Here’s a cheesy Chicago-style deep-dish pizza recipe that’s rich, gooey, and perfect for a weekend indulgence. I’ll break it into crust, filling, and sauce so it’s manageable.
Ingredients (for 1 9–10 inch deep-dish pizza)
For the crust
- 2 ¼ tsp (1 packet) active dry yeast
- 1 ½ cups warm water (110°F / 45°C)
- 2 tsp sugar
- 3 ½ cups all-purpose flour
- ½ cup cornmeal
- 1 tsp salt
- ¼ cup olive oil
For the filling
- 3 cups shredded mozzarella cheese
- 1 cup ricotta cheese (optional, for extra creaminess)
- ½ cup grated Parmesan cheese
- 1 lb Italian sausage (optional) or your preferred toppings
- 1 green bell pepper, thinly sliced (optional)
- 1 small onion, thinly sliced (optional)
For the sauce
- 1 can (28 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
Instructions
1. Make the dough
- In a small bowl, mix warm water, sugar, and yeast. Let it sit 5–10 minutes until foamy.
- In a large bowl, combine flour, cornmeal, and salt.
- Add yeast mixture and olive oil. Mix until a sticky dough forms.
- Knead on a floured surface for 5–7 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise 1–1.5 hours until doubled.
2. Make the sauce
- Heat olive oil in a saucepan over medium heat. Sauté garlic until fragrant (~1 min).
- Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer 15–20 minutes.
- Optional: blend slightly for a smoother sauce.
3. Assemble the pizza
- Preheat oven to 425°F (220°C).
- Grease a 9–10 inch deep-dish pan (or cake pan) with butter or oil.
- Press dough into the pan, building a 1–2 inch edge around the sides.
- Layer shredded mozzarella first (this prevents a soggy crust).
- Add ricotta, Parmesan, cooked sausage, and vegetables.
- Pour sauce evenly over the top (important: sauce goes on top, not under the cheese).
4. Bake
- Bake 30–35 minutes until the crust is golden and sauce is bubbly.
- Let cool 5–10 minutes before slicing—it helps the cheese set.
Tips for Extra Cheesy Goodness
- Mix different cheeses: provolone, fontina, or gouda work well.
- Pre-cook meat and vegetables to avoid excess moisture.
- For a crispier crust, bake on the lower rack of the oven.
If you want, I can also give a shortcut version that’s super quick, no yeast, but still tastes like Chicago deep-dish. It’s a lifesaver when you crave this pizza on a weeknight.
Do you want me to give that version too?
