Chicago Deep-Dish Pizza Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">330g all-purpose flour</li><li class="ingredients-single-item">60g yellow cornmeal</li><li class="ingredients-single-item">8g granulated sugar</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">14g active dry yeast</li><li class="ingredients-single-item">240ml warm water (40-43°C)</li><li class="ingredients-single-item">85g unsalted butter, softened and cut into pieces</li><li class="ingredients-single-item">60ml olive oil, plus extra for greasing</li><li class="ingredients-single-item">For the sauce:</li><li class="ingredients-single-item">800g whole peeled tomatoes, drained and hand-crushed</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">15g fresh basil, chopped (or 5g dried)</li><li class="ingredients-single-item">10g dried oregano</li><li class="ingredients-single-item">5g red pepper flakes (optional)</li><li class="ingredients-single-item">8g salt</li><li class="ingredients-single-item">4g freshly ground black pepper</li><li class="ingredients-single-item">15ml olive oil</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">400g mozzarella cheese, sliced</li><li class="ingredients-single-item">100g Parmesan cheese, grated</li><li class="ingredients-single-item">300g Italian sausage, cooked and crumbled (optional)</li><li class="ingredients-single-item">1 green bell pepper, diced (optional)</li><li class="ingredients-single-item">1 medium onion, diced (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">35cm (14-inch) deep-dish pizza pan or cast-iron skillet</li><li class="equipment-single-item">Stand mixer with dough hook attachment</li><li class="equipment-single-item">Large mixing bowl</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by activating the yeast. In a small bowl, combine the warm water (40-43°C) with the sugar and yeast. Let it stand for about 5-10 minutes until frothy and bubbly – this confirms your yeast is alive and active. If it doesn't foam, your yeast might be dead, and you'll need to start again with fresh yeast.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer fitted with the dough hook, combine the flour, cornmeal, and salt. Mix briefly on low speed to combine. The cornmeal is crucial here – it gives Chicago deep-dish pizza that distinctive yellow color and subtle crunch that sets it apart from other styles.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>With the mixer running on low speed, gradually pour in the activated yeast mixture, followed by 60ml of olive oil. Mix until the dough starts to come together, then add the softened butter pieces one at a time, allowing each to incorporate before adding the next. This gradual addition of fat creates layers in the dough that will result in that distinctive flaky, almost pastry-like texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Increase the speed to medium and knead the dough for 5-8 minutes until it becomes smooth, elastic, and pulls away from the sides of the bowl. The dough should be soft and slightly tacky but not sticky. If it's too sticky, add a tablespoon of flour at a time; if too dry, add a teaspoon of water.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the dough to a lightly oiled bowl, turning once to coat both sides. Cover with a damp kitchen towel or plastic wrap and let rise in a warm, draft-free place for about 1-2 hours, or until doubled in size. The slow rise develops flavor and improves the texture of your crust.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the dough rises, prepare your sauce. Heat the olive oil in a saucepan over medium heat. Add the garlic and cook for 30 seconds until fragrant but not browned. Add the hand-crushed tomatoes, basil, oregano, salt, pepper, and red pepper flakes if using. Simmer gently, uncovered, for about 15-20 minutes until slightly thickened. The sauce should remain chunky – authentic Chicago deep-dish pizza has a rustic sauce. Set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>If using sausage and vegetables, sauté them separately until the sausage is cooked through and the vegetables are softened but still retain some bite. Drain any excess fat and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 220°C (425°F) with a rack in the lower third of the oven. Generously oil your deep-dish pizza pan or cast-iron skillet, coating the bottom and sides thoroughly – this helps create that fried, crispy exterior on the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Punch down the risen dough to release air bubbles. Turn it out onto a lightly floured surface and roll it into a circle about 3-4cm (1.5 inches) larger than your pan. The dough should be about 5mm thick. Don't worry if it springs back; let it rest for a few minutes and try again.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully lift the dough and place it in the prepared pan. Press it evenly against the bottom and all the way up the sides, forming a collar that rises about 2.5cm above the rim. Trim any excess dough, but leave enough to form a lip – the dough will shrink slightly during baking. Dock the bottom of the dough with a fork by pricking it several times to prevent air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Now for the signature Chicago layering technique (which is opposite to regular pizza): cover the bottom of the crust with all of the sliced mozzarella cheese, overlapping the slices to form a solid layer. This base layer of cheese forms a barrier that helps prevent the crust from becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Add your sausage and vegetable toppings evenly over the cheese layer. Remember, with Chicago deep-dish, the toppings go in the middle, not on top!</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Carefully pour the cooled tomato sauce over the toppings, spreading it to cover everything completely. The sauce is the final layer in a Chicago deep-dish pizza. Sprinkle the grated Parmesan cheese over the sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Bake for 30-35 minutes, until the crust is golden brown and the filling is bubbly. If the top is browning too quickly, loosely cover with aluminum foil. The internal temperature should reach at least 75°C (165°F) when tested with a thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Remove from the oven and let the pizza rest for 10-15 minutes before slicing. This crucial resting period allows the layers to set and makes it easier to cut and serve clean slices. Use a sharp knife or pizza cutter to slice into wedges and serve while still warm. The first slice is often the most challenging to remove cleanly – consider it the chef's taste test!</li></ol>