Classic Chicago-Style Deep Dish Pizza Recipe
Prep Time:
2 hours, 40 minutes
Cook Time:
50 minutes
Servings:
4 Servings
Ingredients
  • 3 cups all purpose flour, plus more for working with
  • 1 ½ teaspoons salt
  • 1 teaspoon granulated sugar
  • 4 tablespoons corn oil
  • 1 ½ teaspoons instant yeast
  • 1 cup warm water
  • 1 tablespoon olive oil
  • 6 cloves garlic, minced
  • 1 yellow onion, grated
  • 4 tablespoons tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14-ounce) can whole peeled tomatoes
  • ½ teaspoon granulated sugar
  • 1 tablespoon Italian seasoning mix
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons corn oil
  • 1 cup grated Romano cheese
  • 5 cups freshly shredded low-moisture mozzarella cheese
  • Fresh basil, for topping
Directions
  1. Add the flour, salt, sugar, oil, and yeast to the bowl of a food processor and pulse until just combined.
  2. Let rest for 15 minutes.
  3. Add the warm water and pulse until a dough is formed, about 30 seconds.
  4. Turn the dough onto a floured surface and knead for 5 minutes. Round the dough into a ball and place it in a large oiled bowl.
  5. Cover the bowl and let the dough rise in a warm location for 2 to 3 hours, or until doubled in size.
  6. Preheat the oven to 450 F.
  7. While the dough is rising, prepare the sauce. Heat olive oil in a large pan over medium heat.
  8. Add the garlic and grated onion and cook until fragrant, about 2 minutes.
  9. Add in the tomato paste and stir to combine.
  10. Add the crushed tomatoes, peeled tomatoes, sugar, and Italian seasonings, salt, and pepper and bring to a simmer. Simmer on low heat until reduced by half, about 10 minutes.
  11. Oil an aluminum cake pan with 2 tablespoons corn oil and sprinkle the pan with ¼ cup of the Romano to line the bottom and sides.
  12. Flip the dough onto a floured surface and gently roll into a large circle about 12 inches in diameter.
  13. Press the dough into the pan, letting the excess fall over the sides. Trim the excess so that the crust ends just before the top of the pan.
  14. Fill the crust with mozzarella cheese.
  15. Spoon the sauce over the cheese to fill the pan.
  16. Sprinkle with Romano cheese on top.
  17. Add to the oven and bake until the crust is golden brown, 35-40 minutes.
  18. Remove from the oven and let rest for 20 minutes before serving. Top with basil to serve.