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.
Ingredients
For the crust:
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2 ¼ tsp active dry yeast
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1 ¼ cups warm water (105–115°F)
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2 tsp sugar
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3 cups all-purpose flour
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½ cup cornmeal
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1 tsp salt
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¼ cup olive oil + extra for pan
For the filling & sauce:
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2 cups shredded mozzarella (whole milk, low moisture)
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1 ½ cups crushed tomatoes (drained)
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1 tsp dried oregano
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1 tsp garlic powder
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½ tsp sugar
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Salt & pepper to taste
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Optional toppings: sausage, pepperoni, mushrooms, onions, spinach
Instructions
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Activate yeast – Mix yeast, sugar, and warm water. Let sit 5–10 min until foamy.
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Make dough – Stir in flour, cornmeal, salt, and olive oil. Knead 5–7 min until smooth.
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First rise – Place in oiled bowl, cover, and let rise 1–1.5 hours until doubled.
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Prep pan – Preheat oven to 425°F (220°C). Generously oil a 9-inch cast iron skillet.
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Shape crust – Punch down dough, press into pan, and work it up the sides.
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Layer backwards – Cheese first, toppings second, tomato sauce last. Season with oregano, garlic, sugar, salt, pepper. Drizzle olive oil.
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Bake – 25–30 min until crust is golden and sauce is bubbling.
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Rest & serve – Let cool 5–10 min before slicing.
Notes
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Drain tomatoes well to avoid soggy crust.
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Always oil the pan generously for that signature crispy edge.
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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