Chicago Deep-Dish Pizza (Print Version)
Buttery crust with rich tomato sauce, gooey mozzarella, and hearty sausage in iconic Chicago style.
# Ingredients:
→ Dough
01 -
3 1/4 cups all-purpose flour
02 -
1/2 cup yellow cornmeal
03 -
1 teaspoon salt
04 -
2 1/4 teaspoons active dry yeast
05 -
1 1/4 cups warm water (110°F)
06 -
1/4 cup unsalted butter, melted
07 -
2 tablespoons olive oil
08 -
1 teaspoon sugar
→ Filling
09 -
1 pound whole milk mozzarella cheese, sliced
10 -
1 pound Italian sausage, cooked and crumbled
11 -
1/2 cup pepperoni slices
12 -
1 cup fresh spinach, chopped
13 -
1 cup mushrooms, sliced
→ Sauce
14 -
2 tablespoons olive oil
15 -
1 medium onion, finely chopped
16 -
4 cloves garlic, minced
17 -
56 ounces crushed tomatoes
18 -
1 teaspoon dried oregano
19 -
1 teaspoon dried basil
20 -
1/2 teaspoon sugar
21 -
Salt and black pepper, to taste
22 -
1/4 cup grated Parmesan cheese
# Steps:
01 -
In a small bowl, combine warm water, sugar, and active dry yeast. Allow the mixture to rest until it becomes foamy, 5 to 10 minutes.
02 -
In a large bowl, blend all-purpose flour, cornmeal, and salt. Incorporate the yeast mixture, melted unsalted butter, and olive oil. Mix until a shaggy dough forms.
03 -
Transfer dough to a lightly floured surface. Knead until smooth and elastic, about 5-7 minutes. Move to an oiled bowl, cover, and let rise at room temperature until doubled in size, approximately 1 to 2 hours.
04 -
Heat olive oil in a saucepan over medium heat. Sauté finely chopped onion for about 5 minutes until translucent. Add minced garlic and cook until fragrant, about 1 minute. Stir in crushed tomatoes, oregano, basil, sugar, salt, and black pepper. Simmer gently for 20-30 minutes, stirring occasionally.
05 -
Preheat oven to 425°F. Roll the risen dough into a 12-inch circle. Grease a deep-dish pizza pan and press the dough evenly into the base and sides to form a thick crust.
06 -
Arrange mozzarella cheese slices evenly over the base. Distribute cooked and crumbled Italian sausage, pepperoni slices, chopped spinach, and sliced mushrooms as desired.
07 -
Spoon the prepared tomato sauce over the toppings, spreading to cover the filling completely. Sprinkle grated Parmesan cheese evenly over the sauce.
08 -
Bake in the preheated oven for 30-35 minutes, until the crust is golden and the sauce bubbles. Cover the outer crust edges with foil if they brown too quickly.
09 -
Allow to cool for several minutes before slicing. Serve hot.
# Notes:
01 -
Allow the dough to rise fully for optimal texture and depth of flavor.
02 -
Layer cheese on the base to prevent a soggy crust and maintain classic deep-dish integrity.