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Chicago Deep-Dish Pizza
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
150 minutes
Indulge in Chef John's mouthwatering deep-dish pizza with rich sauce, three melty cheeses, and a buttery cornmeal crust.
Ingredients:
  • 1.3333333730698 cups warm water
  • 2.25 teaspoons active dry yeast
  • 0.25 cup olive oil
  • 0.25 cup melted butter
  • 2 teaspoons white sugar
  • 1.5 teaspoons fine salt
  • 0.5 cup cornmeal
  • 3.75 cups all-purpose flour
  • 2 teaspoons olive oil, or as needed, divided
  • 4 cups pizza sauce, or to taste
  • 4 ounces sliced provolone cheese
  • 8 ounces fresh mozzarella cheese, cubed
  • 1 pound spicy Italian sausage, casings removed
  • 4 ounces shredded part-skim, low-moisture mozzarella cheese
  • 2 ounces Parmigiano-Reggiano cheese
  • 1 tablespoon olive oil
Instructions:
  • Prepare the dough: In the bowl of a stand mixer fitted with a paddle attachment, combine water and yeast, allowing it to dissolve for approximately 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour in the specified order. Knead the mixture until it forms a smooth and elastic dough, adding additional flour as necessary and pausing occasionally to scrape down the sides.
  • Place the dough on a lightly floured work surface. Incorporate more flour if necessary. Shape it into a ball and place it in a bowl greased with 1/2 teaspoon of olive oil. Cover with a plate and allow it to rise in a warm spot until it doubles in volume, for 1 to 2 hours.
  • Simmer pizza sauce in a pot over low heat until it thickens, for 60 to 90 minutes, while the dough rises.
  • Preheat the oven to 425°F (220°C) for the perfect cooking temperature.
  • Deflate dough by poking it gently, then transfer it to your work surface. Stretch and press the dough into a round shape slightly larger than a 12-inch cast iron skillet. Brush the skillet with 1 1/2 teaspoons of olive oil. Place the dough in the skillet and carefully stretch and distribute it evenly over the bottom and sides.
  • Layer the provolone cheese at the bottom of the crust. Sprinkle fresh mozzarella over the provolone, followed by Italian sausage and firm mozzarella. Pour a generous amount of pizza sauce over the top. Grate Parmesan cheese on top of the sauce, then fold the edges of the crust towards the center to seal in the fillings. Drizzle 1 tablespoon of olive oil over the crust and the center of the pizza.
  • Place in the center of the preheated oven until the crust sounds hollow when tapped and the pizza is golden brown, approximately 35 minutes. Allow it to rest for 10 minutes before cutting into slices.

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