Homemade Chicago Deep Dish Pizza From Scratch - Italian Way

Ingredients

• 150 ml Water (lukewarm, helps activate yeast in the polish)
• 200 g Polish (pre‑fermented dough) (made from equal parts flour and water with a pinch of yeast; see Vito's other video for details)
• 10 g Honey (adds a subtle sweetness to the dough)
• 25 g Extra Virgin Olive Oil (about 2 tbsp, for dough richness)
• 20 g Salt (fine sea salt)
• 290 g Zero‑Zero Flour (or All‑Purpose Flour) (high‑protein flour; substitute with all‑purpose if unavailable)
• 15 g Butter (for greasing the deep‑dish pan)
• 60 g Parmesan Cheese (30 g for pan coating, 30 g for topping; grated)
• 300 g Mozzarella Cheese (low‑moisture, shredded)
• 200 g Roasted Beef (thinly sliced; can use leftover roast or pre‑cooked strips)
• 300 g Tomato Sauce (made from high‑quality tomatoes, simmered until thick; seasoned with garlic and basil)
• 5 g Fresh Basil Leaves (torn, added to sauce for Italian flavor)
• 1 piece Garlic Clove (crushed, removed after flavoring oil)

Instructions

1. Combine Dough Ingredients

   In a mixing bowl, combine 150 ml lukewarm water, 200 g polish, 10 g honey, 25 g extra‑virgin olive oil, and 20 g salt. Stir until the polish is evenly dispersed.

   Time: PT10M

2. Add Flour and Form Dough

   Add 290 g zero‑zero flour (or all‑purpose flour) to the bowl. Mix until a shaggy dough forms; it will be sticky at first.

   Time: PT5M

3. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth, elastic, and the surface feels clean.

   Time: PT10M

4. First Rest

   Cover the dough with a damp cloth and let it rest for 10 minutes. This relaxes the gluten and makes shaping easier.

   Time: PT10M

5. Divide into Bottom and Top Balls

   Weigh out a 200 g piece for the top crust and a 400 g piece for the bottom crust. Shape each into smooth balls, sealing any cracks.

   Time: PT5M

6. Prepare the Pan and Bottom Crust

   Brush the 12‑inch deep‑dish pan with 15 g butter and a drizzle of olive oil. Sprinkle the pan with half of the grated Parmesan. Press the 400 g dough ball into the pan, pushing it up the sides to form a thick edge.

   Time: PT15M

7. Bulk Fermentation

   Cover the pan with plastic wrap or a damp towel and let the assembled crust sit at room temperature for about 4 hours. The dough will rise and become airy.

   Time: PT4H

8. Make the Tomato Sauce

   In a saucepan, heat a splash of olive oil, add the crushed garlic clove (remove after 30 seconds), then add 300 g tomatoes, torn basil leaves, and a pinch of salt. Simmer on medium heat until the sauce thickens and loses excess water, about 20 minutes.

   Time: PT20M

   Temperature: medium heat

9. Preheat Oven

   Preheat the oven to 425°F (220°C).

   Time: PT10M

   Temperature: 425°F

10. Assemble the Pizza

    Spread the thickened tomato sauce evenly over the bottom crust. Sprinkle 150 g mozzarella, add the sliced roasted beef, then top with the remaining mozzarella. Place the 200 g top‑crust ball over the filling, gently stretching it thin and sealing the edges. Trim excess dough, poke a few holes in the top crust, and finish with the remaining Parmesan.

    Time: PT15M

11. Bake the Pizza

    Place the pan in the preheated oven and bake for 35 minutes, or until the crust is golden brown and the cheese is bubbling and lightly browned.

    Time: PT35M

    Temperature: 425°F

12. Rest and Serve

    Remove the pizza from the oven and let it rest in the pan for 5 minutes before slicing. This allows the filling to set and makes cutting easier.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

25 g

Carbohydrates

45 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Polish (pre‑fermented dough): sourdough starter, biga
• Instead of Honey: granulated sugar
• Instead of Extra Virgin Olive Oil: vegetable oil
• Instead of Salt: kosher salt
• Instead of Zero‑Zero Flour (or All‑Purpose Flour): bread flour, all‑purpose flour
• Instead of Butter: olive oil
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Mozzarella Cheese: provolone, fontina
• Instead of Roasted Beef: cooked chicken, Italian sausage
• Instead of Tomato Sauce: marinara sauce
• Instead of Fresh Basil Leaves: dried basil
• Instead of Garlic Clove: garlic powder

Equipment Needed

• Mixing Bowl
• Kitchen Scale
• Dough Scraper
• Rolling Pin or Hands (optional)
• 12‑inch Deep‑Dish Pan
• Oven
• Spatula
• Pastry Brush (optional)
• Sharp Knife

Critical Steps — Do Not Skip

• Mixing and kneading the dough to a smooth, non‑sticky consistency
• Four‑hour bulk fermentation at room temperature
• Sealing the top crust tightly around the filling
• Baking at a high temperature (425°F) for a golden crust

Chef Tips from the Video

• Use high‑protein (00 or bread) flour for a chewier, more authentic Chicago crust.
• The 4‑hour rest is crucial for flavor development; don’t skip it.
• Brush the pan with butter before adding Parmesan for an extra nutty crust.
• When sealing the top crust, press the edges with your fingertips to create a tight seal that prevents sauce leakage.

Troubleshooting

Storage

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

Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat in oven.

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

Make-Ahead Tips

• The dough can be refrigerated after the 4‑hour rise for up to 24 hours; bring to room temperature before shaping.
• Tomato sauce can be prepared a day ahead and stored in the fridge.
• Shred mozzarella in advance and keep it sealed.

Frequently Asked Questions