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Anyone make Chicago style deep dish pizza at home?
Posted on 10/26/26 at 8:08 pm
Posted on 10/26/26 at 8:08 pm
Specifically in a heavy cast iron skillet?
I got the sauce figured out.
Homemade dough or store bought? If store bought, which brand? If homemade, recipe for dough?
Any other tips, tricks, techniques?
I got the sauce figured out.
Homemade dough or store bought? If store bought, which brand? If homemade, recipe for dough?
Any other tips, tricks, techniques?
Posted on 10/26/26 at 8:30 pm to Chipand2Putts
I've made it before, but in heavy 6x10 pans that I had bought from somewhere. You don't want too large of a pan, or you'll have problems getting the center cooked and not burning the edges. One time I tried making it in a spring form pan too.
I almost always make my own dough, but it's been ages and I have no idea of the recipe.
I almost always make my own dough, but it's been ages and I have no idea of the recipe.
Posted on 10/26/26 at 9:40 pm to Chipand2Putts
Try the upside down pepperoni recipe.
Posted on 10/26/26 at 9:50 pm to RadRob
Care to elaborate?
Posted on 10/27/26 at 7:20 am to Chipand2Putts
Here's Peter Rienhart's recipe. Chicago deep dish dough tends to the biscuit side a bit.
Chicago Deep-Dish Pizza Dough
Chicago deep-dish pizza has come to national attention through the expansion of the Pizzeria Uno chain and a number of independent Chicago-style pizzerias in many cities, such as Zachary’s in Berkeley and Sicilia’s, my local verison in Providence. Most Americans associate the crust with a cornmeal flavor and texture. While this is often accurate, it is not always the case; there is also a version that calls for no cornmeal, but is instead a soft, white dough made with a small amount of milk. But a cornmeal crust is the most definitive style, and even within that category differences exist. Gino’s East, for example, makes a thick, airy cornmeal crust, while Lou Malnatti’s and the original Pizzeria Uno (and Pizzeria Due, its even better sister restaurant) make a thinner, crispier crust. I much prefer the latter, and this dough recipe is my version of it, although the same dough can be used for the thicker style as well. Unlike most pizza dough, this one does not improve from an overnight rise.
4 cups (18 ounces) unbleached bread flour
2/3 cup fine-grind yellow cornmeal
2 Tbs sugar
1 ¼ tsp table salt or 2 ½ teaspoons kosher salt
2 ¼ tsp instant yeast
5 Tbs corn oil
1 ½ cups lukewarm water (90° to 95°F)
With a large metal spoon, stir together all the ingredients in a 4-quart bowl or the bowl of an electric stand mixer until combined. If mixing with an electric mixer, fit it with the dough hook and mix on low speed for about 4 minutes, or until the dough forms a coarse ball and clears the sides and the bottom of the bowl. Add more flour or water by the tablespoonful as needed. Let the dough rest for 15 minutes, then mix again on low speed for an additional 2 to 3 minutes, or until the dough is smooth, stretchy, and tacky but not sticky. The dough should pass the windowpane test. If mixing by hand, repeatedly dip one of your hands or the spoon into room-temperature water and use it much like a dough hook, working the dough vigorously as you rotate the bowl with your other hand. Continue mixing for about 4 minutes, or until the dough forms a coarse ball, adding more flour or water by the tablespoonful as needed. Let the dough rest for 15 minutes, then transfer it to a lightly floured counter. Dust the top with flour to absorb the surface moisture, then knead the dough by hand for 2 to 3 minutes, or until it is smooth, stretchy, and tacky but not sticky. The dough should pass the windowpane test.
Form the dough into a ball and place it in a bowl brushed with olive oil. Roll the dough in the oil to coat the entire surface, and cover the bowl with plastic wrap. Let the dough sit at room temperature for about 2 hours, or until doubled in size.
Divide the dough into 2 equal pieces and round them into balls. Rub the surface of the dough balls with olive oil, place them on the countertop, and cover them with plastic wrap. Let the dough sit at room temperature for 15 to 20 minutes before making the pizzas.
