How to Make Chicago Style Deep Dish Pizza - Recipe

Ingredients

• 3 cups Bread Flour (high‑protein, for structure)
• 1/2 cup Cornmeal (adds texture to crust and pan bottom)
• 2 tsp Active Dry Yeast (for leavening)
• 1 tsp Salt (kosher or table salt)
• 1 tsp Granulated Sugar (feeds yeast)
• 5 tbsp Unsalted Butter (melted, 20% of flour weight)
• 2.5 tbsp Light Olive Oil (10% of flour weight, adds flavor)
• 7/8 cup Water (lukewarm (about 110°F))
• 8 oz Low‑Moisture Mozzarella Cheese (shredded or sliced, low‑fat)
• 8 oz Italian Sausage (cooked, crumbled; pork or turkey)
• 28 oz Canned Diced Tomatoes (9‑in‑1 brand) (drained well)
• 1 tsp Fish Sauce (adds umami, not fishy)
• 1/2 tsp Freshly Ground Black Pepper (to taste)
• 2 tbsp Parmesan Cheese (freshly grated)
• 1 tsp Dried Oregano (optional)
• 1 tsp Dried Basil (optional)
• 2 tbsp Cornmeal (for pan) (sprinkled on skillet bottom)
• 1 tbsp Olive Oil (for pan) (light oil to coat pan before cornmeal)

Instructions

1. Combine Dry Ingredients

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

   Time: PT5M

2. Incorporate Fats

   Add the melted butter and light olive oil to the dry mixture. Stir with a fork or spatula until the fat coats the flour particles, creating a crumbly texture.

   Time: PT2M

3. Autolyse Rest

   Add lukewarm water to the mixture and stir just until a shaggy dough forms. Cover the bowl and let it sit for 20 minutes to hydrate the flour.

   Time: PT20M

4. Knead the Dough

   Attach the dough hook to the stand mixer on speed 2 and knead for 4–5 minutes, or until the dough comes together into a smooth ball.

   Time: PT5M

5. First Proof

   Lightly spray a clean container with non‑stick spray, place the dough inside, cover tightly with plastic wrap, and let it rise at room temperature for about 2 hours, or until doubled in size.

   Time: PT2H

6. Prepare Tomato Sauce

   Drain a 28‑oz can of diced tomatoes (9‑in‑1 or any brand). Transfer to a bowl, season with salt, pepper, and 1 tsp fish sauce. Mix well and set aside.

   Time: PT5M

7. Prep the Cast‑Iron Skillet

   Heat the skillet over medium heat, add 1 tbsp olive oil, swirl to coat, then wipe out excess with a paper towel. Sprinkle 2 tbsp cornmeal evenly across the bottom.

   Time: PT2M

   Temperature: Medium heat

8. Shape the Dough in the Skillet

   Turn the risen dough onto a lightly floured surface, gently press it into a 10‑inch disc using your fingertips (no rolling pin). Transfer the disc into the prepared skillet, pressing the edges up the sides to form a deep‑dish wall.

   Time: PT5M

9. Assemble the Pizza

   Layer the bottom with the shredded low‑moisture mozzarella, then evenly distribute the cooked Italian sausage, followed by the seasoned diced tomatoes. Sprinkle grated Parmesan, dried oregano, and basil on top.

   Time: PT5M

10. Preheat Oven and Stone

    Place a pizza stone on the middle rack and preheat the oven to 500°F for 45 minutes to get the stone scorching hot.

    Time: PT45M

    Temperature: 500°F

11. Bake the Pizza

    Carefully place the skillet on the hot stone, immediately reduce the oven temperature to 400°F, and bake for 35 minutes, or until the crust is light golden brown and the cheese is bubbly.

    Time: PT35M

    Temperature: 400°F

12. Rest, Slice, and Serve

    Remove the skillet with oven mitts, let the pizza rest 5 minutes, then use an offset spatula to lift it onto a cutting board. Slice into eight thick wedges with a sharp knife or pizza cutter.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

30g

Fat

18g

Fiber

2g

Ingredient Substitutions

• Instead of Bread Flour: All‑Purpose Flour (use 1 cup + 2 tbsp extra flour)
• Instead of Cornmeal: Polenta (fine)
• Instead of Active Dry Yeast: Instant yeast (use same amount)
• Instead of Granulated Sugar: Honey (use 3/4 tsp)
• Instead of Unsalted Butter: Margarine
• Instead of Light Olive Oil: Canola oil
• Instead of Low‑Moisture Mozzarella Cheese: Part‑skim mozzarella
• Instead of Italian Sausage: Ground chicken sausage
• Instead of Canned Diced Tomatoes (9‑in‑1 brand): Any diced tomatoes, drained
• Instead of Fish Sauce: Soy sauce (use 1/2 tsp)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Olive Oil (for pan): Canola oil

Equipment Needed

• Stand Mixer with Dough Hook
• Mixing Bowl
• Plastic Wrap
• 10‑inch Cast Iron Skillet
• Offset Spatula
• Oven with Pizza Stone
• Measuring Cups and Spoons
• Can Opener
• Colander or Sieve
• Chef’s Knife or Pizza Cutter
• Cutting Board
• Oven Mitts

Critical Steps — Do Not Skip

• Coating the flour with butter and olive oil before adding water to retard gluten formation
• Allowing the dough to proof for 2 hours (or overnight) for proper rise
• Pressing the dough by hand into the skillet without a rolling pin to keep a flaky texture
• Baking with an initial 500°F stone then lowering to 400°F for even cooking
• Using a cheese‑first layering method to prevent a soggy crust

Chef Tips from the Video

• Using a blend of 20% butter and 10% light olive oil yields a richer, flakier crust than using oil alone
• Press the dough with fingertips to preserve air pockets, similar to a biscuit
• A quick 20‑minute autolyse improves dough extensibility without developing too much gluten
• Baking on a pre‑heated stone gives the signature crunchy bottom of Chicago deep‑dish
• Slice with a sharp knife or pizza cutter after a brief rest to keep slices clean

Troubleshooting

Storage

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

Freezer: Wrap individual slices tightly in plastic wrap and foil; freeze up to 1 month. Thaw and reheat in oven.

Room temperature: Do not store at room temperature beyond 2 hours for food safety.

Make-Ahead Tips

• The dough can be refrigerated overnight after the first proof; bring to room temperature before shaping
• Tomato sauce can be prepared up to 24 hours ahead and kept refrigerated
• Assemble the pizza in the skillet, cover tightly, and refrigerate for up to 12 hours before baking; add cheese and sauce just before baking for best texture

Frequently Asked Questions