Chicago Deep Dish Pizza 🍕🧀
A thick, cheesy, and savory pizza with a buttery crust and loaded with rich tomato sauce and toppings—truly iconic!
This style is all about architecture: a tall, tender crust with a slightly nubbly bite from cornmeal, a generous blanket of mozzarella that melts into a protective layer, and a rich tomato top that bubbles and concentrates as it bakes. Expect dramatic, pie-like slices with crisp edges and a custardy, cheesy center.
To capture that signature texture, think in layers and structure rather than speed. The crust supports everything above it, so aim for an even base and sturdy sides that reach up the pan. The cheese sits directly on the dough so it can melt into it and keep moisture from the sauce where it belongs—on top—ensuring the bottom stays pleasantly crisp instead of soggy.
Your dry base is a blend of all-purpose flour and cornmeal. The flour provides strength and chew; the cornmeal adds subtle sweetness, a golden hue, and delicate crunch. Thoroughly combining these two dry ingredients before you proceed helps the cornmeal distribute evenly so the crust bakes up uniform instead of patchy.
Shredded mozzarella is the backbone of the filling. Use it as a full, even layer that reaches the corners; it should be thick enough to create that characteristic pull when sliced, yet evenly spread so it melts at the same pace throughout. Lightly fluff pre-shredded cheese before measuring to avoid packing too much into the cup; level the cup so the amount matches what’s intended.
Because this pizza carries a robust tomato layer and any toppings you love, think balance: spread sauces in a thin, even coat rather than a deep pool, and distribute toppings so every slice feels abundant without overwhelming the crust. If using moisture-heavy toppings, drain or blot them so the top bubbles and concentrates instead of weeping.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup cornmeal
- 1 1/2 cups shredded mozzarella cheese
Instructions
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