Chicago Style Deep Dish Pizza

Chicago Deep Dish Pizza is that showstopper recipe I turn to when I want to impress friends or bring a little taste of the Windy City home. We are talking about a thick, buttery crust, gooey cheese that pulls away in strings, layers of spicy sausage, and a deeply flavored tomato sauce that soaks into every bite. It is the kind of pizza that makes everyone ask for seconds.

I first made this for a family pizza night, and it instantly became our birthday tradition. Nothing beats that big reveal when you lift the first thick slice from the skillet.

Ingredients

• Hot water: Helps activate the yeast for that essential lift in the dough
• Extra virgin olive oil: Gives the crust richness and tenderness be sure to use a fresh bottle for best flavor
• Dried active yeast: Is key for a good rise check the expiration date before using
• Sugar: Wakes up the yeast and adds a subtle hint of sweetness
• Butter, melted: Provides that signature deep dish buttery flavor taste your butter to ensure it is rich not bland
• Cornmeal: Delivers the characteristic crunch and makes shaping easier choose medium grind for the right texture
• Fine salt: Boosts the flavor without making the dough tough
• Flour, all purpose: Brings structure and chew opt for unbleached for best results
• Provolone cheese slices: Create the melt in your mouth base layer seek out sharp provolone for depth
• Fresh mozzarella, cut into cubes: Means those gooey pools of cheese drain excess moisture with a paper towel
• Parmigiano Reggiano: Sharpens with nutty richness always use freshly grated for fragrance and taste
• Italian sausage, spicy and casingless: Gives classic bold flavor look for a coarse grind and quality pork
• Part skim mozzarella: Shreds easily and blends perfectly across the top
• Pizza sauce, simmered long and slow: Delivers signature intensity use a homemade or quality jarred version
• Olive oil: Used throughout adds lushness so try to use a robust fruity kind

Step-by-Step Instructions

Prepare the Yeast Mixture:

Fill your stand mixer's bowl with hot water and scatter in the yeast Let it rest for ten minutes until creamy This activates the yeast which is critical for a light yet sturdy crust

Mix and Knead the Dough:

Add olive oil cornmeal sugar salt melted butter and most of the flour Attach the paddle then mix until it pulls together Switch to dough hook or hand knead until smooth and elastic scraping down edges and adding more flour as needed Aim for about 7 to 10 minutes of kneading by hand The dough should feel supple and just slightly tacky not sticky

First Rise:

Turn the dough onto a floured surface sprinkle with a touch more flour if needed to prevent sticking Shape into a ball then place it in a lightly oiled bowl Roll around to coat completely Cover with a plate and set somewhere warm Let it rise undisturbed until doubled in size which takes about one to two hours

Simmer the Sauce:

While dough rises gently simmer the pizza sauce over low heat uncovered for at least sixty minutes Stir occasionally until reduced to a thick spoonable consistency This concentrates the flavor and ensures your pizza will not get soggy

Shape the Crust:

Once risen punch down the dough with a few firm presses and transfer to your floured work surface Shape the dough into a round at least three inches wider than your skillet Gently stretch it using your hands pressing outwards to maintain even thickness

Line the Pan:

Brush the inside of a twelve inch cast iron skillet with olive oil Lay the dough in and press it evenly along the bottom and about an inch or so up the sides This ensures a sturdy wall to contain all the fillings

Build Cheese and Sausage Layers:

First layer provolone slices to fully cover the bottom Add cubed fresh mozzarella and scatter evenly over the provolone Sprinkle in shredded part skim mozzarella Combine crumbled Italian sausage with some of the cheese and evenly distribute for a savory bite in every forkful

Top with Sauce and Parmesan:

Spread a generous layer of your simmered sauce all over the top Use more or less depending on how saucy you like it Finish with a heavy dusting of freshly grated Parmigiano Reggiano

Finish the Edges and Bake:

Fold the dough's edges over slightly to form a rustic crust Drizzle olive oil all around the top and crust for golden color and crunch Place in the preheated oven and bake for thirty five minutes on the middle rack or until the crust is deep golden and sounds hollow when tapped

Rest and Slice:

Remove the skillet from the oven and let the pizza rest for at least ten minutes before slicing This helps the cheese set and makes clean slices much easier

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What I love most is the way fresh mozzarella melds into every bite My kids always sneak extra cheese when my back is turned and those first molten slices disappear before I can even call everyone to the table

Storage Tips

Let your pizza cool completely before covering tightly with foil or food wrap Store in the fridge for up to three days For longer storage slices can be wrapped and frozen in a single layer Reheat from refrigerated in a hot skillet for the best crispy bottom Or pop in the oven at four hundred until cheese is bubbling and edges are sizzling

Ingredient Substitutions

No provolone Use extra part skim mozzarella and a handful of sharp cheddar for bite Try turkey sausage or sautéed mushrooms if you want something vegetarian Canned pizza sauce will do in a pinch just reduce it on the stove so it is nice and thick

Serving Suggestions

Deep dish is best paired with something crisp and fresh like an arugula tomato salad A cold beer or sparkling lemonade rounds out the meal If you are serving a crowd slice in wedges like pie and bring to the table right in the skillet for that big wow moment

Cultural Context

Chicago Deep Dish Pizza was created in the mid twentieth century as a local answer to the traditional Neapolitan pie Crust is the star here built to stand up to layers of cheese and sauce and always baked in a heavy pan for that almost fried edge For many Chicagoans deep dish is not just pizza it is an institution — no forks required

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I always keep extra cheese handy just in case someone wants an extra cheesy edge It is those little personal touches that make this my go to pizza for making memories

Frequently Asked Questions

→ What makes Chicago deep dish unique?

The crust is buttery and thick, baked in a deep skillet to hold abundant cheese, meats, and a chunky tomato sauce.

→ How long should the dough rise?

Let the dough rise for 1 to 2 hours in a warm place until it doubles in volume for a light, tender base.

→ Which cheeses combine best for deep dish?

Fresh mozzarella, provolone, and a sprinkle of Parmigiano-Reggiano create a melty, rich filling with great depth.

→ Why simmer the sauce before assembling?

Reducing the sauce thickens it, preventing a soggy crust and enhancing the layered flavor profile of the finished pizza.

→ How do you know when it’s done baking?

The crust will sound hollow when tapped and appear golden brown, with bubbling cheese and sauce on top.