Chicago Deep Dish Pizza: The Iconic Windy City Classic

The Origins of Chicago Deep Dish Pizza

Chicago deep dish pizza is one of the Windy City’s most beloved culinary creations. Invented in 1943 at Pizzeria Uno by Ike Sewell and Ric Riccardo, this dish redefined pizza as a hearty, knife-and-fork meal. Unlike traditional thin-crust pizzas, the Chicago deep dish boasts a thick, buttery crust that forms a deep “bowl” filled with layers of cheese, rich tomato sauce, and savory toppings.

Its unique construction, with cheese on the bottom and sauce on top, protects the ingredients during the long baking process, resulting in a gooey, flavor-packed masterpiece. Today, it’s a symbol of Chicago’s vibrant food scene and a must-try for locals and visitors alike.

How to Make Chicago Deep Dish Pizza

Ingredients

For the dough:

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 1/4 cups warm water (110°F or 45°C)
• 2 teaspoons sugar
• 3 1/4 cups all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon salt
• 1/2 cup unsalted butter, melted

For the sauce:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon sugar
• Salt and pepper to taste

For the toppings:

• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Your choice of toppings (pepperoni, sausage, mushrooms, green peppers, etc.)

Preparation Time

Prep Time: 20 minutes (plus 1-2 hours for dough rising)

Cook Time: 30-40 minutes

Total Time: Approximately 2.5 hours

Step-by-Step Instructions

1. Prepare the Dough

In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until foamy.

In a large mixing bowl, combine the flour, cornmeal, and salt.

Add the yeast mixture and melted butter to the dry ingredients, mixing until a dough forms.

Knead the dough on a floured surface for about 5 minutes until smooth.

Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.

2. Make the Sauce

Heat olive oil in a saucepan over medium heat. Add the onion and sauté until softened, about 5 minutes.

Stir in the garlic and cook for another minute.

Add the crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally, until thickened.

3. Assemble the Pizza

Preheat the oven to 425°F (220°C).

Punch down the dough and roll it out into a large circle, slightly larger than your deep-dish pizza pan or cast-iron skillet.

Grease the pan and press the dough into the bottom and up the sides, trimming any excess.

Layer the mozzarella cheese evenly on the bottom of the crust. Add your desired toppings.

Pour the tomato sauce over the top, spreading it evenly. Sprinkle Parmesan cheese over the sauce.

4. Bake the Pizza

Place the pizza in the preheated oven and bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.

Let the pizza cool for 5-10 minutes before slicing and serving.

Tips for the Perfect Deep Dish Pizza

• Cornmeal Crust: The addition of cornmeal gives the crust its signature flavor and texture.
• Cheese First: Layering the cheese on the bottom prevents the crust from getting soggy.
• Custom Toppings: Experiment with combinations like Italian sausage, fresh spinach, or roasted red peppers for a personal touch.
• Equipment Matters: A deep-dish pan or cast-iron skillet ensures even cooking and crispy edges.

FAQs

What makes Chicago deep dish pizza different from other pizzas?

Its thick crust, layers of cheese and toppings, and sauce-on-top construction set it apart from traditional pizzas.

Can I make the dough ahead of time?

Yes, you can prepare the dough and store it in the refrigerator for up to 24 hours. Let it come to room temperature before using.

Is deep dish pizza the same as stuffed pizza?

No. Stuffed pizza is similar but includes an additional layer of dough on top of the fillings, creating a “stuffed” effect.

What’s the best way to reheat deep dish pizza?

Reheat in a 350°F (175°C) oven for 10-15 minutes to preserve the crust’s texture and the cheese’s gooeyness.

Can I make deep dish pizza without a special pan?

Yes, a cast-iron skillet or any high-sided baking dish works well.

What sides pair well with deep dish pizza?

A fresh Caesar salad or garlic bread makes a great complement to this hearty dish.

Chicago deep dish pizza is a hearty, indulgent meal that brings a slice of the Windy City to your table. With its buttery crust, gooey cheese, and rich tomato sauce, it’s sure to become a favorite for pizza lovers everywhere.