Yield: Makes two 18-ounce dough balls
Author: Peter Reinhart
Source: American Pie
Chicago Deep-Dish Pizza Dough
Chicago deep-dish pizza has come to national attention through the expansion of the Pizzeria Uno chain and a number of independent Chicago-style pizzerias in many cities, such as Zachary’s in Berkeley and Sicilia’s, my local verison in Providence. Most Americans associate the crust with a cornmeal flavor and texture. While this is often accurate, it is not always the case; there is also a version that calls for no cornmeal, but is instead a soft, white dough made with a small amount of milk. But a cornmeal crust is the most definitive style, and even within that category differences exist. Gino’s East, for example, makes a thick, airy cornmeal crust, while Lou Malnatti’s and the original Pizzeria Uno (and Pizzeria Due, its even better sister restaurant) make a thinner, crispier crust. I much prefer the latter, and this dough recipe is my version of it, although the same dough can be used for the thicker style as well. Unlike most pizza dough, this one does not improve from an overnight rise.
4 cups (18 ounces) unbleached bread flour
2/3 cup fine-grind yellow cornmeal
2 Tbs sugar
1 ¼ tsp table salt or 2 ½ teaspoons kosher salt
2 ¼ tsp instant yeast
5 Tbs corn oil
1 ½ cups lukewarm water (90° to 95°F)
With a large metal spoon, stir together all the ingredients in a 4-quart bowl or the bowl of an electric stand mixer until combined. If mixing with an electric mixer, fit it with the dough hook and mix on low speed for about 4 minutes, or until the dough forms a coarse ball and clears the sides and the bottom of the bowl. Add more flour or water by the tablespoonful as needed. Let the dough rest for 15 minutes, then mix again on low speed for an additional 2 to 3 minutes, or until the dough is smooth, stretchy, and tacky but not sticky. The dough should pass the windowpane test. If mixing by hand, repeatedly dip one of your hands or the spoon into room-temperature water and use it much like a dough hook, working the dough vigorously as you rotate the bowl with your other hand. Continue mixing for about 4 minutes, or until the dough forms a coarse ball, adding more flour or water by the tablespoonful as needed. Let the dough rest for 15 minutes, then transfer it to a lightly floured counter. Dust the top with flour to absorb the surface moisture, then knead the dough by hand for 2 to 3 minutes, or until it is smooth, stretchy, and tacky but not sticky. The dough should pass the windowpane test.
Form the dough into a ball and place it in a bowl brushed with olive oil. Roll the dough in the oil to coat the entire surface, and cover the bowl with plastic wrap. Let the dough sit at room temperature for about 2 hours, or until doubled in size.
Divide the dough into 2 equal pieces and round them into balls. Rub the surface of the dough balls with olive oil, place them on the countertop, and cover them with plastic wrap. Let the dough sit at room temperature for 15 to 20 minutes before making the pizzas.
Yield: Makes two 18-ounce dough balls
Author: Peter Reinhart
Source: American Pie
This post was edited on 10/27/26 at 7:26 am
Posted on 10/27/26 at 7:21 am to Stadium Rat
And here are his full instructions:
Classic Chicago Deep Dish Pizza
2 Chicago Deep-Dish Pizza Dough balls, 18 ounces each
2 ½ cups coarsely shredded full-fat or low-fat low-moisture mozzarella cheese
4 cups Crushed Tomato Sauce
½ cup freshly grated Parmigiano-Reggiano, pecorino Romano, Asiago, or other dry aged cheese
Place a baking stone, if using, on the middle shelf of the oven (unless you know your oven well enough to place it on a different shelf) and preheat to 400°F. If you do not have a baking stone, position 1 oven shelf in the center of the oven and a second in the lowest position.
