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Forget Everything You Thought You Knew About Pizza: Let’s Make Deep Dish!

Hey friends, Beau here! Let’s talk about pizza. Not just any pizza, but the kind of pizza that’s a meal, an experience, a delicious, cheesy, saucy event. I’m talking about the legendary, the mighty, the one-and-only Chicago Deep Dish Pizza.

If you’ve never had a proper slice, let me paint a picture for you. Imagine a buttery, crisp, almost shortbread-like crust that cradles a generous layer of molten, stretchy mozzarella. On top of that, a hearty, chunky tomato sauce, simmered with garlic and oregano, bubbles away, sealing in all that incredible flavor. This isn’t a pizza you fold; it’s a pizza you dig into with a fork and knife, and you savor every single, soul-satisfying bite. It’s comfort food that’s bold, unapologetic, and built to bring a smile to your face.

I know it can seem intimidating—like something only pizzerias in the Windy City can master. But I’m here to tell you, with a little patience and a lot of love, you can absolutely create this masterpiece in your own kitchen. So, preheat those ovens, grab your favorite cast-iron skillet, and let’s make a memory together. This is more than a recipe; it’s a project of passion, and I’m so excited to guide you through it.

The Slice That Started It All

My love affair with deep dish didn’t start in a fancy restaurant. It started on a brutally cold, windy night in Chicago—shocker, right?—during a college road trip. My friends and I, frozen to the bone and starving, stumbled into a tiny, steamy pizzeria that smelled like heaven. We ordered a small pie, not quite grasping the scale of the undertaking.

When it arrived, it wasn’t a pizza; it was a pie. A glorious, inch-and-a-half tall, cast-iron skillet of wonder. We were silent for the first five minutes, just eating. The combination of that rich sauce, the generous cheese pull, and the crisp, cornmeal-kissed crust was a revelation. It wasn’t just food; it was warmth, it was community, it was the exact thing we needed. We left stuffed, happy, and bonded over that shared culinary experience. That’s the magic I want to bring to your table. It’s not just about eating; it’s about feeling completely and utterly satisfied.

Gathering Your Deep Dish Toolkit: The Ingredients

Great food starts with great ingredients. Here’s everything you’ll need to build your deep dish masterpiece. Don’t stress about finding super specialized stuff—this is about feel-good cooking, remember?

For the Legendary Crust:

• 2 ¼ tsp active dry yeast: This is our little engine that could. It’s what gives our crust its lift and airy structure. Make sure your yeast is fresh! If it doesn’t get foamy after 10 minutes in warm water, it’s time for a new jar.
• 1 ¼ cups warm water: Not hot, not cold—think baby-bottle warm (around 105-115°F). Too hot and you’ll kill the yeast; too cold and it won’t wake up.
• 2 tsp sugar: A little snack for the yeast to get it excited and working. It’s not for sweetness.
• 3 cups all-purpose flour: The workhorse. I like unbleached all-purpose for a sturdy yet tender crust.
• ½ cup cornmeal: This is the SECRET WEAPON! It gives the crust that iconic gritty, crisp texture and a wonderful, toasty flavor. Don’t skip it!
• 1 tsp salt: For flavor. Always add it separately from the yeast so it doesn’t inhibit its growth.
• ¼ cup olive oil + extra for the pan: The oil enriches the dough, making it tender and giving it a beautiful golden color. And we’re going to be VERY generous with oil in the pan to get that fried, crispy edge we all crave.

For the glorious filling & sauce:

• 2 cups shredded mozzarella cheese: I highly recommend buying a block of low-moisture, whole-milk mozzarella and shredding it yourself. The pre-shredded stuff is coated in anti-caking agents that can make your cheese layer grainy and less melty.
• 1 ½ cups crushed tomatoes: The star of the top layer! I prefer San Marzano tomatoes if you can find them—they’re less acidic and sweeter. Give them a quick drain in a sieve so your pizza isn’t watery.
• 1 tsp dried oregano: A classic pizza herb. Rubbing it between your palms before adding it wakes up its essential oils and makes it more fragrant.
• 1 tsp garlic powder: It blends seamlessly into the sauce for a consistent garlicky punch. You can use fresh minced garlic too, but sauté it first to mellow the raw flavor.
• ½ tsp sugar: Just a pinch to balance the acidity of the tomatoes. Trust me on this one.
• Salt and pepper to taste: Season boldly! Taste your sauce before it goes on.
• Optional toppings: This is your playground! Pepperoni (try placing it under the cheese to get crispy), Italian sausage (brown it first!), sautéed mushrooms, thinly sliced onions, or spinach (wilt it and squeeze out ALL the water first!).

