Authentic-tasting Chicago-style deep dish pizza
This authentic Chicago deep dish pizza recipe features a flaky, buttery crust layered with mozzarella, optional meats, and a rich tomato sauce. Ideal for hearty appetites and family gatherings.
Quantities update for pizza count and yeast type.
Combine all-purpose flour (406g), yellow cornmeal (60g), salt (1.25tsp), granulated sugar (12g), and instant yeast (7g) in a large bowl.
Add water (300ml) at 90–105°F (32–40°C) and unsalted butter (melted) (57g).
Mix and knead until dough is soft, elastic, and pulls from the bowl—about 5–7 minutes.
Transfer dough to a greased bowl using olive oil (1tbsp), turn to coat.
Cover and let rise in a warm place for 1–2 hours until doubled in size.
Roll dough into a 15×12 inch rectangle.
Spread evenly with unsalted butter (softened) (57g).
Roll up lengthwise, cut in half, shape into balls.
Return to greased bowl, cover and refrigerate for 1 hour.
Melt 2 tbsp unsalted butter (melted) (28g) in a saucepan.
Add grated onion (33g), salt (0.75tsp), dried oregano (1tsp), and crushed red pepper flakes (0.5tsp).
Cook until lightly browned.
Add garlic cloves (3cloves), crushed tomatoes (794g), and granulated sugar (sauce) (0.25tsp).
Simmer uncovered for 30–60 minutes until very thick.
Roll each dough ball into a 12-inch circle.
Fit into 9-inch cake pans greased with olive oil (1tbsp).
Press into the pan and trim excess.
Brush crust edges with remaining olive oil (1tbsp).
Layer each crust with 2 cups shredded mozzarella cheese (454g), then sliced pepperoni (50g) and cooked and crumbled bacon (4slices) if using.
Top with 1 1/4 cups sauce and 1/4 cup grated parmesan cheese (45g).
Place pans on a baking sheet and bake at 425°F (218°C) for 20–28 minutes.
Cool in pans for 10 minutes before slicing and serving.
