Chicago Deep Dish Pizza

The story

Chicago deep-dish pizza emerged in the 1940s, with Pizzeria Uno and figures including Ike Sewell and chef Rudy Malnati central to its early story. It transformed pizza into a substantial knife-and-fork dish baked in a deep pan. Competing Chicago pizzerias later developed their own variations, including stuffed pizza. The construction reverses the usual pizza order: cheese goes directly over the dough, fillings sit above it and tomato sauce covers the top to protect the cheese during the long bake. The crust must be sturdy and crisp yet tender, holding a generous filling without becoming greasy or raw. Deep dish is one of Chicago’s best-known tourist foods, although many residents also regularly eat the city’s thinner tavern-style pizza. It is associated with group meals, long bakes and slices substantial enough to require a plate. Arguments about authenticity and preferred pizzerias are part of local food culture.

Ingredients

• Base
• 160 gram plain flour
• Cooking liquid
• 95 millilitre warm waterabout 38 C
• 22.5 millilitre olive oil
• Dairy
• 150 gram mozzarella cheesesliced, not grated
• 20 gram parmesan cheesefinely grated
• Main
• 22.5 gram co
• 3.5 gram fast action yeast
• Protein
• 150 gram Italian sausagepinched into small pieces
• Seasoning
• 0.5 teaspoon dried oregano
• Vegetables
• 200 gram crushed tomatoes
• 1 piece piece garlic clovesminced

Method

1. Make the dough

   Mix flour, cornmeal, yeast, warm water, oil and salt. Knead for 6-8 minutes, then cover and rise until doubled, about 60-90 minutes.

   Look for: The dough should be soft, slightly oily and elastic. Tip: Cornmeal and oil help create the classic biscuit-like bite. Avoid: Do not add too much flour; deep dish dough should stay tender.

2. Prepare the pan

   Oil a deep 23-25 cm cake tin or cast-iron pan. Press the dough up the sides, keeping an even base and a high rim.

   Look for: The dough should climb the sides like a shallow bowl. Tip: Let the pressed dough rest for 10 minutes if it springs back. Avoid: Do not leave a thick lump in the corner where base meets side.

3. Layer correctly

   Add sliced mozzarella directly onto the dough, then sausage pieces, then tomato sauce. Finish with parmesan.

   Look for: Cheese should protect the base from the wet sauce. Tip: Chicago-style pizza is built upside-down compared with many thin pizzas. Avoid: Do not put sauce under the cheese; the base can turn soggy.

4. Bake hot

   Bake at 220 C / 425 F for 25-30 minutes until the crust is browned and the filling bubbles.

   Look for: The crust edges should be deep golden and pulling from the pan. Tip: Rest for 10 minutes before cutting into wedges. Avoid: Do not slice immediately or the filling will flood out.

Nutrition

per serving

Estimated from the upgraded serves-2 metric ingredient list; verify with a calculator before making health claims.