Jeff Mauro's Chicago-Style Deep-Dish Pizza
Jeff Mauro's Chicago-Style Deep-Dish Pizza is a medium American (Chicago) recipe that serves 4. 800 calories per serving. Recipe by Food Network on YouTube.
Prep: 7 hrs 4 min | Cook: 25 min | Total: 7 hrs 44 min
Cost: $13.50 total, $3.38 per serving
Ingredients
- 1.25 cup Water (room temperature)
- 2.25 teaspoon Active Dry Yeast (one 0.25‑oz packet (approx 2 ¼ tsp))
- 1 teaspoon Granulated Sugar
- 3.5 cup All-Purpose Flour (sifted)
- 2 teaspoon Kosher Salt
- 0.125 teaspoon Cream of Tartar
- 0.6875 cup Corn Oil (equivalent to ½ cup + 3 tbsp)
- 1 tablespoon Unsalted Butter (melted)
- 12 ounce Low‑Moisture Mozzarella Cheese (sliced, whole‑milk or part‑skim)
- 8 ounce Bulk Italian Sausage (hot or sweet, removed from casing)
- 8 ounce Pepperoni (thin slices)
- 1 can Canned Whole San Marzano Tomatoes (28 oz, hand‑crushed)
- 2 tablespoon Parmigiano‑Reggiano (freshly grated)
Instructions
Bloom the Yeast
Combine 1 ¼ cup room‑temperature water, the packet of active dry yeast, and 1 tsp sugar in a small bowl. Stir gently and let sit until bubbly, about 15 minutes.
Time: PT15M
Mix Dry Ingredients
In the mixing bowl, whisk together 3½ cups all‑purpose flour, 2 tsp kosher salt, and 1⁄8 tsp cream of tartar until evenly distributed.
Time: PT5M
Add Oil
Pour ½ cup + 3 tbsp corn oil into the dry mixture and stir with the rubber spatula until the oil is fully incorporated.
Time: PT2M
Combine and Knead
Add the bloomed yeast mixture to the bowl. Using the standing mixer on low speed, knead for 1‑2 minutes until a shaggy dough forms and pulls away from the sides.
Time: PT2M
First Rise (Proof)
Form the dough into a loose ball, place it in a lightly oiled glass bowl, cover with a wet towel, and let rise in a warm (but not hot) spot for 6 hours, or until doubled in size.
Time: PT6H
Preheat Oven
Set the oven to 450°F (232°C) and allow it to fully preheat, about 15 minutes.
Time: PT15M
Temperature: 450°F
Punch Down & Rest
Gently punch down the risen dough, reshape into a ball, and let rest on the counter for 15 minutes while the oven finishes heating.
Time: PT15M
Butter the Pan
Melt 1 tbsp unsalted butter in a small pan over low heat, then brush the melted butter around the interior edges of the deep‑dish pan.
Time: PT2M
Shape the Crust
Press the dough into the buttered pan, spreading it evenly across the bottom. Reserve about ¼ of the dough for optional garlic knots. Press the edges up to form a 90° rim, ensuring no air pockets remain.
Time: PT5M
Add Cheese Layer
Lay the 12 oz sliced low‑moisture mozzarella evenly over the dough, covering the entire bottom.
Time: PT3M
Add Pepperoni
Arrange thin pepperoni slices in a single layer over the cheese.
Time: PT2M
Add Sausage
Break the bulk Italian sausage into a thin sheet and press it evenly over the pepperoni.
Time: PT2M
Hand‑Crush Tomatoes
Open the can of whole San Marzano tomatoes, crush them by hand into chunks, and spread the crushed tomatoes over the toppings, leaving a small border at the rim.
Time: PT5M
Finish with Parmesan
Sprinkle 2 tbsp freshly grated Parmigiano‑Reggiano over the top.
Time: PT1M
Bake
Place the pan on the lower rack and bake for 25 minutes, rotating the pan halfway through for even browning.
