Description
This classic Chicago-Style Deep Dish Cheese Pizza features a buttery cornmeal crust loaded with layers of gooey mozzarella, fragrant Parmesan, and a rich, slow-simmered tomato sauce. Perfectly baked to golden perfection, this pizza offers a decadent, satisfying experience reminiscent of the Windy City’s famous pizzerias.
Ingredients
Scale
Dough Ingredients
- 2 ¼ tsp (1 packet) active dry yeast
- 1 ½ cups warm water (40–45°C)
- 1 tsp sugar
- 3 ¼ cups all-purpose flour
- ½ cup fine cornmeal
- ½ cup unsalted butter, melted (plus extra for greasing)
- 1 ½ tsp salt
Cheese Ingredients
- 500 g (1 lb) low-moisture mozzarella, shredded or sliced
- ½ cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
Tomato Sauce Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 tsp sugar
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red chili flakes (optional)
- Salt & black pepper, to taste
Instructions
- Activate Yeast: In a bowl, mix warm water, yeast, and sugar. Let sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Prepare Dough: Add the all-purpose flour, fine cornmeal, salt, and melted butter to the yeast mixture. Knead the dough until smooth and elastic, about 8 minutes.
- Let Dough Rise: Place the dough in a greased bowl, cover it with a cloth or plastic wrap, and allow it to rise in a warm place for about 1 hour, or until doubled in size.
- Cook Tomato Sauce: Heat olive oil in a pan over medium heat. Sauté the chopped onion until translucent and soft, then add the minced garlic and cook for another minute.
- Simmer Sauce: Stir in crushed tomatoes, sugar, dried oregano, dried basil, salt, black pepper, and red chili flakes if using. Let the sauce simmer gently for 20–30 minutes until it thickens and flavors meld.
- Preheat Oven & Prepare Pan: Preheat your oven to 220°C (425°F). Grease a 9-inch deep-dish pan generously with butter or oil to prevent sticking.
- Shape Dough: Roll out the risen dough and press it evenly into the prepared deep-dish pan, making sure the dough climbs up the sides to form a thick crust.
- Layer Cheese: Spread the shredded or sliced mozzarella evenly over the dough base. Sprinkle grated Parmesan cheese on top, followed by a pinch of dried oregano and basil for added flavor.
- Add Sauce: Generously spoon the prepared tomato sauce over the cheese layer. Drizzle a small amount of olive oil on top to enhance richness.
- Bake Pizza: Place the pan in the preheated oven and bake for 25–30 minutes, until the crust is golden brown and the cheese is bubbly and slightly browned.
- Rest & Serve: Remove the pizza from the oven and let it rest for 5–10 minutes before slicing. This resting period allows the cheese to set slightly, preventing it from spilling out when cut.
Notes
- Ensure the water temperature is between 40–45°C to activate the yeast properly without killing it.
- If you prefer a spicier sauce, increase the red chili flakes according to taste.
- Low-moisture mozzarella is preferred for better melting and less water content, preventing sogginess.
- Letting the pizza rest before slicing helps maintain the structure and keeps the cheese contained.
- You can substitute unsalted butter with olive oil for a different flavor profile in the dough.
- Use a heavy deep-dish pan or cast iron skillet for best crust texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pizza)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 45 mg
Keywords: Chicago-style deep dish pizza, cheese pizza, deep dish pizza, homemade pizza, Italian-American pizza, mozzarella pizza, slow-simmered tomato sauce
