CHICAGO-STYLE DEEP DISH PIZZA RECIPE ❤️😍

Ingredients

• 2 cups All-Purpose Flour (for the dough, sifted)
• 1 tsp Active Dry Yeast (dissolved in warm water)
• 3/4 cup Warm Water (about 110°F / 43°C)
• 2 tbsp Olive Oil (plus extra for greasing pan)
• 1 tsp Salt (kosher or table salt)
• 1 tsp Granulated Sugar (helps activate yeast)
• 2 cups Mozzarella Cheese (shredded, high‑moisture for best pull)
• 1 cup Tomato Pizza Sauce (store‑bought or homemade)
• 1/4 cup Fresh Basil Leaves (torn)
• 1 tbsp Extra Virgin Olive Oil (drizzled on top before serving)

Instructions

1. Prepare the Dough

   In a mixing bowl combine warm water, sugar, and yeast. Let sit 5 minutes until foamy. Add flour, salt, and 2 tbsp olive oil, mix until a soft dough forms. Knead on a lightly floured surface for 5‑7 minutes until smooth.

   Time: PT12M

2. Pre‑Oil the Pan

   Generously brush the 11‑inch round baking tray (or skillet) with olive oil, making sure the sides are well coated.

   Time: PT2M

3. Shape the Crust

   Punch down the risen dough, then roll it out to a 1/4‑inch thickness. Gently lay the dough into the oiled pan, pressing it up the sides. Pinch any excess dough at the edges and trim off the overhang.

   Time: PT5M

4. Layer the Cheese

   Evenly spread the shredded mozzarella over the dough, covering the entire surface. This heavy cheese layer acts as a barrier to keep the sauce from soaking the crust.

   Time: PT3M

5. Add the Tomato Sauce

   Spoon the tomato pizza sauce over the cheese, spreading it to the edges. The sauce should be thick enough to stay in place.

   Time: PT3M

6. First Bake

   Place the pan in a pre‑heated oven and bake for 30 minutes at 200°C (392°F).

   Time: PT30M

   Temperature: 200°C

7. Check Cheese Melt

   Remove the pizza and examine the cheese. If the cheese has not fully melted or pulled, cut the cheese into smaller pieces, re‑arrange, and add a thin extra layer of sauce if needed.

   Time: PT5M

8. Second Bake (Finish)

   Return the pizza to the oven and bake an additional 10 minutes at 200°C (392°F) until the cheese is bubbling and golden.

   Time: PT10M

   Temperature: 200°C

9. Garnish and Serve

   Remove from oven, drizzle 1 tbsp extra‑virgin olive oil, sprinkle torn fresh basil leaves, and let rest 5 minutes before slicing.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g