Ultimate Chicago Deep-Dish Pizza Recipe

Ultimate Chicago Style Deep Dish Pizza Recipe: A Beginner’s Guide

Chicago is famous for many things—its skyline, hot dogs, and sports teams—but one of its most iconic contributions to food lovers is the Chicago-style deep dish pizza. If you’ve ever tried it, you know it’s not your typical pizza. This version stands out with its thick, buttery crust, gooey layers of mozzarella cheese, and tangy tomato sauce sitting on top. Yes, the sauce goes on top in this unique pizza, which adds to its rich flavor and appeal. Unlike other pizzas, which are thinner and crispier, the deep-dish pizza is made to be hearty, filling, and totally satisfying.

Introduction to Chicago Style Deep Dish Pizza

But how did this style of pizza come to be? Many believe that the deep dish was created in the 1940s by Ike Sewell, founder of Pizzeria Uno in Chicago. He wanted to serve a heartier version of pizza that was more like a meal than a snack. His creation became an instant hit, and today, Chicago is the go-to place for deep-dish pizza lovers around the world. With its layers of cheese, sausage, and sauce, every bite offers a mouthful of bold flavors and perfect textures. Now, let’s dive into how you can recreate this masterpiece at home with our ultimate recipe.

Ingredients for Chicago Style Deep Dish Pizza

For the Dough:

Making pizza dough from scratch may sound intimidating, but it’s quite simple. Here are the ingredients you’ll need to make the perfect base for your Chicago-style deep dish pizza:

• 500g all-purpose flour
• 7g active dry yeast
• 1/2 cup warm water (around 110°F or 43°C)
• 1 tsp sugar (to feed the yeast)
• 1/4 cup olive oil
• 1/2 tsp salt

Dough Substitutions:

• Gluten-free flour: If you’re gluten-sensitive, you can substitute all-purpose flour with a gluten-free variety. Just make sure it’s a flour blend that includes xanthan gum or similar to help bind the dough.
• Whole wheat flour: For a healthier option, you can swap part of the all-purpose flour for whole wheat, though it may alter the texture slightly.

For the Pizza:

Once your dough is ready, you’ll need the following ingredients to assemble the pizza:

• 2 cups shredded mozzarella cheese
• 2 cups pizza sauce (preferably a chunky tomato sauce for that classic Chicago taste)
• 1/2 lb Italian sausage (optional, or swap with a plant-based sausage for vegetarians)
• 1/4 cup grated Parmesan cheese (for extra flavor)
• Toppings of your choice: Bell peppers, mushrooms, onions, pepperoni, or whatever you like.

These ingredients are key to achieving that signature deep dish pizza flavor. Don’t skimp on the cheese or sauce; they are what make this pizza stand out from the rest.

Directions: How to Make Chicago Style Deep Dish Pizza

Homework: Two Hours Before You Start ✏️

Before you even think about cooking, the most important step in making a perfect deep-dish pizza is to give your dough time to rise. Trust me—this is essential for achieving the right texture. Prepping your dough about two hours ahead allows the yeast to do its magic. This process will give you a light, airy crust on the inside while keeping it crisp on the outside.

Here’s what you need to do:

1. In a mixing bowl, combine warm water and sugar. Stir until the sugar dissolves, then add your active dry yeast. Let it sit for about 5-10 minutes until the yeast becomes foamy. This step is called “proofing the yeast” and it ensures your dough will rise properly.
2. Next, add olive oil, flour, and salt to the mixture. Use a spoon or a dough hook attachment on a stand mixer to combine everything until it forms a dough.
3. Once your dough has come together, knead it on a lightly floured surface for about 5-7 minutes. It should be smooth and elastic.
4. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise for 2 hours in a warm place until it has doubled in size.

Prep 🥒

While your dough is rising, it’s a good time to prepare your other ingredients:

• Shred your mozzarella cheese.
• Cook the Italian sausage until it’s browned and fully cooked through.
• Chop any veggies you plan to use as toppings (like mushrooms, onions, or bell peppers).
• Preheat your oven to 425°F (220°C).

By getting everything ready ahead of time, assembling your pizza will be a breeze.

How to Cook 🍳 Chicago Style Deep Dish Pizza

Now comes the fun part—cooking your pizza!

1. After the dough has risen, punch it down and transfer it to a greased deep-dish pizza pan. Press the dough evenly into the bottom and up the sides of the pan. This will create the thick crust that Chicago-style deep dish is known for.
2. Next, start layering your pizza. Begin with a generous layer of shredded mozzarella cheese, covering the entire bottom of the pizza. This helps prevent the crust from getting soggy when you add the sauce.
3. Add your Italian sausage or any other toppings you’re using. Don’t overload it, or the pizza may not cook evenly.
4. Pour your chunky tomato sauce on top of the cheese and toppings. Spread it evenly to cover the entire surface.
5. Finally, sprinkle a little Parmesan cheese on top for added flavor.
6. Bake the pizza in your preheated oven for 35-40 minutes, or until the crust is golden brown and the cheese is bubbly. Check the pizza after 30 minutes to ensure it doesn’t burn, as oven temperatures can vary.

