True Chicago-Style Deep-Dish Pizza
This recipe crafts an authentic Chicago-style deep-dish pizza with a corn oil-enriched crust. It features layers of melted part-skim mozzarella, savory Italian sausage, and spicy pepperoni, all topped with hand-crushed San Marzano tomatoes. The process involves a significant dough proofing period, resulting in a robust, flavorful, and deeply satisfying pie baked in a specialty pan.
Equipment
- 1 Stand Mixer with Dough Hook
- 1 Large Mixing Bowl For blooming yeast and dough proofing
- 1 12-inch Deep-Dish Pizza Pan Or traditional Chicago-style pizza pan
- 1 Rubber Spatula For initial dough mixing
- 1 Kitchen Scale For precise measurement of flour and water
Ingredients
Main
- 1 teaspoon granulated sugar
- 1 packet 2 1/4 teaspoons active dry yeast
- 18 ounces all-purpose flour about 3 1/2 cups
- 2 teaspoons fine sea salt
- 1/8 teaspoon cream of tartar
- 1/2 cup plus 3 tablespoons corn oil plus additional for oiling the bowl
- 1 tablespoon melted unsalted butter
- 12 ounces deli sliced part skim mozzarella
- 1 pound bulk Italian sausage
- 8 ounces thinly sliced pepperoni
- One 28-ounce can whole San Marzano tomatoes crushed by hand
- Grated Parmesan for topping and garnish
Instructions
- Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
- Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
- Position an oven rack in the middle of the oven and preheat to 450 degrees F.
- Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
- Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!
Notes
Achieving the true Chicago-style deep-dish crust relies heavily on the extended 6-hour proofing; do not rush this process, as it develops the characteristic flavor and texture. For optimal results, ensure your San Marzano tomatoes are truly crushed by hand; this preserves their rustic texture and bright flavor. When layering the sausage, a thin, even layer is crucial for thorough cooking within the deep dish. Consider par-baking the empty crust for 5-7 minutes before adding toppings if you prefer a crispier bottom, although the recipe does not call for it. Always allow the pizza to rest for at least 5 minutes after baking to allow the cheese and sauce to set, preventing a soupy slice. Using a high-quality part-skim mozzarella helps manage moisture while still providing excellent melt.