Chicago Deep-Dish Pizza Base Recipe


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If you’ve ever been to Chicago but missed out on their signature deep-dish pizzas, you need to go back now so you can try one. Visiting Chicago has many perks, but their deep-dish pizzas are by far one of the best reasons to go there, and eating this type of pizza will never disappoint. Made with about a gazillion different layers, each one carrying its chewy yumminess, these pizzas will satisfy even the pickiest eater. After all, Chicago deep-dish pizzas genuinely have something for everyone, so whether your favorite ingredient is the sauce, the meat, or the cheese – or all of them put together – you’re in for a real treat.

Temperature & Baking Time

Note that our recipes are shown for a normal kitchen oven which temperatures up to 500 degrees.  For best results, pizzas should be baked in ovens that reach from 800 to 950 degrees.  If you are using a wood-fired oven at a higher temperature, the bake time should be reduced by 5 to 7 minutes.

Homemade, Anyone?

Now, having said all these great things about this incredible deep-dish pizza, if you’ve ever thought about making your pizza but were afraid the recipe would be too complicated, think again. Today there are dozens of recipes for deep-dish pizza found online, but most of them are similar in many ways. First of all, they teach you how to make the extra-thick crust, which is unlike any other pizza crust you’ve ever enjoyed. The crust alone is a great reason to try Chicago deep-dish pizza, but it certainly isn’t the only one.

Usually, a layer of cheese is slapped on the crust before the meats are, and these include just about everything you can think of. No, not anchovies (unless you want them there), but beef, sausage, pepperoni, and others, as well as veggies such as bell peppers, onions, and so on. Chicago deep-dish pizza is so thick by the time it goes into the oven that once it gets in front of you, you suddenly realize you have no choice but to eat it with a knife and fork! After all, it would just be too messy otherwise!

But is there a decent homemade Chicago deep dish pizza recipe that’s worth anything? Fortunately, the answer to that question is a resounding YES. If you love being in the kitchen cooking up masterpieces or you love this type of pizza, you owe it to yourself to give it a shot. Deep-dish pizza recipes all have one thing in common – they all produce an authentic, delicious Chicago-style pizza that you’ll love sharing with friends and family.

Baking Your Own Pizza

Pizza is just about everyone’s favorite food, and with good reason. Between the crust, the personalized ingredients that make it your own, and of course, the gooey yummy melted cheese, what’s not to love?

Chicago pizza is so famous these days that many companies in the city now ship their deep-dish pizzas to people worldwide. Many of them ship partially baked pies, so the customer doesn’t have to spend so long in the kitchen. These pizzas are easier to make than you think, and you’ll love both the time in the kitchen getting creative and the mouth-watering results once you take the pizza out of the oven.

Indeed, making your pizza is a great family-oriented activity, and because you make it yourself, you can put whatever ingredients on it that you like. Don’t you like onions? Just skip them! Love Italian sausage a little more than the average person? Add a few more of them to the pie!

You can easily make the Chicago deep-dish pizza a masterpiece that is unlike anyone else’s, and it’s a super fun activity to boot.

Even if spending time in the kitchen isn’t exactly your favorite activity, what could be more fun than creating your deep-dish pizza?

In fact, since the popularity of pizza is not likely to wane anytime soon, you’ll be doing yourself a favor by learning how to make the world-famous deep-dish pizza that the great city of Chicago is known for, and the pizza promises not to disappoint.

Recipe Details

ABOUT THE INGREDIENTS

Flour

An authentic Chicago Deep Dish pizza must be made with All-Purpose Flour.  What we are trying to accomplish is a flaky crust similar to what a biscuit is.

The result is a tender dough that requires a light touch when you’re working with it.

Cornmeal

The cornmeal in this recipe gives the dough texture.  You can use any kind of cornmeal but the coarse grind is preferable so you can actually get to taste and feel the texture.

Yeast

In our recipe, we use active dry yeast. It is not necessarily faster, but it gives a sense of security. 

When using active dry yeast, you activate the yeast first, then combine with the rest of the ingredients. By doing this, you make sure your yeast is alive.

