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Deep Dish Chicago Pizza
The iconic Chicago deep dish with a thick buttery crust, layers of cheese and chunky tomato sauce. Layering the mozzarella directly on the dough before the sauce, rather than after, stops the crust turning soggy under the long 30-35 minute bake.
Ingredients
Instructions
Mix flour, yeast, salt and sugar, add water and oil, knead 8 minutes, prove 1 hour.
Mix tomatoes with garlic and oregano for sauce.
Oil a deep 30cm cake tin and dust with cornmeal.
Press dough into tin, pushing 4cm up the sides.
Layer mozzarella slices over dough base.
Spoon thick tomato sauce over cheese.
Scatter with parmesan.
Bake at 220C for 30-35 minutes until crust is golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
