Ultimate Chicago-Style Deep Dish Pizza
Experience the rich flavors and hearty texture of this Ultimate Chicago-Style Deep Dish Pizza, inspired by the renowned King Arthur Flour. This iconic dish features a crispy, buttery crust, layered with gooey mozzarella cheese, savory Italian sausage, and a vibrant, zesty tomato sauce seasoned to perfection. Perfect for gatherings or cozy family dinners, this deep-dish pizza serves between 8 to 10 people, making it a wonderful centerpiece for any occasion. Share the joy of homemade pizza with friends and family, and create lasting memories while indulging in this delicious classic!
10
Servings
320
Calories
17
Ingredients
Ingredients
all-purpose flour
4 cups (measured)
yellow cornmeal
3 tablespoons (measured)
salt
1 3/4 teaspoons (measured)
instant yeast
2 3/4 teaspoons (measured)
olive oil
2 tablespoons (measured)
butter
4 tablespoons (melted)
vegetable oil or salad oil
2 tablespoons (measured)
lukewarm water
1 cup (measured)
additional lukewarm water
2 tablespoons (measured)
mozzarella cheese
3/4 lb (sliced)
Italian sausage
1 lb (cooked and sliced (substitute with 3 cups sautéed vegetables if desired))
canned diced tomatoes
28 ounces (drained)
garlic cloves
2-4 (peeled and minced (optional))
sugar
1 tablespoon (optional)
mixed dried Italian herbs
1-2 teaspoons (to taste (oregano, basil, rosemary))
freshly grated Parmesan cheese or Asiago cheese
1 cup (grated)
olive oil
2 tablespoons (to drizzle on top)
Instructions
1
In a stand mixer, mix together the flour, cornmeal, salt, instant yeast, olive oil, melted butter, and lukewarm water until a dough forms. Knead for about 7 minutes at medium-low speed until smooth. Alternatively, you can use a bread machine set to the dough cycle.
2
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place until very puffy, approximately 60 minutes.
3
Prepare your 14-inch deep-dish pizza pan by greasing it with non-stick vegetable oil spray. Pour in 3 to 4 tablespoons of olive oil, tilting the pan to ensure the bottom and sides are well coated.
4
Once the dough has risen, stretch it into a large circle using your hands or a lightly oiled baking mat. Lay the dough in the pan and gently stretch it toward the edges. Cover and let it rest for 15 minutes while you preheat your oven to 425°F.
5
After resting, stretch the dough again to cover the bottom and sides of the pan. It’s acceptable for some olive oil to ooze over the edge of the crust. Allow the crust to rest for an additional 15 minutes as the oven finishes preheating.
6
Pre-bake the crust in the oven for 10 minutes, until it is set and just beginning to brown lightly.
7
Meanwhile, prepare the filling by draining the diced tomatoes thoroughly. In a bowl, combine the tomatoes with your choice of Italian herbs, minced garlic (if using), and sugar (if using). Season with salt to taste.
8
Remove the crust from the oven and layer the bottom with slices of mozzarella cheese. Next, add the cooked and sliced Italian sausage (or sautéed vegetables) evenly over the cheese, followed by the seasoned tomato mixture.
9
Sprinkle the grated Parmesan or Asiago cheese generously on top and drizzle with olive oil.
10
Return the pizza to the oven and bake for approximately 25 minutes or until the filling is bubbling and the cheese is golden brown. Carefully remove the pizza from the pan and transfer it to a cooling rack.
11
Allow the pizza to cool for about 15 minutes to reduce oozing before slicing and serving.
Nutrition Information
18g
Fat
28g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Chicago-Style Deep Dish Pizza?
It is a hearty dish featuring a crispy, buttery crust, mozzarella cheese, Italian sausage, and a zesty tomato sauce.
How many people does this pizza serve?
This recipe serves between 8 to 10 people.
What type of flour is best for this recipe?
The recipe calls for 4 cups of measured all-purpose flour.
How long should I knead the dough?
Knead the dough for about 7 minutes at medium-low speed using a stand mixer until smooth.
Can I use a bread machine to make the dough?
Yes, you can use a bread machine set to the dough cycle as an alternative to a stand mixer.
How long does the dough need to rise?
The dough should rise in a warm place for approximately 60 minutes until it is very puffy.
What size pan is required for this pizza?
You will need a 14-inch deep-dish pizza pan.
How do I prepare the pizza pan before adding the dough?
Grease the pan with non-stick vegetable oil spray and coat the bottom and sides with 3 to 4 tablespoons of olive oil.
What temperature should the oven be preheated to?
Preheat your oven to 425°F.
Does the crust need to be pre-baked?
Yes, pre-bake the crust for 10 minutes until it is set and beginning to brown lightly.
What type of cheese is used for the base layer?
The base layer uses 3/4 lb of sliced mozzarella cheese.
Can I make a vegetarian version of this pizza?
Yes, you can substitute the Italian sausage with 3 cups of sautéed vegetables.
How should the canned tomatoes be prepared for the sauce?
The diced tomatoes must be drained thoroughly before being mixed with herbs and garlic.
What herbs are recommended for the tomato mixture?
A mix of dried Italian herbs such as oregano, basil, and rosemary is recommended.
Is sugar required in the tomato sauce?
Sugar is optional; you can add 1 tablespoon if desired.
What kind of cheese is sprinkled on top?
Use 1 cup of freshly grated Parmesan or Asiago cheese for the top layer.
How long is the final baking time?
Bake the assembled pizza for approximately 25 minutes until the filling bubbles.
Why should I let the pizza cool before serving?
Allowing the pizza to cool for 15 minutes helps reduce oozing before slicing.
What is the calorie count per serving?
Each serving contains approximately 320 calories.
How much fat is in one serving?
One serving contains 18g of fat.
What is the carbohydrate content per serving?
There are 28g of carbohydrates per serving.
How much protein does this pizza provide?
Each serving provides 12g of protein.
What kind of yeast is used in the dough?
The recipe requires 2 3/4 teaspoons of instant yeast.
How much cornmeal is used in the crust?
The recipe uses 3 tablespoons of yellow cornmeal.
How much butter is added to the dough?
Add 4 tablespoons of melted butter to the dough mixture.
Should I use fresh or dried garlic?
The recipe suggests 2-4 peeled and minced garlic cloves, though they are optional.
How do I prevent the crust from sticking?
Use a combination of non-stick spray and a generous coating of olive oil in the pan.
What should I do if the olive oil oozes over the crust edge?
It is perfectly acceptable for some olive oil to ooze over the edge while stretching the dough.
Does the dough need to rest after the first stretch?
Yes, let the dough rest for 15 minutes after the initial stretch in the pan.
How much sausage is needed for the filling?
The recipe calls for 1 lb of cooked and sliced Italian sausage.