Description

A hearty and indulgent homemade Chicago-style deep dish pizza with a buttery cornmeal crust, layers of gooey mozzarella, savory tomato sauce, and customizable toppings, all baked to perfection in a cast iron skillet.

Ingredients

2¼ tsp active dry yeast

1½ tsp sugar

¾ cup warm water (110°F / 43°C)

1¾ cups all-purpose flour

¼ cup yellow cornmeal

½ tsp salt

2 tbsp olive oil

2 tbsp softened butter

1 tbsp olive oil (for sauce)

2 cloves garlic, minced

1 can (15 oz) crushed tomatoes

1 tsp dried oregano

½ tsp dried basil

½ tsp sugar (for sauce)

Salt and pepper to taste

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

Optional toppings: sautéed mushrooms, bell peppers, onions, cooked Italian sausage, pepperoni, olives

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Instructions

In a bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
In a large bowl, whisk together flour, cornmeal, and salt. Add the yeast mixture, olive oil, and softened butter. Mix until a dough forms.
Knead the dough on a floured surface for 5–7 minutes until smooth. Transfer to a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
While dough rises, prepare the sauce. Heat olive oil in a saucepan over medium heat. Sauté garlic for 1 minute, then add crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer for 15–20 minutes until thickened.
Preheat oven to 425°F (220°C). Grease a 9-inch cast iron skillet or deep dish pan with olive oil.
Roll out the risen dough into a 12-inch circle and press it into the skillet, allowing the edges to come up slightly along the sides.
Layer mozzarella cheese over the crust, add desired toppings, then spoon the tomato sauce on top. Sprinkle Parmesan cheese over the sauce.
Bake for 25–30 minutes until the crust is golden and the sauce is bubbling.
Let the pizza cool for 5–10 minutes before slicing and serving.

Notes

Use a cast iron skillet for best results, but a deep-dish cake or springform pan can also work.

Drain excess moisture from toppings to avoid a soggy crust.

Dough can be made ahead and refrigerated overnight for enhanced flavor.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in a skillet over low heat or in the oven at 375°F for best texture.

Prep Time: 1 hour 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 4g
Sodium: 580mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 3g
Protein: 17g
Cholesterol: 45mg