Meal Prep · American
Chicago Deep Dish Pizza
Experience the iconic, towering layers of cheesy goodness and rich tomato sauce with this homemade Chicago Deep Dish Pizza.
Ingredients
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Step-by-step- Prepare the Dough: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy. In a large bowl, whisk together flour and salt. Pour in the yeast mixture and 2 tbsp olive oil. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Lightly grease a bowl, place the dough in it, cover, and let rise in a warm place for 45-60 minutes, or until doubled.
- Make the Sauce: While the dough rises, heat 1 tbsp olive oil in a saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer, then reduce heat and let it cook gently for 15-20 minutes, stirring occasionally, to allow flavors to meld.
- Assemble the Pizza: Preheat oven to 425°F (220°C). Generously grease a 9-inch deep-dish pizza pan or cast-iron skillet with olive oil. Punch down the risen dough and roll it out into a large circle, about 12-14 inches in diameter, ensuring it’s thin enough to fit up the sides of the pan. Carefully transfer the dough to the prepared pan, pressing it firmly into the bottom and up the sides. Brush the inside of the dough crust with melted butter.
- Layer the Ingredients: Sprinkle about half of the shredded mozzarella cheese evenly over the bottom of the crust. Add your desired vegetables (mushrooms, bell peppers, onion) over the cheese. Top with the remaining mozzarella cheese. Pour the prepared tomato sauce evenly over the cheese and vegetables, spreading it to the edges. Sprinkle with grated Parmesan cheese.
- Bake: Place the deep dish pizza in the preheated oven. Bake for 35-45 minutes, or until the crust is golden brown and the cheese is bubbly and melted. If the crust edges start to brown too quickly, you can loosely tent with foil.
- Rest and Serve: Once baked, remove the pizza from the oven and let it rest in the pan for 10-15 minutes before slicing. This allows the cheese and sauce to set, preventing a runny mess. Carefully slice into wedges and serve hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 28 g |
| Fat | 35 g |
| Carbohydrates | 35 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover slices in an airtight container once completely cooled. For best quality, wrap individual slices tightly in plastic wrap before placing in the container.
Freezer Up to 2 months
To freeze, allow pizza to cool completely. Wrap individual slices tightly in plastic wrap, then in aluminum foil, and place in a freezer-safe bag or container. Label with the date.
Reheat Oven/Air Fryer recommended
For best results, reheat in an oven at 350°F (175°C) for 15-20 minutes until heated through and crust is crisp. An air fryer at 325°F (160°C) for 5-8 minutes also works well. Microwave will heat it but may result in a softer crust.
Chef’s Corner
- Don’t skimp on the olive oil for greasing the pan; it’s crucial for achieving that characteristic crispy, golden crust.
- Using low-moisture, whole milk mozzarella will give you the best melt and prevent a watery pizza. Avoid fresh mozzarella for deep dish as it releases too much water.
- Always let your deep dish pizza rest for at least 10-15 minutes after baking. This allows the molten cheese and sauce to set, making for cleaner slices and a better eating experience.
- For an extra rich crust, you can substitute some of the water with milk in the dough recipe, or add a tablespoon of cornmeal for a slight crunch.
