- Flour 1 cup
- Flour 2 tbsps, to roll the dough
- Yellow Cornmeal ¼ cup
- Salt ½ tsp • 1 kcal
- Sugar ½ tbsp • 470 kcal
- Active Dry Yeast 1 tsp
- Drinking water ½ cup, warm
- Salted butter 1 tbsp , melted
- Olive oil 1½ tsp , to grease the dish and pizza base
- Salted butter 1½ tbsp, softened
- Salted butter 1 tbsp, for sauce
- Red onion ½ small, grated
- Salt ¼ tsp, for sauce • 1 kcal
- Dried oregano 1 tsp
- Red chili flakes ¼ tsp
- Garlic cloves 2 large, minced
- Tomatoes 3 large, grated
- Sugar ¼ tsp • 470 kcal
- Drinking water ½ cup, for sauce
- Mozzarella cheese 2¼ cups, shredded
- Topping of your choice (I used sausage, onion, capsicum)
This recipe of Chicago style deep dish pizza is so easy and delicious that you will certainly stop ordering these from the nearby outlets! I suggest you stay patient and let the dough rise well to get a soft and bready texture each time you bite in to your favorite pizza. I added almost double the corn meal to get crunchy and stick texture, which my family loves…
And, it is absolutely worth preparing the pizza sauce at home as directed in this recipe than using the store brought jar. You can never replicate the flavors of the fresh pizza sauce with any other kind, no matter how good or expensive it is.
This recipe will certainly be your family favorite from now on, just like mine!
What is a Chicago style deep dish pizza?
Chicago Style Deep pizza is a variant of pizza born in Chicago. It is a dough with very high and buttery edges that is stuffed with cheese, tomato sauce and sausage and then cooked in a pan.
- In a large bowl, add the flour, yellow corn meal, salt, sugar, yeast, and mix it well.
- Add the melted butter and water to knead it in to a smooth and soft dough.
- Place the dough in a greased bowl, cover the bowl tightly, and let it rise at least for 2 hours.
- Transfer the dough on to a lightly floured surface and knead it once again to punch out the air from the dough.
- Now, use some more flour to roll the dough in to a large rectangle of about ½ inch thickness.
- Spread the softened salted butter evenly over the dough and roll it lengthwise tightly and then pull then roll it to form a dough like sphere. Place this dough again in a greased bowl, cover the bowl, and let it rise again for an hour.
- Meanwhile, add the butter to a pan and let it melt over medium heat.
- Add onion, garlic to the butter and cook it until light brown in color.
- Season it with salt, oregano, chili flakes, sugar, and add tomatoes to it.
- Cook the sauce on low to medium heat for 15 to 20 minutes or until the tomatoes are cooked and sauce is thick in consistency.
- Add water and let it boil for 5 minutes or until saucy in consistency. Preheat the oven to 225 degrees C.
- Lightly flour a clean surface and roll out the dough big enough to cover a large spring form pan, cake pan or pie dish.
- Now, place the rolled dough over the baking dish and press it lightly to fit the dough well in to the dish.
- Trim the extra dough from the edges and fill the dough with 2 cups of grated mozzarella.
- Cover the cheese with the toppings of your choice, pour the pizza sauce over the toppings and sprinkle the remaining cheese over the pizza sauce layer.
- Brush the sides of the dough lightly with oil and transfer the baking dish in the preheated oven.
- Bake the pizza for about 20 minutes or until the crust is golden brown on top. Slice and serve hot!
What are toppings for traditional chicago style deep dish pizza?
In most of the United States, the most popular pizza topping is pepperoni, but in Chicago, the most popular topping is Italian sausage.
Mix the dough well to get a smooth and soft dough. Keep the dough in a warm place for the dough to rise well to get a great texture upon baking. Maintain the baking temperature and keep a watch in the final minutes of baking.
Nutritional information (per serving): 491 Calories, 26.7g Total fat (15g Saturated fat, 1.3g Polyunsaturated fat, 8.1g Monounsaturated fat), 76.9mg Cholesterol, 916.7mg Sodium, 420.1mg Potassium, 43g Total carbohydrates (3g Dietary fiber, 2.3g Sugars), 20.2g Protein