True Chicago-Style Deep-Dish Pizza
This recipe guides you through crafting an authentic Chicago-style deep-dish pizza. It features a unique corn oil dough, layered with mozzarella, raw Italian sausage, pepperoni, and hand-crushed San Marzano tomatoes, baked in a deep pan. The process involves a significant proofing time, resulting in a thick, hearty pizza with a crisp crust and rich, savory fillings, perfect for a substantial meal.
Equipment
- 1 Stand Mixer with dough hook
- 2 Large Mixing Bowls
- 1 12-inch Deep-Dish Pizza Pan or 12-inch cake pan
- 1 Rubber Spatula
- 1 Pizza Cutter or Chef's Knife
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 signature deep-dish crust relies heavily on proper dough development and a long proofing time; resist the urge to rush this step. The corn oil in the dough contributes to its unique, crispy yet tender texture. Ensure your 12-inch deep-dish pan is generously coated with melted butter for a golden, crisp crust and easy release. Placing mozzarella directly on the dough base acts as a crucial moisture barrier, preventing a soggy crust, which is essential for deep-dish. Using quality San Marzano tomatoes and hand-crushing them will elevate the sauce's freshness. For an extra layer of flavor, consider lightly browning the bulk Italian sausage before assembly, although the recipe calls for raw.