Here’s a guide to making a classic Chicago-style deep-dish pizza—thick, cheesy, and loaded with sauce:
🍕 Chicago-Style Deep-Dish Pizza
Ingredients (serves 4–6):
For the dough:
- 2 1/4 tsp active dry yeast (1 packet)
- 1 1/4 cups warm water
- 3 1/4 cups all-purpose flour
- 1/2 cup cornmeal
- 1/2 tsp salt
- 1/4 cup olive oil
For the filling:
- 2 cups shredded mozzarella cheese
- 1 lb (450g) Italian sausage, cooked and crumbled
- 1/2 cup grated Parmesan cheese
- 1 small onion, sautéed (optional)
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions:
- Prepare the dough:
- In a bowl, dissolve yeast in warm water. Let sit 5 minutes.
- Mix in flour, cornmeal, salt, and olive oil. Knead 5–7 minutes until smooth.
- Cover and let rise 1 hour or until doubled in size.
- Preheat oven: 220°C (425°F).
- Assemble the pizza:
- Press dough into a greased deep-dish pan, up the sides.
- Layer cheese first, then sausage, onions, and any other toppings.
- Pour crushed tomatoes over the top and season with oregano, salt, and pepper.
- Sprinkle Parmesan on top.
- Bake:
- Bake 25–30 minutes until crust is golden and sauce is bubbly.
- Let cool 5 minutes before slicing (deep-dish is very hot inside!).
💡 Tips for Best Deep-Dish Pizza:
- Always put cheese directly on the dough before sauce to prevent soggy crust.
- Use a cast-iron pan for extra crispiness.
- Customize toppings—peppers, mushrooms, or pepperoni all work well.
If you want, I can also give a quicker, thinner Chicago-style pan pizza version that’s easier to make at home but keeps the cheesy, deep-dish feel.