Recipe Video

Want a visual guide? Check out this video tutorial that walks you through the steps of making the ultimate Chicago-style deep dish pizza from scratch. It’s a great resource, especially if you’re more of a visual learner.

Recipe Note

Here are some extra tips to make sure your pizza turns out perfectly:

• Thicker crust: If you love an even thicker crust, try doubling the dough recipe and adjust the cooking time by an extra 10 minutes.
• Oven differences: Not all ovens heat the same way, so keep an eye on your pizza while it bakes. If the crust is getting too dark but the inside isn’t fully cooked, you can cover it with foil to prevent burning.
• Make it your own: Feel free to experiment with different cheeses or meats. Chicago deep-dish pizza is incredibly versatile.

Chicago Style Deep Dish Pizza Recipe: Instructions

Make the Dough:

1. Mix the ingredients: Combine warm water, sugar, and yeast in a bowl. Let sit for 5-10 minutes until the mixture is foamy.
2. Add the flour, olive oil, and salt: Mix until a dough forms. Knead on a floured surface for about 5-7 minutes.
3. Let the dough rise: Place the dough in a greased bowl, cover, and let it rise for about 2 hours until doubled in size.

Assembly:

1. Press the dough into a greased deep-dish pizza pan, making sure to go up the sides to create a thick crust.
2. Layer the mozzarella cheese on the bottom.
3. Add the toppings of your choice (sausage, mushrooms, peppers, etc.).
4. Top with the tomato sauce and a sprinkle of Parmesan cheese.
5. Bake at 425°F (220°C) for 35-40 minutes until the crust is golden brown.

Suggested Sides:

A deep-dish pizza is quite a meal on its own, but if you want to pair it with something, here are some great side dishes:

• Caesar Salad: The lightness of a Caesar salad complements the richness of the pizza.
• Garlic Bread: For those who can’t get enough of carbs, garlic bread is always a good idea.
• Fried Mozzarella Sticks: More cheese, why not?

Chicago Style Deep Dish Pizza Recipe Notes

Here are a few extra tips to ensure your pizza turns out great:

• Pan Size Adjustments: If you don’t have a deep-dish pizza pan, a cast-iron skillet works well as a substitute.
• Substitute Ingredients: You can swap out the mozzarella for a mix of cheeses like provolone or fontina for a different flavor profile.

Optional Finishing Touches:

• Fresh Basil: Adding a few leaves of fresh basil after the pizza comes out of the oven can give your pizza a burst of flavor and color.
• Red Pepper Flakes: For those who like a bit of heat, sprinkle some red pepper flakes over the top just before serving.
• Drizzle of Olive Oil: A light drizzle of good-quality olive oil can enhance the overall richness of your pizza and give it a glossy finish.

Chicago Style Deep Dish Pizza: Frequently Asked Questions (FAQs)

1. Can I freeze the dough for later use? Yes! You can freeze the dough after it has risen. Just punch it down, wrap it tightly in plastic wrap, and store it in a freezer-safe bag for up to 3 months. When you’re ready to use it, thaw the dough in the fridge overnight, then bring it to room temperature before pressing it into the pan.

2. How do I make the crust more buttery? If you want an extra buttery crust, you can increase the amount of olive oil in the dough or brush the crust with melted butter right before baking. You can also replace some of the olive oil with melted butter when making the dough for a richer flavor.

3. Can I make this pizza gluten-free? Absolutely! You can use a gluten-free flour blend that includes xanthan gum for elasticity. Just be aware that the texture may differ slightly from traditional dough.

4. Is it possible to make a vegan version? Yes! Swap out the mozzarella and Parmesan for plant-based cheeses, and use vegan sausage or omit the meat entirely. There are plenty of vegan cheese options that melt well, perfect for deep-dish pizza.

5. How do I store leftovers? Leftover deep-dish pizza can be stored in an airtight container in the fridge for up to 3 days. To reheat, preheat your oven to 350°F (175°C), place the slices on a baking sheet, and bake for 10-15 minutes until warmed through.

Conclusion: Why You’ll Love This Chicago Style Deep Dish Pizza Recipe

This Chicago-style deep dish pizza recipe is a crowd-pleaser that combines a flaky, buttery crust with rich, cheesy layers and a zesty tomato sauce. Whether you’re a pizza lover or just someone looking for a hearty, satisfying meal, this deep-dish pizza will quickly become a favorite in your recipe collection. With its indulgent flavors and comforting textures, this pizza offers a unique twist on traditional pizza that’s perfect for any occasion.

Final Tip:

Don’t be afraid to experiment with toppings, cheeses, and sauces to make the pizza truly your own. The beauty of this recipe is that it’s highly customizable while staying true to the classic Chicago deep dish roots.