Pizza is one of the most perfect foods ever created. It’s been said that even bad pizza is good pizza. While that may be true, why settle for a mediocre slice when you can get the best the Second City has to offer?
Of course, you can’t talk about pizza in Chicago without going straight to deep dish. Whatever other, inferior pizza cities might say, deep dish pizza is a delicious, gooey, hearty delight, and restaurants in Chicago take it seriously. If you aren't craving the signature pie, however, you'll find that other styles are just as well-represented. Take a look at our top Chicago picks.
At the top of the list is Pequod’s. This popular pizza spot is a favorite thanks to its signature charred crust. Crispy burnt cheese adds a perfect crunch to the heaping dish of mozzarella, sauce, and toppings. Their weekday lunch deal is a particularly good one: $4.95 for a 7-inch, one-topping deep dish and a soda or Bud Light.
2. Boiler Room
Boiler Room in Logan Square is a favorite in the neighborhood. With quirky L train-themed décor and cult classics playing behind the bar, the atmosphere is always lively. Start your night off right with their PB&J special: a slice of their pizza (their self-named Boiler Room slice is highly recommended), a PBR, and a shot of Jameson. Don’t forget to top off the meal with some of their boozy soft serve!
3. Coalfire Pizza
Coalfire Pizza in West Town is another restaurant that focuses on Neapolitan pizza. With heavenly toppings like whipped ricotta and fennel sausage, their slightly charred and crispy pies never last long once they hit the table. Luckily they also come out quickly; it takes less than 2 minutes in their coal oven to cook each pie to perfection.
4. Spacca Napoli
Spacca Napoli in Lincoln Square is a darling among food critics and locals alike. Their Neapolitan style pies are carefully curated to bring the best flavors to the diners, and they take pride in bringing an authentic pizza experience.
Spacca Napoli (credit: Facebook/Spacca Napoli)
5. Lou Malnati’s
Lou Malnati’s is a go-to for many Chicagoans when it comes to deep dish. Their rich butter crust is incredibly satisfying. If you’re gluten-free, their all-meat crust will make sure you aren’t left out of the pizza enjoyment. Lou’s also delivers nationwide, so genuine Chicago style pizza can be had anywhere.
Beer and pizza go hand in hand, and Piece delivers crafty versions of both at their pizzeria and brewery. Pair one of their beers with their delicious and interesting pizza combinations while enjoying live band karaoke. Get there early: the place fills up quickly!
7. Roots Handmade Pizza
Roots really expands the scope of their toppings by collaborating with other Chicago restaurants. From a BBQ pizza made with sauces from Lillie’s Q to an Antique Taco-inspired pie, Roots brings the community into every slice.
8. La Pizza
A newcomer to the scene, Eataly Chicago’s La Pizza is serving up a slice of Italy in River North. Like the rest of the food mecca, they pay attention to making their product as authentic as possible. Diners can feel like they are spending an afternoon eating pizza in Naples with the strict adherence to traditional technique.
Late nights often end at both Wrigleyville and Wicker Park. With highly creative toppings like chicken and waffles or pierogi, slices are displayed and ready-to-order. Get adventurous with a slice or two and kick it up a notch with their Diablo sauce.
Dimo's (credit: Facebook/Dimo's)
Giordano's is a classic deep dish spot. Since first opening on the South side in 1974, their “stuffed pizzas” have developed a loyal following among Chicagoans who have grown up with the topping heavy pie.
Click here for more on Chicago.
The Best Pizza In Chicago
Pizza can become a heated topic in Chicago - family feuds spanning generations have been started by people giving their opinions on deep dish vs. tavern-style. And new styles have crept in too, creating whole new types of pizza fights for us to have. But we fight because we care, and we care because pizza is a nearly perfect food that everyone likes. If you don’t like it, you should take a good, long look in the mirror. That, at least, we can all agree on.
This is a guide to the best pizza places in Chicago and it only includes spots that are currently open during the pandemic. In other words, this means you won’t find places like Bebu on this list until they reopen.
Lou Malnati’s Pizzeria
A contender for the title “deep-dish pizza don” is Lou Malnati, founder of the Lou Malnati’s Pizzeria chain. After working as a pro pizzaiolo in local pizzerias (including Uno), Lou opened his own place in 1971. Today, his sons run the deep-dish dynasty with restaurants throughout the city and suburbs. The signature “Lou” pie is composed of a crisp, Italian breadstick-like crust layered with a mozzarella-cheddar-Romano cheese blend, spinach-mushroom mix, Italian sausage, and sliced Roma tomatoes.