Building Your Masterpiece: Step-by-Step

Alright, team, let’s get our hands dirty! This is where the magic happens. Read through these steps once before you start—it’s like having me right there in the kitchen with you.

1. Wake Up the Yeast: In a large bowl, dissolve your yeast and sugar in the warm water. Give it a gentle stir and walk away for 5-10 minutes. You’ll know it’s ready when it looks creamy and foamy on top. If nothing happens, your yeast might be old—time to restart!
2. Make the Dough: Add the flour, cornmeal, salt, and olive oil to the yeasty water. Stir with a wooden spoon until a shaggy dough forms. Turn it out onto a floured surface and knead for 5-7 minutes. You’re looking for a smooth, slightly elastic dough. It’s a great arm workout! Pro Tip: If the dough is too sticky, add a tablespoon of flour at a time. If it’s too dry, add a teaspoon of water at a time.
3. The First Rise: Place your beautiful ball of dough into a lightly oiled bowl, turn it over to coat, and cover it with a damp kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size. (My favorite trick? Heat your oven for just one minute, turn it off, and let the dough rise in there!).
4. Prep the Pan: Once the dough is nearly risen, preheat your oven to 425°F (220°C). Now, take your 9-inch cast iron skillet or deep-dish pan and pour in a good glug of olive oil—about 1-2 tablespoons. Use your fingers or a pastry brush to coat the bottom and sides generously. This is non-negotiable for that crispy, fried crust!
5. Shape the Crust: Punch the risen dough down to release the air. Place it in your oiled pan and start pressing it out. Work from the center out, pushing the dough up the sides of the pan. You want it to come all the way up to the rim! If it keeps snapping back, let it rest for 5 minutes and try again—the gluten is just tense and needs to relax.
6. The Layer-Up (This is KEY!): Here’s the deep dish secret: we layer backwards! First: Place all your shredded mozzarella cheese directly onto the dough, covering the bottom. Second: Add your chosen toppings (pepperoni, sausage, etc.) right on top of the cheese. Third: Spoon your well-drained crushed tomatoes over everything. Spread it gently to cover the top. Finally: Sprinkle the oregano, garlic powder, sugar, salt, and pepper over the sauce. Drizzle a little more olive oil on top for good measure.
7. Bake to Perfection: Pop that beautiful creation into your preheated oven and bake for 25-30 minutes. You’re looking for a golden-brown crust that you can see peeking above the sauce, and a sauce that’s thick and bubbly. Your whole house will smell incredible.
8. The hardest part – Wait! I know, I know. You want to dive in. But you MUST let the pizza rest and cool in the pan for at least 5-10 minutes. This allows the layers to set, making it possible to slice without everything oozing out. Use a thin spatula to loosen the edges from the pan before slicing.

How to Serve This Beast of Beauty

This is a knife-and-fork situation, my friends. Slice it into hearty wedges right in the pan. I like to serve it straight from the cast iron skillet placed on a trivet in the middle of the table—it’s a real showstopper. A simple green salad with a sharp vinaigrette is the perfect sidekick to cut through the richness. And don’t forget the napkins! This is a joyfully messy affair.

Make It Your Own: Delicious Variations

The classic is perfect, but playing with flavors is half the fun! Here are a few twists:

• The “Supreme”: Brown some Italian sausage, and add sautéed green peppers and onions under the sauce layer.
• Spinach & Artichoke Dip Pizza: Mix a cup of chopped frozen spinach (thawed and squeezed dry) and a ½ cup of chopped marinated artichoke hearts into the cheese layer. So good!
• Spicy ‘Nduja: Swirl a few tablespoons of spicy ‘nduja (a spreadable Italian sausage) into the tomato sauce before topping.
• White Pizza: Skip the tomato sauce. Layer with ricotta cheese mixed with garlic and parmesan, then mozzarella, and top with sliced mushrooms and fresh rosemary before baking.
• Gluten-Free: Use your favorite 1:1 gluten-free flour blend and ensure your cornmeal is certified GF.

Beau’s Chef Notes & Kitchen Stories

This recipe has evolved so much since I first tried to replicate that Chicago pizza in my tiny apartment kitchen. My first attempt… well, let’s just say the crust was more like a soggy biscuit. I learned the hard way that draining the tomatoes and oiling the pan are the two commandments of deep dish.

