Chicago Deep Dish Pizza (Print Version)

Buttery cornmeal crust filled with layers of cheese and tomato sauce - an authentic taste of Chicago's signature dish.

# Ingredients:

→ Deep Dish Crust

01 - 2 1/4 cups all-purpose flour
02 - 1/2 cup yellow cornmeal
03 - 1 tsp sugar
04 - 1 tsp salt
05 - 2 1/4 tsp active dry yeast (1 packet)
06 - 3/4 cup warm water (110°F/45°C)
07 - 1/4 cup unsalted butter, melted (plus extra for greasing)

→ Filling

08 - 2 cups shredded mozzarella cheese
09 - 1 1/2 cups crushed tomatoes (canned or fresh)
10 - 1 tsp dried oregano
11 - 1/2 tsp garlic powder
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 1/4 cup grated Parmesan cheese

→ Optional Toppings

15 - Sautéed spinach, mushrooms, onions, green peppers, or pepperoni

# Steps to Follow:

01 - In a small bowl, dissolve yeast and sugar in warm water. Let sit until foamy, about 5–10 minutes.
02 - In a large bowl, combine flour, cornmeal, and salt. Add the yeast mixture and melted butter. Stir until a dough forms.
03 - Knead the dough on a lightly floured surface for about 5–7 minutes until smooth.
04 - Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, until doubled in size.
05 - Preheat oven to 425°F (220°C).
06 - Grease a 9×2-inch deep dish pizza pan or a cake pan generously with butter.
07 - Roll the dough out into a 12-inch circle and press it into the bottom and up the sides of the prepared pan.
08 - Layer mozzarella cheese directly onto the dough. Add any additional toppings.
09 - Spread the crushed tomatoes evenly over the cheese and toppings.
10 - Sprinkle with oregano, garlic powder, salt, pepper, and Parmesan cheese.
11 - Bake for 30–35 minutes until the crust is golden and the filling is bubbly.
12 - Let cool in the pan for 5–10 minutes before slicing and serving.

# Additional Notes:

01 - For an even richer flavor, brush the crust edges with melted butter before baking.
02 - For a meat version, layer cooked Italian sausage between the cheese and tomato sauce.
03 - Deep dish pizza is best eaten freshly baked but leftovers reheat well in a 350°F (175°C) oven.

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