• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Girl Carnivore logo

  • Home
  • About
    • Collaborate
    • Contact
    • Privacy Policy
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Poultry Recipes
    • Lamb Recipes
    • Seafood and Fish
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Collections
  • All Recent Recipes
  • Keto & Whole 30 Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dinner

    Chicago-Style Deep Dish Pizza

    | Yield 8 | September 17, 2013 | Updated: January 6, 2019 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

    Jump to Recipe Print Recipe
    • Facebook
    • Pin It
    • Yummly

    Don’t live in Chicago, but want some of their delicious pizza, This Chicago-Style Deep Dish Pizza hits the spot!

    Chicago-Style Deep Dish Pizza | Kita Roberts GirlCarnivore.com

    I’ve been told that real Chicago deep dish pizza isn’t about a fluffy crust – it’s about thick awesome filling piled into a medium crust with chunky sauce and piles of cheese. If I wanted thick chewy bread I could have ordered out from the pizza chain down the street. No, I was on the quest for as close to the ‘real deal’ as I was going to get with minimal travel expenses.

    When I’m looking for authenticity, I trust Cook’s Illustrated – and a few friends. The dough has a slick layer of butter in the between rises that creates perfect flaky layers – and don’t let that amateur border fool you – it was perfect underneath. Just thick enough to barely hold the pile of mozzarella, sausage, and thick sauce on top. Truthfully, this was attempted without utensils, but was finished with a knife and fork before returning for seconds.

    And trust me, you’re going back for seconds.

    Chicago-Style Deep Dish Pizza | Kita Roberts GirlCarnivore.com

    Chicago-Style Deep Dish Pizza | Kita Roberts GirlCarnivore.com

     

     

    Chicago-Style Deep Dish Pizza | Kita Roberts GirlCarnivore.com
    Print Recipe Pin Recipe
    Rate this Recipe!

    Chicago-Style Deep Dish Pizza

    Don't live in Chicago, but want some of their delicious pizza, This Chicago-Style Deep Dish Pizza hits the spot!
    Course: Main Course
    Cuisine: American
    Author: Kita Roberts
    Servings: 8 servings
    Calories: 721kcal

    Ingredients

    • 3 ¼ cups flour
    • ½ cup yellow cornmeal
    • 2 ¼ teas instant or rapid-rise yeast
    • 2 teas sugar
    • 1 ½ teas salt
    • 1 ¼ cup water room temperature
    • 3 tbs unsalted butter melted plus 4 tbs butter, softened
    • 1 teas plus 4 tbs olive oil

    For the Sauce

    • 2 tbs unsalted butter
    • ¼ cup minced onion
    • ¼ teas dried oregano
    • salt and pepper
    • 2 garlic cloves minced
    • 1 28 oz can crushed tomatoes
    • ¼ teas sugar
    • 2 tbs chopped fresh basil
    • 1 tbs extra-virgin olive oil

    For the Toppings

    • 1 lbs mozzarella shredded
    • ¼ cup grated Parmesan cheese
    • 1 lbs hot Italian sausage casings removed

    Instructions

    • Fit your stand mixer with the hook attachment and mix the flour, cornmeal, yeast, sugar, and salt on low speed. Make a well in the center and add the water and melted butter. Mix until combined. Increase the speed to medium and knead dough for 4 to 5 minutes. The dough should pull away from the sides while the mixer is running.
    • Using fingers, coat a large bowl with 1 teas olive oil. Turn out the dough, form into a ball and place in the bowl, cover tightly and let rise at room temperature for 45 minutes to 1 hour, or doubled in size.
    • Meanwhile, cook the sausage over medium-high heat, breaking up into bite sized crumbles with a spatula. When cooked through, remove from skillet and place on a paper towel lined plate to drain.
    • Wipe out the pan with a paper towel and reduce heat to medium. Melt the butter in the pan and add the onion, oregano, and ½ teas salt. Cook until onion is softened and starting to brown, about 5 minutes. Stir in the garlic and cook 30 seconds. Add the tomatoes and sugar. Lower heat to a simmer and cook until sauce has reduced to 2 ½ cups, about 30 minutes. Off heat, stir in the basil and oil. Season with salt and pepper to taste.
    • Back at the dough: Adjust the oven rack to lowest possible position and preheat to 425 degrees F.
    • Turn the dough out to a clean dry surface and roll into a 15x12" rectangle. Spreed the softened butter over the dough, leaving a ½" boarder. Starting at the short end closest to you, roll into a tight cylinder. Roll the dough and press into an 18x4" rectangle. Seam side down, cut in half. Take one half and fold into thirds, much like folding an envelope. Press the seams together and place in the bowl again. Repeat with the other half, covering the bowl tightly and placing in the fridge for another 40 minutes, and almost doubled again.
    • Coat 2 9" deep cake pans with 2 tbs olive oil each making sure to come up the sides. Take 1 ball of dough and roll out to a 13" disk. Carefully place in the greased cake pan and press gently, working into the sides. Repeat with the remaining dough and cake pan.
    • Sprinkle each pizza evenly with the mozzarella and sausage. Coat with sauce and sprinkle Parmesan on top. Bake for 20 to 30 minutes each until crust is golden brown.
    • Remove pizzas carefully from oven and let cool 10 minutes each before serving.

