Chicago deep-dish was invented in 1943 by Ike Sewell who literally flipped Italian pizza upside-down with cheese on bottom.
Chicago Style Pizza
Dive into a slice of Chicago with this hearty, protein-rich pizza that's not just delicious but also muscle-building and fat-friendly! Featuring a buttery, flaky crust and loaded with savory Italian sausage and gooey mozzarella, this dish is a guilt-free indulgence that will satisfy your cravings without compromising your goals. Get ready to enjoy a mouthwatering meal that’s as iconic as the Windy City itself!
Prep
60
min
Cook
12
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1/2 g crushed red pepper (0.02 oz)
- 8 grams minced garlic (0.28 oz)
- 9 g minced garlic (0.32 oz)
- 3 grams ground fennel (0.11 oz)
- 240 g warm water (8.47 oz)
🥩Meat & Seafood(3)
- 448 grams of 9010 ground pork (0.99 lbs)
- 239 g of your Italian sausage (8.44 oz)
- 84 g of turkey pepperoni (0.18 lbs)
🥛Dairy & Eggs(3)
- 112 gram of fat-free mozzarella (3.95 oz)
- 182 g of part skim mozzarella (6.42 oz)
- 8 g of Pecorino Romano (0.28 oz)
🫙Pantry Staples(5)
- 780 g of your favorite crushed tomatoes (27.5 oz)
- 340 g AP flour (2.72 cup)
- 16 g olive oil (0.56 oz)
- 14 g olive oil (0.49 oz)
- 3 g yeast (0.11 oz)
🧂Spices & Seasonings(8)
- 1 g black pepper (0.04 oz)
- 1/2 g dried oregano (0.02 oz)
- 4 grams fennel seed (0.14 oz)
- 2 g garlic powder (0.07 oz)
- 2 g ground anise (0.07 oz)
- a sprinkle of oreganooptional
- 6 g salt (0.21 oz)
- 4 1/2 g of salt (0.16 oz)
📦Other(2)
- 8 g of Parmesano Reano (0.28 oz)
- 90 g vital wheat gluten (3.18 oz)
👨🍳 Instructions
- 1
Mix the dry ingredients together using a whisk.
- 2
Add olive oil and warm water, then mix until combined.
- 3
Knead the dough until all flour is hydrated.
- 4
Cover the bowl and let the dough rest for 20 to 30 minutes.
- 5
Stretch and fold the dough, then let it rest again.
- 6
Divide the dough into two equal pieces and shape each piece.
- 7
Let the dough rest at room temperature or refrigerate for 24 hours.
- 8
Prepare the Italian sausage by mixing ground pork with seasonings.
- 9
Prepare the pizza sauce by mixing crushed tomatoes, olive oil, minced garlic, and salt.
- 10
Let the sauce marinate in the fridge.
- 11
Roll out the dough and shape it into a pizza base.
- 12
Spread the sauce over the dough, then layer the toppings.
- 13
Bake at 500° F for 8 to 12 minutes.
💡 Pro Tips
- ✓Use bread flour with 12-14% protein content for Chicago deep dish dough because the higher gluten content creates the strong structure needed to support heavy toppings without tearing.ingredient12-14% protein
- ✓Add 2-3 tablespoons of cornmeal to your dough for authentic Chicago texture - it creates the signature slightly gritty crust bottom and prevents sticking to the pan.ingredient2-3 tablespoons
- ✓Press dough up the sides of a 9-inch deep dish pan to exactly 2 inches high because this creates the proper crust-to-filling ratio and prevents overflow during baking.technique2 inches high
- ✓Blind bake the crust at 425°F for 8-10 minutes before adding toppings to prevent a soggy bottom from the heavy sauce and cheese load.timing425°F for 8-10 minutes
- ✓Layer cheese directly on the crust first, then toppings, then sauce on top - this reverse layering protects the cheese from burning during the 35-45 minute bake time.technique35-45 minutes
Share this recipe