Chicago-Style Deep-Dish Pizza
In short: A tall, crisp-edged crust lined with mozzarella, Italian sausage and a chunky tomato sauce, baked in a deep pan until golden and bubbling. It takes about 1 h 30 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 50 min
- Resting
- 1 h 10 min
- Total
- 1 h 30 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 650 kcal
Chicago deep-dish pizza is built upside down: a thick, biscuit-like crust is pressed up the sides of a deep pan, then filled with sliced mozzarella, then sausage, then a chunky tomato sauce on top. The cheese goes first so it does not burn during the long bake. A knife and fork are required. Allow time for the dough to rise, and let the pizza rest for 10 minutes before cutting so the layers hold.
Instructions
- Mix the flour, cornmeal, yeast, salt and sugar. Add the warm water and the vegetable oil and knead for 8 minutes (or 5 in a mixer) until smooth. Cover and let rise for 1 hour, until doubled.
- For the sauce, warm the oil in a saucepan and cook the garlic for 30 seconds. Add the tomatoes, oregano, salt and sugar and simmer for 10 minutes until thick. Cool.
- Brown the sausage in a skillet over medium-high heat for 6 to 8 minutes, breaking it into chunks, until no pink remains and it reaches 71°C (160°F). Drain on paper towels.
- Heat the oven to 230°C (450°F) with a rack in the lower third. Brush a 25 cm (10 in) deep cake pan, at least 5 cm (2 in) tall, with the olive oil.
- Roll the dough into a 35 cm (14 in) circle and press it into the pan, bringing it about 4 cm (1 1/2 in) up the sides.
- Cover the crust with the sliced mozzarella, scatter the sausage over it, then spoon on the sauce and sprinkle with the Parmesan.
- Bake for 35 to 40 minutes, until the crust is deep golden and the sauce bubbles at the edges. Cover with foil if the top darkens too fast. Rest for 10 minutes, cut with a knife and lift out with a spatula.
Tips
- Use low-moisture mozzarella. Fresh mozzarella releases water that makes the pizza soggy.
- Spinach squeezed dry, mushrooms or pepperoni can go under the sauce. Keep all fillings dry so the crust stays crisp.
Questions and answers
Can I make deep-dish pizza dough ahead of time?
Yes. Refrigerate the dough for up to 2 days after the first rise, or freeze it for 1 month. Let it come to room temperature for 30 minutes before pressing it into the pan.
How is deep-dish different from regular pizza?
The crust is thick and climbs the sides of a deep pan, and the layers are reversed, with cheese at the bottom and sauce on top.
Do I need a special pan for deep-dish pizza?
A round cake pan or cast-iron skillet with sides at least 5 cm (2 in) tall works well. Oil it generously so the crust fries and releases.
How long does it take to make Chicago-Style Deep-Dish Pizza?
About 1 h 30 min in total: 40 min of preparation and 50 min of cooking.
How many calories are in Chicago-Style Deep-Dish Pizza?
About 650 kcal per serving, with 29 g of protein, 47 g of carbohydrates and 39 g of fat. These values are estimates.
Nutrition per serving
| Calories | 650 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 47 g |
| Fat | 39 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 1350 mg |
Estimated values, calculated from the ingredients.