Six Chicago pizzerias make Daily Meal’s list of the 101 best pizzas in America — including Pequod’s at No. 2
As with any “best of” lists, arguments are bound to ensue from the rankings and “The 101 Best Pizzas in America” list for 2020 is sure to do the same. I mean, Connecticut as No. 1? Please. And for some Chicagoans, seeing Pequod’s as the second best pizza in the country when their loyalties lie with other Chicago mainstays could inspire them to use some choice words against this ranking.
At least Chicago nabbed six spots out of the 101 selections, compiled by our colleagues at The Daily Meal. The cult-favorite Pequod’s could have taken the top spot, but came in second, beat out by Frank Pepe Pizzeria Napoletana in New Haven, Connecticut, which self-proclaimed pizza experts consider a sort of pilgrimage destination. New Yorkers, I’m sorry, but John of Bleecker Street came in third.
The list aims to highlight pizzerias from all around the country with special attention to female- and Black-owned establishments as well as small, local spots. To create the list, curators relied on their own opinion, Yelp, other review sites, local journalists and reader suggestions. Top pizzas must have “doughy-yet-crispy crust and a nice flop along with a respectable amount of grease — just enough to get the job done.” Classic and creative pies were considered.
Piece Brewery and Pizzeria, known for its New Haven-style, makes the top 10 and the first stuffed or deep-dish pizza, almost ubiquitous to the Chicago pizza reputation, comes in at No. 22 by Lou Malnati’s. Forno Rosso Pizzeria Napoletana comes in at No. 27 and South Side favorite Vito & Nick’s comes in at No. 46. Rome-based Bonci comes in at No. 82.
Where to Devour Chicago Deep-Dish Pizza
Originally invented in the ‘40s, the Chicago deep-dish pizza is typically characterized by tall, flaky crust holding thick layers of mozzarella cheese and chunky tomato sauce. Fennel sausage patties are also a popular choice of topping.
The dish is generally eaten with a knife and fork and considered a rite of passage for Chicagoans, as well as a culinary attraction for visitors. There are even variants, such as stuffed. The dish is polarizing, as it’s become a civic symbol for those who live outside of Chicago. That’s led to some resentment, as though locals enjoy deep dish — albeit more on an occasional basis — there’s more to Chicago than its pan pizzas. The city’s culture is also changing as criticism — mostly levied by lazy East Coasters and the ex-Chicagoan who accompanied Chicago native Michelle Obama to the inauguration — just doesn’t result in the same consternation as in the past.
Many pizzerias around town offer the delicacy, these following spots do it best. The latest additions to the list include virtual restaurant Milly’s Pizza in the Pan and South Side favorites Louisa’s Pizza & Pasta and Nino’s.
As of January 23, Chicago restaurants are permitted to serve customers indoors with a 25 percent maximum capacity per room. At the same time, despite winter weather, a number of Chicago restaurants continue to offer outdoor seating. Regardless, the state requires reservations for indoor and outdoor dining. The level of service offered is indicated on each map point. However, this should not be taken as endorsement for dining in, as there are still safety concerns: for updated information on coronavirus cases in your area, please visit the city of Chicago’s COVID-19 dashboard. Studies indicate that there is a lower exposure risk when outdoors, but the level of risk involved with patio dining is contingent on restaurants following strict social distancing and other safety guidelines.
1. Pizzeria Uno
Pizzeria Uno is the originator, the creator, the OG of Chicago deep dish pizza. Opened by an entrepreneur named Ike Sewell in 1943, the actual recipe was created by one Rudy Malnati Sr. It now has franchises around the country, but the original River North location still stands, serving up those famous pizzas to Chicagoans (mostly when they have out of town friends visiting). The second location, Pizzeria Due is right down the street serving up the same pies.
Where: 29 East Ohio, Chicago, IL 60611
Giordano’s Famous Stuffed Deep Dish Pizza
No discussion of iconic Chicago foods would be complete without talking about deep dish pizza and quibbling over who makes it best. Is it Pizzeria Uno, the originator of deep dish pizza? Or maybe it's Geno's East, with their signature cornmeal crust? Or perhaps it's Giordano's, and their double-decker stuffed deep dish? Each pizza is unique in its own way and all of them have a devoted fanbase, but with extra cheese, an additional layer of dough—and some aggressive franchising—many are now calling Giordano's Famous Stuffed Deep Dish Pizza the best Chicago deep dish in America.
