How I Conquered Chicago Deep-Dish Pizza in My Tiny Kitchen (And You Can Too!)
Let me set the scene: It’s 2017. I’m in Chicago, staring at a pizza so thick, it could double as a casserole. Cheese oozes over a buttery crust. Tomato sauce tops it like a savory blanket. Fast-forward to today—I’m in Arizona, recreating that iconic deep-dish magic without a $200 cast iron pan. After 15 trials (and one cheese volcano eruption), I cracked the code. Here’s how to make Chicago’s famous pizza at home.
Why Chicago Deep-Dish?
This pizza isn’t a meal—it’s an experience. Think:
Buttery, flaky crust that holds a mountain of toppings
Inverted layers: Cheese first, sauce on top (genius!)
Portion control? Just kidding. One slice fills you up.
I love it because:
It’s perfect for feeding crowds (game day MVP!)
Costs less than 10vs.10vs.40+ delivery
Lets you hide veggies under cheese (mom hack!)
My 6-Ingredient Cheat Sheet
Authentic deep-dish uses specific ingredients. Here’s my grocery list:
Flour: All-purpose works, but bread flour adds chew.
Corn oil: The secret to that crispy, golden crust.
Mozzarella: Low-moisture shreds (Polly-O or Galbani).
Tomatoes: Crushed San Marzano (look for “D.O.P.”).
Italian sausage: Mild or hot—your call.
Parmesan: For sprinkling on sauce.
Total cost: 14fortwo9−inchpizzasvs.14fortwo9−inchpizzasvs.50+ shipped from Chicago.
The Dough That Changed My Life (No Stand Mixer Needed)
Ingredients
3½ cups flour
½ cup corn oil
1¼ cups warm water
1 tsp salt
1 tsp sugar
2¼ tsp instant yeast
Steps
Mix dry: Whisk flour, salt, sugar, yeast.
Add wet: Pour in oil and water. Stir until shaggy.
Knead: 5 minutes by hand (it’s sticky—trust the process!).
Rise: Cover 2 hours until doubled.
Pro tip: Make dough the night before. Refrigerate after rising.
Step-by-Step Assembly (It’s Like Edible LEGO)
1. Prep the Pan
Grease a 9-inch cake pan or cast iron skillet with corn oil.
2. Press the Dough
Take ½ the dough. Press into pan, climbing up the sides.
3. Layer Like a Pro
Cheese: 2 cups mozzarella (cover the bottom!).
Meat: ½ lb cooked sausage (or veggies).
Sauce: 1½ cups crushed tomatoes mixed with 1 tsp oregano.
Finish: Sprinkle Parmesan. Drizzle olive oil.
4. Bake
Preheat oven to 425°F.
Bake 25–30 minutes until crust is golden and sauce bubbles.
Rest 10 minutes before slicing (crucial for neat cuts!).
Freeze baked: Reheat slices at 375°F for 15 minutes.
Label flavors: Use tape on foil (“sausage,” “veggie”).
You Can Do This!
My first deep-dish leaked sauce everywhere. My fifth had dough thicker than a mattress. My tenth? My Chicago-born aunt said, “Tastes like home.” Start with store-bought dough. Embrace the mess.
P.S. Leftover dough? Make garlic cheese bread. Roll it thin, add butter + garlic, bake 12 minutes. Crowd-pleaser! 🍕🏙
Deep-Dish FAQ (From My Inbox!)
No cast iron? Use a springform pan or cake pan.
Gluten-free? Use King Arthur GF flour + 1 tsp xanthan gum.
Can I skip sausage? Yes! Try pepperoni or go meatless.
Now grab that skillet. Your Chicago foodie moment is one dough press away!
Chicago Deep-Dish Pizza is a thick, hearty pizza baked in a deep pan. It features a buttery crust, layers of gooey cheese, flavorful toppings, and chunky tomato sauce on top. This indulgent pizza is perfect for those who love a fork-and-knife experience!
Ingredients
For the Dough:
3 1/4 cups all-purpose flour 🍞
1/2 cup cornmeal 🌽
1 tsp sugar
1 tsp salt 🧂
1 packet (2 1/4 tsp) active dry yeast
1 cup warm water (110°F/45°C) 💧
1/3 cup melted butter 🧈
2 tbsp olive oil 🫒
For the Sauce:
1 can (28 oz) crushed tomatoes 🍅
2 cloves garlic, minced 🧄
1 tbsp olive oil 🫒
1 tsp dried oregano 🌿
1 tsp dried basil 🌿
1/2 tsp sugar
Salt and pepper to taste
For the Filling:
3 cups shredded mozzarella cheese 🧀
1/2 cup grated Parmesan cheese 🧀
1/2 lb Italian sausage (optional) 🍖
1 cup sliced vegetables (e.g., bell peppers, mushrooms, spinach) 🌶️🍄
Instructions
Prepare the Dough
1
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until foamy.
2
In a large bowl, combine flour, cornmeal, and salt. Add the yeast mixture, melted butter, and olive oil. Mix until a dough forms.
3
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4
Place the dough in a lightly oiled bowl, cover, and let it rise for 1-2 hours, or until it doubles in size.
Prepare the Sauce
5
In a saucepan, heat olive oil over medium heat. Add garlic and sauté until fragrant.
6
Stir in crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer for 15-20 minutes until thickened.
Preheat the Oven
7
Preheat your oven to 425°F (220°C). Grease a deep-dish pizza pan or cast-iron skillet with olive oil.
Shape the Dough
8
Roll the dough into a large circle, about 1/4 inch thick. Press the dough into the pan, covering the bottom and sides evenly. Trim any excess dough.
Assemble the Pizza
9
Layer the shredded mozzarella on the bottom of the dough.
10
Add cooked Italian sausage and vegetables evenly over the cheese.
11
Pour the prepared tomato sauce over the toppings, spreading it evenly.
12
Sprinkle grated Parmesan cheese on top.
Bake the Pizza
13
Bake in the preheated oven for 30-40 minutes, or until the crust is golden and the filling is bubbling.
Cool and Serve
14
Let the pizza cool for 5-10 minutes before slicing to allow the layers to set. Slice and serve warm.
Note
Cornmeal in the dough gives the crust its signature texture and flavor.
Customize the toppings to include your favorites, like pepperoni, olives, or onions.
Leftover pizza can be stored in the refrigerator and reheated in the oven.
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Samantha Doe
Food and Lifestyle Blogger
Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.
