Description
Experience the buttery, cornmeal-kissed crust and melty mozzarella of a true Chicago deep dish pizza, made at home.
Ingredients
Scale
- 500 g (4 cups) all-purpose flour
- 80 g (1/2 cup) fine yellow cornmeal
- 7 g (2 1/4 tsp) instant yeast
- 10 g (2 tsp) fine sea salt
- 30 g (2 tbsp) granulated sugar
- 120 ml (1/2 cup) warm water
- 60 ml (1/4 cup) whole milk, room temperature
- 30 ml (2 tbsp) olive oil
- 60 g (4 tbsp) unsalted butter, melted and cooled
- 30 g (2 tbsp) unsalted butter, melted (for coating pan)
- 400 g (about 4 cups) low-moisture mozzarella, shredded
- 200 g (7 oz) sliced pepperoni or other toppings
- 50 g (1/2 cup) grated Parmesan or Pecorino Romano
- 800 g (28 oz) canned crushed tomatoes
- 2 cloves garlic, minced
- 15 ml (1 tbsp) olive oil (for sauce)
- 5 g (1 tsp) dried oregano
- 5 g (1 tsp) dried basil
- 5 g (1 tsp) kosher salt
- 5 g (1 tsp) granulated sugar (for sauce)
Instructions
- Mix and proof the dough: Combine flour, cornmeal, sugar, yeast, and salt. Add warm water, milk, olive oil, and melted butter; stir until shaggy.
- Knead by hand for 8–10 minutes or in a stand mixer for 6–7 minutes until smooth and tacky.
- Place dough in a lightly oiled bowl and let rise at room temperature for 60–90 minutes until doubled.
- Preheat oven to 220°C (425°F) and generously butter a 9-inch deep-dish pan.
- Press dough into the pan, pushing up the sides, and chill for 15 minutes if too soft.
- Par-bake the crust for 10–12 minutes until firm and lightly colored. Cool for 5 minutes.
- Layer mozzarella evenly over crust and add toppings.
- Spoon seasoned crushed tomatoes over cheese and sprinkle with Parmesan. Bake for 22–28 minutes.
- Let the pizza rest for 10–15 minutes before slicing and serve hot.
Notes
Par-bake the crust to avoid a soggy center. Pre-cook wet toppings to manage moisture.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2.5 g
- Protein: 22 g
- Cholesterol: 55 mg