Chicago Deep Dish Pizza

Chicago Deep Dish Pizza

JULIANNA19

"Anyone who likes Chicago-style deep dish pizza will enjoy this great recipe. Thick crust pizzas are baked in cake pans. This is the basic recipe for a cheese pizza, but feel free to add more toppings to your liking."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 641 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 641 kcal
  • 32%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 76.2g
  • 25%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Cook

  • Ready In

  1. Place the water in a mixing bowl of a stand mixer. Sprinkle the yeast over the water, and let stand for 5 minutes to dissolve.
  2. Pour in the vegetable oil, olive oil, cornmeal and 3 cups of the flour. Mix with the beater for 10 minutes. Add the remaining flour, and switch from the beater to the dough hook. Mix for about 5 minutes. This can be done by hand, but the dough is very rich and moist. Pour the dough out onto a floured surface, and cover with a large bowl. Allow to rise until doubled in bulk, about 1 hour. Punch down the dough, and let rise again. This time won't take as long.
  3. Preheat the oven to 475 degrees F (245 degrees C).
  4. Grease two 9 or 10 inch round cake pans. Divide the dough evenly between the two pans. Press the dough out so that it goes all the way up the sides of the pans. Lay the slices of mozzarella cheese onto the crusts like tile. Next put the tomatoes over the mozzarella, and season with basil, oregano, garlic and salt. Sprinkle Parmesan cheese over the top, and drizzle with olive oil.
  5. Bake for 35 to 40 minutes in the preheated oven, until the top is golden and gooey, and the crust a light golden brown.

Footnotes

  • Variations
  • Italian Sausage - hot or mild, Yellow onions, peeled and diced, Pepperoni, sliced thin, Mushrooms, sliced, Green sweet bell peppers. Put any or all of these on your pizza and then top with the Parmesan and the olive oil.

Reviews

Read all reviews 12
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This was a good pizza and I love thick dough, but there is one very important ingredient missing in the dough, which I discovered only after cooking it. The salt! The dough tasted very flat with...

Most helpful critical review

I added salt to the pizza dough while I was mixing it to give more flavor. The crust rose too much while baking. I might try it again with either a bigger pan or less dough.

Most helpful
Most positive
Least positive
Newest

This was a good pizza and I love thick dough, but there is one very important ingredient missing in the dough, which I discovered only after cooking it. The salt! The dough tasted very flat with...

This was one of the best pizza crusts I've ever made, probably because of all the oil, but it was so thick just like I like it. Baking time was only about 15 or 20 minutes max for me, and it wa...

I am very excited about this recipe. This tastes very similar to the Chicago deep dish pizza I fell in love with in Chicago. I don't have a standing mixer and mixed it all with a wooden spoon ...

Great, thick crust. I added spices to taste. I used my bread machine to mix and knead. When ready for baking, I prebaked at 450 for 10 minutes with nothing on it. Then added the sauce and toppi...

I added salt to the pizza dough while I was mixing it to give more flavor. The crust rose too much while baking. I might try it again with either a bigger pan or less dough.

This was a really great crust. I did have to add more flour during the last mixing cycle. I just added a tablespoon at a time until it reached a more cohesive unit. I would also recommend adding...

Dough is much too sticky to work with and the cooking time is way off. I will have to do a lot of adjusting to this recipe next time I try it.

We found the crust very very wet so had to add a bunch more flour. It was very difficult to handle. Finally got that in and changed the inside completely to pizza sauce, feta, mozzerella, mushro...

The recipe was easy to follow but the crust was very thick and with not much flavor (my hubbie exclaimed when he saw it "its pizza with a loaf of bread attached to it". That about sums it up.

Other stories that may interest you