CHICAGO DEEP DISH PIZZA
Chicago Deep Dish Pizza is the perfect comfort meal for the end of a long week. With its flaky, buttery crust, oozing creamy mozzarella, zesty Italian pepperoni and seasoned sauce…it puts all other pizzas to shame!
I love Great Tasting, Hot, Fresh and Cheesy Pizza! I am continually on a quest to find the best. I have tried countless types of pizza, from skinny crust to gluten-free, but I have to say that Chicago Deep Dish Pizza is my all time favorite. But, sometimes I don’t have 2 hours to make the wonderful recipe below, so I have an alternative for you in case you are short on time like me. Another way to have fantastic, scrumptious, “can’t believe it’s this good” big ole pizza pie without going to all of the trouble, is to remove one from your freezer. “What???? But, I’ve never found a frozen pizza that I liked and tasted FANTASTIC before”…that is, until now!
Lou Malnati’s is considered the Royal Family of Chicago-style pizza. He’s the King of Deep Dish Pizza. The Malnati family uses only the freshest and finest ingredients available. The flaky, buttery crust is beyond amazing. The yummy tomato sauce is made from the finest, vine ripened plum tomatoes and each pie is loaded with thick slices of creamy mozzarella. You can order an exclusive sausage blend, pepperoni, spinach, cheese, veggie or crustless pizzas. They even have the cutest heart shaped pizza pies! I am completely hooked! And, I’m not the only one. Lou’s has been featured on shows like Road Tasted, Throwdown with Bobby Flay, Pizza Wars, Chef Vs. City, America’s Test Kitchen and Food Wars.

CHICAGO DEEP DISH PIZZA
PREP TIME 1 hour 25 mins
COOK TIME 35 mins
TOTAL TIME 2 hours
Author: Susan
Recipe type: Dinner
Cuisine: Italian
Serves: 12 servings

INGREDIENTS
Crust
  • 4 cups all purpose flour
  • 3 tablespoons yellow cornmeal
  • 1¾ teaspoons salt
  • 2¾ teaspoons instant yeast
  • 2 tablespoons olive oil
  • 4 tablespoons butter, melted
  • 2 tablespoons vegetable oil or salad oil
  • 1 cup + 2 tablespoons lukewarm water
Filling
  1. ¾ lb. mozzarella cheese, sliced
  2. 1 cup pepperoni pieces
  3. 28-ounce can plum tomatoes, lightly crushed; or 28-ounce can diced or chopped tomatoes
  4. 2 to 4 garlic cloves, peeled and minced, optional
  5. 1 tablespoon sugar, optional
  6. 1 to 2 teaspoons Pizza Seasoning or mixed dried Italian herbs (oregano, basil, rosemary), to taste
  7. 1 cup freshly grated Parmesan or Asiago cheese
  8. 2 tablespoons olive oil, to drizzle on top
INSTRUCTIONS
  1. To make the crust: Mix the dough ingredients, and knead — by hand, mixer, or bread machine — to make a smooth crust. This will take about 7 minutes at medium-low speed in a stand mixer.
  2. Place the dough in a lightly oiled bowl or 8-cup measure (which makes it easy to track its rise), cover, and let rise till very puffy, about 60 minutes.
  3. While the dough is rising, ready your 14" deep-dish pizza pan. Grease it with non-stick vegetable oil spray, then pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.
  4. Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled baking mat, if you choose; or simply stretch the dough in your hands.
  5. Lay the dough in the pan, and stretch it towards the edges till it starts to shrink back. Cover, and let it rest for 15 minutes. Start preheating the oven to 425°F while the dough rests.
  6. Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that's OK. Let the crust rest for 15 minutes or so, as your oven comes up to 425°F.
  7. Bake the crust for 10 minutes, until it's set and barely beginning to brown. While it's baking, prepare the filling.
  8. Drain the tomatoes thoroughly. Combine them with the Pizza Seasoning or herbs, and the garlic and sugar (if you're using them). Add salt to taste; you probably won't need any additional salt if you've used the Pizza Seasoning.
  9. Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the pepperoni, then the tomato mixture.
  10. Sprinkle with the grated Parmesan, and drizzle with the olive oil.
  11. Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. A giant spatula is a help here. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.
NOTES
Adapted from King Arthur Flour Chicago-Style Deep-Dish Pizza
For individual deep-dish pizzas: Grease the wells of an individual hamburger bun pan. Divide the risen dough into 12 equal pieces; if you have a scale, each piece will weigh about 2½ ounces. Roll each piece into a tight ball, then cover six of them and transfer to the refrigerator. Allow the remaining six balls of dough to rest, covered, at room temperature for 20 minutes. Stretch an unrefrigerated dough ball to cover the bottom of a well, and then push it up the sides of the pan. Repeat with the remaining dough. After a 15-minute rest, bake the individual crusts for 10 minutes until they're set and barely beginning to brown. Fill, and then bake the pizzas for another 20 to 25 minutes, until the filling is bubbly and the topping is golden brown. Repeat with the remaining (refrigerated) dough.