Oil two 10-inch round cake pans. Roll out each dough ball with a rolling pin, working from the center outward, into a disk about 14 inches in diameter. If the dough resists rolling or becomes too springy and elastic, cover it with a towel and let it rest for 5 minutes before resuming. Lay a finished disk over a prepared pan, lower it gently into the pan, and then press the dough snuggly into the bottom, corners, and then up the sides. Ideally, the dough will drape slightly over the rim; crimp the overhang to form a thick edge around the top of the rim. Prick the entire surface with a fork to minimize bubbling in the oven.
If you like a thin crust, bake immediately. If you prefer a thicker crust, cover the dough-lined pans with a kitchen towel and let sit at room temperature for 30 to 60 minutes. Bake the crusts on the middle shelf of the oven for 3 to 4 minutes to set them. The rim of the dough will slide back down into the pan somewhat, but this is normal and will form the edge.
Place each crust in its pan on the counter and let cool for at least 5 minutes. Evenly spread the mozzarella cheese in the bottom, then ladle in the tomato sauce to fill the pans. Sprinkle the grated aged cheese evenly over the top of the sauce.
Place the pans in the oven on the baking stone or, if not using a stone, on the lowest oven shelf. Immediately reduce the heat to 375°F and bake for 15 minutes. Then, if baking on a stone, rotate the pan 180 degrees. If baking directly on the shelf, move the pans to the middle shelf and rotate them 180 degrees. In either case, continue to bake for 20 to 25 minutes longer, or until the edges of the crust are a deep brown (but not burned) and the cheese is golden.
Remove the pizzas from the oven and place on a cooling rack for 5 minutes. Remove the pizzas from the pans by loosening the crust with a metal spatula and then gently sliding the spatula under the pizza to lift it out. Serve the pizzas on a cutting board, or cut and serve directly from the pan.
Deep-Dish Toppings
Ricotta and cheese:
Cut the quantity of mozzarella cheese in the master recipe to 1½ cups and stir it together 1½ cups cups ricotta cheese or full-fat or low-fat small-curd cottage cheese. Add 2 eggs, beaten, and 1 teaspoon salt and stir until all the ingredients are evenly distributed. Fill the prebaked shells with the cheese mixture and ladle the tomato sauce over the cheese to fill the shell. Omit the grated aged cheese, if desired. Bake as directed.
Italian sausage:
This is the most popular deep-dish topping in restaurants. You can make it two different ways. For my favorite method, shape ? pound Italian pork sausage meat (removed from the casing) into 2 patties the diameter of the deep-dish pans. Layer the mozzarella cheese, the tomato sauce, and the dry aged cheese in the pan as directed, then lay the patty over the top like a lid. Brush the patty with olive oil and bake as directed. The sausage will have taken on a dark, rich color when the pizza is ready.
For the second method, which is less fatty, fry ? pound Italian sausage meat in a frying pan over medium heat, stirring to break up any lumps, for about 5 minutes, or until lightly browned. Transfer the contents of the pan to a sieve placed over a bowl to drain off the fat. Layer the mozzarella cheese and the tomato sauce in the pan, scatter the cooked sausage over the top, and then finish with the grated aged cheese. Bake as directed.
You can substitute ground beef, lamb, chicken, or turkey seasoned with salt and pepper (about ½ teaspoon salt and ? teaspoon coarsely ground black pepper) and fresh or granulated garlic powder to taste for the sausage in either method.
Spinach:
In a bowl, stir together 12 ounces thawed, frozen chopped spinach, squeezed dry, with 2½ cups shredded full-fat or low-fat low-moisture mozzarella cheese. Season to taste with minced fresh garlic or granulated garlic powder to taste, if desired. Substitute this mixture for the mozzarella cheese in the master recipe and then continue as directed.
Vegetable:
In a bowl, stir together 2 cups lightly sautéed chopped vegetables such as onion, bell pepper, mushroom, zucchini or yellow squash, kale, or chard and the grated aged cheese. Layer the mozzarella cheese and the tomato sauce in the pan and top with the vegetable-cheese mixture. Bake as directed.
