Most requested Pizza, Chicago Deep Dish

Ingredients

• 3 cups All-Purpose Flour (sifted)
• 1/2 cup Yellow Cornmeal (fine grind)
• 2 tsp Active Dry Yeast (proofed in warm water)
• 1 tbsp Granulated Sugar
• 1 tsp Salt (kosher or table salt)
• 2 tbsp Olive Oil (extra virgin)
• 1 cup Warm Water (about 105°F (40°C))
• 2 tbsp Olive Oil (for greasing pan)
• 2 tbsp Olive Oil (for sautéing sauce)
• 3 cloves Garlic (minced)
• 1/2 cup Onion (finely diced)
• 2 cups Crushed Tomatoes (canned, no added salt)
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 2 cups Mozzarella Cheese (shredded, low‑moisture)
• 1/2 cup Parmesan Cheese (grated)
• 8 oz Pepperoni (sliced)
• 8 oz Italian Sausage (cooked and crumbled)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together the all‑purpose flour, yellow cornmeal, active dry yeast, granulated sugar, and salt until evenly distributed.

   Time: PT10M

2. Add Wet Ingredients and Form Dough

   Create a well in the center, add olive oil and warm water (about 105°F/40°C), then stir with a wooden spoon until a shaggy dough forms.

   Time: PT5M

3. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.

   Time: PT5M

4. First Rise

   Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise at room temperature for 45 minutes or until doubled in size.

   Time: PT45M

5. Prepare the Tomato Sauce

   While the dough rises, heat 2 tbsp olive oil in a saucepan over medium heat, sauté minced garlic and diced onion until translucent (3‑4 min), then add crushed tomatoes, oregano, basil, and a pinch of salt. Simmer gently for 15 minutes, stirring occasionally.

   Time: PT15M

   Temperature: Medium heat

6. Preheat Oven and Grease Pan

   Preheat the oven to 425°F (220°C). Meanwhile, brush the inside of the 9‑inch deep‑dish pan with 2 tbsp olive oil to prevent sticking.

   Time: PT10M

   Temperature: 425°F

7. Shape the Crust

   Punch down the risen dough, then press it into the greased pan, pushing it up the sides to form a thick edge about 1‑inch high.

   Time: PT10M

8. Layer Cheese and Toppings

   First sprinkle a generous layer of shredded mozzarella directly onto the crust (this creates a barrier against soggy sauce). Add cooked Italian sausage, pepperoni slices, then pour the tomato sauce over the top, spreading evenly. Finish with grated Parmesan.

   Time: PT10M

9. Bake the Pizza

   Place the pan on the middle rack and bake for 45 minutes, or until the crust is golden brown and the cheese is bubbling and lightly browned.

   Time: PT45M

   Temperature: 425°F

10. Cool and Slice

    Remove the pizza from the oven, let it rest for 5 minutes to set, then slice with a sharp knife or pizza cutter.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

20g

Carbohydrates

45g

Fat

20g

Fiber

3g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Yellow Cornmeal: Polenta
• Instead of Active Dry Yeast: Instant Yeast
• Instead of Granulated Sugar: Honey
• Instead of Olive Oil: Vegetable Oil
• Instead of Olive Oil: Butter
• Instead of Olive Oil: Canola Oil
• Instead of Garlic: Garlic Powder
• Instead of Crushed Tomatoes: Tomato Sauce
• Instead of Dried Oregano: Italian Seasoning
• Instead of Dried Basil: Fresh Basil
• Instead of Mozzarella Cheese: Provolone
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Pepperoni: Salami
• Instead of Italian Sausage: Ground Beef

Equipment Needed

• Mixing Bowl
• Wooden Spoon
• Measuring Cups
• Measuring Spoons
• Food Processor or Hand Mixer (optional)
• 9‑inch Cast Iron Deep‑Dish Pan
• Oven
• Saucepan
• Chef’s Knife
• Cutting Board

Critical Steps — Do Not Skip

• Forming a smooth, elastic dough (steps 1‑3)
• First rise to double the dough size (step 4)
• Pressing the dough up the pan edges to create a thick crust (step 7)
• Layering cheese before sauce to prevent soggy crust (step 8)
• Baking until the crust is golden and the cheese is bubbling (step 9)

Chef Tips from the Video

• Brush the pan with melted butter instead of oil for a richer flavor.
• For extra crispness, sprinkle a thin layer of cornmeal on the bottom of the pan before adding the dough.
• Let the pizza rest longer (10‑15 minutes) if you prefer firmer slices.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat in oven.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dough a day ahead and refrigerate it, covered, for a deeper flavor.
• The tomato sauce can be made up to 3 days in advance and stored in the fridge.

Frequently Asked Questions