Oh, absolutely—YAY from me! 😍 Chicago-Style Deep-Dish Pizza is a slice of heaven with its buttery crust, gooey cheese, and rich tomato sauce. Let’s dive into a full, detailed recipe for this legendary pizza, complete with history, method, and all the love it deserves.
🍕 Chicago-Style Deep-Dish Pizza
Introduction
Chicago-style deep-dish pizza isn’t just pizza—it’s a culinary experience. Born in Chicago in the 1940s, this pizza flips the traditional on its head: thick, buttery crust, loads of gooey mozzarella, and chunky tomato sauce on top. Unlike the thin-crust pizzas of New York, deep-dish is hearty, indulgent, and perfect for sharing. Every slice is almost a meal in itself, layered with flavors and textures that melt in your mouth.
Ingredients
For the Crust:
- 3 1/4 cups all-purpose flour
- 1/2 cup cornmeal
- 1 1/4 tsp salt
- 1 tbsp sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/4 cups warm water (110°F / 45°C)
- 1/2 cup unsalted butter, melted
For the Filling:
- 4 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 lb Italian sausage, cooked and crumbled
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 cup sliced mushrooms
- 2 cups canned crushed tomatoes (or chunky tomato sauce)
- 2 tsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper to taste
Instructions & Method
Step 1: Prepare the Dough
- In a small bowl, dissolve yeast and sugar in warm water. Let it sit for 5–10 minutes until frothy.
- In a large mixing bowl, combine flour, cornmeal, and salt.
- Slowly add yeast mixture and melted butter to the dry ingredients. Mix until a dough forms.
- Knead for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a towel, and let it rise for 1–2 hours, or until doubled in size.
Step 2: Preheat & Prepare Pan
- Preheat oven to 425°F (220°C).
- Grease a 12-inch deep-dish pizza pan generously with butter or oil.
Step 3: Shape the Dough
- Punch down the dough and press it into the prepared pan.
- Push the dough up the sides to form a thick crust edge (~1 inch).
Step 4: Layer the Ingredients
- Sprinkle 2 cups of shredded mozzarella over the bottom (this prevents the crust from getting soggy).
- Add cooked sausage, bell peppers, onions, and mushrooms evenly.
- Pour crushed tomatoes on top.
- Drizzle with olive oil and sprinkle oregano, basil, salt, and pepper.
- Finish with remaining mozzarella and Parmesan cheese.
Step 5: Bake the Pizza
- Bake for 30–35 minutes until the crust is golden brown and the cheese is bubbly.
- If the top browns too fast, cover loosely with foil.
Step 6: Serve & Enjoy
- Let pizza cool for 5–10 minutes before slicing—this helps the layers set.
- Serve hot with extra Parmesan or crushed red pepper if desired.
History & Formation
- Chicago deep-dish pizza was invented at Pizzeria Uno in Chicago in 1943.
- Its creation was a response to traditional thin-crust pizza; the goal was a filling, layered pie with a buttery crust that could hold a mountain of cheese and toppings.
- Over the decades, it became a symbol of Chicago cuisine and inspired countless variations worldwide.
Conclusion
Chicago-Style Deep-Dish Pizza is more than a meal—it’s a love letter to pizza lovers. Every bite is a perfect balance of buttery crust, melty cheese, savory sausage, and tangy tomato sauce. Whether you’re making it for a family dinner or impressing friends, this pizza never fails to wow.
Pizza Lovers’ Notes
- Cheese First: Always layer cheese before toppings to prevent a soggy bottom.
- Customize Freely: Swap sausage for pepperoni, chicken, or veggies—deep-dish loves variety.
- Patience is Key: Let it cool slightly before slicing for clean layers.
- Serving Tip: Pair with a crisp salad or a cold soda to cut through the richness.
Deep-dish isn’t just pizza—it’s an experience of love baked into every slice. ❤️
If you want, I can also make a step-by-step photo guide for this deep-dish pizza so you can see each layer and method visually—it turns it into a “bakers’ guide.”
Do you want me to do that?