Deep-dish pizza, also known as Chicago-style, is a clear favorite in Illinois and across the nation. Though there is some debate about the origins of the dish, the most commonly accepted story is that it originated in Chicago during World War II as a hybrid between the casserole and pizza. It was a substantial, relatively inexpensive dish that could satisfy a hungry family during a time when no one had much money for luxuries. The ingredients are the same as those in a regular pizza, but a deep-dish requires larger quantities of whatever toppings are chosen. Chicago-style pizza must be baked in a round pan with vertical sides, rather like a heavy cake pan. The pizza dough lines the pan completely, including up the sides. Plain cheese pizza means tomato sauce, sliced mozzarella, an extra sprinkle of oregano, and a bit of finely grated Parmesan. Additional toppings are added before the Parmesan, and quantities are generally as generous as the crust will hold. Italian sausage is a standard choice, but mushrooms, peppers, onions, olives, and pepperoni also are common.
Recipe Servings: 8
+ 1 hour 55 minutes resting
Ingredients
Dough:
- 1 tsp sugar
- 1 cup lukewarm water (110–115°F)
- 3 Tbsp active dry yeast
- 1 tsp salt
- ¼ cup olive oil
- ⅓ cup cornmeal
- 3½ cups all-purpose flour, divided
- Nonstick cooking spray, as needed to grease pan
Topping:
Directions
- Combine the sugar and water in a large bowl, stirring until dissolved.
- Add the yeast and let sit 5 minutes, until foamy.
- Add the salt, oil, cornmeal, and 1 cup flour, stirring until combined.
- Add remaining flour gradually, mixing until dough starts to pull away from the bowl at the sides. Use some of the remaining flour to dust a clean kneading surface.
- Turn dough out onto the surface and knead, adding more flour as necessary to make a smooth, elastic dough.
- Transfer dough to a clean, oiled bowl, turning to coat. Cover with a damp lint-free towel and let rise until doubled, about 60 minutes.
- Preheat the oven to 500°F. Grease a 15-inch deep-dish pan using nonstick cooking spray.
- Deflate dough and knead for 1 minute.
- Press dough into pan, forming an even layer on the bottom and building the edges up to about 2 inches high.
- Let rest for 15 minutes.
- Place the mozzarella cheese in an even layer over the dough.
- Sprinkle the tomatoes over the cheese in an even layer.
- Sprinkle with oregano and garlic.
- Drizzle with olive oil.
- Sprinkle Parmesan over all.
- Bake for 15 minutes and then, without opening the oven, reduce temperature to 400°F.
- Bake for 30 minutes. Using a spatula, lift to check that the crust is fully cooked and golden underneath. Top should be browned.
- Remove pizza from oven and let it rest for 5 minutes before slicing and serving.
For Dough:
For Topping:
Notes
Up to 1 lb sliced, pre-cooked Italian sausage or 1 cup thinly sliced pepperoni can be added after the tomatoes. One cup of sliced mushrooms, 1 cup bell peppers, or ½ cup onion also can be used as additional toppings.
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