If you were to use instant, which you can. You mix the flour, the yeast, and water and let sit. If the dough doesn’t rise, the yeast is dead, and you must discard all your flour and start again.

Water

You can certainly use tap water to make your pizza dough if that water is good to drink.

Bottled water will perform better, just try to avoid mineral water, as it’s not recommended for pizza dough.

Salt

Fine Sea Salt will taste and dissolve better than table salt. You can still use table salt, but keep in mind that it can change the taste of your crust as regular table salt as an iodine taste.

Diastatic Malt

Diastatic malt powder is the “secret ingredient” savvy pizza bakers use to promote a strong rise, great texture, and lovely brown crust.

Lard

The lard will give the crust the flakiness that is so characteristic to deep dish pizza. 

Butter

There is nothing better to improve flavor than adding butter to anything you cook.  That is exactly what butter does for this crust, you will taste a flaky buttery, melt in your mouth crust.

EQUIPMENT

Digital Scale
Two Baking Stones or Baking Steels

INGREDIENTS

Dough

475g All-Purpose Flour
275g Water
10g Diastactic Malt
25g Medium Grind Cornmeal
20g Lard, cut into small pieces
20g Unsalted Butter
10g Fine Sea Salt

Sauce

120 ml Tomato Sauce
One 28-ounce can of whole San Marzano diced tomatoes

Toppings

250g Sliced Part-skim Mozzarella Cheese
250g Sliced Provolone Cheese
250g Mild Sausage
Extra Virgin Olive Oil for Garnishing
Dried Oregano for Garnishing
Grated Parmesan or Romano Cheese for dusting
Additional toppings of your preference

DIRECTIONS:

Prepare the dough

ACTIVATE YEAST

Set all the ingredients in front of your work area.  This is what the French call “Mise en Place” or everything in its place.

Everything you need in place will save you time as you don’t have to ramble looking for things that you need.

  1. Separate 20 grams of water from the total water and heat it up to 95° – 105°F.
  2. Mix the lukewarm 20 grams of water with the yeast together and whisk them in a small bowl and let it sit for 10 to 15 minutes.

Activating Yeast

When the activation period is over, the mixture should be bubbly. If not, the yeast is dead, discard the mixture, and start again with new yeast. 

If you are using Instant Yeast, you don’t need to activate the yeast.  Mix the flour directly in with the yeast.

MIX THE DOUGH

  1. Attach the dough hook to the electric mixer.   
  2. In the bowl of the electric mixer, mix the flour, cornmeal and malt. With the mixer running on the lowest speed, add the lard and butter and mix for 1 minute.
  3. Pour in the water, followed by the yeast mixture.
  4. Continue to mix the dough at the lowest speed for about 1 minute, until most of the dough comes together around the dough hook.
  5. Stop the mixer, with your fingers pull away any dough that remains on the hook and scrape the sides and bottom of the bowl with a bowl scraper.
  6. Add the salt to the mixture and mix for 1 minute.
  7. Check the bottom of the bowl for any unincorporated flour. If there is unincorporated flour sprinkle a little water and mix for 1 minute.
  8. Transfer the dough to an unfloured work surface.
Mixing Dough with stand mixer image

Total mixing time should be from 7 to 10 minutes.   It will be ready when the dough separates from the bowl and attaches to the dough hook.

KNEAD THE DOUGH

  1. Knead the dough by hand 2 – 3 minutes, until smooth.
  2. Weigh the dough. With a dough cutter cut any excess until the dough weighs 775g – 800g depending on the size of your pan.

 

kneading dough by hand

Total kneading time should be from 2 to 3 minutes. 

FIRST FERMENTATION

  1. Cover tightly and let the dough ferment in the refrigerator until it proofs and almost doubles in size, for about 1 to 1 ½ hrs.  The ideal temperature for the first fermentation is 80°F.  Some ovens have a “Proofing Setting” you can use. 
deep dish pizza dough

You can also let the dough ferment for up to 24 hours in the refrigerator for more flavor. 

At the end of this first fermentation, you will have a big inflated doughball, like a balloon.

DEGAS THE DOUGH

  1. With your fist, push down on the mixture and deflate it.
deep dish pizza dough degassing

*This will release all the accumulated gas from the dough.

