Jessica has been wanting to make pizza all week. We stopped by Home Depot to buy some quarry tile to use as a pizza stone, but go figure, the Manhattan HDs don’t stock tile. So she decided on deep dish, as we don’t need a stone and because neither of us had really experimented much (at least in recent years) with deep dish.

CU on Baked Crust

We weren’t much impressed with the two deep dish joints we tried in Chicago (Gino’s East and Lou Malnati’s), but home made might be better. Jess found a recipe for what is purported to be the most authentic, at least for home production. Unlike NY pizza dough recipes, which are super easy (I make them all the time), the Chicago dough needs a lot of work. It also needs about twice the time a NY dough needs. Unfortunately, the recipe was lacking a lot of detail, so I’m updating the recipe here, with much more detail.

Sauce in Pan

This recipe makes two 10-inch deep dish pies. We made one with just sauce & cheese, the other with hot Italian sausage and black olive. Both were good. Unfortunately, we misread our can of crushed tomatoes and used 35 ounces instead of 28 and resulted in soupy sauce, but it was yummy nonetheless.

Dough Out of Mixer
CU on Dough Out of Mixer
First Rise 2
CU on First Rise
Second Rise

Chicago-Style Deep Dish Pizza Dough

adapted from the recipe on J.J. Schnebel’s site
~makes two 10-inch pies

Along the right you can see images of the dough rising throughout. This dough really bulks up during the rising process!


  • 1/2 oz Active Dry Yeast (4.5 teaspoons or 2 packages)
  • 2 cups Luke Warm Water (90 degrees F)
  • 1/2 cup Cornmeal
  • 1/2 cup Vegetable Oil
  • 1/4 cup Extra Virgin Olive Oil + extra for greasing pans
  • 5 1/2 cups All Purpose Flour, divided


  1. In the mixing bowl of a stand mixer (we use a Kitchen Aid), bloom the yeast in the water, about 8 minutes.
  2. Add the oils, cornmeal, and 3 cups of the flour. Use mixing paddle on low to combine, then on a slightly higher speed for 10 minutes.
  3. Change to the dough hook and mix in the rest of the flour, about a third at a time. Knead on medium for 10 to 15 minutes until dough is smooth and totally pulled away from sides.
  4. Turn out dough onto countertop or nylon cutting board and cover with a very large, metal bowl. Allow dough to rise until double in bulk (about 45 minutes). Punch down and allow to rise again (another 45 minutes). Punch down again and divide in two equal parts.
  5. Liberally grease (with extra virgin olive oil) two 10-inch, round, deep dish pans or cake pans. Place dough in the pans. Put a little olive oil on your fingers and work the dough up the sides. The dough should be 1/8 inch throughout. Try to keep the corners small, as they will naturally thicken later anyway.

Building a Chicago Deep Dish Pizza
adapted from the recipe on J.J. Schnebel’s site
~makes two 10-inch pies

In its simplest form, the only ingredients you need are sauce and cheese. Those are the foundation for anything else you may add. Like the dough recipe, the ingredients below are enough for two pies.


  • 1 (28oz) can Crushed Plum Tomatoes (we used whole, peeled tomatoes and hand crushed them)
  • 1 pound Fresh Mozzarella, thinly sliced
  • 1 tsp. Basil
  • 1 tsp. Oregano
  • 4-5 cloves Garlic, minced
  • 1/4 cup Finely Grated Parmesan Cheese
Pizza Toppings


1. Place a layer of the mozzarella slices on the dough. Then spread the garlic on top of the cheese.

Garlic in Pan

2. If adding any other ingredients, lay them thinly on top of the cheese & garlic.

Sausage and Olives

3. In a separate bowl, crush plum tomatoes, and combine herbs. Spread evenly over the ingredients in the pies.

Pies Ready to Bake

5. Finally, liberally add Parmesan cheese.

CU on Pie with Parm

6. Bake uncovered in a pre-heated, 475 degree F oven for 35-40 minutes, until the sauce is bubbling and the crust is golden-brown and tapping it sounds hollow.

Bake Pie
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Baked Meat Pie

7. Let cool for about two minutes, before slicing and serving. Serve directly from dish, do not remove.

Sloppy Slice

It reheats well and tastes good later!!

Meat Slice

More pictures in the Flickr Set.

posted by Lon at 09:58 AM Filed under American, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.