Deep dish pizza is traditional flat pizza’s heftier cousin. The crucial elements are still there—crust, sauce, cheese, toppings—but there’s more of it, and the ingredients are stacked in a different order in a deep pan, and baked for a long time, like a pie.
Chicago-style deep dish pizza had already been popular for 31 years when Giordano’s arrived in town in 1974. Italian immigrants Efren and Joseph Boglio adapted their mother’s Italian Easter Pie and created a deep dish pizza with lots of melted mozzarella baked between two layers of flakey dough. Through decades of hard work, the brothers made Mama Giordano’s secret recipe a Chicago favorite, and Giordano’s restaurants multiplied to over 70 stores in Illinois and around the U.S.
With so many fans of the pizza, I knew it was crucial to get two specific things very right in this famous pizza knock-off: the dough and the sauce. Proper construction of the deep dish is also an important step, but without top-notch good dough and sauce, the rest of it wouldn’t matter.
To make a home version you’ll need to plan ahead a little bit because this dough needs to hang out in your fridge for a while to get right.
Let’s start there. With the dough.
The dough is tricky because it’s not traditional pizza dough. It’s flakier, like pie crust, which means we’ll need a good amount of fat in the mix.
I played with the proportions for 28 batches before finally landing on the best ratio of flour-to-water-to-yeast-to-fat.
You make it by dissolving the sugar and yeast in the water, and that goes into the flour with margarine and oil and salt. Easy so far, right?
Form the dough into a ball, then cover it with plastic wrap and get it into your refrigerator for 1 to 2 days. Wait, what?
Why can’t we just cover the dough and place it in a warm spot in the kitchen for about an hour like most of the other pizza dough recipes?
Sure, we could do that, but we’d get a different type of pizza crust—one that’s chewier and yeastier. And we don’t want that here.
By allowing the dough to rise slowly in the refrigerator we’ll slow down fermentation to get a mellower, more tender deep dish pizza crust. Just like the crust of the real thing.
Ideally, you want the dough to proof (rise) covered in your refrigerator for at least 24 hours and no more than 48 hours.
I promise it’ll be worth the wait.
You’ll have plenty of time to make the sauce. Make it at some point while you’re waiting for your dough to rise, and then you can chill it until you need it.
Keep in mind that the sauce will only be as good as the canned tomatoes you choose, so be sure to get a quality product. San Marzano-style tomatoes work great here.
Add the whole can, heat up the tomatoes until they’re soft, then crush the attitude out of ’em with a potato masher. (San Marzano tomatoes are notoriously cocky.)
That feels good. Better than a stress ball.
When your tomatoes are nicely crushed, add the diced tomato, oil, garlic powder, dry basil, salt, and black pepper. Cook that for 10 minutes, then add the fresh basil.
You may have noticed that the only herb in this sauce is basil which comes in two forms: dry and fresh. The combination adds more complexity since dry and fresh basil taste slightly different, and have different functions. The fresh basil adds color to the sauce along with a light basil flavor, while the dried herb contributes a more intense basil taste.
When the sauce is cool, chill it alongside the dough in your fridge until pizza time.
A couple of hours before it’s time to make pizza, take the dough out of the refrigerator so that it can warm up closer to room temperature.
Before you begin to build the pizza, place a pizza stone in your oven and preheat it to 425 degrees F.
Why a pizza stone? The direct heat from the hot stone will help brown the crust on the bottom of the pizza, giving it a crispier texture. If you’ve got a pizza stone, definitely use it here.
If you don’t have one, don’t worry about it. You’ll still get great deep dish pizza.
And you won’t have to think about where to store a big, heavy pizza stone. So there’s that.
Our dough is no longer cold. So let’s roll it out.
First, use a knife or a scraper to slice off one-third of the dough and set that chunk aside.
We’ll start with the big portion of dough.
Roll the dough out on a floured surface, making a circle that is 16 inches across.
Now you need to get the dough into a 10-inch deep dish pan.
Before you add the dough, rub the pan with a coating of soft margarine. This will keep the pizza from sticking while adding flavor and a tender crunch to the outside of the crust.
Next, fold your dough circle in half, lift it into the pan, then unfold it.