Other options:
Add olives, anchovies, onions, peperoncini (pickled peppers), pesto, or other cheeses, including cream cheese, sour cream, or mascarpone, to taste, to the classic recipe or any of the variations.
Stuffed Pizza
To make this popular variation of the Chicago pie, you will need an additional 6-ounce Chicago Deep-Dish Pizza Dough ball or the same amount of any of the following doughs for each 10-inch stuffed pizza you plan to make: Neo-Neapolitan, New York–Style, or Americana. (You will need 12 ounces of dough if making a 14-inch stuffed pizza.) Using a rolling pin, roll out the additional dough to the diameter of the deep-dish pan. Dust the counter and the dough as needed to prevent it from sticking; allow the dough to rest for 5 minutes if it is too springy to hold its shape. Layer 1¼ cups mozzarella cheese (or the spinach topping variation), 1¼ cups tomato sauce, and any other toppings you wish in the prebaked crust. Lay the round of dough evenly over the top of the pan. Press it into the topping, allowing the edge of the dough to drape over the rim of the pan (it will cover the top edge of the prebaked crust and then sink down into the pan). Cut a pair of 1-inch slits in the top for vents. Ladle about ¾ cup of the tomato sauce over the top dough, filling the pan. Top with the grated aged cheese. Bake as directed for Classic Deep-Dish Pizza.
Yield: Makes two 10-inch pizzas
Author: Peter Reinhart
Source: American Pie
Classic Chicago Deep Dish Pizza
2 Chicago Deep-Dish Pizza Dough balls, 18 ounces each
2 ½ cups coarsely shredded full-fat or low-fat low-moisture mozzarella cheese
4 cups Crushed Tomato Sauce
½ cup freshly grated Parmigiano-Reggiano, pecorino Romano, Asiago, or other dry aged cheese
Place a baking stone, if using, on the middle shelf of the oven (unless you know your oven well enough to place it on a different shelf) and preheat to 400°F. If you do not have a baking stone, position 1 oven shelf in the center of the oven and a second in the lowest position.
Oil two 10-inch round cake pans. Roll out each dough ball with a rolling pin, working from the center outward, into a disk about 14 inches in diameter. If the dough resists rolling or becomes too springy and elastic, cover it with a towel and let it rest for 5 minutes before resuming. Lay a finished disk over a prepared pan, lower it gently into the pan, and then press the dough snuggly into the bottom, corners, and then up the sides. Ideally, the dough will drape slightly over the rim; crimp the overhang to form a thick edge around the top of the rim. Prick the entire surface with a fork to minimize bubbling in the oven.
If you like a thin crust, bake immediately. If you prefer a thicker crust, cover the dough-lined pans with a kitchen towel and let sit at room temperature for 30 to 60 minutes. Bake the crusts on the middle shelf of the oven for 3 to 4 minutes to set them. The rim of the dough will slide back down into the pan somewhat, but this is normal and will form the edge.
Place each crust in its pan on the counter and let cool for at least 5 minutes. Evenly spread the mozzarella cheese in the bottom, then ladle in the tomato sauce to fill the pans. Sprinkle the grated aged cheese evenly over the top of the sauce.
Place the pans in the oven on the baking stone or, if not using a stone, on the lowest oven shelf. Immediately reduce the heat to 375°F and bake for 15 minutes. Then, if baking on a stone, rotate the pan 180 degrees. If baking directly on the shelf, move the pans to the middle shelf and rotate them 180 degrees. In either case, continue to bake for 20 to 25 minutes longer, or until the edges of the crust are a deep brown (but not burned) and the cheese is golden.
Remove the pizzas from the oven and place on a cooling rack for 5 minutes. Remove the pizzas from the pans by loosening the crust with a metal spatula and then gently sliding the spatula under the pizza to lift it out. Serve the pizzas on a cutting board, or cut and serve directly from the pan.
