Chicago Deep Dish Pizza is like a little piece of heaven cooked in a cast iron skillet! This easy pizza-making method will quickly become your new favorite.  Fill it with the toppings you love (but always AFTER the cheese and BEFORE the sauce) and you have a one-pan meal ready in under an hour!Â
I LOVE Chicago!! Maybe it’s because my husband was born there or some of my favorite family members live there or maybe it’s because I love any city with a river running through it.  But a big part of why I love it is the Chicago deep dish PIZZA!!
Since we live in Atlanta and don’t have a TRUE Chicago pizza place (many have tried but it’s just not the same), I decided to learn how to make it myself. Does it compare to Lou Malnati’s or Gino’s (and before you ask – I can’t choose!!!)…..absolutely not! It will, however, satisfy my deep dish pizza need until we get back to Chicago.
How to make Chicago Deep Dish Pizza:Â
For the dough:Â
*You certainly don’t HAVE to make your own dough but Chicago deep dish pizza dough does have a different consistency because of the addition of cornmeal. If you want to buy store-bought dough, you can still use the cast iron skillet so make it but it might not taste like true deep dish pizza. With that being said, I know time is sometimes short and buying the store-bought is easier and faster. If you use store bought, buy raw dough that has already been rolled out instead of a ball of dough. You can find it in the bakery of your grocery store or in a tube in the refrigerated section. Once you roll it out, push it up the sides of the cast iron skillet as high as it will go and then follow the directions below.
- In a stand-up mixer or food processor with dough attachment, add flour, yeast, cornmeal, and salt. Turn mixer on low to mix. Leave the mixer running as you add the warm water and butter to bowl. Make sure the water is not hotter than 90 degrees or it will kill the yeast. Also make sure the butter has cooled before adding.
- Mix until a dough ball forms. Remove dough ball from mixer, place in a lightly oiled bowl, cover, and let sit on counter or in proofing oven for about an hour to an hour and a half. Dough will not rise the same as normal pizza dough. If it expands in size or doubles in size, you’re good to go!
Assembling the pizza:Â
- Preheat oven to 450.
- Once the dough is ready, flour the bottom of a cast iron skillet with flour or cornmeal (I like to use cornmeal). Place dough ball in the middle of the skillet (or round pan) and press dough to cover the bottom and sides of the pan, making sure to go all the way up the sides of the skillet. Once you’ve done this, cut 1 tbsp of butter into small pieces and dot around the dough. Sprinkle with Italian seasoning and some garlic powder if you’d like.
-  At this point, I like to cook the dough a little bit so I know the bottom of the pizza is crispy. Put the skillet with the dough in the hot oven for about 10 minutes – just to give it a little precook.
- While the dough is in the oven, brown sausage (if using).
- When you are ready to assemble, line the bottom of the pizza with mozzarella slices – overlapping the slices. Then top with pepperoni, sausage, or any toppings you prefer.
- Finally, put the whole tomatoes with the juice in a bowl and smash them gently with a fork. You’re just wanting to break up the tomatoes. Top the pizza with the sauce and sprinkle with grated Parmesan.
- Cook for 30-40 minutes or until pizza crust is browned and slightly pulling away from pan.
Chicago Deep Dish Pizza
Chicago Deep Dish Pizza cooked in a cast-iron skillet is a little piece of heaven! Fill it with your favorite ingredients and you'll have a great family dinner on the table in less than an hour.
Ingredients
For the dough:
- 3 1/2 cups all purpose flour
- 1/2 cup cornmeal
- 1 envelope instant yeast (equal to 2 1/4 teaspoons)
- 1 1/4 cups warm water (not hot)
- 2 tsp sugar
- 1 1/2 tsp salt
- 4 tbsp butter, melted and cooled
For the pizza:
- 6-8 slices deli sliced mozzarella cheese
- 28 oz can of San Marzano whole tomatoes
- Italian sausage, pepperoni, any other toppings
- Italian seasoning
- Grated parmesan
Instructions
To make the dough:
- In a stand mixer or food processor, mix together the flour, yeast, cornmeal, sugar, and salt. While the mixer is running, add the warm water and cooled butter. Mix until dough ball forms. If the dough doesn't come together, you can add a tsp of warm water at a time until it comes together. If it is too sticky, add a little more flour. *Make sure your water is not hotter than 90 degrees or it will kill the yeast. Also make sure the melted butter has cooled. If you melt it in the microwave, let it cool on the counter at least 5 minutes before adding.
- Once dough ball forms, place it in a lightly oiled bowl and cover it with a kitchen towel. Let it sit on the counter or in a warm, dry area (microwave, proofing oven, etc.) for 1-1 1/2 hours or until it doubles in size.
To assemble pizza:
- Preheat oven to 450 degrees.
- When dough is ready, lightly flour the bottom of the cast iron skillet or pan you are using (I like to flour with cornmeal). Place the dough in the middle of the skillet and spread the dough out into the pan, making sure to spread it up the sides of the skillet. Once you've done this, cut a pat of butter into small pieces and dot the bottom of the dough. Place in the preheated oven for 10 minutes while you're preparing your other ingredients.
- After 10 minutes, remove skillet from oven. Sprinkle dough with Italian seasoning and garlic powder (or garlic oil if you have it).
- Layer the mozzarella slices into the bottom of the pizza.
- Next add the Italian sausage, pepperoni, and any other ingredients you prefer.
- Pour the whole tomatoes into a bowl with the juices and gently break apart using the back of a fork. Pour the sauce on top of the pizza. Top with grated Parmesan.
- Cook for 30-40 minutes or until crust is browned and it pulling away from skillet slightly.
Tried this recipe?Let us know how it was!
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