 

  1. Once you flatten the dough, bring it together into a big ball again.

SECOND FERMENTATION

  1. Place the dough ball in a proofing box or on a sheet pan.
  2. Cover tightly and refrigerate for 8 to 24 hrs.  After the dough ball has rested, use it immediately or chill it for up to 36 hrs.  

deep dish pizza doughball

While in the refrigerator make sure the dough is properly covered to avoid any air drafts affecting the moisture, humidity, and flavor of the dough.

  1. Remove the dough ball from the refrigerator and let it sit for about 1 hr. to take the chill out.  *This will make the dough balls easier to shape.

PRE-HEAT THE OVEN

  1. Place two baking stones or steels in the oven racks with a 6 to 8-inch separation from each other. *If you only have one stone/steel place it in the middle rack of your oven.
  2. Set the oven to 500°F and pre-heat for about 1 hr.
  3. Prepare the toppings for the pizza and have everything in its place.

SHAPING AND LAYING OF THE PIZZA

The laying of the pizza is one of those details that make the difference between a successful pizza and a lousy pizza. To make the best pizza, it’s better if you dust a wooden pizza peel with flour and slide it under the dough. 

  1. Butter the bottom and sides of a 12 by 2-inch or 13- by 2- inch round deep-dish pizza pan or cast-iron pan.
  2. Dust your working surface with cornmeal.
  3. Transfer the dough to the working surface.

Make sure the surface is lightly floured.

  1. Coat both sides of the dough with cornmeal.
  2. With a wood rolling pin, roll the dough into a 17-18-inch circle.

rolling pizza dough

The thickness of the dough should be not more and 1/4″.

  1. Carefully, lift the dough and place it in the center of the pan.

You can use a cast iron pan or any round metal deep cake pan.

During the laying, you should pay attention to the following:

Leave a little bit of board to the edge of the dough
Give the right thickness to the pizza
Give the right shape
Be careful not to make holes

If you do have some holes, don’t worry, it’s okay if a hole or two forms.  You can patch them by gently pulling some of the surrounding dough over to close and seal the tears.

  1. Lift the edges to allow the dough to fall into place.  At this point, the dough will be hanging over the rim of the pan.
  2. Press around the edge of the dough and secure it to the pan’s rim.
  3. Take the rolling pin and roll it over the rim of the pan to cut away the dough excess. If the dough is shrinking, with your fingers to press the dough around the inside of the pan and extend it to the top.
  4. Set the pan aside and let it rest at room temperature for 30 minutes.

TOP THE DOUGH

Don’t forget that all the ingredients and all the toppings shall be prepared beforehand. You should not attempt to make a pizza without having everything on hand.

  1. Arrange the mozzarella slices on top of the dough.
  2. Distribute the sausage evenly over the cheese.
  3. Arrange the provolone cheese slices over the top.
  4. Take a handful of diced tomatoes and distribute them evenly.
  5. Grab a large, preferably flat spoon and disperse the sauce onto the edges of the dough.
  6. Disperse the mozzarella cheese over the top of the pizza.
  7. Sprinkle with Romano or Pecorino cheese.

TRANSFER THE PIZZA TO THE OVEN

  1. Place the pan on the bottom stone or steel. If you only have one stone/steel, place the stone in the middle rack of the oven. Place the pan on top of the stone/steel.

BAKE THE PIZZA

Unfortunately, we can’t give you an exact period of time to bake any pizza. Every oven is different, so review once again our section on “Get to know your oven” to check what works best for you.

We can definitely tell you that you should do the following:

  1. Set a timer for at least 5 to 6 minutes so you can check the progress.  Try not to open the oven door too much as every time you open that door, the oven will lose temperature, and your pizza might turn mushy, and it will take longer to cook.
  2. Rotate the pan 180 degrees and continue to bake for another 12 to 15 minutes, until the cheese is melted, and the crust is a rich golden brown.
  3. Check the bottom of the pizza to make sure it has been cooked well. It should be rich brown and burnished. The total cooking time should be from 12 to 15 minutes total depending on your oven.
  4. Bake until the crust is properly browned. Check your time, so see how long it took to cook and keep a record of it.

