True Chicago-Style Deep-Dish Pizza

Jeff Mauro's Deep Dish Pizza Recipe | Authentic Chicago deep-dish with a rich, buttery crust, loaded with mozzarella, Italian sausage, pepperoni, a mildly sweet tomato sauce, and topped with grated Parmesan.

• Level: Intermediate
• Yield: 8 slices
• Nutritional Analysis Per Serving (Serving Size: 1 of 8 servings)
  Calories: 819
  Total Fat: 55 g
  Saturated Fat: 18 g
  Carbohydrates: 50 g
  Dietary Fiber: 3 g
  Sugar: 4 g
  Protein: 31 g
  Cholesterol: 98 mg
  Sodium: 1037 mg
• Total: 7 hr 25 min (includes rising time)
• Active: 25 min

True Chicago-Style Deep-Dish Pizza

Imagine crafting the iconic Chicago deep-dish pizza at homedense, buttery crust overflowing with melty cheese, savory sausage, pepperoni, and vibrant tomato sauce. Follow Jeff Mauro's foolproof method to create this crowd-pleasing masterpiece: master the unique dough, pick the perfect pan, and layer like a pro for pie-like slices that wow every time.

How to Make Deep Dish Pizza Like a Pro

Grab all-purpose flour for the ideal balanceits gluten holds up under heavy toppings while keeping the crust tender and substantial.

Add a pinch of cream of tartar to tame the yeast, ensuring a slow rise that delivers that signature soft, flavorful texture.

Swap in corn oil for its neutral flavor and high heat tolerance, yielding the crispy, golden exterior Chicago lovers crave.

Proof your dough in the warmest kitchen spot, coated in corn oil, until it doublesabout 6 hours of patient magic.

Punch down and rest for 15 minutes post-rise; this relaxes the gluten for easy handling.

Reach for a 12-inch cake pan or Chicago-style panthose tall sides build the high crust walls that lock in all the goodness.

Slather the pan with melted butter for an irresistible crunchy, flavorful base.

Press dough thin across the bottom and up the sides high to form the sturdy rim.

Layer sliced part-skim mozzarella firstit melts evenly and browns perfectly, creating a gooey barrier.

Hand-crush San Marzano tomatoes for that uncooked, chunky, naturally sweet sauce bursting with premium flavor.

Build in reverse: cheese, thin sausage and pepperoni, crushed tomatoes, then grated Parmesan on top.

Bake on the middle rack at 450F, rotating halfway for even, golden perfection.

Let it rest 5 minutes before slicing to hold its shape like a true Chicago pie.

What Is Deep Dish Pizza?

Born in Chicago, deep-dish pizza boasts a towering buttery crust baked in a deep pan. Cheese goes down first to shield it from burning, followed by meats, chunky raw tomato sauce on top, and more cheeseserved in hearty wedge slices that demand a fork.

Pan for Deep Dish Pizza

A cake pan or deep-dish pizza pan with tall sides is key, letting you raise the dough high to cradle abundant fillings.

How to Warm Up Deep Dish Pizza

Revive slices stovetop-style: Heat an oiled skillet medium-high, add crust-down, cover on medium for 4-5 minutes until sizzling hot. Do multiples in a big pan.

For batches, oven at 350F: Grease a parchment-lined sheet, bake 15-20 minutes till cheese bubbles and crust crisps.

Ingredients ()

• 1 teaspoon granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 18 ounces all-purpose flour (about 3 1/2 cups)
• 2 teaspoons fine sea salt
• 1/8 teaspoon cream of tartar
• 1/2 cup plus 3 tablespoons corn oil, plus additional for oiling the bowl
• 1 tablespoon melted unsalted butter
• 12 ounces deli sliced part skim mozzarella
• 1 pound bulk Italian sausage
• 8 ounces thinly sliced pepperoni
• One 28-ounce can whole San Marzano tomatoes, crushed by hand
• Grated Parmesan, for topping and garnish

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1. Mix sugar, yeast, and 11 ounces room-temperature water (around 80F) in a bowl; allow to activate for 15 minutes. In a stand mixer bowl, blend flour, salt, and cream of tartar. After yeast blooms, incorporate with corn oil; stir gently with a spatula to form a shaggy dough ball.
2. Knead on low with dough hook for 90 seconds. Move to a lightly oiled bowl; proof until volume doubles, about 6 hours. Punch down and rest 15 minutes more.
3. Place rack in oven center; preheat to 450F.
4. Brush a 12-inch cake pan or Chicago pizza pan with melted butter on base and sides. Press three-quarters of dough over bottom and up sides (reserve rest). Line fully with mozzarella slices to edges. Distribute raw sausage thinly over half; pepperoni over the other. Add crushed tomatoes evenly, spreading to edges; dust with grated Parmesan.
5. Bake, rotating at midpoint, until edges are golden, about 25 minutes. Rest 5 minutes; lift out or slice directly in pan like pie.