Time: PT25M
Temperature: 450°F
Rest & Serve
Remove the pizza from the oven, let it rest in the pan for 5 minutes, then slice with a sharp chef’s knife or pizza cutter.
Time: PT5M
Nutrition Facts
- Calories
- 800
- Protein
- 30 g
- Carbohydrates
- 70 g
- Fat
- 45 g
- Fiber
- 3 g
Dietary info: Contains meat, Contains gluten, Not vegetarian
Allergens: Wheat, Dairy, Pork
Ingredient Substitutions
- Instead of Active Dry Yeast: Instant yeast (use 1 ¾ tsp)
- Instead of Granulated Sugar: Honey (½ tsp)
- Instead of All-Purpose Flour: Bread flour (same amount)
- Instead of Kosher Salt: Table salt (use 1 ½ tsp)
- Instead of Cream of Tartar: Lemon juice (½ tsp)
- Instead of Corn Oil: Canola oil, vegetable oil
- Instead of Unsalted Butter: Margarine
- Instead of Low‑Moisture Mozzarella Cheese: Provolone, Cheddar (mix)
- Instead of Bulk Italian Sausage: Pre‑sliced sausage, Ground pork seasoned
- Instead of Pepperoni: Salami, Spicy chorizo
- Instead of Canned Whole San Marzano Tomatoes: Canned plum tomatoes
- Instead of Parmigiano‑Reggiano: Pecorino Romano (use less)
Equipment Needed
- Standing Mixer with Bowl
- Large Mixing Bowl
- Rubber Spatula
- Wet Towel
- Deep‑Dish Pizza Pan (or 9‑inch cake pan)
- Oven
- Sharp Chef’s Knife
- Measuring Cups and Spoons
- Can Opener
- Gloves (optional) (optional)
- Oven Mitts
- Timer
Critical Steps — Do Not Skip
- Bloom the Yeast
- Combine and Knead
- First Rise (Proof)
- Butter the Pan
- Shape the Crust
- Hand‑Crush Tomatoes
- Bake
Chef Tips from the Video
- The butter‑crust adds a signature crunchy edge; don’t skimp on the butter but avoid excess that makes the dough slip.
- Cream of tartar relaxes gluten, giving the crust a biscuit‑like tenderness.
- Hand‑crushing the tomatoes preserves their bright flavor and prevents a watery sauce.
Troubleshooting
Dough is too sticky and hard to handle.
Add flour a tablespoon at a time while mixing; ensure the oil measurement is accurate.
Crust is soggy after baking.
Use low‑moisture mozzarella, drain excess tomato liquid, and pre‑bake the crust for 5 minutes before adding toppings.
Cheese does not melt fully.
Increase oven temperature slightly (to 475°F) or bake an extra 2‑3 minutes; cover with foil if the top browns too fast.
Storage
Refrigerator: Cool completely, then cover tightly. Keeps 3‑4 days.
Freezer: Wrap pizza tightly in foil and freeze up to 2 months. Reheat directly in oven.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The dough can be prepared up to 24 hours ahead and refrigerated; bring to room temperature before shaping.
- Crushed San Marzano tomatoes can be made a day ahead and stored in an airtight container in the fridge.
- Fully assembled (but uncooked) pizza can be frozen; bake from frozen adding 5‑7 minutes to the bake time.
Frequently Asked Questions
What is the cultural significance and history of Jeff Mauro's Chicago Style Deep Dish Pizza in American (Chicago) cuisine?
Chicago deep‑dish pizza originated in the 1940s as a hearty, casserole‑like pizza that became a staple of the Windy City’s pizzerias. Jeff Mauro’s version pays homage to that tradition while adding a buttery biscuit‑style crust and a layered cheese‑first approach that distinguishes it from New York‑style pies.
What are the traditional regional variations of Chicago Style Deep Dish Pizza in American cuisine?
Traditional Chicago deep‑dish often uses a buttery, corn‑oil‑based crust, a thick layer of mozzarella, and chunky tomato sauce on top. Some pizzerias add a layer of Italian sausage or pepperoni, while others keep it simple with just cheese and sauce. Jeff Mauro’s recipe reflects the classic cheese‑first style with half‑and‑half sausage and pepperoni.
