Chicago-Style Deep Dish Pizza

Ingredients

• 8.25 oz Water (room temperature) (Approximately 240 ml)
• 2.25 tsp Active dry yeast (One packet (2 ¼ tsp))
• 1 tsp Granulated sugar
• 12.5 oz All‑purpose flour (About 355 g)
• 2.5 oz Medium‑grind cornmeal (About 70 g)
• 1.5 tsp Kosher salt
• 0.125 tsp Cream of tartar
• 7 tbsp Vegetable oil (1/3 cup + 2 tbsp)
• 28 oz San Marzano whole tomatoes (One 28‑oz can, crushed by hand)
• 0.5 White onion (Half a medium onion, finely chopped)
• 3 Garlic cloves (Minced)
• 2 tbsp Olive oil (For sautéing)
• 0.25 tsp Crushed red pepper flakes (Pinch)
• 0.25 tsp Dried oregano (Pinch)
• 0.5 tsp Dried basil (Generous shake)
• 2.5 tbsp Tomato paste
• 1 tbsp Granulated sugar (for sauce)
• 4 oz Provolone cheese (Thinly sliced)
• 8 oz Low‑moisture mozzarella cheese (Sliced)
• 2 tbsp Parmesan cheese (Pre‑grated, for finishing)
• 1 lb Mild Italian sausage (Removed from casings, optional)
• 1 tbsp Olive oil (for drizzling) (Drizzle over crust and sauce)

Instructions

1. Activate yeast

   Combine 8¼ oz (240 ml) room‑temperature water, 2¼ tsp active dry yeast, and 1 tsp sugar in the mixing bowl. Stir gently and let sit for 10 minutes until foamy.

   Time: PT10M

2. Mix dry ingredients

   Whisk together 12½ oz (355 g) all‑purpose flour, 2½ oz (70 g) medium‑grind cornmeal, 1½ tsp kosher salt, and 1⁄8 tsp cream of tartar until evenly combined.

   Time: PT2M

3. Combine wet ingredients

   Add 7 tbsp vegetable oil to the yeast mixture. Mix on low speed for 1–2 minutes until the mixture clears the sides of the bowl.

   Time: PT2M

4. Knead the dough

   Increase mixer speed to medium and knead for 7–8 minutes until the dough is smooth, elastic, and pulls away from the bowl sides.

   Time: PT8M

5. Final hand‑knead

   Turn the dough onto a lightly floured surface and knead by hand for 1–2 minutes until it feels tacky but not sticky.

   Time: PT2M

6. First rise

   Shape the dough into a ball, place it in a lightly oiled bowl, coat the surface with oil, cover with plastic wrap, and let rise at room temperature for 60–90 minutes, or until doubled in size.

   Time: PT75M

7. Prepare pan and rest dough

   Generously oil a 12‑inch cast‑iron skillet with vegetable oil. Gently press the risen dough into the skillet, pushing it up the sides. Cover with plastic wrap and let rest for 20–30 minutes so the gluten relaxes.

   Time: PT25M

8. Sauté aromatics

   Heat 2 tbsp olive oil in a high‑walled sauté pan over medium heat until shimmering. Add the finely chopped half onion and sauté 2–3 minutes until translucent.

   Time: PT3M

9. Add garlic

   Stir in the minced garlic and cook 1 minute until fragrant.

   Time: PT1M

10. Build sauce base

    Add a pinch of crushed red pepper flakes, oregano, basil, and 2½ tbsp tomato paste. Cook 1 minute, stirring constantly.

    Time: PT1M

11. Simmer sauce

    Add the hand‑crushed 28‑oz can of San Marzano tomatoes and 1 tbsp sugar. Reduce heat to medium and simmer, stirring occasionally, for 20–30 minutes until thick and slightly reduced.

    Time: PT25M

12. Assemble pizza

    Layer the bottom of the dough with thin slices of provolone, then a generous layer of sliced low‑moisture mozzarella. Spoon the thickened sauce over the cheese, sprinkle 2 tbsp pre‑grated Parmesan, and drizzle 1 tbsp olive oil over the top and around the crust edges.

    Time: PT5M

13. Bake

    Place the skillet in a preheated 425°F oven. Bake for 25–35 minutes, rotating the pan halfway through, until the crust is golden‑brown and the cheese is bubbling and lightly browned.

    Time: PT30M

    Temperature: 425°F

14. Rest and serve

    Remove the pizza from the oven and let it rest in the skillet for 10 minutes before cutting. This allows the cheese to set and prevents a sauce flood.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g