Deep-Dish Pizza Recipe

Serving: 6-8 people (makes one 14-inch deep-dish pizza)

Cooking Time: 2 hours 30 minutes (including dough rising time)

Ingredients

For the Deep-Dish Dough:
3 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 1/4 teaspoons salt
1 teaspoon sugar
2 1/4 teaspoons active dry yeast (1 packet)
1 cup warm water (110°F)
1/4 cup olive oil
4 tablespoons butter, melted

For the Pizza Sauce:
1 can (28 oz) whole San Marzano tomatoes, crushed by hand
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 teaspoon sugar (optional, to balance acidity)

For the Assembly:
1 pound whole milk mozzarella cheese, sliced thick
1/2 pound Italian sausage, cooked and crumbled (optional)
1 medium green bell pepper, sliced (optional)
1 medium onion, sliced (optional)
4 oz pepperoni, sliced (optional)
1/2 cup grated Parmesan cheese
2 tablespoons cornmeal for dusting
Extra olive oil for the pan

Instructions

Begin your deep-dish journey by creating the signature dough that forms the foundation of this Chicago classic. In a small bowl, dissolve the yeast and sugar in warm water, stirring gently and letting it sit for 5-10 minutes until foamy and active.

In a large mixing bowl, combine the all-purpose flour, cornmeal, and salt, whisking together to distribute evenly. The cornmeal gives the crust its characteristic texture and slight grittiness that’s essential to authentic deep-dish pizza.

Make a well in the center of the dry ingredients and pour in the foamy yeast mixture, olive oil, and melted butter. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a floured surface.

Knead the dough for 8-10 minutes until it becomes smooth, elastic, and slightly sticky. The dough should be softer and more pliable than regular pizza dough due to the butter content.

Place the kneaded dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp towel and let rise in a warm place for 1-1.5 hours until doubled in size.

Preparing the Sauce

While the dough rises, create your chunky pizza sauce that will crown this deep-dish masterpiece. Crush the whole tomatoes by hand in a large bowl, breaking them into irregular pieces but leaving some texture.

Stir in the minced garlic, dried oregano, basil, salt, pepper, olive oil, and sugar if using. The sauce should be chunky and well-seasoned but not cooked – it will cook perfectly during the pizza’s long baking time.

Set the sauce aside at room temperature to allow the flavors to meld while you prepare the other components.

Assembly Setup

Preheat your oven to 425 degrees Fahrenheit and generously oil a 14-inch deep-dish pizza pan or large cast-iron skillet with olive oil. Sprinkle the bottom and sides with cornmeal to prevent sticking and add authentic texture.

If using meat toppings like Italian sausage, cook and drain them completely before assembly to prevent excess grease in the finished pizza.

Slice your mozzarella cheese into thick pieces rather than shredding, as this creates better melting and the characteristic cheese pulls that deep-dish is famous for.

Creating the Deep-Dish Structure

Once the dough has doubled, punch it down gently and turn it out onto a lightly floured surface. Roll it into a circle about 16-18 inches in diameter to fit your pan with overhang.

Carefully transfer the dough to your prepared pan, pressing it into the bottom and up the sides, creating walls about 2 inches high. The dough should come up to the rim of the pan.

Trim any excess dough, leaving about 1/4 inch overhang, and crimp the edges to create a decorative border that will hold all the filling securely.

Brush the dough lightly with olive oil to prevent it from getting soggy and to promote golden browning during baking.

The Reverse Layer Construction

This is where deep-dish pizza breaks all the rules – start by layering the sliced mozzarella cheese directly on the bottom crust, covering it completely. This protects the crust from getting soggy and creates that signature cheese layer.

Add your cooked meat toppings like crumbled sausage over the cheese layer, followed by any vegetables like sliced peppers and onions. Keep toppings moderate to prevent overcrowding.

Spread the chunky tomato sauce evenly over the top of all the ingredients, using the back of a spoon to distribute it to the edges. The sauce layer should be generous but not overflowing.

Sprinkle the grated Parmesan cheese over the sauce for additional flavor and to help create a beautiful golden top during baking.

Baking the Chicago Classic

Place the assembled deep-dish pizza on the bottom rack of your preheated oven to ensure the bottom crust cooks through properly and develops a golden color.

Bake for 35-45 minutes until the crust is deep golden brown and the sauce is bubbling actively around the edges. The top should be lightly browned and set.

If the edges brown too quickly, cover them with strips of aluminum foil during the last 15 minutes of baking to prevent burning.

Let the pizza rest for 10-15 minutes before attempting to cut it, as this allows the layers to set and prevents a molten cheese disaster when serving.

Tips for Perfect Deep-Dish Pizza

Use a proper pan like a seasoned cast-iron skillet or dedicated deep-dish pizza pan for the best crust development and authentic results.

Don’t rush the rise as the dough needs time to develop flavor and the proper texture that can support all the heavy toppings and fillings.

Layer in reverse order with cheese first, then toppings, then sauce on top – this is what makes deep-dish unique and prevents soggy crust.

Pre-cook wet toppings like mushrooms, peppers, or meat to remove excess moisture that could make the pizza soggy.

Use quality cheese that melts well and doesn’t release too much oil, as this will affect the final texture and appearance.

Check the bottom by lifting carefully with a spatula to ensure the crust is golden brown and fully cooked before removing from oven.

Let it rest before cutting to allow the cheese to set slightly and prevent all the toppings from sliding off in a molten mess.

Cut with confidence using a large, sharp knife in decisive motions to maintain clean slices through all the layers.

Storage and Reheating

Leftover deep-dish pizza keeps well covered in the refrigerator for up to 4 days and reheats beautifully in a 350-degree oven for 10-15 minutes to restore the crispy crust.

Nutritional Information

Per slice (based on 8 slices):

• Calories: 485
• Fat: 24g
• Saturated Fat: 12g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 22g
• Sodium: 985mg
• Calcium: 485mg
• Iron: 3.2mg
• Vitamin C: 15mg

This indulgent Chicago classic provides substantial protein from the generous cheese content and any meat toppings, along with calcium for bone health. The tomato sauce contributes lycopene and vitamin C, while the thick crust provides carbohydrates for energy. Though definitely a special occasion food due to its richness, deep-dish pizza offers more protein and nutrients per slice than thin-crust varieties, making it satisfying enough that smaller portions can be quite fulfilling.