Description
A classic Chicago deep dish pizza with a buttery, flaky crust, rich tomato topping, and gooey cheese.
Ingredients
Scale
- 500 g (4 cups) all-purpose flour
- 2 tsp (8 g) coarse salt
- 1 tbsp (12 g) sugar
- 11 g (1 packet) active dry yeast
- 240 ml (1 cup) warm water
- 60 ml (1/4 cup) vegetable oil
- 60 g (4 tbsp) cold unsalted butter, grated
- 40 g (1/3 cup) fine cornmeal
- 680 g (24 oz) whole-milk mozzarella, shredded
- 800 g (28 oz) canned whole peeled tomatoes, crushed by hand
- 2 tbsp (30 ml) olive oil
- 2 cloves garlic, minced
- 1 tsp (1 g) dried oregano
- 1 tsp (1 g) sugar
- Salt and pepper to taste
Instructions
- Dissolve 11 g (1 packet) active dry yeast and 1 tbsp (12 g) sugar in 240 ml (1 cup) warm water. Let sit until foamy.
- Whisk 500 g (4 cups) flour and 2 tsp salt in a large bowl. Add the yeast water, 60 ml oil, and 60 g butter. Stir until combined.
- Knead the dough 6–8 minutes until smooth and elastic. Let rise until doubled, about 45–60 minutes.
- Warm 2 tbsp olive oil in a sauté pan. Add 2 cloves minced garlic and cook until fragrant. Stir in 800 g crushed tomatoes, 1 tsp dried oregano, and the remaining sugar. Simmer until reduced.
- Preheat oven to 220°C (425°F). Press dough into a deep-dish pan, sprinkle with cornmeal, and fill with shredded mozzarella. Par-bake for 10 minutes.
- Top with sauce and optional toppings. Bake at 190°C (375°F) for 25–30 minutes. Let rest 10 minutes before slicing.
Notes
Chill butter for flakiness. Cook vegetables before adding to prevent sogginess.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 760
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg