Chicago Deep‑Dish Pizza with Buttery Crust

Instructions

1. Combine the dry base. Thoroughly mix the all-purpose flour with the cornmeal until the color looks uniform and the texture feels evenly speckled. This even distribution helps the crust bake up consistent from center to edge and prevents dense pockets of cornmeal.
2. Prepare your pan and workspace. Use a deep, round baking dish or a deep-dish pizza pan. Lightly dust your work surface with a pinch of the dry mixture if you’re handling dough; this helps prevent sticking and keeps the crust texture consistent rather than adding raw flour later.
3. Shape the crust. Press the dough into an even round, then ease it into the pan, pressing it across the bottom and up the sides. Aim for an even thickness with no thin, see-through patches. The sides should be tall enough to hold the cheese and sauce—think pie-like walls. If the dough resists, pause briefly and let it relax, then continue; relaxed dough is less likely to spring back or tear.
4. Add the cheese layer. Sprinkle the shredded mozzarella directly onto the dough in an even blanket that reaches the corners. Press gently to tuck it into the edges where the base meets the side walls. Placing cheese under the sauce is traditional and helps protect the crust from moisture while creating that molten, stretchy center.
5. Spoon on tomato sauce. Spread a thin, even layer of rich tomato sauce over the mozzarella. Use the back of a spoon to nudge the sauce to the edges without flooding the center. A level layer bubbles and thickens as it bakes; too much can make the top watery.
6. Distribute toppings. Add any toppings evenly so each slice gets a bit of everything. Avoid piling all in one spot; balanced coverage helps the pizza bake uniformly and prevents the middle from sinking.
7. Bake, then rest briefly. Bake until the edges are deep golden and crisp, the sauce is visibly bubbling, and the center looks set. Let the pizza rest a short moment before unmolding and slicing; resting helps the cheese settle so slices hold their shape instead of collapsing.

Tips & Notes