Chicago Deep Dish Pizza Recipe (2024)

Combine the flour, cornmeal, salt, sugar and yeast in the bowl of a stand mixer fitted with the dough hook on low speed.

Mix until blended, about 1 minute.

Add the water and melted butter. Continue mixing on low speed until fully incorporated, 1 - 2 minutes, scraping the sides and bottom of the bowl occasionally.

Increase the speed to medium-low and knead until the dough is glossy and smooth, and pulls away from the sides of the bowl, 4 - 5 minutes.

Using your hands, coat a medium bowl with 1 teaspoon of the olive oil.

Transfer dough to the bowl, turning once to coat with oil.

Cover tightly with plastic wrap and let rise at room temperature until nearly doubled, about 45 - 60 minutes.

Melt butter in a medium saucepan over medium heat.

Add onion, oregano and salt. Cook, stirring occasionally, until the liquid has evaporated and the onion is golden brown, about 5 minutes.

Add garlic. Cook just until fragrant, about 30 seconds.

Stir in tomatoes and sugar. Increase the heat to medium-high.

Bring the mixture to a simmer, then lower the heat to medium-low and continue to simmer until reduced to about 1 1/4 cups, about 25 minutes.

Turn off heat.

Stir in the basil and oil.

Season with salt and pepper to taste.

To laminate the dough, turn the dough out onto a dry work surface and roll into a 8- by 6-inch rectangle.

Using an offset spatula, spread the softened butter over the surface of the dough, leaving a 1/2-inch border around the edges.

Starting at the short end, roll the dough into a tight cylinder.

With the seam side down, flatten the cylinder into a 9- by 2 inch rectangle.

Fold into thirds like a business letter. Pinch the seams to form a ball.

Return to the oiled bowl.

Cover tightly with plastic wrap.

Let rise in the refrigerator until nearly doubled in size, 40 - 50 minutes.

Preheat the oven to 425°F.

Coat a 9-inch round cake pan with 2 tablespoons of olive oil.

Transfer the dough ball to a dry work surface and roll out into a 13-inch disk about 1/4-inch thick.

Transfer dough to the pan.

Lightly press the dough into the pan, working into the corners and 1 inch up the sides. If the dough resists stretching, let rest 5 minutes before trying again.

Sprinkle shredded mozzarella over the surface of the dough.

Spread tomato sauce over the cheese.

Top with Parmesan.

Bake until the crust is golden brown, 20 - 30 minutes.

Remove from the oven and let rest 10 minutes before slicing and serving.