How to Make Deep Dish Pizza

This pizza has a buttery and flaky crust with a chunky tomato sauce full of herbs. This pizza is a staple of Chicago.

How to Make Deep Dish Pizza Recipe
31 Steps
Ingredients
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1
Measure all ingredients.

Measure all ingredients.

2
Combine yeast, sugar and warm water. Let sit for 5 minutes

Combine yeast, sugar and warm water. Let sit for 5 minutes

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3
Add flour, cornmeal, and salt. Mix for 2 minutes.

Add flour, cornmeal, and salt. Mix for 2 minutes.

4
Add melted butter. Mix for 2 minutes.

Add melted butter. Mix for 2 minutes.

5
Add one tablespoon of flour at a time until the dough forms a slightly sticky yet firm ball.

Add one tablespoon of flour at a time until the dough forms a slightly sticky yet firm ball.

6
Transfer dough to mix and measure bowl and place in the refrigerator over night.

Transfer dough to mix and measure bowl and place in the refrigerator over night.

7
Hand crush the tomatoes; leave in chunks.

Hand crush the tomatoes; leave in chunks.

8
Slice garlic

Slice garlic

9
Add garlic to the pan with the red pepper flakes. Saute for one minute, or until golden brown.

Add garlic to the pan with the red pepper flakes. Saute for one minute, or until golden brown.

10
Add the crushed tomatoes to the pan.

Add the crushed tomatoes to the pan.

11
Add salt and sugar. Simmer for 3 minutes.

Add salt and sugar. Simmer for 3 minutes.

12
Add all dried seasonings, and simmer for 5 minutes.

Add all dried seasonings, and simmer for 5 minutes.

13
Place the cubed Parmesan and oregano leaves in the food processor. Pulse until it has small crumble consistency.

Place the cubed Parmesan and oregano leaves in the food processor. Pulse until it has small crumble consistency.

14
Crumbled Parmesan.

Crumbled Parmesan.

15
Place in a Tupperware container and refrigerate overnight.

Place in a Tupperware container and refrigerate overnight.

16
Place tomato sauce in Tupperware container and place in refrigerator overnight.

Place tomato sauce in Tupperware container and place in refrigerator overnight.

17
Day 2: Butter the pan and preheat oven to 425' F

Day 2: Butter the pan and preheat oven to 425' F

18
Using a rolling pin, roll out dough until desired shape, but 2 inches bigger than the pan being used.

Using a rolling pin, roll out dough until desired shape, but 2 inches bigger than the pan being used.

19
20
Cut off the excess dough with a paring knife.

Cut off the excess dough with a paring knife.

21
Put parchment paper on the dough, and then place pie weights on it or dried rice.

Put parchment paper on the dough, and then place pie weights on it or dried rice.

22
Par bake for 10 minutes on 425, then let cool.

Par bake for 10 minutes on 425, then let cool.

23
It should look like this after par baking.

It should look like this after par baking.

24
Place sliced cheese on the bottom before the sauce.

Place sliced cheese on the bottom before the sauce.

25
Spread sauce on top of the cheese.

Spread sauce on top of the cheese.

26
Sprinkle generously with the Parmesan mixture.

Sprinkle generously with the Parmesan mixture.

27
You may now wrap and refrigerate over night or proceed to bake.

You may now wrap and refrigerate over night or proceed to bake.

28

Preheat oven to 425' F

29
Bake for 25-30 minutes in a 425 degree oven.

Bake for 25-30 minutes in a 425 degree oven.

30
Finished product.

Finished product.

31
Plate and eat this like it's nobody's business.

Plate and eat this like it's nobody's business.

Ingredients

298 Grams Bread Flour 
237 Grams Water 
60 Grams Cornmeal 
115 Grams Butter 
6 Grams Yeast 
10 Grams Salt 
4 Grams Sugar 
2 Grams Oregano 
1 Gram Basil 
28 Ounces San Marzano Tomatoes 
4 Grams Sugar 
10 Grams Salt 
1 Gram Red Pepper 
2 Parts Garlic 
13.50 Grams Olive Oil 
180 Grams Parmesan 
10 Slices Mozzarella 
3 Grams Fresh Oregano 
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