Once your dough is in place you can add toppings, which in this pizza, don’t go on top.
Unlike traditional pizza, the toppings in a deep dish are baked into the middle of the pizza, underneath the cheese and sauce.
To keep it simple, I’ll just use pepperoni in this pizza.
But you can add whatever you like.
Here are some of the most popular toppings.
Add a single layer of whatever you fancy, then it’s cheese time.
Giordano’s pizza is packed with a lot of cheese. It’s 100% mozzarella that’s made in Wisconsin, and it’s really good cheese.
Because the cheese is such a big star in this pizza, don’t skimp. Get the best mozzarella you can find and don’t get it pre-shredded.
Pre-shredded cheese is dusted with cornstarch so that the shreds don’t stick together in the bag. That might make the cheese look better and sell better, but it also keeps pre-shredded cheese from melting as smoothly as freshly shredded block cheese.
Get a block of the best mozzarella you can find and shred it yourself. Then make sure the cheese comes to room temperature before you load it into the pizza, or it may not get as warm and gooey as you want it.
Roll the leftover dough into a 12-inch circle and place it over the cheese.
Pinch the dough together all the way around, then trim the top, flush with the top of the pan.
Without any way for the air to escape, the dough will bubble and the sauce will slide around on top.
We can fix that by cutting a few ventilation holes into the dough with a sharp knife.
Now you can spoon some sauce over the dough. Just add enough so that you can’t see the dough.
It will take about half of the sauce to cover the pizza.
Which means you’ll have enough left over to make another one.
And you’ll probably be much better at it the second time around.
You have just one pie in the oven, so it’s not likely you’ll forget what’s inside of it.
But at Giordano’s all the pizzas look the same, and with a lot of them in the oven at once, it gets very confusing.
And that’s why they add one piece of each of the fillings to the top of the pizza. Everybody always knows which pizza is which.
Finally, it’s time to bake the pizza.
Place the pan on the pizza stone in the hot oven for 40 minutes or until the top of the sauce begins to brown in spots.
Finish off your pizza with a sprinkling of a grated Parmesan and Romano blend.
Let the pizza cool for 5 minutes, then slip a large spatula under the pizza as you tip the pan to remove the pizza.
Once the pizza is out of the pan, use a large sharp knife to slice across it three times, making six slices.
You are now a Chicago deep dish pizza master. Humbly accept your praise, and dig in.
Even more shocking: Scranton, Pennsylvania is second on the list!
Dunder Mifflin employees may have strong feelings against Pizza by Alfredo — inspired by the real and beloved Alfredo’s Pizza Cafe — which resulted in Michael Scott inadvertently kidnapping the surly pizza delivery boy, but that didn’t stop Scranton, Pennsylvania, from ranking No. 2 in Apartment Guide’s Top 10 Cities for Pizza Lovers.
Chicago’s deep-dish pizza and New York City’s thin pizza slices are known worldwide, but Apartment Guide analyzed roughly 11,000 cities that had at least one pizza business and noted which cities had the highest percentage of pizza restaurants.
Their methodology is as follows: standard deviation plus mean of all total dining establishments to eliminate outlying cities with minimal business counts, and then divide the total number of pizza establishments by total dining businesses of remaining cities. The per capita calculations were based on dividing the total number of pizza businesses in a specific city by that area’s population, then multiplying by 100,000 to determine the number of pizza businesses per 100,000 people.
Now that we’re past the nitty-gritty mathematics, here’s the groundbreaking list.
- Worcester, Massachusetts
- Scranton, Pennsylvania
- Springfield, Massachusetts
Chicago didn’t make the Top 50 rankings, but four cities in New York made the cut: Poughkeepsie at 16th Schenectady at 19th Bronx at 21st and Staten Island at 47th.
However, when per capita calculations are taken out, the Top 10 list changes to more familiar cities:
- Philadelphia, Pennsylvania
- Chicago, Illinois
- Brooklyn, New York
- Houston, Texas
- Manhattan, New York
- Los Angeles, California
- Las Vegas, Nevada
- San Antonio, Texas
- Bronx, New York
- San Diego, California
The first list is a head-turner even when the math checks out on the 10 cities having at least 15% of its dining franchises as pizzerias and as high as 71 pizzerias per capita (Worcester, Massachusetts). The second list makes more sense culturally despite having fewer pizzerias per capita and in comparison to the total count of dining establishments.
