Authentic Chicago Deep Dish Pizza Recipe

My dear friend,

Welcome. Today in the atelier, we are not simply making dinner. We are embarking on a culinary pilgrimage to the heart of Chicago. The deep dish pizza is more than a recipe; it is a heritage, a magnificent structure of flavor and texture built from the humblest of ingredients. It requires patience, a little bit of passion, and a belief in the magic that happens when we transform flour, water, and time into something truly spectacular.

This is a dish of heartfelt abundance, meant to be shared with those you love. So, take a deep breath, trust in the process, and let's begin this beautiful alchemy together.

✨ Why This Dish is a Treasure

A true Chicago Deep Dish is an experience that transcends pizza. It's a culinary event, a centerpiece that gathers everyone around the table in anticipation. The magic lies in its reverse construction—a fortress of buttery, flaky crust protecting a molten core of cheese and savory sausage, all crowned with a bright, tangy tomato sauce. Each slice is a complete, satisfying meal that warms the soul. To create one in your own kitchen is to bring home not just a taste, but the generous, big-hearted spirit of the city itself.

🔪 The Alchemist's Pantry: Key Ingredients & Tools

Key Ingredients

The soul of this pizza is born from a few essential components:

• • Unsalted Butter: This is non-negotiable for the flaky, rich, laminated crust that is the hallmark of a great deep dish.
• • Sliced Low-Moisture Mozzarella: Slices, not shreds, create a solid cheese barrier, preventing a soggy crust and giving you that legendary cheese pull.
• • Bulk Italian Sausage: Using loose sausage allows you to form a perfect patty that covers the cheese, ensuring savory flavor in every bite.
• • San Marzano Tomatoes: Their low acidity and intense tomato flavor form the base of a truly vibrant, authentic sauce that requires very little adornment.

Essential Tools

• • 9-inch Deep Dish Pizza Pan or a 10-inch Cast-Iron Skillet: You need a vessel with high sides (at least 2 inches) to build your masterpiece.
• • Rolling Pin & Large Bowl

💡 Chef's Notes: Pro Tips & FAQs

📖 The Method: The Complete Authentic Chicago Deep Dish Pizza Recipe

For the Buttery, Flaky Crust

• • 1 ½ teaspoons active dry yeast
• • 1 teaspoon granulated sugar
• • ¾ cup warm water (about 110°F / 43°C)
• • 2 ¼ cups all-purpose flour
• • ¼ cup yellow cornmeal
• • 1 ½ teaspoons salt
• • 3 tablespoons unsalted butter, melted
• • 4 tablespoons unsalted butter, softened but cool

For the Toppings & Sauce

• • 10 oz (280g) low-moisture, whole-milk mozzarella, sliced ¼-inch thick
• • 8 oz (225g) bulk sweet or hot Italian sausage
• • 1 (15-ounce) can crushed San Marzano tomatoes, drained of excess liquid
• • 1 teaspoon dried oregano
• • ½ teaspoon salt
• • ¼ cup grated Parmesan cheese

Instructions

1. 1 Activate the Yeast: In a small bowl, combine the yeast, sugar, and warm water. Let it stand for 5-10 minutes until foamy. This is how you know your yeast is alive and ready.
2. 2 Mix the Dough: In a large bowl, whisk together the flour, cornmeal, and salt. Pour in the yeast mixture and the 3 tablespoons of melted butter. Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
3. 3 First Rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1-2 hours, or until doubled in size.
4. 4 Laminate the Dough: Punch down the risen dough. On a floured surface, roll it into a rectangle approximately 15x12 inches. Spread the 4 tablespoons of softened butter evenly over the surface. From the long edge, roll the dough into a tight log. Fold the log into thirds, like a letter. Wrap this dough packet in plastic and chill for at least 30 minutes. This is the alchemy for a flaky crust!
5. 5 Prepare for Baking: Preheat your oven to 425°F (220°C). Generously grease your deep-dish pan or cast-iron skillet with olive oil or butter.
6. 6 Shape the Crust: Press the chilled dough into the bottom and up the sides of your prepared pan, creating a high wall for the fillings.
7. 7 Layer the Fillings: This is the sacred order. First, arrange the mozzarella slices to cover the bottom of the crust. Next, take small pieces of the Italian sausage and press them together to form a thin, even patty over the cheese.
8. 8 Prepare the Sauce: In a small bowl, stir together the drained crushed tomatoes, oregano, and ½ teaspoon of salt. Spoon this mixture evenly over the sausage layer.
9. 9 Bake to Perfection: Sprinkle the Parmesan cheese over the sauce. Bake for 30-35 minutes, or until the crust is deep golden brown and the sauce is bubbly.
10. 10 Rest Before Serving: This is the most difficult, yet most crucial, step. Let the pizza rest in the pan for at least 10 minutes before slicing. This allows the cheese and sauce to set, ensuring a clean, beautiful slice.

🍽️ The Final Flourish: Plating & Serving

This pizza is its own centerpiece. Bring the entire pan to the table and place it on a sturdy wooden cutting board or trivet. The real theatre begins with the first slice. Use a sharp knife to cut through the tall crust and a wide, sturdy spatula to lift it from the pan. Lift it high to showcase the magnificent layers and that glorious, river-like cheese pull. It’s a moment of pure culinary triumph!

While this dish is a feast unto itself, it pairs beautifully with a simple, crisp green salad dressed in a sharp vinaigrette to cut through the richness.

💌 From Genevieve's Kitchen: A Final Word

You have done it. You have built a masterpiece of flavor, a testament to the beauty of taking one's time in the kitchen. As you share this incredible pizza, I hope you feel the deep satisfaction that comes from creating something truly special with your own hands. This is the essence of heartfelt abundance. May your table be full and your heart even fuller.