CHICAGO STYLE DEEP DISH PIZZA RECIPE Recipes

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No need to travel all the way to Chicago for this incredible Chicago Style Deep Dish Pizza recipe, when you can make it at home!  Try this easy, detailed deep dish pizza with step-by-step directions for a thick and buttery, flaky crust and a rich, chunky tomato sauce, with plenty of gooey cheese.

If I was stuck on an island for the rest of my life and could only eat one dish, it would be pizza. I never get tired of pizza and love making it at home. According to Pizza Hut, pizza is often voted the number one most popular food in America and in fact, 94 percent of Americans eat it at least once a month! I love knowing that I’m doing my part as a pizza loving American 🙂

This deep dish pizza recipe makes enough dough and sauce for two 9-inch pizzas. I baked one pizza in a 9-inch cast iron skillet and the other in a 9-inch cake pan. Both came out beautifully but just a little different. The cast iron yielded a slightly crispier crust while the cake pan produced a softer, chewier crust. Both are fantastic and hold up extremely well under the thick layer of toppings.

INGREDIENTS
PIZZA DOUGH

  • 3 1/4 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 .25-ounce package rapid rise yeast
  • 2 teaspoons granulated white sugar
  • 1 1/2 teaspoons salt
  • 1 1/4 cups water (at room temperature)
  • 3 tablespoons unsalted butter (melted and cooled slightly)
  • 4 tablespoons unsalted butter (at room temperature)
  • 3 tablespoons + 1 teaspoon olive oil

PIZZA SAUCE

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 medium red onion (minced)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 3 cloves garlic (minced)
  • 1 28-ounce can crushed tomatoes, no salt
  • 1 teaspoon granulated white sugar
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon olive oil

TOPPINGS:

  • 1 pound Italian sausage (casings removed)
  • 1/2 cup sliced olives
  • 16 ounces shredded part-skim mozzarella cheese
  • 1/3 cup grated Parmesan cheese

INSTRUCTIONS
TO MAKE THE PIZZA DOUGH:

  1. Using a stand mixer fitted with a dough hook, combine the flour, cornmeal, yeast, sugar, salt on low speed until blended. Add the water and melted butter. Mix until combined, about 1 to 2 minutes. Scrape down the sides of the bowl and mix again until well blended. Increase speed to medium and knead until the dough is shiny and smooth and pulls away from the sides of the bowl, about 4 to 5 minutes.
  2. Coat the sides and bottom of a large mixing bowl with 1 teaspoon of olive oil. Transfer the pizza dough to the clean, oiled bowl and turn to coat. Cover with plastic wrap and let the dough rest at room temperature until nearly doubled in size, about 1 hour.
  3. …………………………………………….

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