FINISH

It’s time for the best part. After you waited a day or two to make your pizza it’s now time to taste the fruits of your labor.

  1. Remove from the oven and run a long metal spatula around the inside of the pan to loosen the pizza from the pan.
  2. With the same spatula, lift the pizza from the pan and check the bottom of the crust. It should be brown and crisp. If it needs more time, return the pan to the oven for 1 -2 minutes.
  3. When done, let it rest for 30 seconds to 1 minute.
  4. Lift the pizza and transfer it on to a cutting board or serving platter.

Do not cut the pie on your peel, or you may damage it.

Hold on; we are not done yet.

garnished deep dish pizza
  1. You may want to add a small number of your finishes right before serving your pizza. If you like, drizzle the pizza with extra-virgin olive oil.

Just like any other food, we eat first with our eyes, you need to make it’s pretty and pleasant to the eye.  Garnish with your favorite garnishes. A pop of color is always nice, as well as a touch of texture.

You can garnish your pizza with Oregano, Basil, Arugula, or Parsley, or any other herb you deem appropriate.

END THOUGHTS

You’ve made it to the end! Now that you’ve learned how to make your pizza.  

The next step is quality control.  

slice of deep dish pizza

Here is what you should expect from it.

The top crust should be uniformly browned.
The bottom crust should also be browned with no burned spots.
The inside of the crust should be flaky.
The cheese should be stringy and perfectly melted.
  1. Cut the pizza into slices.
  2. Serve immediately. 

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Chicago Deep-Dish Style Pizza

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Course: Main Course
Cuisine: Italian
Keyword: Chicage Deep Dish Style Pizza, Chicago Deep Dish Pizza, Deep Dish Pizza, Homemade Deep Dish Pizza
Prep Time: 20 minutes
Cook Time: 1 hour
Fermentation Period: 1 hour 30 minutes
Total Time: 2 hours 40 minutes
Servings: 4
Author: the PROs

Ingredients

Dough

  • 475 g All-purpose flour
  • 275 g Water
  • 25 g Medium Grind Cornmeal
  • 10 g Diastatic Malt
  • 20 g Lard
  • 20 g Unsalted Butter Preferably European-Style, cut inot small pieces at room temperature
  • 5 g Active Dry Yeast
  • 10 g Fine Sea Salt

Sauce

  • 80 ml Tomato Sauce
  • 1 28-oz Can of Whole San Marzano Diced Tomatoes

Toppings

  • 250 g Part-Skim Mozarella Cheese
  • 300 g Sliced Provolone Cheese
  • 250 g Mild Sausage
  • 1 tbsp Extra Virgin Oil For Garnishing
  • 1 tsp Dried Oregano For Garnishing
  • 1 tbsp Grated Parmesan or Romano Cheese For Dusting

Instructions

Activate Yeast

  • Separate 20 grams of water from the total water and heat it up to 95°– 105°F.
  • Mix the lukewarm 20 grams of water with the yeast together and whisk them in a small bowl and let it sit for 10 to 15 minutes.

Mix

  • Attach the dough hook to the electric mixer.   
  • In the bowl of the electric mixer, mix the flour, cornmeal, and malt.  With the mixer running on the lowest speed, add the lard and butter and mix for 1 minute.
  • Pour in the water, followed by the yeast mixture.
  • Continue to mix the dough at the lowest speed for about 1 minute, until most of the dough comes together around the dough hook.
  • Stop the mixer, with your fingers pull away any dough that remains on the hook and scrape the sides and bottom of the bowl with a bowl scraper.   
  • Add the salt to the mixture and mix for 1 minute.
  • Check the bottom of the bowl for any unincorporated flour.  If there is unincorporated flour sprinkle a little water and mix for 1 minute.
  • Transfer the dough to an un-floured work surface.

Knead

  • Knead the dough by hand 2 – 3 minutes, until smooth.
  • Weigh the dough. With a dough cutter cut any excess until the dough weighs 775g – 800g depending on the size of your pan.

