Chicago Deep-Dish Pizza
Deep-Dish Pizza (deep dish PEET-suh)
Chicago Deep-Dish Pizza
A towering pizza baked in a deep round pan with a buttery, flaky crust, layers of mozzarella and Italian sausage-free toppings, crowned with chunky tomato sauce.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep round pan
Garnishes: fresh basil, Parmesan, red pepper flakes
Accompaniments: Italian salad
Instructions
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1
Mix flour, cornmeal, yeast, salt, and sugar. Add water, olive oil, and melted butter. Knead 5 min until smooth. Cover, rise 1 hour.
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2
Preheat oven to 220°C (425°F). Oil a deep 9-inch round pan generously.
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3
Press dough into pan, pushing it up the sides to form a 2-inch wall.
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4
Layer mozzarella slices across the bottom. Add mushrooms, peppers, and onion.
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5
Mix crushed tomatoes with garlic, oregano, and red pepper flakes. Spread sauce over the toppings. Sprinkle with Parmesan.
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6
Bake 30-35 min until crust is golden and sauce is bubbling. Rest 10 min before slicing.
Did You Know?
Chicagoans actually eat more thin-crust tavern-style pizza than deep-dish — deep-dish is reserved for special occasions and tourists.
Chef's Notes
Equipment Tips
- deep 9-inch round cake pan
- stand mixer or large bowl
- rolling pin
Garnishing
fresh basil, Parmesan, red pepper flakes
Accompaniments
Italian salad
The Story Behind Chicago Deep-Dish Pizza
Chicago deep-dish pizza was invented in 1943 at Pizzeria Uno by Ike Sewell and Ric Riccardo, who inverted the traditional pizza structure by placing cheese on the bottom and sauce on top. The thick, buttery crust and deep pan created an entirely new category of pizza that became Chicago's most iconic food export.
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