Chicago Deep-Dish Pizza

This iconic Chicago-style pizza features a thick, buttery crust that acts as a vessel for layers of cheese, tangy marinara sauce, and savory toppings. With its reverse construction—cheese on the bottom, sauce on top—this deep-dish masterpiece is more like a delicious pizza casserole that requires a fork to fully enjoy.

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Course: Main Course

Cuisine: American

Keyword: Pizza

Prep Time: 1 45

Cook Time: 1 5

Total Time: 2 50

Servings:

Calories: 485kcal

Equipment

Mixing Bowl

Stand Mixer

Skillet

Ingredients

For the Dough:

1 cup plus 3 tablespoons warm water 90-110°F
1/2 teaspoon sugar
2 1/4 teaspoons instant dry yeast 1 packet
3 1/2 cups all-purpose flour plus more for kneading
1/2 cup fine cornmeal
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil plus more for bowl and pan

For the Toppings:

4 ounces provolone cheese sliced
4 ounces mozzarella cheese sliced
1 to 1 1/2 cups marinara sauce
2 ounces pepperoni sliced
1/2 cup grated grana padano or parmigiano-reggiano cheese
1/2 teaspoon dried oregano

Instructions

Pour warm water into a bowl, then stir in sugar and yeast. Let sit until yeast begins to bubble, about 5 minutes.
In an electric mixer fitted with paddle attachment, mix flour, cornmeal, and salt on low to combine.
Pour in yeast mixture and olive oil while mixing on low speed until combined.
Switch to dough hook and knead on medium-high speed until smooth, about 2-3 minutes. Add water or flour as needed to make a soft dough.
Place dough in an oiled bowl, cover, and let rise until doubled in size, 1 1/4 to 1 1/2 hours.
Preheat oven to 400°F. Punch down dough and press into a 14x10 inch oiled baking pan or 12 inch oiled cast iron skillet, pressing dough up sides to form a shell.
Fill shell with an even layer of provolone and mozzarella, then spread sauce to completely cover cheese.
Top with pepperoni and sprinkle with grated cheese and oregano.
Cover with foil and bake 45 minutes.
Remove foil and bake until crust is deep golden brown and pizza is bubbly, about 20 minutes.
Let sit 5-10 minutes before cutting into wedges and serving.

Notes

The cornmeal in the dough adds authentic texture and helps prevent sticking

Make sure sauce completely covers the cheese to prevent burning during baking

A cast iron skillet creates an especially crispy bottom crust

Dough can be made up to 24 hours ahead and refrigerated; bring to room temperature before shaping

Pizza can be assembled completely and frozen unbaked for up to 3 months; add 15-20 minutes to baking time if cooking from frozen

Use a pizza wheel or sharp knife to cut through the thick crust cleanly

Nutrition