Chicago Deep Dish Pizza

Course: Dinner

Cuisine: American, Italian

Prep Time: 15

Cook Time: 55

Rest Time: 2 15

Total Time: 3 25

Servings: slices

Calories: 403kcal

Make a classic Chicago-style pizza completely from scratch for the most delicious deep dish slice you'll ever taste.

Add the water, yeast, and sugar to a small bowl, and let the yeast bloom for a few minutes.
1½ cups water, 2¼ teaspoons active dry yeast, 1½ teaspoons granulated sugar
Add the flour, cornmeal, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined.
3½ cups all-purpose flour, ½ cup yellow cornmeal, 1½ teaspoons kosher salt
Add in the yeast mixture and 2 tablespoons oil. Mix on low for a couple of minutes, until the dough comes together.
3 tablespoons olive oil
Add a tablespoon of olive oil to a large bowl. Transfer the dough to the bowl, toss it in the olive oil, cover with plastic wrap, and let it rest for 1½-2 hours, until it has doubled in size.
Transfer the dough to a floured work surface. Roll it out into a 9x12-inch rectangle.
Spread the butter over the dough. Then, roll the dough up to create a log, seam side down.
4 tablespoons unsalted butter
Fold the dough into thirds to create a small rectangle.
Cut the rectangle in half, and shape each piece into a ball.
Return the balls of dough to the bowl, and let rest in the refrigerator for 45 minutes.

While the dough is resting again, add the olive oil to a large skillet set over medium heat.
1 tablespoon olive oil
Add in the onion, sprinkle with salt, and cook until softened. Add in the garlic and cook for another 1-2 minutes.
½ onion, ½ teaspoon kosher salt, 2 cloves garlic
Stir in the tomato paste and Italian seasoning, then add in the crushed tomatoes and sugar.
1 tablespoon tomato paste, 1 teaspoon Italian seasoning, 28 ounces crushed tomatoes, 1½ teaspoons granulated sugar
Cook, stirring occasionally, for 25-30 minutes until the sauce has reduced and thickened. Taste, and add salt if needed.

Preheat oven to 425°F. Generously coat two 9-inch round baking pans with olive oil.
Firmly press the dough into the bottom and up the sides of the pan.
Spread the shredded cheese in an even layer over the crust.
8 ounces mozzarella cheese
Top with pepperoni and Italian sausage.
6 ounces pepperoni slices, 1 pound ground Italian sausage
Spread the sauce over the pepperoni and sausage, then sprinkle the grated Parmesan over the sauce.
¼ cup freshly grated Parmesan cheese
Repeat for the 2nd crust.
Bake for 20-25 minutes, until the crust is golden brown.
Let the pizza rest for 5-10 minutes before slicing.

Yield: This recipe yields two 9-inch pizzas. A serving is one slice.

If your dough is properly kneaded, it should slowly spring back when pressed with one finger. If it springs back too quickly, it is under-kneaded. If it does not spring back at all, it is over-kneaded.
If the dough retracts when you try to stretch it in the pan, cover it and let it rest for a few minutes before trying again.
Make sure your sauce is nice and thick; otherwise, it could leak out of the pizza or cause it to become soggy.
Layer the pizza as directed. This will help prevent it from becoming soggy.

Storage: Store Chicago deep dish pizza in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.