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–+ servings

Chicago Deep-Dish Pizza

Chef John's deep-dish pizza recipe features a generous amount of pizza sauce and three different kinds of cheese blanketing a buttery cornmeal crust.
Print Recipe
Prep Time 35 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 1.33 cups warm water
  • 2¼ teaspoons active dry yeast
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons melted unsalted butter
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine sea salt
  • 1 cup fine yellow cornmeal
  • 3½ cups all-purpose flour plus extra as needed
  • 2 cups pizza sauce
  • 8 ounces fresh mozzarella sliced
  • ½ cup grated Parmesan cheese
  • ½ cup shredded provolone or Italian blend cheese
  • 2 tablespoons melted butter for brushing
  • Fresh basil or dried oregano optional garnish

Method
 

  1. In the bowl of a stand mixer fitted with the paddle attachment, pour in the warm water and sprinkle yeast. Let sit until dissolved, about 10 minutes.
  2. Add olive oil, melted butter, sugar, salt, and cornmeal. Mix on low speed. Gradually add 3½ cups flour, reserving extra for dusting.
  3. Switch to the dough hook and knead until the dough is smooth and elastic, about 5–7 minutes. If it’s sticky, add flour a tablespoon at a time.
  4. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
  5. Preheat your oven to 425°F. Punch down the dough and press it into a 12-inch deep dish or cast-iron skillet, creating a 1-inch lip around the edges.
  6. Layer half of the cheese on the bottom, followed by all of the sauce, then the remaining cheese. Sprinkle grated Parmesan and provolone on top.
  7. Brush the crust edge with melted butter. Bake until the crust is golden-brown and the cheese is bubbly, about 25–30 minutes.
  8. Let rest for 10 minutes before slicing. Garnish with fresh basil or oregano, and serve hot.
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