    Notes

    The Cook's Illustrated Cookbook

    Nutrition

    Nutrition Facts
    Chicago-Style Deep Dish Pizza
    Amount Per Serving
    Calories 721 Calories from Fat 369
    % Daily Value*
    Fat 41g63%
    Saturated Fat 19g119%
    Cholesterol 109mg36%
    Sodium 1030mg45%
    Potassium 581mg17%
    Carbohydrates 56g19%
    Fiber 4g17%
    Sugar 5g6%
    Protein 30g60%
    Vitamin A 890IU18%
    Vitamin C 11.3mg14%
    Calcium 376mg38%
    Iron 4.9mg27%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!

    Chicago-Style Deep Dish Pizza | Kita Roberts GirlCarnivore.com

     

    • Pinterest
    • Facebook
    • Flipboard
    • Yummly
    « Double-Smoked Stuffed Salmon
    Thai Chicken Stew »

    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Comments

    1. Terra says

      September 17, 2013 at 8:02 am

      Hmmmmmm…..YUM!!! Yup, it is true, a true Chicago style pizza is all about the filling. BUT honestly it is about the crust too, a buttery, flaky crust ties the happiness all together:-) Your recipe, and pictures make me want one right now, soooooo good! Hugs, Terra

      Reply
    2. Mimi says

      September 17, 2013 at 8:22 am

      I’m ready to go back to Chicago for pizza! Thanks!

      Reply
    3. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

      September 17, 2013 at 8:25 am

      Chicago-style pizza is one of the things I always make sure to have when I go back home. That and gyros from The Smokehouse. 🙂 You know how you don’t notice a window if it’s clean, but do if it’s dirty? I think that’s what the crust is in Chicago-style pizza. It has to be good so people can concentrate on the fillings, but if it isn’t, oh man, that’s just bad. I love yours….sausage. Perfect.

      And, just because I’m me; second paragraph….and don’t let that amateur border full you. Should be fool

      Reply

    Tried this recipe? Leave feedback or a comment about it! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kita Roberts GirlCarnivore

    Hi, I’m Kita! The meat maven for GirlCarnivore®. I’m a freelancing creator, recipe developer, photographer, and world-traveling food junkie. 

    More about me →

    Check out the GirlCarnivore® Spiceline!

    Newest Posts

    • Diner-Style Ham and Cheese Omelet
    • Grilled Ham Steaks with Brown Sugar-Mustard Glaze
    • Traeger 3-2-1 Ribs
    • BBQ Pork Steak

    Fan Favorite Recipes

    • New Orleans BBQ Shrimp
    • Perfect Oven-Roasted Rack of Pork
    • Smoked Beef Tenderloin
    • Char-grilled Roast Beef

    Stay Up to Date

    Thanks for signing up! Check your email for a confirmation and make sure you actually signed up. Ugh technology.

    Footer

    About Girl Carnivore

    Girl Carnivore is a food site designed to inspire cooks from beginner to pro with recipes created by chef and culinary expert, Kita Roberts.  From savory burgers, to healthy meals, global flavor infusions cooked over grills, livefire, or in traditional ovens, #GirlCarnivore is here to help you break down barriers and make cooking fun again.

    As Seen On

    2022 as seen on girl carnivore media logos

    Content on GirlCarnivore.com may feature affiliate links which help support the site by paying me a commission if you use the link to purchase the product. For more information, please see my full disclosure policy.

    • home
    • Work with Girl Carnivore
    • Sitemap

    Copyright © 2022 Girl Carnivore® • Privacy Policy

    • 202