Chicago's 10 Best Pizzerias - Recipes
Wonderful recipe John. thank you for sharing it with us. big fan.
love the way you speak lol.
At the end, is it possible to lift the pizza to see if the bottom is crispy? I'd like to heat it on the stove if the bottom isn't crisp enough. Thanks again! Long time viewer and I love your work! Can't wait for video 2000!
I enjoyed the making of the Chicago Deep Dish Pizza but as a fifth-generation Chicagoan, I would like to offer some comments.
1) It is sweet or mild Italian sausage, not hot. Lou Malnati covers the bottom of the dough with a slab of sweet sausage, then cheese followed by the sauce. Pepperoni, clams, and pineapple do not belong on it. This is not Bridgeport, CT. This is not California.
2) There are 3 kinds of Chicago Pizza. Besides Deep Dish, there is Stuffed (two layers of crusts, almost like a calzone only the sauce is on the top crust) and thin crust (almost a cracker-like crust). The latter is like St Louis Pizza. It is cut into squares like St Louis Pizza.
3) Most of the Chicago Pizza restaurants make thin crust pizza. Deep Dish is what you eat on a date if your date is at Uno's (the original). Tourists eat Deep Dish. When I want one, I go to Lou Malnati's
4) New York Pizza is my second choice when I cannot get thin crust Chicago pizza.
I don't have a bread mixer what would you recommend and can I use ground beef
I don't have a stand mixer what do you suggest I use I also have a 25 inch cast iron skillet how much should I use
Should make a good Chicago pizza. I'd recommend using the best quality canned tomatoes you can find. Don't make a sauce. Just spread the tomatoes over the top, salt, pepper, oregano, and maybe some parm cheese.
Great pizza! It reminds me of the Pizza Uno back in my days in San Fran! Thanks, Chef John.
Thank-you, Chef John, for the recipe!
I spotted it in my recommended videos on Youtube this morning, watched it and decided that tonight was the night for this pizza pie! As an Aussie, I've heard of it but never had it.
It did take the better part of half the day, to make the dough, the pizza sauce and then drive to 4 separate shops so I could get the best ingredients - but I'm sure it's going to be worth it!
My pizza pie has 10 minutes to go in the oven and the family are already circling thanks to the smell coming from my oven. I think we're onto a winner!
I'm going to make this! Thank you Chef John!
Before I found foodwishes, I was one of those people who couldn't even boil water. Now, I cook almost every day! Your videos have helped me believe that even though I had never cooked before, I could learn easily and cook nearly anything. Your videos actually changed my life! So, thank you :)
Also, my foodwish: Philly Cheesesteaks. I would love to see your alternative to using those thinly pre-sliced steakums stuff.
Woo Hoo . Thank You Chef John !!
Food wish: Mississippi Pot Roast in the pressure cooker
"The biggest problem with Chicago-style deep dish pizza, . is that it’s called “pizza.”
I’m not sure what else it could’ve, or should’ve been called, . "
At the risk of crossing the line separating constructive criticism and being an Internet Grammar Nazi, I'll say this:
Chi-town is pronounced like "shy town", but it's never spelled that way.
Italians nearly always pronounce every vowel, so provolone is a four syllable word with the last vowel pronounced as if it's a long A.
I was going to adapt this recipe for a dairy free tomato pie. Do you think the crust would turn out well if I substituted more olive oil in place of the butter?
This looks fantastic, I can't wait to try it! Question first -- approximately how thick is the dough on the bottom of the pan? 1/4 inch? I have a 10" cast-iron pan so trying to scale down just a tad but not sure how much. Thanks Chef John!
I inspired me to make this today. I am ashamed and didn't have anchovies for the sauce, so substituted fish sauce. I also added mushrooms, green peppers and salami. It was great, thanks for the awesome recipe.
Looks delicious cant wait to try it out . what can i use besides a cast iron pan
Hey Chef John, I was very excited about making this recipe this weekend as I have most of your recipes! However I think something may be off with the measurements for the dough. Using two packets of active yeast with only 1/3 cup of warm water just didn’t seem like enough water and made an extremely dry dough that never combined in the mixer. Is it possible these ingredients are off or am I the one missing something?
I made this pizza today. I substituted a few splashes of asian fish sauce for the anchovies in the sauce, since I didn't have any anchovies, and added a layer of pepperoni just below the sauce layer. The final pie was amazing. The cornmeal in the crust was a great addition, too.
