Chicago-style Deep Dish Pizza
This might just be the best pizza we’ve ever made for ourselves. The perfectly crisp crust and layers of gooey cheese tucked safely under a layer of just-chunky-enough sauce can’t be beat.
Ingredients
Dough
- 2½ to 3 c all purpose flour
- 1 tbsp sugar
- 1 envelope instant yeast
- 1 tsp salt
- 1 cup water 120° to 130°F
- 3 tbsp olive oil
- 2 tsp cornmeal optional
Toppings
- 1 lb mozzarella cheese 4 cups shredded
Sauce
- 2 cans Italian-style diced tomatoes 14½ ounce cans, undrained
- ½ cup parmesan cheese grated
Instructions
- Place oven rack on the lowest shelf and preheat oven to 400 degrees.
- Combine 1 cup flour, sugar, undissolved yeast, and salt in a large bowl. Stir water and oil into flour mixture. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
- Meanwhile, warm the diced tomatoes in a sauce pan over medium low heat for 10 to 15 minutes or long enough for the tomatoes to break down a bit and create a thick, chunky sauce.
- Grease 14-inch deep dish pan or cast iron pan and, optionally, sprinkle with cornmeal. Press dough into pan so that bottom of pan is all covered and the dough reaches 1-1/2 inches up the side of the pan. Sprinkle evenly with mozzarella cheese and additional toppings over cheese. Top with the cooling tomato sauce and Parmesan cheese.
- Place in preheated oven; immediately reduce heat to 400 degrees. Bake 25 to 30 minutes or until crust is golden. Remove from oven; cool on wire rack for 10 minutes before serving.
Notes
Our first time through we didn’t have the cornmeal, but had no problems with it sticking to the pan. Also, we used one can of tomatoes and one jar of pizza sauce for a bit more Italian spice and saucier consistency.
Tried this recipe?Let us know how it was!