Imagine pulling a golden, cheese-filled deep dish pizza out of your oven, its aroma filling your kitchen. The sight of gooey mozzarella, zesty tomato sauce, and a flaky, buttery crust is enough to make your mouth water. This isn’t just any pizza; it’s the ultimate Chicago deep dish pizza. With this recipe, you’ll create a masterpiece that rivals the best pizzerias in the Windy City. Let’s embark on this delicious journey together.

Why Chicago Deep Dish Pizza Is Special

• Layers of Flavor: The combination of buttery crust, rich tomato sauce, and melty cheese creates a flavor explosion in every bite.
• Unique Style: Unlike traditional flat pizzas, the deep dish is all about depth and indulgence.
• Perfect for Sharing: This hearty dish is ideal for family dinners, gatherings, or a cozy night in.

Ingredients for Success

For the Dough:

Ingredient	Quantity
All-purpose flour	3 1/4 cups
Yellow cornmeal	1/2 cup
Instant yeast	2 1/4 tsp
White sugar	2 tsp
Table salt	1 1/2 tsp
Water (room temperature)	1 1/4 cups
Melted butter	3 TB
Softened butter	4 TB
Olive oil	As needed

For the Sauce:

Ingredient	Quantity
Olive oil	3 TB
Onion, minced	1 small
Garlic, minced	4 cloves
Crushed tomatoes	1 can (28 oz)
White sugar	1/2 tsp
Dried basil	2 TB
Dried oregano	1 tsp
Salt and pepper	To taste

Toppings:

Ingredient	Quantity
Shredded mozzarella	1 lb (4 cups)
Italian sausage, browned	1 lb
Parmesan cheese, grated	4 TB

Step-by-Step Guide to Perfection

1. Make the Dough

1. Mix the Dry Ingredients: In a stand mixer with a dough hook, combine flour, cornmeal, yeast, sugar, and salt on low speed.
2. Add Wet Ingredients: Gradually pour in water and melted butter. Mix for 2 minutes, scraping down the sides of the bowl as needed.
3. Knead the Dough: Increase speed to medium and knead until the dough is glossy and smooth (4-5 minutes). The dough should pull away from the sides of the bowl.
4. First Rise: Transfer the dough to a bowl coated with olive oil, ensuring all sides are lightly oiled. Cover with plastic wrap and let it rise at room temperature until doubled in size (about 1 hour).

2. Prepare the Sauce

1. Sauté Aromatics: Heat olive oil in a pan over medium heat. Add onion and garlic, cooking until softened.
2. Add Tomatoes and Seasoning: Stir in crushed tomatoes, sugar, basil, and oregano. Bring to a simmer and cook until reduced to 2 1/2 cups (25-30 minutes).
3. Season to Taste: Add salt and pepper, adjusting to your preference. Set aside to cool.

3. Roll and Shape the Dough

1. Flatten the Dough: Turn the dough onto a floured surface and roll into a 15×12-inch rectangle.
2. Butter Layering: Spread softened butter evenly over the dough, leaving a 1/2-inch border. Roll into a tight cylinder and flatten into an 18×4-inch rectangle.
3. Create Dough Balls: Slice the dough in half crosswise. Fold each piece into thirds, pinching seams to form two dough balls. Let rise in the fridge for 40-50 minutes.

4. Assemble the Pizza

1. Prepare the Pans: Coat two 9-inch round cake pans with 2 TB olive oil each.
2. Shape the Crust: Roll each dough ball into a 1/4-inch-thick disk and press into the pans, working into the corners and up the sides.
3. Layer the Ingredients: Start with mozzarella, followed by browned sausage (or your choice of toppings). Spread 1 1/4 cups of tomato sauce over each pizza and sprinkle Parmesan on top.

5. Bake to Perfection

1. Preheat the Oven: Heat to 425°F, placing the rack on the lowest position.
2. Bake: Cook for 20-25 minutes until the crust is golden brown and the cheese is bubbly.
3. Rest Before Serving: Let the pizzas cool for 10 minutes before slicing to ensure clean, even pieces.

Nutritional Information

Nutrient	Per Serving (1 Slice)
Calories	450
Protein	20 g
Carbohydrates	40 g
Fat	22 g
Fiber	3 g
Sodium	700 mg

FAQs About Chicago Deep Dish Pizza

1. Can I make the dough without a stand mixer?

Yes! You can mix and knead the dough by hand. It will take a bit more effort, but the results will be just as delicious.

2. What if I don’t have a 9-inch cake pan?

You can use a cast-iron skillet or a springform pan as alternatives.

3. Can I freeze the dough?

Absolutely! After the first rise, wrap the dough tightly in plastic wrap and freeze for up to three months. Thaw in the fridge overnight before using.

4. What other toppings work well?

Mushrooms, bell peppers, olives, or even spinach make great additions to the classic recipe.

5. How do I store leftovers?

Store slices in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.

6. Is it possible to make a gluten-free version?

Yes, you can use a gluten-free flour blend designed for yeast doughs. Adjust the liquid as needed for consistency.

Conclusion: Your Turn to Make It Happen

Now that you’ve mastered the steps, it’s time to bring the ultimate Chicago deep dish pizza to life. Gather your ingredients, preheat your oven, and get ready to impress yourself and anyone lucky enough to share this with you. Share your creation with friends, post your masterpiece online, and let the world know you’re a deep dish pro!

Start baking today and enjoy every gooey, cheesy bite of your homemade Chicago deep dish pizza!

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