True Chicago-Style Deep-Dish Pizza
This recipe guides you through creating an authentic Chicago-style deep-dish pizza. It features a rich, long-proofed corn oil crust, generously layered with part-skim mozzarella, raw Italian sausage, pepperoni, and hand-crushed San Marzano tomatoes, finished with Parmesan cheese and baked to golden perfection. It's a hearty, flavorful pizza requiring significant proofing time.
Equipment
- 1 Stand Mixer With dough hook attachment
- 1 12-inch Deep-Dish Pizza Pan Or a similar size cake pan
- 2 Large Mixing Bowls For yeast blooming and dough proofing
- 1 Rubber Spatula For initial dough mixing
- 1 Measuring Cups and Spoons For accurate ingredient portions
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
1. Dough Hydration and Proofing: The long 6-hour proofing is crucial for developing flavor and a tender crumb. Ensure your proofing environment is consistently warm (around 75-80°F or 24-27°C) to facilitate proper yeast activity. Avoid drafts. The cream of tartar helps with dough elasticity and provides a slightly crispier crust.2. Layering Technique: When layering, ensure the mozzarella fully covers the base of the dough to create a barrier, preventing the sauce from making the crust soggy. Hand-crushing the San Marzano tomatoes provides an authentic, rustic texture and intense flavor.3. Baking and Resting: Deep-dish pizzas require thorough baking. The 450°F (232°C) heat ensures the crust crisps while the toppings cook through. Rotating the pan guarantees even browning. The 5-minute rest after baking allows the cheese and toppings to set, preventing a melty mess when slicing.