How is Chicago Style Deep Dish Pizza traditionally served in Chicago restaurants?
In Chicago, deep‑dish pizza is typically served hot from the oven on a metal pan, cut into square or triangular slices, and eaten with a fork and knife. It’s often accompanied by a simple side salad or a cold beer.
What occasions or celebrations is Chicago Style Deep Dish Pizza traditionally associated with in American (Chicago) culture?
Deep‑dish pizza is a popular choice for family gatherings, sports‑watching parties, and casual celebrations in Chicago. It’s also a go‑to comfort food for weekend meals and holiday leftovers.
What authentic traditional ingredients are essential for Jeff Mauro's Chicago Style Deep Dish Pizza versus acceptable substitutes?
Authentic ingredients include low‑moisture mozzarella, bulk Italian sausage, thin‑sliced pepperoni, and canned San Marzano tomatoes. Acceptable substitutes are other low‑moisture cheeses, pre‑sliced sausage, or regular plum tomatoes, though they may alter texture and flavor.
What other American (Chicago) dishes pair well with Jeff Mauro's Chicago Style Deep Dish Pizza?
Classic pairings include a crisp Caesar salad, garlic‑buttered breadsticks, or a cold glass of Chicago‑style lager. For a heartier meal, serve with Italian beef sandwiches or a side of roasted vegetables.
What makes Jeff Mauro's Chicago Style Deep Dish Pizza special or unique in American (Chicago) cuisine?
The recipe’s butter‑infused crust, use of cream of tartar for a biscuit‑like crumb, and the cheese‑first layering create a richer, less soggy crust compared with many other deep‑dish versions, delivering a buttery crunch and airy interior.
How has Chicago Style Deep Dish Pizza evolved over time in American (Chicago) cuisine?
Originally a simple cheese‑and‑tomato pie, deep‑dish has evolved to include varied toppings, thicker crusts, and modern twists like gluten‑free dough or artisanal cheeses. Jeff Mauro’s version reflects contemporary home‑cook adaptations while honoring the classic structure.
What are the most common mistakes to avoid when making Jeff Mauro's Chicago Style Deep Dish Pizza at home?
Common errors include over‑kneading the dough, using high‑moisture mozzarella (which makes the crust soggy), and adding too much tomato liquid. Also, neglecting the butter crust can result in a bland edge.
Why does this Jeff Mauro's Chicago Style Deep Dish Pizza recipe use cream of tartar instead of a longer kneading time?
Cream of tartar relaxes the gluten network, allowing a short knead (about a minute) while still producing a tender, biscuit‑like crust. This prevents the dough from becoming overly dense and chewy.
Can I make Jeff Mauro's Chicago Style Deep Dish Pizza ahead of time and how should I store it?
Yes. The dough can be prepared up to 24 hours ahead and refrigerated; the assembled but unbaked pizza can be frozen. Store the baked pizza in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
What texture and appearance should I look for when making Jeff Mauro's Chicago Style Deep Dish Pizza?
The crust should be golden‑brown with a crisp, buttery edge and a light, airy interior. The cheese layer should be fully melted with a slight caramelization, and the tomato topping should be chunky yet not watery.
How do I know when Jeff Mauro's Chicago Style Deep Dish Pizza is done cooking?
The pizza is done when the crust rim is deep golden brown, the cheese is bubbling and lightly browned, and a thermometer inserted into the center reads at least 190°F (88°C).
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network showcases a wide range of cooking shows, chef demonstrations, and recipe tutorials covering various cuisines, techniques, and home‑cooking tips, often featuring celebrity chefs and popular food personalities.
What is the cooking philosophy and style of the YouTube channel Food Network?
Food Network’s cooking philosophy emphasizes approachable, flavorful dishes that inspire home cooks to experiment with both classic and modern recipes, blending professional techniques with everyday kitchen practicality.
Last updated: August 31, 2026
