Very few foods spark as much debate as Chicago Deep-Dish Pizza. It’s an either-you-love-it-or-hate-it kind of food. Whether it’s a buttery work of art or a glorified casserole, this towering, cheese-heavy dish is a legit American food icon. You need a knife and fork and a big appetite to tackle it.
How Deep-Dish Became a Thing
Chicago deep-dish pizza showed up in 1943 at Pizzeria Uno in Chicago. People usually say that Ike Sewell (who was from Texas) and his business partner, Ric Riccardo, invented it. Sewell wanted a pizza that was bigger and more filling than the thin-crust ones that were popular. So, he made a pie baked in a deep, round pan, kind of like a cake pan.
What makes Chicago deep-dish special is the way it’s put together – it’s the opposite of regular pizza:
| Part | Regular Pizza | Chicago Deep-Dish Pizza |
|---|---|---|
| Crust | Thin and crispy | Thick, buttery, and flaky (like a pie crust) |
| Cheese | On top of the sauce | Right on the crust, to protect it from the sauce |
| Toppings | Under the cheese | Under the sauce (usually sausage or other meat) |
| Sauce | Spread over the cheese and other toppings | A thick layer of tomatoes on top |
Putting the sauce on top is key. It keeps the cheese from burning during the long baking time and lets the tomatoes taste fresh and bright.
Let’s Make Deep-Dish At Home
Making deep-dish at home is super rewarding. The secret is the crust, which gets that buttery, flaky feel from cornmeal and olive oil.
Here’s What You’ll Need
| Part | Ingredient | How Much |
|---|---|---|
| Crust | All-purpose flour | 2 cups |
| Yellow cornmeal | 1/2 cup | |
| Salt | 1 teaspoon | |
| Instant dry yeast | 1 teaspoon | |
| Water, lukewarm | 1 cup | |
| Olive oil | 1/4 cup | |
| Unsalted butter, softened | 2 tablespoons | |
| Sauce | Canned crushed tomatoes | 28 ounces |
| Dried oregano | 1 teaspoon | |
| Dried basil | 1/2 teaspoon | |
| Garlic powder | 1/2 teaspoon | |
| Salt and pepper | To taste | |
| Toppings | Whole milk mozzarella | 1 1/2 pounds |
| Italian sausage | 1 pound |
Time to Cook!
1. Make the Dough
- Mix the flour, cornmeal, salt, and yeast in a big bowl.
- Add the lukewarm water and olive oil. Mix until it’s all combined.
- Put the dough on a floured surface and knead it for 5-7 minutes until it’s smooth.
- Put the dough in an oiled bowl, cover it, and let it sit for 1-1.5 hours, until it doubles in size.
2. Put the Pizza Together
- Heat your oven to 425°F (220°C). Grease a 10-inch deep-dish pizza pan (or a 9-inch cast-iron skillet) with butter.
- Punch down the dough and roll it into a circle, about 14 inches across.
- Press the dough into the pan, making sure it covers the bottom and goes up the sides.
- Put the mozzarella slices on the dough, covering the bottom and sides.
- If you’re using it, spread the cooked sausage over the cheese.
- Mix the tomatoes with the oregano, basil, garlic powder, salt, and pepper in a bowl. Spoon the sauce over the cheese and sausage.
3. Bake and Serve
- Bake for 25-35 minutes, until the crust is golden and the sauce is bubbly.
- Let the pizza cool in the pan for 10 minutes. This helps the cheese firm up so the pizza stays together.
- Run a knife around the edge and lift the pizza out of the pan with a spatula.
- Cut it up and serve with a knife and fork right away.