Chicago Style Pizza

I love Chicago-style pizza and I have tried many different pies over the years. Whenever I’m eating out and see this pizza on a menu I always have to try it.

Sometimes, people refer to this as “deep dish” pizza. But the true “Chicago-style” pizza is different than most other pies. The dough is cooked in a pan with the cheese coming next, then the toppings, and finished with the tomato sauce. Yes, New York-style pizza lovers would say it’s made backwards. Some pizzas even have a thin layer of dough between the toppings and the sauce. Some crusts that I’ve eaten have been all flour and others have had the addition of cornmeal in the dough.

The recipe I recently came up with, my friends tell me, is the best one that I have ever made at home. It starts with a flour and cornmeal crust which is light, buttery and has an incredible taste and texture. The tomato sauce is thick, chunky and bursting with flavor. Sometimes I make just a simple cheese pizza so that all I’m tasting is crust, cheese and sauce. That’s what I call a “pure” pizza.

If you love Chicago-style pizza as much as I do, you owe it to yourself to have a great recipe so you can make it any time you want.

In my book, this is the best Chicago-style pizza ever!!!!

Print recipe

Ingredients

Tomato Sauce

1 Can (28 Ounces) Italian Tomatoes (diced)
4 Tablespoons Tomato Paste
1 Tablespoon Oregano (dried)
1 Tablespoon Basil (dried)
1 Tablespoon Sugar
1 Tablespoon Parmesan (finely grated)
1/2 Teaspoon Salt

Pizza Dough

2 Cups Flour (all purpose)
1/4 Cup Corn Meal (fine grind)
2 Tablespoons Butter (unsalted, at room temperature)
1/2 Cup Milk
1/3 Cup Water
1 Tablespoon Vegetable Oil (plus extra for pizza pans)
2 Teaspoons Yeast (active dry)
1/2 Tablespoon Sugar
1/2 Tablespoon Salt

Pizza

1 Pound Mozzarella Cheese
Your Favorite Toppings
2 to 3 Tablespoons Parmesan Cheese (to sprinkle on pizza when it's done)
1 Batch Pizza Dough
1 Batch Pizza Sauce

Directions


In a medium bowl add diced tomatoes with juice, tomato paste, oregano, basil, sugar, Parmesan cheese and salt. Mix ingredients together and set aside. Make the sauce at least four hours before using, preferably the day before.

Place milk, water and sugar in a small bowl and microwave on high for 30 seconds. Liquid should be warm, not hot. Add warm mixture, yeast and vegetable oil to mixing bowl and mix together with a whisk. Let mixture sit for 10 minutes.

In a separate bowl combine flour, corn meal and salt. Add dry ingredients plus room temperature butter to mixer.

Turn mixer on to slow setting and mix for 10 minutes. If dough is too wet, add a little flour. If you don't have a mixer you can use a bowl and spoon, and once all the ingredients are mixed together, knead the dough until it is well combined.

Divide the dough into two balls. Each dough ball will be about 10 ounces, each enough for one 9 inch pan. Note that one batch of dough will make either two 9 inch or one 12 inch pizza.

On a floured surface, roll out the dough so it is about a half inch larger than the pizza pan.

Add one ounce of vegetable oil to 9 inch pan (2 two ounces for 12 inch pan) and coat the entire surface. Place the dough in the oiled pan.

Put the pans in a warm place and cover. Let the dough rise for two hours. The dough will be about 3/4 the way up the pizza pan. Preheat oven to 425 degrees.

Start in the middle and push down on the dough while moving out towards the edge of the pan. A 1/2 inch edge will be created around the entire pizza. Place mozzarella cheese on the dough, add your favorite toppings and cover with the tomato sauce. Each 9 inch pizza will need 1/2 pound of mozzarella cheese.

Bake on the middle rack for 30 to 35 minutes. Crust should be golden brown.

Sprinkle with Parmesan cheese and let the pizza rest 3 to 5 minutes before cutting.