I agree though, that this dish is so different from NY style pizza that it really should be called something else. When I described it to my daughter, she said, "oh, so it's pizza pot pie." And yeah. I think that's a much better name. :)
Hi Chef John I don't have a mixer. Can I mix the dough by hand and how would I do that?
Now that you've done an Uno's style Chicago deep dish. do a Giordano's style Chicago style. :)
Same basic concept, but the 'dry' ingredients (cheese, sausage, mushrooms, whatever) are on the bottom, then a second crust layer forming an upper 'bowl' into which the sauce and a lot of Parmesan goes - then fold the crust over as you've done it here, sprinkle with more Parmesan and voila. Even more alien than the Uno's style. :)
I use a springform pan though - much simpler to remove.
Really enjoy your shows - entertaining, fun and I learn a lot from them.
I plan on adding mushrooms, onions and peppers to mine, but I think I should cook them first to release the moisture. Otherwise I'm pretty sure they would turn this into a soggy mess. What do you recommend Chef John?
Hi Chef John. I just made this recipe, and have to say both my wife and myself enjoyed it immensely. Didn't have any cornmeal or polenta so I used some finely ground cornflakes! To my great surprise, it worked! Reduced the amount of sausage and added some chicken. Your sauce is very nice too.
no comments yet?? i made it and it was awesome. Thanks Chef John!
Corn meal is sold in 24 oz packaging which last a lifetime!
Can I substitute cornmeal with something else?
Making this for the second time tonight. You are a genius! Even better, you're making me look like a genius! Thanks again!
if im unable or dont have the time to make the pizza sauce you linked in the blog post, what can i do to replicate a thick sauce if i were to used some canned pizza sauce or tomato sauce?
mainly just reduce it correct? and maybe season it to taste to my liking?
Made this for dinner tonight, including the "secret" pizza sauce. Simply amazing, and equal to any Chicago deep dish pizza. My advice. invite plenty of friends over or you will have leftovers. Thanks, Chef!
Do you have a weight measurement for the flour?!
I made this today. I just used two jars of store-bought pizza sauce, and it was great. Maybe someday when I get a better job, I can afford to plop down $25 for a can of tomatoes. Thanks for the recipe!
Thanks for the recipe - I have recently been experimenting with deep dish but each attempt has been lacking something. I can't believe no one has mentioned Gino's East which has a beautiful, golden, crispy-chewy cornmeal crust. Can't wait to try this on National Pizza Day, February 9!
Hi John… I have been looking for a great deep dish pizza recipe and I have always placed my trust in your work. Simple question… My cast-iron pan is 13.25 inches. Is that an issue?
Gsweb8 I wouldn't think that would be too much of an issue. It just won't be quite as deep and you may or may not be able to get the dough all the way to the top of the pan you'll just fold it before it reaches the top if that's the case.
I'm from Chicago as well and I LOVE DEEP DISH! I couldn't care less if it is a touristy thing, I love it. If you have concerns @ whether the middle is done or not, it is in cast iron so can continue heating on stove top. If you are unsure, just go in with a long spatula , raise it up a bit and check..I have never had any toppings other than hot sausage and tomatoes. I wouldn't buy fresh mozz ever. What I do buy is sliced mozz from the deli, along with provolone.
@Cora, there are several videos on YouTude that contradict you about how pizza is made at Lou Malnati. They all show the cheese going down first, then the sausage (and not in a "slab").
Thanks, Cora, but if I want to put pepperoni, or salami, or bacon, in my deep dish pizza, I'm going to do it. I really don't care if it offends your 5th generation Chicagoan sensibilities. Food isn't meant to be made the same time, every time.
Nice Video Chef! Fun fact: Chicago is actually more of a thin crust town. Most of the locals eat thin crust and often, deep dish is a "once in a while thing" for a celebration or when someone is in from out of town. Would love to see your take on Chicago style thin crust. Buttery crust, crunchy and cut into squares with sausage.
Anyways keep up the outstanding work!
Can I make the crust a day or two before, keep in the refrigerator, then take it out a few hours before I make the pizza?
Great recipies but the chef's elocution and voice are so disturbingly ugly I can't stand it!
All Purpose Flour? Will using Bread Flour yield different/better results? If so, will it change the dough ingredients as you've listed? Great video and recipe!
