The Best Deep Dish Pizza Recipe From Chicago

Ingredients

• 275 ml Water (warm to about 38°C (100°F) for activating yeast)
• 8 g Instant Yeast (active dry or instant)
• 450 g Bread Flour (high‑protein flour for strong gluten network)
• 55 g Coarsely Ground Cornmeal (adds classic corn‑flour flavor to the crust)
• 10 g Sea Salt (for dough; plus extra for sauce and meat (see those sections))
• 5 g White Sugar (helps yeast activation and balances sauce acidity)
• 25 ml Olive Oil (adds flavor and crispness to the dough)
• 25 ml Neutral Oil (high smoke‑point oil (e.g., canola) for extra crust crispness)
• 30 g Unsalted Butter (softened, added gradually for buttery crumb)
• 1 Small Onion (finely diced for sauce)
• 45 ml Olive Oil (for sautéing onion and garlic)
• 4 Garlic Cloves (minced)
• 780 g Crushed Tomatoes (canned, no added salt)
• 5 g Sea Salt (for sauce)
• 5 g White Sugar (balances tomato acidity)
• 5 g Dried Oregano (for sauce)
• 400 g Ground Pork (fresh, not pre‑seasoned)
• 10 g Sea Salt (for meat seasoning)
• 5 g Black Pepper (freshly cracked)
• 5 g Garlic Powder
• 5 g Onion Powder
• 2.5 g Smoked Paprika (½ tsp)
• 2.5 g Dried Oregano (½ tsp (additional for meat))
• 2.5 g Dried Thyme (½ tsp)
• 2.5 g Dried Basil (½ tsp)
• 15 g Toasted Fennel Seeds (1 tbsp, toasted for aroma)
• 5 g White Sugar (for meat seasoning)
• 400 g Mozzarella Cheese (sliced or shredded; fresh if possible)
• 150 g Provolone Cheese (sliced or shredded)
• 30 g Parmigiano Reggiano (freshly grated for topping)
• 30 ml Olive Oil (for greasing the cast‑iron skillet)

Instructions

1. Activate Yeast

   Warm 275 ml water to about 38 °C (100 °F). Sprinkle 8 g instant yeast over the water, stir gently, and let sit 5–10 minutes until foamy.

   Time: PT10M

2. Combine Dry Ingredients

   In a separate bowl whisk together 450 g bread flour, 55 g cornmeal, 10 g sea salt, and 5 g white sugar until uniform.

   Time: PT5M

3. Mix Dough

   Attach the paddle to the stand mixer on low speed. With the mixer running, slowly pour the yeast‑water mixture into the dry ingredients. Mix for about 7 minutes until a shaggy dough forms.

   Time: PT7M

4. Incorporate Butter

   Add 30 g softened butter a few pieces at a time while the mixer runs. Use a spatula to push the butter into the dough if it sticks.

   Time: PT5M

5. Knead and Stretch‑Fold

   Switch to medium‑low speed and let the dough knead for another 2 minutes. Then, turn the dough out onto a lightly floured surface and perform 8 stretch‑fold cycles (pull, fold, rotate 90°, repeat).

   Time: PT5M

6. First Rise

   Shape the dough into a ball, lightly oil a large bowl, place the dough inside, cover with a damp towel, and let rise in a warm spot for 1 hour.

   Time: PT1H

7. Preheat Oven & Stone

   While the dough rises, preheat the oven to 250 °C (480 °F) with the pizza stone on the bottom rack.

   Time: PT15M

   Temperature: 250°C

8. Prepare Tomato Sauce

   Dice the onion. Heat 45 ml olive oil in a saucepan over medium heat, add onion and sweat until translucent (≈5 min). Add minced garlic, cook 30 seconds. Stir in 780 g crushed tomatoes, 5 g sea salt, 5 g sugar, and 5 g dried oregano. Simmer on low for 15–20 minutes, stirring occasionally.

   Time: PT20M

9. Season Ground Pork

   In a bowl combine 400 g ground pork with 10 g sea salt, 5 g black pepper, 5 g garlic powder, 5 g onion powder, 2.5 g smoked paprika, 2.5 g dried oregano, 2.5 g dried thyme, 2.5 g dried basil, 15 g toasted fennel seeds, and 5 g sugar. Mix gently until just combined.

   Time: PT5M

10. Prepare Cheeses

    Slice or shred 400 g mozzarella and 150 g provolone. Grate 30 g Parmigiano Reggiano for finishing.

    Time: PT5M

11. Grease Cast‑Iron Skillet

    Add 30 ml olive oil to a 12‑inch cast‑iron skillet, swirl to coat the bottom evenly.

    Time: PT5M

12. Shape Dough in Skillet

    Turn the risen dough onto the oiled skillet. Press from the center outward to the edges, forming a ½‑inch high crust. Let rest 5 minutes to relax the gluten.

