoni optional, for topping

Equipment

  • 10-inch cast iron skillet or deep-dish pizza pan
  • Stand mixer with dough hook (can mix by hand)
  • Rolling pin
  • Medium saucepan
  • Large mixing bowl

Method
 

  1. Make the dough. In the bowl of a stand mixer fitted with the dough hook, combine the flour, cornmeal, salt, sugar, and yeast. Mix on low to combine. With the mixer running, slowly pour in the lukewarm water, melted butter, and vegetable oil. Mix on medium-low speed for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be quite soft and sticky. Tip from me: Don't be tempted to add more flour; this high-hydration dough is key to a tender, flaky crust.
  2. Let the dough rise. Transfer the dough to a large, lightly oiled bowl. Cover tightly with plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until nearly doubled in size. While the dough rises, make the sauce. In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the canned tomatoes with their juices, crushing them with your hands as you add them. Stir in the oregano, red pepper flakes (if using), and 1 tsp sugar. Simmer for 20-25 minutes, stirring occasionally, until slightly thickened. Season with salt to taste. Remove from heat and let cool slightly.
  3. Prepare the pan and assemble. Generously grease a 10-inch cast iron skillet or deep-dish pizza pan with the 2 tablespoons of softened butter, making sure to coat the sides. Punch down the risen dough. On a lightly floured surface, roll the dough into a 14-inch circle. Trust me, the cornmeal makes it easier to handle. Carefully transfer the dough to the prepared pan, gently pressing it up the sides to form a tall, even edge. It should come about 1.5 inches up the sides.
  4. Layer the cheese and toppings. Sprinkle the shredded mozzarella and provolone cheese evenly over the bottom of the dough crust, all the way to the edges. This cheese layer acts as a barrier to keep the crust crisp. If using pepperoni, arrange the slices over the cheese. Now, carefully spoon the cooled tomato sauce over the cheese, spreading it into an even layer. Believe me, putting the sauce on top is the authentic Chicago way. Sprinkle the grated Parmesan over the sauce.
  5. Bake and serve. Preheat your oven to 425°F (220°C). Place the assembled pizza on a baking sheet (to catch any potential drips) and bake for 30-35 minutes. The crust should be a deep golden brown, and the sauce should be bubbling vigorously. Remove from the oven and let the pizza cool in the pan for 10-15 minutes. This resting time is crucial—it allows the cheese to set so you can get a clean slice. Use a thin spatula to loosen the edges, then carefully slide the pizza onto a cutting board. Slice and serve hot.

Notes

Chef's Tips:
• The dough will be sticky; resist adding extra flour for the best texture.
• Letting the pizza cool for 10-15 minutes before slicing is non-negotiable for clean cuts.
• Serve with a crisp green salad to balance the richness.
Food Safety:
• Ensure internal temperature of pizza reaches 165°F for food safety.
• Refrigerate leftovers within 2 hours of cooking.