Chicago Deep Dish Pizza

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When we went to Illinois for Christmas Josh fell in love with deep dish pizza. We helped my dad make it for dinner one night and Josh has been talking about it ever since. Utah has some good pizza places, but we haven’t found a good deep dish place, so Josh decided to try it on his own.

There is no way we could eat a huge deep dish pizza on our own, so we cooked dinner for the Dewey family. It was great fun! Josh did most of the work, I was his assistant. He used the same recipe my dad used. This time we did a veggie section for me…and the rest had veggies, sausage, and pepperoni. I made a homemade pizza sauce and we loaded it with cheese too!

The pizza was down right delicious! The crust was thick, tasty, and crusty, like it should be:) It held all of the toppings together. We had one monster pizza going on. Josh’s craving was satisfied…and the Dewey’s enjoyed it as well.

Chicago Deep Dish Pizza

Ingredients

  • For the Pizza Dough:
  • 4 Cups Flour
  • 1 Cup Milk
  • 1 Tbsp. Butter
  • 1 Tbsp. Sugar
  • 1 tsp. Salt
  • 1 Package Instant Dry Yeast
  • About 1 cup of water-add a little at a time until you get the right dough consistency
  • For the sauce:
  • 1 small yellow onion chopped
  • 2-3 cloves garlic minced
  • Crushed red pepper to taste
  • 1 tsp. fennel
  • 1 small can tomato sauce
  • 1 can diced tomatoes drained
  • 2 T tomato paste
  • Pinch of sugar
  • Salt and pepper to taste
  • 1 tsp. dried oregano
  • Fresh basil chopped-to taste
  • Toppings and Cheese:
  • Use whatever toppings you like: sausage pepperoni, veggies, etc.
  • Shred a lot of mozzarella cheese! We use a lot!

Instructions

  1. For the Dough:
  2. Scald milk. Add butter, sugar and salt. Allow milk mixture to cool to "warm." Add yeast and mix thoroughly.
  3. In a heavy-duty mixer (e.g., KitchenAid), add milk mixture. Slowly add flour until the dough pulls away from the side of the bowl and forms a ball. Add water, a little at a time, until the dough combines. Knead dough for 5-10 minutes. Cover and allow dough to rise for 2 hours. Punch down the dough, knead briefly, and allow to rise and additional 2 hours until approximately doubled in bulk.
  4. For the sauce:
  5. In a medium pan add the olive oil. Over medium heat, saute the onion and garlic until tender. Add in the crushed red pepper and fennel. Saute for one minute.
  6. Stir in the tomato sauce, diced tomatoes, and tomato paste. Stir well. Season with pinch of sugar, salt, pepper, oregano, and fresh basil. Simmer for 30 minutes.
  7. Assembly & Baking the Pizza:
  8. Grease a 10" deep-dish pizza pan or cast iron skillet. Roll the crust to fit the pan. The edges should come to the top of the pan. Take a little bit of sauce and put it on the bottom. Put some cheese on the bottom. Take some of the sauce and spread it on the cheese. Add whatever toppings you like. Take more of the cheese and spread a layer. Add a lot of sauce to the top. Sprinkle with extra cheese if you wish.
  9. Bake 45 minutes at 425 degrees F or until bubbly!

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Decades ago I worked at one of Chicago’s best deep dish pizzerias, Gulliver’s on Howard Street. My favorite was made with ground beef, onions and green bell peppers. The onions and peppers were sliced in very thin strands.

    Yours looks great!
    LL

    1. We do not live in Chicago but have gone to Gulliver’s for many years.  We still love it but cannot figure out what makes it uniquely wonderful.  Any ideas or tips about how to duplicate it at home.  We would still go there when we are in Chicago but unfortunately we live 150+ miles from Rogers Park/Evansotn area.

  2. Looks so yummy! I was surprised to see that hidden layer of veggies – that so makes this a healthfood!!

    Did I tell you I love your new header with the peas? Cute!

  3. Looks so delicious!!!!!
    I don’t know how to keep up with you. I want to make the salmon tacos, cookies, frittata, and now this. Where do I start?

  4. Maria, I love deep dish pizza. There was a time we pooled money on Friday night and headed to Pizzeria Uno for deep dish on Friday night.

  5. ok, start a list of places to go when you guys come into town! little star pizza is SO on your list, really great chicago pizza in SF! it exists!

  6. I am from Chicago and I am trying to replicate a Malnatis pizza. I am a begining beginer semi non baker. Is your recipe for crust light and flaky or a bit on the dense side? it looks really good. I am at altittude at 8500 ft, any alterations to the recipes that you would suggest or should I just give it a go as is? thanks in advance…

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