Best 2 Chicago Style Deep Dish Pizza Dough Recipes

Chicago-style deep-dish pizza is a unique and iconic dish that has become a beloved favorite across the world. Originating in the Windy City, this pizza is characterized by its thick, focaccia-like crust, generous layers of toppings, and a rich, flavorful tomato sauce. Unlike traditional pizzas, the cheese in Chicago-style deep-dish pizza is placed under the sauce, resulting in a gooey, melted layer that adds an extra dimension of flavor and texture. This article presents two comprehensive recipes to create this delectable dish at home: the classic Chicago-style deep-dish pizza dough and a mouthwatering Chicago-style deep-dish pizza filling and assembly guide. With detailed instructions, helpful tips, and a step-by-step guide, these recipes are designed to cater to both experienced bakers and home cooks alike. Immerse yourself in the flavors of Chicago and indulge in the ultimate deep-dish pizza experience with these carefully crafted recipes.

Here are our top 2 tried and tested recipes!

CHICAGO STYLE DEEP-DISH PIZZA DOUGH

Chicago Style Deep-Dish Pizza Dough image

This recipe comes from the book "Pizza" and is just wonderful. It can be hard to press the pizza up the sides of the pan, but just let the dough rest for a bit first and it should be easier.

Provided by lucid501

Categories Yeast Breads

Time 3h

Yield 1 14, 8 serving(s)

Number Of Ingredients 8

Ingredients

1/4 ounce active dry yeast (2 1/4 tsps)
1 1/4 cups lukewarm water
1 teaspoon sugar
3 1/4 cups unbleached bread flour, plus more for dusting
1/2 cup medium-grind yellow cornmeal
1 teaspoon table salt or 1 1/2 teaspoons kosher salt
1/2 cup olive oil, plus
more olive oil, for oiling bowl and pan

Steps:

In a large bowl, dissolve the yeast in1/4 cup of the warm water. Add the sugar and 1/4 cup of the flour and stir with a wooden spoon or rubber spatula to combine.
Cover with plastic wrap and let rise in a warm place for 20 minutes.
Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/2 cup olive oil.
Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.
Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will be a little sticky, but shouldn't stick to your hands.
Add only a minimum amount of flour to the work surface to keep the dough from sticking.
Lightly oil a large bowl. Add the dough and turn to coat on all sides.
Cover the bowl with plastic wrap and place a clean, damp, kitchen towel over the top.
Set the bowl in a warm spot and let rise until doubled in volume, 1 1/2 to 2 hours. (For a slow rise, place the covered bowl in the refrigerator and let rise for 10 to 12 hours, returning dough to room temperature before using).
When the dough has doubled in volume, punch it down and knead it for 2 to 3 minutes. Press the dough evenly into the bottom of an oiled 14-inch round deep-dish pizza pan.
Let the dough rise in the pan for 15 to 20 minutes.
Press the dough until it comes 2 inches up the sides and is even on the bottom and at the corners of the pan.
Proceed with any deep-dish pizza recipe.

UNO'S CHICAGO STYLE DEEP DISH PIZZA DOUGH

Uno's Chicago Style Deep Dish Pizza Dough image

Make and share this Uno's Chicago Style Deep Dish Pizza Dough recipe from Food.com.

Provided by jcaldwel

Categories Grains

Time 3h

Yield 1 12-inch pizza, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (1/4 ounce) package active dry yeast
3/4 cup water (warm 105-110 degrees F)
1 tablespoon sugar
1/4 cup soybean oil
2 1/2 cups all-purpose flour
2 tablespoons salt
1 tablespoon olive oil

Steps:

In a mixing bowl, dissolve yeast and sugar in water.
Add soybean oil and blend.
Add flour and salt and mix thoroughly. If using a stand mixer, mix on medium speed for 4 minutes until the dough is smooth and pliable. If kneading by hand, knead for 7 to 8 minutes.
Turn the dough out of the bowl and knead by hand for an additional 2 minutes.
Add olive oil to a deep bowl. Place dough in bowl and turn twice to coat with oil.
Cover the bowl with plastic wrap and a kitchen towel.
Let the dough rise for 2 hours on counter, or overnight in fridge. DO NOT PUNCH THE DOUGH DOWN.
Spread and push the dough ball across the bottom of a deep pan and up slightly on the sides.
Add toppings of your choice, and bake in a preheated oven at 475 degrees for 25-30 minutes.

Nutrition Facts : Calories 452.6, Fat 17.9, SaturatedFat 2.7, Sodium 3492.1, Carbohydrate 63.5, Fiber 2.6, Sugar 3.4, Protein 8.8

Tips:

Use a heavy-duty stand mixer fitted with the dough hook to make the dough.
Make sure the water is warm, but not hot, when you add it to the yeast.
Knead the dough for at least 5 minutes, or until it is smooth and elastic.
Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size.
When rolling out the dough, use a lightly floured surface and a rolling pin that is at least 12 inches long.
To make the sauce, use a combination of canned tomatoes, tomato paste, and Italian seasoning.
When assembling the pizza, start with a layer of dough, then add the sauce, cheese, and toppings.
Bake the pizza in a preheated oven at 450 degrees Fahrenheit for 25-30 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Conclusion:

Chicago-style deep-dish pizza is a delicious and iconic dish that is perfect for any occasion. With its buttery crust, flavorful sauce, and layers of cheese and toppings, it's sure to be a hit with everyone who tries it. So next time you're in the mood for pizza, give this recipe a try and see for yourself why Chicago-style deep-dish pizza is so loved.

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