Taste of the Nation: Chicago-style Deep Dish Pizza

Taste of the Nation: Chicago-style Deep Dish Pizza

Learn to make the iconic pizza of Chicago at home with our easy-to-follow recipe and tips.



By: Wendy Kalen

Skip the pizzeria and make delicious deep-dish pizza at home. Made famous as the iconic pizza of the city of Chicago, deep-dish is served with the sauce on top and eaten with a fork and knife.

Deep-dish Pizza Recipe
Serves: 4
Prep time: 15 minutes, plus optional cooling overnight
Cook time: 20 minutes
Difficulty: Easy 

Ingredients

Dough
4 cups all-purpose flour
1 package (1/4 ounces) active dry yeast
1 teaspoon kosher salt
1 tablespoon olive oil

Sauce
1 28-ounce can crushed fire-roasted tomatoes, or other crushed or chopped tomatoes
2 carrots, cut in 1/2-inch chunks
1/2 small onion, cut in 1/2-inch slices
3 cloves garlic, smashed
1 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper

Topping
12 ounces fresh mozzarella, thinly sliced or grated
1/2 cup of each of your favorite toppings 

Instructions

Dough

  1. In a large bowl, using a wooden spoon, mix the flour, yeast, salt, 1 1/4 cups water and olive oil until well combined
  2. Cover with plastic wrap and refrigerate 12 to 24 hours
  3. Prepare the sauce: in a blender, puree the tomatoes, carrots onion, garlic, basil, salt and pepper
  4. Heat the oven to 500 F
  5. Divide the dough in half and form each into a ball (each ball will make one pizza); the dough should be slightly sticky
  6. Grease a 9-inch cast iron skillet and/or a springform pan with olive oil
  7. Stretch and/or press a ball of dough into the pan and an inch up the side
  8. Bake each until dough is set and beginning to brown (3 to 5 minutes), and then remove from oven
  9. Top each with half the toppings, half the cheese and 1 cup of the sauce
  10. Bake until crust is browned, about 20 minutes

Tip: Try another spin on pizza night with tasty homemade calzones.

Tips

  • Making the sauce when you make the dough will give it time to meld its flavors; it is nice but not required.
  • You can keep the dough wrapped in plastic wrap in the refrigerator for up to 3 days. Let it get to room temperature before using it.
  • A dark-surfaced pan will yield a crisper bottom crust.
  • If the dough springs back into place when you stretch or pat it, let it relax 5 minutes before trying again.
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3 Easy Ways to Speed up the Process

  • Purchase the pizza sauce
  • Ask your local pizzeria if they will sell you some dough
  • Some grocery stores sell pizzeria-style dough in the refrigerated section of the store

Variations

  1. You may spice up the crust by adding any herbs or spices you like. Here are some good candidates: ground cayenne pepper, basil, oregano, marjoram, ground fennel seed or chopped fresh herbs.
  2. Just like pizza from a pizzeria, you may top yours with lots of toppings such as: pepperoni, meatballs, Parmesan cheese, salami, fried eggplant, sliced tomatoes, lightly cooked vegetables and the like. Experiment and enjoy!

Tip: Satisfy a pizza craving with simple pepperoni bread or taco pizza.

Where do you come out on the New York vs. Chicago-style pizza debate? Weigh in in the comments below!

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meandher

meandher

Reported

Not real chgo pizza it should have corm meal in it.

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The carrots are in there to take out some of the acidity from the tomatoes. It also sweetens the sauce a little. I have a recipe for carrots to be in sloppy joes, only grated real fine. I would leave them out of the pizza.

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coris

coris

Reported

Why does the sauce have carrots in it? I am Italian and I have never heard of putting carrots in pizza sauce. That really turned me off.

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