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My review
Chicago Deep-Dish Pizza
61k
Chef John
"Home cooks will find deep-dish pizza, with its unique buttery cornmeal crust, more forgiving than its New York counterpart. No need to worry about having the hottest oven or too many toppings - just make sure your sauce is very thick and flavorful! I garnished mine with parsley and more Parmesan cheese."
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Ingredients
2 h 30 m servings 612Original recipe yields 10 servings (1 12-inch cast iron skillet)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour. Knead, stopping to scrape down the sides occasionally and adding more flour as needed, until smooth and elastic.
- Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.
- Meanwhile, let pizza sauce simmer in a pot over low heat until very thick, 60 to 90 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush skillet with 1 1/2 teaspoons olive oil. Place dough in the skillet; stretch and pull to evenly distribute it over the bottom and sides.
- Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella on top. Add Italian sausage and firm mozzarella. Ladle pizza sauce generously on top. Grate Parmesan cheese on top. Fold the edges of the crust in towards the center to seal in the sides. Drizzle crust and center with 1 tablespoon olive oil.
- Bake in the center of the preheated oven until crust sounds hollow and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.
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Footnotes
- Chef's Notes:
- Instant and rapid-rise yeast both work in this recipe.
- 2 ounces of the Parmesan cheese equates to about 1 cup of finely grated cheese.
- Feel free to make a double batch of my pizza sauce for this recipe.
Nutrition Facts
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Reviews
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5/3/2018
Chef John does it again! WITH ONE IMPORTANT CHANGE: I followed this recipe exactly and watched the video, but the sausage was not even close to being done cooking when the rest of the pizza was ...
5/29/2018
Best Pizza ever! I'm from Chicago and after one bite of this pizza, my husband and I both agreed this is the BEST PIZZA WE'VE EVER HAD! I watched the video which was very helpful Thank you to t...
1/4/2019
I have been making pizza daily for almost 25 years, and I give you 1 piece of advice, pre-cook the sausage, it will release A LOT of grease and will come out better in the pie.
6/25/2018
This was delicious! I made chef John’s Pizza sauce and it was awesome. Worth the extra step to make your own. We used ground beef seasoned with Italian seasoning, mushrooms and pepperoni. Will d...
8/15/2018
I made this with whole wheat flour & it turned out good except I would add more sugar to balance out the heavy whole wheat I used. I also used a can of tomato sauce, a can of diced tomatoes, oni...
1/19/2019
This pizza dough is amazing. Since we prefer a thin crust I cut the dough in half and froze it. The other half I rolled out and used in the cast iron skillet to make the deep dish pizza. In this...
9/26/2018
I browned the sausage first but followed everything else to the letter! I used your sauce recipe too! This will be in our rotation! Thanks!!