chicago deep dish crust recipe

Written ByJenny Smyth Posted on
chicago deep dish crust recipe
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The Best chicago deep dish crust recipe

I’ve always been fascinated by the history of Chicago deep-dish pizza. This style of pizza originated in the Windy City in the 1940s, when Pizzeria Uno’s Ike Sewell created a thick crust topped with cheese, meats, and vegetables.

The crust was designed to be sturdy enough to hold the generous toppings without becoming soggy. It’s a culinary innovation that has stood the test of time and remains a staple in American cuisine today.

My family and I love this recipe because it’s easy to make and always a crowd-pleaser. Whether we’re hosting a party or just need a quick dinner, this recipe never fails to impress.

One of the things I appreciate most about this recipe is how versatile it is. You can customize it to suit your tastes by adding different meats, vegetables, and cheeses.

The key to making a great Chicago-style deep-dish crust is to use a mixture of all-purpose flour and cornmeal, which gives it a unique texture and flavor. I’ve experimented with various ratios of flour to cornmeal, but I’ve found that using 2:1 ratio yields the best results.

To start, preheat your oven to 425 degrees Fahrenheit and have all your ingredients ready before you begin mixing the dough.

Chicago Deep Dish Crust

Chicago Deep Dish Crust

4.8 from 508 votes

This buttery, flaky crust is the foundation of a classic Chicago deep dish pizza. It uses cornmeal and oil for a tender texture that holds up to generous toppings.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Dough

2 1/4 cups all-purpose flour
1/4 cup yellow cornmeal
1 1/2 teaspoons salt
1 tablespoon granulated sugar
2 1/4 teaspoons active dry yeast (one packet)
1 cup warm water (110°F)
1/4 cup olive oil
1/4 cup unsalted butter, melted

👨‍🍳Directions

1In a small bowl, dissolve the sugar and yeast in the warm water.
2Let it sit for 5 to 10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
3In a large mixing bowl or stand mixer bowl, whisk together the flour, cornmeal, and salt.
4Add the yeast mixture, olive oil, and melted butter, then stir until a shaggy dough forms.
5Knead the dough on a lightly floured surface for 6 to 8 minutes until it is smooth and elastic.
6If using a stand mixer, use the dough hook on medium speed for 5 minutes.
7Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat.
8Cover with plastic wrap and let it rise in a warm place for 1 hour until it has doubled in size.
9Punch down the dough and transfer it to a floured surface.
10Roll it out into a 14-inch circle, about 1/4 inch thick, then carefully press it into a greased 9-inch deep dish pan, pushing it up the sides.
11Cover the pan with plastic wrap and let the dough rest for 15 minutes.
12Meanwhile, preheat your oven to 425°F.
13Prick the bottom of the crust with a fork to prevent bubbling.
14Bake the crust for 8 to 10 minutes until it is lightly golden and set, but not fully cooked through.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook (optional)
9-inch deep dish pizza pan or springform pan
Plastic wrap
Rolling pin
Fork

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 15mg🧂Sodium: 440mg🌾Total Carbs: 34g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 5g

📝Notes

For a crispier bottom, pre-bake the crust for an additional 2 minutes. You can substitute bread flour for all-purpose flour for a chewier texture. The dough can be made a day ahead and refrigerated after the first rise.

Watch Video Of How Chicago Deep Dish Crust Works

This Chicago deep-dish crust recipe is always a good idea for any occasion whether you’re hosting a party or just need a quick dinner for your family. It’s also perfect for family gatherings because everyone loves pizza!

You can customize this recipe by adding different meats, vegetables, and cheeses. If you want more ideas on how to serve this dish or store leftovers for future meals, check out our tips below.

❓ Frequently Asked Questions About Chicago Deep Dish Crust

Q: What is the difference between Chicago-style deep-dish pizza and New York-style pizza?

Chicago-style deep-dish pizza has a thick crust topped with cheese, meats, and vegetables, while New York-style pizza has a thin crust topped with tomato sauce and mozzarella cheese.

Q: Can I use pre-made pizza dough instead of making my own?

While it’s possible to use pre-made pizza dough, homemade dough will yield better results due to its unique texture and flavor.

Q: How long does it take to make this recipe from start to finish?

This recipe typically takes about an hour to an hour-and-a-half to prepare, depending on how quickly you can mix the dough.

Q: Can I bake this crust in advance and store it for later use?

Yes, you can bake this crust in advance and store it for up to three days in an airtight container or freeze it for up to two months.

Q: How do I reheat leftover pizza without drying out the crust?

To reheat leftover pizza without drying out the crust, place it in the oven at 350 degrees Fahrenheit for about 10-15 minutes or until heated through.

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