One time, I was so excited to show off for friends that I forgot the sugar in the sauce. The resulting pizza was so tart we all puckered up! Now, I taste everything as I go. Cooking is a journey, not a destination. Every “mistake” is just a lesson learned. This version is the culmination of all those lessons—a foolproof path to deep dish glory. Don’t be afraid of it. Embrace the process, put on some good music, and have fun. That’s what cooking is all about.

Your Deep Dish Questions, Answered!

Q: My crust turned out soggy on the bottom. What happened?
A: The usual suspects are: 1) Not draining the tomatoes enough. They should be well-drained, almost dry. 2) Not using enough oil in the pan. Be generous! 3) Not preheating your pan. While not essential, placing your oiled cast iron skillet in the oven as it preheats can give you an even crispier bottom crust. Just be careful when pressing the dough into the hot pan!

Q: Can I make the dough ahead of time?
A: Absolutely! After the first rise, punch the dough down, wrap it tightly in plastic wrap, and stash it in the fridge for up to 24 hours. When you’re ready, let it sit at room temperature for about 30 minutes before shaping into your pan. You can also freeze the dough ball for up to 3 months. Thaw overnight in the fridge before using.

Q: I don’t have a cast iron skillet. What can I use instead?
A: No problem! A 9-inch springform pan works beautifully. Just be sure to wrap the bottom in foil before you start, as some butter/oil might sneak out. A regular cake pan or pie dish will work in a pinch, but it won’t be as deep.

Q: My dough is too tough and keeps snapping back when I try to shape it.
A: This means the gluten is overworked and tense. Just walk away! Cover the dough in the pan with a towel and let it rest for 10-15 minutes. The gluten will relax, and you’ll be able to stretch it easily.

Deep Dish Pizza

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• Author: BeauCollier

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Description

Nothing says comfort quite like Chicago’s legendary deep dish pizza. With its golden, buttery crust, molten mozzarella, and rich tomato sauce, this is more than a pizza—it’s a meal to savor. Think of it as a pie packed with warmth, flavor, and pure joy. Grab your skillet, rally the appetite, and let’s make a pizza that tells a story at your table.

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Ingredients

Scale 1x2x3x

For the crust:

• 2 ¼ tsp active dry yeast

• 1 ¼ cups warm water (105–115°F)

• 2 tsp sugar

• 3 cups all-purpose flour

• ½ cup cornmeal

• 1 tsp salt

• ¼ cup olive oil + extra for pan

For the filling & sauce:

• 2 cups shredded mozzarella (whole milk, low moisture)

• 1 ½ cups crushed tomatoes (drained)

• 1 tsp dried oregano

• 1 tsp garlic powder

• ½ tsp sugar

• Salt & pepper to taste

• Optional toppings: sausage, pepperoni, mushrooms, onions, spinach

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Instructions

• Activate yeast – Mix yeast, sugar, and warm water. Let sit 5–10 min until foamy.

• Make dough – Stir in flour, cornmeal, salt, and olive oil. Knead 5–7 min until smooth.

• First rise – Place in oiled bowl, cover, and let rise 1–1.5 hours until doubled.

• Prep pan – Preheat oven to 425°F (220°C). Generously oil a 9-inch cast iron skillet.

• Shape crust – Punch down dough, press into pan, and work it up the sides.

• Layer backwards – Cheese first, toppings second, tomato sauce last. Season with oregano, garlic, sugar, salt, pepper. Drizzle olive oil.

• Bake – 25–30 min until crust is golden and sauce is bubbling.

• Rest & serve – Let cool 5–10 min before slicing.

Notes

• Drain tomatoes well to avoid soggy crust.

• Always oil the pan generously for that signature crispy edge.

• Let the pizza rest before slicing—it sets the layers beautifully.

Nutrition

• Calories: 430 Ca per slice
• Sugar: 4g
• Fat: 20g
• Carbohydrates: 44g
• Protein: 18g

Nutritional Information*

*This is an estimate per slice (based on 6 slices, without extra meat toppings) and will vary based on specific ingredients used.

Calories: ~430 | Fat: 20g | Saturated Fat: 8g | Carbohydrates: 44g | Sugar: 4g | Protein: 18g | Sodium: 650mg

Final Thoughts: You’ve Earned This Slice

Well, friends, there you have it. You’re no longer just a pizza eater—you’re a pizza creator, a culinary architect of the highest order. You’ve taken simple ingredients and transformed them into something truly spectacular.

Remember, this deep dish pizza is more than the sum of its parts. It’s the patience of letting the dough rise, the generosity of oiling the pan, the love stirred into the sauce, and the joy of sharing the final, bubbling masterpiece with people you care about. It’s a reminder that the best things in life are worth the wait.