Chicago Deep Dish Pizza (New and Improved Recipe)

Ingredients

• 375 g All-Purpose Flour (sifted)
• 10 g Salt (kosher or fine sea salt)
• 40 g Unsalted Butter (cold, cubed)
• 220 g Water (90°F / 32°C, measured by weight)
• 6 g Instant Yeast (active dry or instant)
• 50 g Unsalted Butter (for sauce, melted)
• 100 g White Onion (grated using box grater)
• 18 g Garlic (minced)
• 1 can (20 oz) Crushed Tomatoes (no added salt)
• 1 can (20 oz) Whole Peeled Tomatoes (hand‑crushed to ½‑inch chunks)
• 75 g Tomato Paste (about 2½ tbsp)
• 10 g Salt (for sauce)
• 20 g Granulated Sugar
• 2 g Dried Oregano
• 2 g Dried Basil
• 2 g Dried Chili Flakes
• 453.6 g Ground Pork (80/20 lean‑to‑fat, preferably pork shoulder)
• 7 g Salt (for sausage)
• 10 g Granulated Sugar
• 5 g Paprika
• 3 g Dried Sage
• 2 g Black Pepper (freshly ground)
• 2 g Chili Flakes
• 10 g Garlic (2‑3 cloves, grated)
• 3 g Crushed Toasted Fennel Seed
• 10 g Red Wine Vinegar (about 2 tsp)
• 227 g Full-Fat Mozzarella Cheese (thick slices)
• 50 g Provolone Cheese (thin slices)
• 100 g Pepperoni (thin slices, about 25 pieces)
• 30 g Parmesan Cheese (freshly grated)
• 30 ml Olive Oil (extra virgin, for greasing pan)

Instructions

1. Combine Dry Ingredients

   In the food processor bowl, add 375 g all‑purpose flour, 10 g salt, and 40 g cold cubed butter. Pulse for about 15 seconds until the butter is broken into pea‑size pieces.

   Time: PT2M

2. Add Yeast‑Water Mixture

   Dissolve 6 g instant yeast in 220 g water (90 °F / 32 °C). With the processor running, slowly stream the liquid into the flour‑butter mixture and blend for about 1 minute until a shaggy dough forms.

   Time: PT1M

3. Form Dough Ball and Rest

   Turn the dough onto a lightly floured surface, shape into a smooth ball, and place in a clean bowl. Cover with a lid and let rest at room temperature for 30 minutes.

   Time: PT30M

4. Cold Fermentation

   Cover the bowl tightly and refrigerate for 24 hours (up to 48 hours for extra crunch).

   Time: PT24H

   Temperature: 4°C

5. Bring Dough to Working Temperature

   Remove the dough from the fridge and let it sit, covered, at room temperature for 45 minutes until the butter softens and the dough is pliable.

   Time: PT45M

6. Sauté Onion and Garlic

   In a medium saucepan over medium‑high heat, melt 50 g butter. Add 100 g grated white onion and 18 g minced garlic. Cook, stirring, for 4‑5 minutes until softened and lightly golden.

   Time: PT5M

   Temperature: medium‑high

7. Prepare Tomato Base

   While the onion cooks, place the 20‑oz can of crushed tomatoes, the 20‑oz can of whole peeled tomatoes (hand‑crushed to ~½‑inch pieces), and 75 g tomato paste in a bowl. Add 10 g salt, 20 g sugar, 2 g dried oregano, 2 g dried basil, and 2 g dried chili flakes. Stir to combine.

   Time: PT5M

8. Reduce Sauce

   Add the tomato mixture to the saucepan with the sautéed onion. Reduce heat to medium and simmer, stirring occasionally, until the sauce thickens and reduces by about 45 % (approximately 20 minutes). It should coat the back of a spoon and leave a faint trail when a spatula is drawn through.

   Time: PT20M

   Temperature: medium

9. Make Fresh Italian Sausage

   In a large bowl combine 453.6 g ground pork, 7 g salt, 10 g sugar, 5 g paprika, 3 g dried sage, 2 g black pepper, 2 g chili flakes, 10 g grated garlic, 3 g crushed toasted fennel seed, and 10 g red wine vinegar. Mix with hands until the mixture becomes tacky and evenly incorporated.

   Time: PT10M

10. Grease Deep‑Dish Pan

    Generously drizzle 30 ml olive oil into the 12‑inch deep‑dish pan. Use a paper towel to spread the oil over the bottom and up the sides, ensuring an even coating.

    Time: PT2M

11. Roll Out Dough

    Flip the rested dough onto a lightly floured surface, pat to degas, then roll with a rolling pin to a 14‑inch circle (about ¼‑inch thickness). Dust any butter spots with extra flour as needed.

