Deep Dish Pizza Recipe With Pie Crust

Who wants some pizza pie? This delicious deep dish pizza is a staple in Chicago but you can have it wherever you are.

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This Chicago style deep dish pizza has the authentic flavour you’re looking for. Unlike any other pizza, this one is baked in a deep pan and the filling really fills the rich, buttery and slightly crunchy crust. Loaded with gooey cheese, sausage, pepperoni, capsicum (bell pepper) and a gorgeous pizza sauce, this pizza is a slice of heaven.

Gluten Free Deep Dish Chicago Style Pizza Recipe

For whatever, non-important, foodie crazed reason I was craving Deep Dish Pizza. I mean, how good does it look? There seems to be thislong standing battle between New York Pizza and Chicago Pizza. New York pizza is that massive slice of pizza, all floppy at one end, using a standard thickness base with homemade Italian tomato sauce, pepperoni & cheese – what a classic.

Chicagoans do things differently. Enter the deep dish pizza.This isn’t just the thick crust from Dominos. No, No. Chicago deep dishpizza is a laminated dough (I’ll explain this one soon) and it’s pressed into a pie dish with at least 2 inch high sides. There’s a thick layer of mozzarella, some pepperoni, sausage and capsicum (even some mushrooms if you like – I like 🙂 ). Then you top the wholelot off with athick layer of homemade tomato sauceand a sprinkling of parmesan.

Personally, I don’t understand the battle. They are two completely different styles of pizza and both amazing in their own right. Just depends if you’re after a pizza or a pizza pie 🙂

How To Make Deep Dish Pizza

So, I do my research. Like with all the classic recipes I do, I tend to research as much as possible, finding the most authentic sounding recipes I can, then Imerge them all, using my favourite parts of each recipe to come up with my own but still keeping it as genuine as I can. This recipe was easy. Everywhere I looked the recipe hardly varied. Laminated dough, mozzarella, sausage, capsicum, tomato sauce. It makes it very easy to reproduce a classic dish when everyone sticks to the classic recipe.

The dough takes time but is well worth it. The tomato sauce takes time but is well worth it. If you can handle that, you’ll be rewarded with this baby 🙂

For such simple ingredients, the flavour packs a punch. It’s warming and perfect winter comfort food. Also goodFriday night food (as long as you plan ahead).You can make the dough and the tomato sauce ahead of time, making the cooking simple.

Loaded Vegan Deep Dish Pizza

This recipe makes enough for two 9 inch pizzas. The dough can be frozen after the laminating step which means you can freeze one half for next time. Just remember, the whole recipe, including the sauce, is meant for two pizzas.

Laminating, you ask? So much simpler than it sounds. After the dough proves once, you roll it out, slather it with butter, then roll it up into a log. This gives you layers. When you bake the dough, the butter will help those layers to expand and become flaky and buttery and lovely.

Look at all the gooey cheese – yum! Anyway, if you give this a go, you will be rewarded with the most delicious un-pizzalike pizza ever.

Deep Dish Pizza

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Have you tried this recipe? Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.

This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.Make the best Chicago Style Deep Dish Pizza at home! If the thick, buttery crust doesn’t win you over the layers of gooey cheese, sausage and a sweet and spicy red sauce will surely have you craving seconds!

Secrets To Making The Best Deep Dish Pizza

Sally is the author of four cookbooks and is a regular correspondent for the Boston Globe Wednesday Food Section. She also is a food photographer.

Chicago-style deep dish pizza is not your everyday pizza fare. This thick pie with buttery, crisp crust is filled to the max with oozy cheese and crumbled sausage and then topped with a slightly sweet and spicy tomato sauce and even more cheese. By most accounts invented in Chicago (thus the name) this deep-dish version fulfills hungry pizza cravings in a most satisfying way!

The dough is layered with butter, rolled and fitted into a cake pan. The high-sided crust makes room for a substantial amount of filling. To create its buttery flavor and light crust you laminate the dough and give it an extra rise.

Deep Dish Pizza: Round 2

Laminate means to create alternate thin layers of butter and dough (think croissants or puff pastry.) While those pastries require folding, rolling, and folding again a few times over, in this simplified version, all you do is spread a layer of softened, room temperature butter over the dough and roll it into a cylinder, creating layers. Easy enough, right? The dough gets another rest in the refrigerator to maintain the layers, to rise slightly, and to allow the butter to become firm. Then it is rolled out into a circle and pressed into the pan.

The assembly of a Chicago-style deep-dish pizza is a bit different, too. You start with a layer of mozzarella cheese slices on the bottom not the top! This keeps the crust crisp and allows the cheese to melt and ooze to the max. Top it with crumbled, cooked sausage (or other fillings of your choice) and spread the sauce on top not the bottom! Sauce on top keeps the crust from becoming soggy. Sprinkle with Parmesan and your pie is ready to go into the oven. That thick sauce holds the pie together when you slice it, and the cheese on the bottom oozes just a little on the plate.

A slightly chunky, slightly sweet sauce is the hallmark of deep-dish pizza. I used crushed tomatoes, but you could also use diced or whole canned tomatoes crushed in a bowl. Just be sure to let the sauce simmer long enough for it to thicken; it should be thicker and chunkier than tomato puree but not as thick as tomato paste. Garlic, onions, and Italian seasonings like oregano, rosemary or basil are the usual suspects, and they add an essential panache to the sauce.

Crescent Roll Deep Dish Pizza

There are specific deep-dish pizza pans, but you won’t need one. This recipe is geared to work in a 9-inch cake pan with 2-inch sides. You could also use a 9-inch spring form pan, or a 9- or 10-inch cast-iron pan. You can serve the pizza right from the pan or lift the whole pie out for a dramatic presentation. Let it cool for about 10 minutes so the sauce settles and then run a knife around the circumference of the pan. Carefully slide a wide, thin spatula under the dough to lift it out of the pan in one piece.

 To refrigerate the dough: After laminating (step 3), the dough can be stored in the refrigerator for up to 24 hours. Let it come to room temperature (about 1 hour) before rolling.

To freeze the dough: Before rolling wrap the dough in a double layer of plastic for up to 2 months or you could roll it and freeze it flat on a sheet pan, and when completely frozen, wrap it well in double layers of plastic. Defrost overnight in the refrigerator and then let rise at room temperature for about 1 hour before rolling.

Easy 1 Hour Deep Dish Pizza Recipe

To refrigerate or freeze the sauce: Store the sauce in the fridge for up to 3 days or freeze for up to 2 months.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Giordano's Famous Stuffed Deep Dish Pizza

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