    Time: PT5M

13. Layer Cheeses

    Evenly spread the mozzarella slices first, then the provolone, covering the entire crust and working toward the center.

    Time: PT5M

14. Add Sausage Patty

    Flatten the seasoned pork into a single, thin patty (about ½‑inch thick) and place it on top of the cheese, ensuring no overlap.

    Time: PT5M

15. Top with Sauce & Parmesan

    Spoon the simmered tomato sauce over the sausage, spreading to the edges. Sprinkle the grated Parmigiano Reggiano evenly.

    Time: PT5M

16. Bake the Pizza

    Transfer the skillet onto the preheated pizza stone (still on the bottom rack). Reduce oven temperature to 220 °C (430 °F) and bake for 25 minutes.

    Time: PT25M

    Temperature: 220°C

17. Finish on Stovetop

    Remove the skillet from the oven. Place it on a medium‑high burner and cook 3 minutes, then flip the skillet (or carefully lift the pizza) and cook the opposite side for another 3 minutes to ensure the center is fully set.

    Time: PT6M

18. Rest Before Cutting

    Allow the pizza to rest 10–15 minutes on a cutting board before slicing. This lets the cheese set and prevents a soupy interior.

    Time: PT12M

Nutrition Facts

Calories

312

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Instant Yeast: Active dry yeast (use same amount, proof first)
• Instead of Bread Flour: All‑purpose flour (adds slightly less chew)
• Instead of Coarsely Ground Cornmeal: Polenta
• Instead of Sea Salt: Kosher salt (use 1.5× weight)
• Instead of White Sugar: Honey (use 4 g)
• Instead of Olive Oil: Extra‑virgin olive oil
• Instead of Neutral Oil: Vegetable oil
• Instead of Unsalted Butter: Margarine
• Instead of Small Onion: Yellow onion
• Instead of Olive Oil: Canola oil
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Crushed Tomatoes: San Marzano whole peeled tomatoes, crushed by hand
• Instead of Sea Salt: Kosher salt (use 1.5× weight)
• Instead of White Sugar: Honey (4 g)
• Instead of Dried Oregano: Italian seasoning (use 5 g)
• Instead of Ground Pork: Ground beef (adds richer flavor), Ground turkey (leaner)
• Instead of Sea Salt: Kosher salt (use 1.5× weight)
• Instead of Black Pepper: White pepper
• Instead of Garlic Powder: Fresh minced garlic (increase amount)
• Instead of Onion Powder: Fresh minced onion (increase amount)
• Instead of Smoked Paprika: Regular paprika
• Instead of Dried Oregano: Italian seasoning
• Instead of Dried Thyme: Fresh thyme (use 1 tsp, minced)
• Instead of Dried Basil: Fresh basil (use 1 tsp, minced)
• Instead of Toasted Fennel Seeds: Anise seeds (less intense)
• Instead of White Sugar: Honey (4 g)
• Instead of Mozzarella Cheese: Low‑moisture mozzarella
• Instead of Provolone Cheese: Monterey Jack
• Instead of Parmigiano Reggiano: Grana Padano
• Instead of Olive Oil: Canola oil

Equipment Needed

• Stand Mixer
• Mixing Bowl
• Whisk
• Dough Scraper
• Kitchen Scale
• Pizza Stone
• 12‑inch Cast Iron Skillet
• Large Saucepan
• Wooden Spoon or Silicone Spatula
• Oven
• Stove Top
• Chef’s Knife
• Cutting Board
• Splatter Guard (optional)

Critical Steps — Do Not Skip

• Activating the yeast (step 1)
• Incorporating butter without over‑mixing (step 4)
• Stretch‑fold technique for gluten development (step 5)
• First rise in a warm environment (step 6)
• Greasing the cast‑iron skillet thoroughly (step 11)
• Layering cheese before sauce to protect crust (step 13)
• Ensuring the sausage is a single thin layer (step 14)
• Baking at the correct temperature and finishing on stovetop (steps 16‑17)
• Resting the pizza before cutting (step 18)

Chef Tips from the Video

• Toast the fennel seeds briefly in a dry pan before adding to the meat for extra aroma.
• For an extra buttery crust, replace half of the olive oil with melted unsalted butter in the dough.
• If you prefer a sweeter sauce, add an extra teaspoon of sugar.
• Use a kitchen scale for all ingredients; accuracy is key for dough texture.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3‑4 days. Reheat in oven at 180 °C (350 °F) until hot.

Freezer: Wrap individual slices tightly in foil and place in a freezer bag; freeze up to 2 months. Thaw overnight in fridge and reheat.

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

Make-Ahead Tips

• The dough can be prepared up to 24 hours ahead and kept refrigerated; let it come to room temperature before shaping.
• Tomato sauce freezes well; make it a day ahead and reheat gently.
• Seasoned pork can be mixed and refrigerated for up to 12 hours.

Frequently Asked Questions