First Fermentation

  • Cover tightly and let the dough ferment at room temperature for about 1 hr.

Degas

  • With your fist, push down on the mixture and deflate it. *This will release all the accumulated gas from the dough.
  • Once you flatten the dough, bring it together into a big ball again.

Second Fermentation

  • Place the dough ball in a proofing box or on a sheet pan.   
  • Cover tightly and refrigerate for 24 to 48 hrs.
  • Remove the ball from the refrigerator and let them sit for about 1 hr. to take the chill out.  This will make the dough easier to shape.

Pre-Heat the Oven

  • Place two baking stones or steels in the oven racks with a 6 to 8-inch separation from each other.                          
    If you only have one stone/steel place it in the middle rack of your oven.
  • Set the oven to 500°F and pre-heat for about 1 hr.
  • Prepare the toppings for the pizza and have everything in its place.

Shape and lay the dough

  • Butter the bottom and sides of a 12 by 2-inch or13- by 2-inch round deep-dish pizza pan or cast-iron pan.
  • Dust your working surface with cornmeal.
  • Transfer the dough to the working surface.
  • Coat both sides of the dough with cornmeal.
  • With a wood rolling pin, roll the dough into a 17-18-inch circle.
  • Carefully, lift the dough and place it in the center of the pan.  At this point, the dough will be hanging over the rim of the pan. 
  • Lift the edges to allow the dough to fall into place.
  • Press around the edge of the dough and secure itto the pan’s rim.
  • Take the rolling pin and roll it over the rim of the pan to cut away the dough excess.   If the dough is shrinking, with your fingers to press the dough around the inside of the pan and extend it to the top.
  • Set the pan aside and let it rest at room temperature for 30 minutes.

Top the dough

  • Arrange the mozzarella slices on top of the dough.
  • Distribute the sausage evenly over the cheese.
  • Arrange the provolone cheese slices over the top.
  • Take a handful of diced tomatoes and distribute them evenly.
  • Grab a large, preferably flat spoon and disperse the sauce onto the edges of the dough.  
  • Disperse the mozzarella cheese over the top of the pizza.
  • Sprinkle with Romano or Pecorino cheese.

Transfer pizza to the oven

  • Place the pan on the bottom stone or steel.  If you only have one stone/steel, place the stone in the middle rack of the oven. Place the pan on top of the stone/steel.

Bake Pizza

  • Set a timer for at least 15 minutes so you can check the progress.  
  • Rotate the pan 180 degrees and continue to bake for another 12 to 15 minutes, until the cheese is melted, and the crust is a rich golden brown.

Finish

  • Remove from the oven and run a long metal spatula around the inside of the pan to loosen the pizza from the pan.
  • With the same spatula, lift the pizza from the pan and check the bottom of the crust.  It should be brown and crisp. If it needs more time, return the pan to the oven for 1-2 minutes.
  • When done, let it rest for 30 seconds to 1minute.
  • Lift the pizza and transfer it on to a cutting board or serving platter.
  • Using a rocking cutter or a serrated knife, cut the pizza into the desired slices.
  • You may want to add a small number of your finishes right before serving your pizza. If you like, drizzle the pizza with extra-virgin olive oil.  For additional flavor, add a sprinkle Parmesan or Pecorino to give it an extra pungent flavor. 
  • Garnish with your favorite garnishes. A pop of color is always nice, as well as a touch of texture.
  • Cut the pizza into slices.
  • Serve immediately. Enjoy!
     
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by the PROs

The PROs at Homemade Pizza Pro is a team of pizza experts led by Andrew Parker. Our goal is to make pizza easy and fun. Along the way, we want you to be the best homemade pizza baker.

Related Posts

When in Doubt, Check Our Resources

To help you become a better homemade pizza baker, we developed these reference sources that you can use when making any recipe.

Conversion Charts

Find our conversion charts for volume, weight, length, and temperature.

Pizza Guides

Check our guides on products and everything related to homemade pizza.

Pizza Calculators

Make your own recipes with our pizza calculators. Let us do the numbers!

Pizza Glossary

Hundreds of pizza words. If we don’t have it, send it to us and we’ll publish it.

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