Deep-Dish Toppings
Ricotta and cheese:
Cut the quantity of mozzarella cheese in the master recipe to 1½ cups and stir it together 1½ cups cups ricotta cheese or full-fat or low-fat small-curd cottage cheese. Add 2 eggs, beaten, and 1 teaspoon salt and stir until all the ingredients are evenly distributed. Fill the prebaked shells with the cheese mixture and ladle the tomato sauce over the cheese to fill the shell. Omit the grated aged cheese, if desired. Bake as directed.
Italian sausage:
This is the most popular deep-dish topping in restaurants. You can make it two different ways. For my favorite method, shape ? pound Italian pork sausage meat (removed from the casing) into 2 patties the diameter of the deep-dish pans. Layer the mozzarella cheese, the tomato sauce, and the dry aged cheese in the pan as directed, then lay the patty over the top like a lid. Brush the patty with olive oil and bake as directed. The sausage will have taken on a dark, rich color when the pizza is ready.
For the second method, which is less fatty, fry ? pound Italian sausage meat in a frying pan over medium heat, stirring to break up any lumps, for about 5 minutes, or until lightly browned. Transfer the contents of the pan to a sieve placed over a bowl to drain off the fat. Layer the mozzarella cheese and the tomato sauce in the pan, scatter the cooked sausage over the top, and then finish with the grated aged cheese. Bake as directed.
You can substitute ground beef, lamb, chicken, or turkey seasoned with salt and pepper (about ½ teaspoon salt and ? teaspoon coarsely ground black pepper) and fresh or granulated garlic powder to taste for the sausage in either method.
Spinach:
In a bowl, stir together 12 ounces thawed, frozen chopped spinach, squeezed dry, with 2½ cups shredded full-fat or low-fat low-moisture mozzarella cheese. Season to taste with minced fresh garlic or granulated garlic powder to taste, if desired. Substitute this mixture for the mozzarella cheese in the master recipe and then continue as directed.
Vegetable:
In a bowl, stir together 2 cups lightly sautéed chopped vegetables such as onion, bell pepper, mushroom, zucchini or yellow squash, kale, or chard and the grated aged cheese. Layer the mozzarella cheese and the tomato sauce in the pan and top with the vegetable-cheese mixture. Bake as directed.
Other options:
Add olives, anchovies, onions, peperoncini (pickled peppers), pesto, or other cheeses, including cream cheese, sour cream, or mascarpone, to taste, to the classic recipe or any of the variations.
Stuffed Pizza
To make this popular variation of the Chicago pie, you will need an additional 6-ounce Chicago Deep-Dish Pizza Dough ball or the same amount of any of the following doughs for each 10-inch stuffed pizza you plan to make: Neo-Neapolitan, New York–Style, or Americana. (You will need 12 ounces of dough if making a 14-inch stuffed pizza.) Using a rolling pin, roll out the additional dough to the diameter of the deep-dish pan. Dust the counter and the dough as needed to prevent it from sticking; allow the dough to rest for 5 minutes if it is too springy to hold its shape. Layer 1¼ cups mozzarella cheese (or the spinach topping variation), 1¼ cups tomato sauce, and any other toppings you wish in the prebaked crust. Lay the round of dough evenly over the top of the pan. Press it into the topping, allowing the edge of the dough to drape over the rim of the pan (it will cover the top edge of the prebaked crust and then sink down into the pan). Cut a pair of 1-inch slits in the top for vents. Ladle about ¾ cup of the tomato sauce over the top dough, filling the pan. Top with the grated aged cheese. Bake as directed for Classic Deep-Dish Pizza.
Yield: Makes two 10-inch pizzas
Author: Peter Reinhart
Source: American Pie
Posted on 10/27/26 at 1:31 pm to Chipand2Putts
I made Chicago deep dish, not too long ago in a 12 inch cast-iron skillet using Rhodes rolls as the crust.
It was actually pretty good in a pinch.
It was actually pretty good in a pinch.
Posted on 10/27/26 at 8:54 pm to Chipand2Putts
No, but I made Detroit style tonight. Good stuff.
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