Description
This Chicago-style deep dish pizza features a golden, flaky crust baked in a deep pan, loaded with layers of mozzarella cheese, savory toppings, and finished with a bold, chunky tomato sauce. Perfect for family dinners, gatherings, or when you want a truly indulgent homemade pizza experience.
Ingredients
For the Dough:
2 ¼ tsp (1 packet) active dry yeast
1 ½ tsp sugar
1 ¼ cups warm water (about 110°F / 43°C)
2 ½ cups all-purpose flour
½ cup cornmeal
1 ½ tsp salt
¼ cup unsalted butter, melted
2 tbsp olive oil
For the Filling:
2–3 cups shredded mozzarella cheese (low-moisture)
Pepperoni, Italian sausage, mushrooms, bell peppers, or onions (optional)
For the Sauce:
1 can (14–15 oz) crushed tomatoes
2 cloves garlic, minced
1 tsp dried oregano
½ tsp dried basil
Salt and black pepper, to taste
1 tbsp olive oil
Instructions
- Prepare the Dough
In a bowl, dissolve the sugar and yeast in warm water. Let it sit for 5–10 minutes until foamy.
Add flour, cornmeal, salt, melted butter, and olive oil. Mix until a soft dough forms.
Knead for about 5 minutes until smooth. Cover and let rise for 1–1½ hours, or until doubled in size. - Make the Sauce
Heat olive oil in a small pan over medium heat. Add garlic and sauté for 30 seconds.
Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10–15 minutes. Set aside. - Assemble the Pizza
Preheat oven to 425°F (220°C).
Grease a deep-dish pan or cast-iron skillet with butter or oil.
Press the dough into the pan, covering the bottom and sides.
Layer mozzarella cheese first, then your desired toppings.
Spoon the tomato sauce evenly over the top. - Bake
Bake for 30–35 minutes, until the crust is golden and the sauce is bubbling.
Let rest for 5–10 minutes before slicing.
Serving Tip
Serve hot with extra parmesan cheese and chili flakes. One slice is never enough!