    Time: PT5M

12. Fit Dough into Pan

    Carefully drape the rolled dough over the pan, pressing the edges down and pinching to create a neat rim. Ensure there are no gaps between dough and pan walls.

    Time: PT5M

13. Layer Cheese

    Lay two layers of thick mozzarella slices over the dough, followed by a single layer of thin provolone slices.

    Time: PT3M

14. Add Sausage

    Distribute about 227 g (8 oz) of the fresh sausage pieces evenly over the cheese layer.

    Time: PT2M

15. Add Sauce

    Spread half of the reduced tomato sauce (about ½‑inch thick) over the sausage.

    Time: PT2M

16. Add Pepperoni

    Arrange roughly 25 thin pepperoni slices on top of the sauce.

    Time: PT1M

17. Finish with Parmesan

    Generously sprinkle 30 g grated Parmesan over the entire pizza.

    Time: PT1M

18. Bake Pizza

    Place the pan on the middle rack of a pre‑heated 425 °F oven. Bake for 40 minutes, or until the crust is golden brown and the cheese is bubbling.

    Time: PT40M

    Temperature: 425°F

19. Initial Cooling

    Using a spatula, carefully slide the pizza onto a wire rack and let cool for 10 minutes.

    Time: PT10M

20. Rest in Pan and Serve

    After the initial cooling, slide the pizza back into the pan and let rest an additional 15 minutes. Then slice with a knife and fork and serve.

    Time: PT15M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

50 g

Fat

45 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Unsalted Butter: Margarine
• Instead of Instant Yeast: Active Dry Yeast
• Instead of Unsalted Butter: Olive Oil
• Instead of White Onion: Yellow Onion
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Crushed Tomatoes: San Marzano crushed tomatoes
• Instead of Whole Peeled Tomatoes: Diced tomatoes
• Instead of Tomato Paste: Tomato puree
• Instead of Granulated Sugar: Honey (½ tbsp)
• Instead of Dried Oregano: Italian seasoning
• Instead of Dried Basil: Fresh basil (1 tbsp, added after cooking)
• Instead of Dried Chili Flakes: Crushed red pepper
• Instead of Ground Pork: Ground beef (80/20)
• Instead of Granulated Sugar: Honey (½ tsp)
• Instead of Paprika: Smoked paprika
• Instead of Dried Sage: Fresh sage (1 tsp)
• Instead of Chili Flakes: Cayenne pepper (½ tsp)
• Instead of Garlic: Garlic paste (½ tsp)
• Instead of Crushed Toasted Fennel Seed: Anise seed (1 g)
• Instead of Red Wine Vinegar: Apple cider vinegar (2 tsp)
• Instead of Full-Fat Mozzarella Cheese: Shredded mozzarella
• Instead of Provolone Cheese: Sharp cheddar slices
• Instead of Pepperoni: Salami
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Olive Oil: Vegetable oil

Equipment Needed

• Food Processor
• Stand Mixer (optional)
• Mixing Bowl
• Digital Scale
• Rolling Pin
• 12‑Inch Deep Dish Pan (Lloyd brand)
• Box Grater
• Microplane (optional)
• Saucepan
• Spatula
• Wire Rack
• Oven
• Knife
• Fork
• Paper Towel
• Measuring Spoons

Critical Steps — Do Not Skip

• Do not over‑process the butter‑flour mixture; visible butter flecks are key to a flaky crust.
• Cold fermentation for at least 24 hours creates flavor and a crisp crust.
• Warm the dough enough so it can be rolled without tearing.
• Press the dough tightly against the pan walls to avoid steam pockets.
• Reduce the sauce to a thick, pasty consistency; a watery sauce will sog the crust.

Chef Tips from the Video

• For an extra buttery crust, brush the edges of the dough with melted butter before baking.
• Add a pinch of smoked paprika to the sausage for a subtle smoky depth.
• If you prefer a spicier pizza, increase the chili flakes in both sauce and sausage.

Troubleshooting

Storage

Refrigerator: Unbaked dough can be kept refrigerated up to 48 hours; baked pizza stores 3‑4 days in an airtight container.

Freezer: Freeze uncooked dough (wrapped tightly) for up to 1 month; sauce and sausage freeze well for up to 3 months.

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

Make-Ahead Tips

• Prepare the dough and refrigerate for 24‑48 hours; it improves flavor and crust texture.
• Make the tomato sauce ahead and freeze in portioned bags.
• Form the sausage mixture, shape into patties, and freeze; thaw before assembling.

Frequently Asked Questions