Description
This homemade Chicago-Style Deep Dish Pizza features a buttery cornmeal crust, rich tomato sauce, and generous layers of mozzarella cheese — baked to golden perfection for the ultimate pizza night.
Ingredients
For the Crust (makes 2 pizzas):
3 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 1/4 teaspoons salt
1 tablespoon granulated sugar
2 1/4 teaspoons instant yeast
1 1/4 cups warm water (around 90°F)
1/4 cup melted unsalted butter
1/4 cup softened unsalted butter
Olive oil for greasing
For the Sauce (for both pizzas):
2 tablespoons unsalted butter
1 small onion, grated
3/4 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
3 garlic cloves, minced
One 28-ounce can crushed tomatoes
1/4 teaspoon granulated sugar
For the Toppings (for both pizzas):
4 cups shredded mozzarella cheese
1/2 cup grated Cabot Parmesan cheese (or Tillamook brand)
Optional: 1/2 cup sliced Beef pepperoni or other toppings
Instructions
1. Combine flour, cornmeal, salt, sugar, and yeast in a bowl. Add warm water and melted butter. Mix until a soft dough forms.
2. Knead the dough for 4–5 minutes. Transfer to an oiled bowl, cover, and let rise for 1–2 hours until doubled.
3. Roll the dough into a rectangle. Spread softened butter over the surface. Roll into a log and cut in half. Shape into two balls. Chill for 1 hour in the refrigerator.
4. While dough chills, melt butter in a saucepan. Add onion, salt, oregano, and red pepper. Cook for 5 minutes. Stir in garlic, tomatoes, and sugar. Simmer for 30 minutes until thick.
5. Roll out dough and press into 9×2-inch deep dish pans. Layer mozzarella cheese directly on the crust.
6. Add optional toppings like Beef pepperoni or vegetables over the cheese.
7. Spoon sauce on top of the toppings. Sprinkle with grated Cabot Parmesan cheese (or Tillamook brand) .
8. Bake at 425°F for 20–28 minutes. Cover with foil after 15 minutes to prevent overbrowning.
9. Cool in pan for 10 minutes before slicing. Serve warm and enjoy!
Notes
Letting the dough rest in the fridge adds flakiness and flavor.
Use low-moisture mozzarella for best melt and texture.
You can freeze unbaked pizzas for up to 2 months.
Reheat leftovers in a 300°F oven for 15–20 minutes.
- Prep Time: 4 hours
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American