Chicago-Style Deep Dish Pizza

This recipe is from a video by America’s Test Kitchen. They researched the various Chicago-style Deep Dish Pizzas and figured out how to replicate them at home. This may be the best pizza I’ve ever made.Chicago-Style Deep Dish Pizza

Servings: 2 nine-inch pizzas



  • 1 1/4 cups water, 115 – 120 degrees F
  • 2 teaspoons sugar
  • 2 1/4 teaspoons yeast (any kind)
  • 16 1/4 ounces (3 1/4 cups) all-purpose flour
  • 2 3/4 ounces (1/2 cup) yellow cornmeal
  • 1 1/2 teaspoons kosher salt
  • 3 tablespoons unsalted butter , melted
  • 1 teaspoon plus 4 tablespoons olive oil
  • 4 tablespoons unsalted butter, softened


  • 2 tablespoons unsalted butter
  • 1 small onion, grated
  • 1/4 teaspoon dried oregano
  • 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
  • 1 (28-ounce) can crushed tomatoes (see note)
  • 1/4 teaspoon sugar
  • 2 tablespoons coarsely chopped fresh basil leaves
  • 1 tablespoon extra-virgin olive oil
  • kosher salt
  • ground black pepper


  • 1 pound mozzarella cheese , shredded
  • 1/2 ounce (1/4 cup) fresh Parmigiano Reggiano cheese, grated fine
  • 2 links, Italian sausage


Dough (first rise)

  1. Mix water, sugar and yeast in a small bowl. Wait for yeast to bubble on top of the water (approximately 10 minutes).
  2. Mix flour, cornmeal and salt in bowl of stand mixer fitted with dough hook on low speed until incorporated, about 1 minute.
  3. Add yeast mixture and melted butter. Mix on low speed until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally.
  4. Increase speed to medium 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.
  5. Using fingers, coat large bowl with 1 teaspoon olive oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl, turning once to oil top. Cover tightly with plastic wrap.
  6. Let rise at room temperature until doubled in volume, 45 to 60 minutes.


  1. Melt butter in medium saucepan over medium heat.
  2. Add onion, oregano, and 1/2 teaspoon salt. Cook, stirring occasionally, until liquid has evaporated and onion is golden brown (about 5 minutes).
  3. Add garlic and cook until fragrant (about 30 seconds).
  4. Stir in tomatoes and sugar, increase heat to high, and bring to boil.
  5. Reduce heat and simmer until reduced to 2 1/2 cups (25 to 30 minutes).
  6. Remove pan from heat and stir in basil and oil, then season with salt and pepper to taste.

Dough (2nd rise)

  1. Adjust oven rack to lower position and heat oven to 425 degrees.
  2. Using rubber spatula, turn dough out onto dry work surface and roll into 15- by 12-inch rectangle. Spread softened butter over surface of dough leaving 1/2-inch border along edges. Starting at short end, roll dough into tight cylinder.
  3. With seam side down, flatten cylinder into 18 by 4-inch rectangle. Cut rectangle in half crosswise so you have two 9 by 4-inch pieces.
  4. Working with one piece at a time, fold into thirds like business letter; pinch seams together to form ball.
  5. Return balls to oiled bowl, roll balls to cover with oil, cover tightly with plastic wrap, and let rise in refrigerator until doubled in volume, 40 to 50 minutes.


  1. Poke holes in Italian sausage with a fork.
  2. Boil Italian sausage in water for 30 minutes.
  3. Drain water and let sausage cool. Remove skin and cut sausage into bite sized pieces.


  1. Coat two 9-inch round cake pans with 2 tablespoons olive oil each.
  2. Transfer one dough ball to dry work surface and roll out into 13-inch disk about 1/4 inch thick.
  3. Transfer dough to pan by rolling dough loosely around rolling pin and unrolling into pan.
  4. Lightly press dough into pan, working into corners and at least 1 inch up sides.
  5. Repeat with remaining dough ball and pan.
  6. For each pizza, sprinkle 1/2 pound grated mozzarella evenly over surface of dough. Spread 1 1/4 cups tomato sauce over mozzarella. Arrange the meat from one sausage link over the sauce. Sprinkle 1/2  the Parmigiano Reggiano over sauce.
  7. Bake until crust is golden brown, 20 to 30 minutes.
  8. Remove pizza from oven and let rest 10 minutes before slicing and serving.




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