Chicago Style Deep Dish Pizza

Show of hands, please.

How many of you have had deep dish pizza?

Like, not Pizza Hut deep dish, but real, honest to goodness, there is a pound or more of cheese on this pizza, sauce on top, toppings not on top, deep dish pizza?

It’s my new mission to be sure that everyone experiences deep dish pizza the right way. What is the right way, you ask?

Thick, crunchy dough.

Sliced mozzarella, and lots of it. Provolone is nice, too.

Easy on the toppings.

Chunky-ish, simple tomato sauce. Nothing fancy and certainly nothing from a jar labeled “pizza sauce.”

That, my friends, is deep dish pizza. It’s actually super easy to make and it is super filling. One 12 inch deep dish will easily feed 4. Probably closer to 6, but I’m a big believer in having more than enough food to go around.

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Chicago Style Deep Dish Pizza

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Servings: 8 slices
Course: Main Course
Cuisine: Italian
Calories: 434 kcal

Extra cheesy deep dish pizza!

Ingredients

To make the crust:
  • 3/4 cup warm water
  • 1 1/2 teaspoons active dry yeast
  • 2 cups flour
  • 1/3 cup vegetable or corn oil
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • softened butter for greasing the pan
  • 2 tablespoons corn meal
For the sauce:
  • 28 ounce can whole peeled tomates
  • 1 teaspoon Italian seasoning
  • pinch of sugar
  • pinch of salt
Toppings:
  • 12 ounces deli sliced mozzarella cheese
  • 6 ounces deli sliced provolone
  • pepperoni sausage, onions, etc.

Instructions

To make the crust:
  1. Add the water and yeast to the bowl of a stand mixer fitted with dough hook. Let sit 5 minutes.
  2. Add the flour, oil, sugar, and salt to the bowl and turn the mixer to low. Mix until just combined and increase speed to medium, kneading for 2 minutes.
  3. Place the dough ball into a large, greased bowl and set in a warm place for 6 hours.
  4. Lightly butter a 12 inch cast iron skillet. Sprinkle the corn meal in the skillet.
  5. Punch down the dough and let rest for 15 minutes.
  6. Place the dough in the skillet. Use your fingers to press it into the bottom of the skillet and up the sides.
  7. Bake for 10 minutes in a preheated 450 degree oven.
  8. While the crust is parbaking, prepare the sauce.
  9. Drain the whole tomatoes and place in a blender or food processor. Add the Italian seasoning, sugar, and salt and blend until the tomatoes are mostly broken up, but still somewhat chunky.
  10. Remove the crust from the oven and layer the cheese slices in the crust.
  11. Add your favorite toppings.
  12. Pour on about 1/2 cup of sauce. Use more or less, depending on how saucy you like your pizza. We go pretty easy on the sauce. (There will be quite a bit of leftover sauce. Freeze it in a freezer bag or refrigerate and use within 5 days.)
  13. Return to the oven and bake for 20 more minutes or until the crust is golden and the cheese has melted.
  14. Let sit 5 minutes before serving.
Nutrition Facts
Chicago Style Deep Dish Pizza
Amount Per Serving (1 slice)
Calories 434 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 10g 50%
Cholesterol 48mg 16%
Sodium 887mg 37%
Potassium 311mg 9%
Total Carbohydrates 32g 11%
Dietary Fiber 2g 8%
Sugars 3g
Protein 20g 40%
Vitamin A 11.8%
Vitamin C 11.2%
Calcium 41.5%
Iron 16.3%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.