Chicago Deep Dish Pizza - Food Wishes - Chicago-Style Pizza

Ingredients

• 1 cup Warm Water (about 110°F (43°C))
• 2 tsp Active Dry Yeast (proofed in warm water)
• 2 tbsp Olive Oil (extra virgin preferred)
• 2 tbsp Unsalted Butter (melted)
• 1 tsp Salt (kosher or table salt)
• 1 tsp Granulated Sugar
• 1/4 cup Yellow Cornmeal (fine grind)
• 3 cups All-Purpose Flour (plus extra for dusting)
• 8 oz Provolone Cheese (sliced)
• 8 oz Fresh Mozzarella (torn or cubed)
• 8 oz Low-Moisture Mozzarella (shredded)
• 1 lb Italian Sweet Sausage (removed from casings, raw)
• 2 cups Pizza Sauce (homemade or store‑bought, reduced to thicken)
• 1/2 cup Parmesan Cheese (freshly grated)
• 2 tbsp Italian Parsley (freshly chopped for garnish)

Instructions

1. Proof the Yeast

   Pour 1 cup warm water into a small bowl, sprinkle 2 tsp active dry yeast over it, stir gently and let sit for about 10 minutes until foamy.

   Time: PT10M

2. Combine Dry Ingredients

   In a large mixing bowl, whisk together 3 cups flour, 1/4 cup yellow cornmeal, 1 tsp salt, and 1 tsp sugar.

   Time: PT5M

3. Add Wet Ingredients and Knead

   Make a well in the dry mixture, add the foamy yeast, 2 tbsp olive oil, and 2 tbsp melted butter. Mix until combined, then knead with a dough hook or by hand for 3–4 minutes until the dough is smooth, elastic, and pulls away from the bowl sides.

   Time: PT5M

4. First Rise

   Lightly oil the mixing bowl, place the dough back in, cover with a kitchen towel, and let rise in a warm spot until doubled, about 1 hour 30 minutes.

   Time: PT1H30M

5. Prepare Thick Pizza Sauce

   While the dough rises, combine 2 cups pizza sauce in a saucepan, bring to a simmer over medium heat, and reduce until thickened, about 20 minutes.

   Time: PT20M

   Temperature: Medium

6. Shape the Dough in the Skillet

   Generously brush the 12‑inch cast‑iron skillet with olive oil. Turn the risen dough onto a floured surface, stretch it to about 14‑inch diameter, and gently press it into the skillet, pushing dough up the sides to form a crust.

   Time: PT10M

7. Layer Cheeses and Sausage

   Lay sliced provolone over the bottom of the crust, scatter torn fresh mozzarella, then crumble the 1‑lb raw Italian sausage (removed from casings) evenly over the cheese. Top with shredded low‑moisture mozzarella.

   Time: PT10M

8. Add Sauce and Parmesan

   Generously ladle the reduced sauce over the toppings, spreading it evenly. Sprinkle 1/2 cup freshly grated Parmesan over the top.

   Time: PT5M

9. Final Olive Oil Drizzle

   Drizzle a thin stream of olive oil around the crust edge and over the center for extra browning.

   Time: PT2M

10. Bake the Pizza

    Place the skillet in a pre‑heated 425°F (218°C) oven and bake for 35 minutes, or until the crust is deep golden brown and a fork inserted into the center sounds hollow.

    Time: PT35M

    Temperature: 425°F

11. Rest and Serve

    Remove the pizza from the oven, let it rest in the skillet for 10 minutes, then garnish with chopped parsley and an extra sprinkle of Parmesan before slicing.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Active Dry Yeast: Instant yeast (use 1 ½ tsp)
• Instead of Olive Oil: vegetable oil
• Instead of Unsalted Butter: margarine
• Instead of Yellow Cornmeal: polenta
• Instead of All-Purpose Flour: bread flour
• Instead of Provolone Cheese: smoked provolone
• Instead of Fresh Mozzarella: bocconcini
• Instead of Low-Moisture Mozzarella: regular mozzarella
• Instead of Italian Sweet Sausage: spicy Italian sausage, ground pork
• Instead of Pizza Sauce: marinara sauce
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Italian Parsley: flat‑leaf parsley

Equipment Needed

• Mixing Bowl
• Stand Mixer with Dough Hook (optional)
• Fine Mesh Sieve (optional)
• 12‑inch Cast‑Iron Skillet
• Spatula
• Ladle
• Box Grater
• Kitchen Towel
• Oven

Critical Steps — Do Not Skip

• Proofing the yeast correctly
• Achieving a smooth, elastic dough
• Allowing the dough to double in size
• Reducing the sauce to a thick consistency
• Stretching the dough without tearing
• Baking until the crust is deep golden and the interior sounds hollow

Chef Tips from the Video

• The combination of butter and cornmeal gives the crust a buttery, slightly gritty texture that’s signature to Chicago deep‑dish.
• Layer the cheeses from mild to strong (provolone, fresh mozzarella, then low‑moisture mozzarella) for optimal melt and flavor.
• Don’t over‑bake the sausage; it cooks fully with the pizza, keeping it juicy.
• A quick drizzle of olive oil on the crust before baking promotes a beautiful golden edge.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or oven to retain crust crispness.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge and bake at 375°F for 15‑20 minutes.

Room temperature: Do not store at room temperature for more than 2 hours due to dairy and meat.

Make-Ahead Tips

• The dough can be prepared the night before, covered, and refrigerated; let it come to room temperature before shaping.
• Pizza sauce can be made up to 3 days ahead and stored in the fridge.
• Grate Parmesan and chop parsley in advance; keep them sealed.

Frequently Asked Questions