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Chicago Deep Dish Pizza

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Makes: 6 servings adjust
Really good Chicago style pizza with a buttery crust! Makes two 9-inch pizzas, serving 4-6 hungry people!



  • 3 14 cups All-Purpose Flour, (16.25 ounces)
  • 1 12 teaspoons Table Salt
  • 12 cup Corn Meal, (2.75 ounces)
  • 2 teaspoons Sugar
  • 2 14 teaspoons Fast Rising Dry Active Yeast

Step 1

Mix in bowl of a stand mixer fitted with a dough hook on low speed until incorporated, about 1 minute.


  • 1 14 cups Water, (10 ounces), room temperature
  • 3 tablespoons Unsalted Butter, melted

Step 2

Add water and melted butter and mix on low-speed until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium (setting 3 on Kitchenaid mixer) and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides)


  • 1 teaspoon Olive Oil

Step 3

Using fingers, coat large bowl with oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl, turning once to oil top (making sure that fough is coated with oil); cover tighly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45-60 minutes.


  • 2 tablespoons Unsalted Butter
  • 14 cup Onion, grated or finely chopped
  • 14 teaspoon Dried Oregano
  • 12 teaspoon Table Salt
  • 2 cloves Garlic, minced or pressed (about 2 tsp)
  • 1 large Crushed Tomatoes, 28-ounce. tuttorossa or muir glen preferred.
  • 14 teaspoon Sugar
  • 2 tablespoons Fresh Basil Leaves, chopped
  • 1 tablespoon Extra Virgin Olive Oil
  • Black Pepper, to taste

Step 4

Melt butter. Add onion, oregano and 1/2 tsp salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to 2 1/2 cups, 25-30 minutes. Off heat, stir in basil and oil, then season with salt and pepper.


  • 4 tablespoons Unsalted Butter, softened

Step 5

Laminate the Dough: adjust oven rack to lower position and heat oven to 425 degrees. Using a rubber spatula, turn dough out onto a dry work surface and roll into a 15x12 inch rectngle. Using an offset spatula, spread softened butter over surface of dough, leaving 1/2 inch border long edges. Starting at short end, roll dough into a tight cylinder. With seam side down, flatten cylinder into an 18x4 inch rectangle. Cut rectangle in half cross-wise. working with 1/2, fold into thirds like a business letter; pinch seams together to form a ball. Repeat for the other half of the dough. Return balls to oiled bowl, cover tightly with plastic wrap, and let rise in the refrigerator until nearly doubled in volume, 40-50 minutes.


  • 4 tablespoons Olive Oil

Step 6

Coat two 9-inch round cake pans with 2 tablespoons oil each. Transfer 1 dough ball to dry work surface and roll out into 13-inch disk about 1/4 inch thick. Transfer dough to pan by rolling dough loosely around rolling pin and unrolling into pan. Lightly press dough into pan, working into corners and 1 inch up the sides. If dough resists stretching, let it relax 5 minutes before trying again. Repeat with remaining dough ball.


  • 1 pound Mozzarella Cheese, thinly sliced
  • Onion, chopped (optional)
  • Green Pepper, chopped (optional)
  • 14 cup Grated Parmesan Cheese
  • 2 pounds Hot Italian Sausage, removed from casing, crumbled and cooked (optional)

Step 7

For each pizza, line the bottom with mozzarella slices overlapping slightly like shingles. You want to completely cover the bottom. Top next with some of the sausage, onions and peppers , if using. Do not overfill because pizza sauce will get under crust and burn. Spread with 1 1/4 cups sauce from step 4. Sprinkle with 2 tablespoons parmesan cheese. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 15 minutes before slicing and serving.
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