I made this for the 6th time last night. Thank you for the framework for a freaking fantastic deep dish pizza. Oh, that sauce, and that crust! Thank you, Chef! And thank you, unnamed grocery, for the salad bar which supplies the perfect amount of each topping on the cheap (single guy pro tip).
No wonder you prefer NY style to Chicago style - you did it wrong! You need to partially pre bake the crust for 10-12 minutes before covering it with cheese etc. This partial bake accomplishes several things:
• The crust becomes stable, since its rise is stopped and set. I can choose to top and bake the pizza immediately, or come back and finish it hours (or days) later. It's also easier to move to a baking stone in the oven.
• The crust will be baked all the way through, no matter how quickly the toppings bake.
• The crust won't collapse under the weight of potentially heavy toppings, as it might if it were topped before baking.
Try it, you'll like it.
My wife and I have made this many times and it is awesome! However, we have had trouble sometimes with the pizza fillings being a little runny or sloppy. We usually use onion and sausage. Any suggestions as to what may be the cause?
Here's the (deep) dish: Chicago's favorite pizza
Oh, boy. Chicago deep-dish pizza. Just the ticket for a cold January night.
It's been an icon on the culinary landscape since 1943, when the story goes that Ike Sewell and Ric Riccardo “invented” deep-dish pizza at their newly opened Chicago restaurant, Pizzeria Uno.
Ike and Ric's new pizza was fashioned after a traditional Italian tomato pie: a thick crust with 1”-high sides, filled with tomato purée, and sprinkled with Romano cheese. But Pizzeria Uno's proprietors went a step (or a couple of layers) further, adding mozzarella cheese and sausage to the mix.
I'd always dreamed of sampling deep-dish pizza at its source: in Chicago. And several years ago, courtesy of a trade show, I got the chance.
I wasn't able to go to Pizzeria Uno: everyone else had had the same idea that night, and the place was mobbed. But I asked the front desk folks at our hotel where I might find some authentic Chicago deep-dish pizza, and they quickly recommended a nearby restaurant.
The initial vibes were good old wooden booths, dark yet warm lighting, casually friendly waitstaff. I ordered the “classic deep dish,” and eagerly anticipated a landmark pizza experience.
The pizza I got was thick, all right. But the descriptors that spring to mind are “sloppy mess,” referring to its presentation. Followed by what I could only describe as an unidentifiable filling.
Basically, this pizza was a deep crust filled with watery tomato sauce and something chunky (peppers? sausage?), topped with a sprinkle of grated cheese. I barely made a dent in it before admitting to myself that this simply wasn't the deep-dish pizza of my dreams.
Now, with another trip to Chicago coming up soon, deep-dish pizza is on my mind again. But rather than wait for the authentic experience, I decided to create my own: Vermont deep-dish pizza.
Ahhh. distinct layers of cheese and sausage and tomatoes and more cheese on top of a light, buttery crust.
Here's a picture of Pizzeria Uno's deep-dish pie, grabbed off their online menu. Save for a lack of green peppers, I think I came up with a pretty good match, no?
So who needs to go to Chicago, when you can make your very own classic Chicago-Style Deep-Dish Pizza at home?
A buttery, crunchy/soft crust is key to classic deep-dish pizza. We'll start with this interesting dough, blending flour and cornmeal with three different fats: olive oil, vegetable oil, and butter.
4 cups (482g) King Arthur Unbleached All-Purpose Flour
3 tablespoons (35g) yellow cornmeal
1 3/4 teaspoons (11g) salt
2 3/4 teaspoons instant yeast
2 tablespoons (25g) olive oil
4 tablespoons butter (57g), melted
2 tablespoons (25g) vegetable oil or salad oil
1 cup + 2 tablespoons (255g) lukewarm water
. then knead till smooth. This will take about 7 minutes at medium-low speed in a stand mixer. You can also make the dough in a bread machine set on the dough or manual cycle.
The dough will be fairly soft, but not soft enough to coat the inside of the bowl.
Place the dough in a lightly oiled bowl or 8-cup measure (which makes it easy to track its rise), cover, and let rise till very puffy, about 60 minutes.
While the dough is rising, ready your 14” deep-dish pizza pan. Grease it with non-stick vegetable oil spray, then pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.
Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled rolling mat, if you choose or simply stretch the dough in your hands.
Lay the dough in the pan, and stretch it towards the edges till it starts to shrink back. Cover, and let it rest for 15 minutes.
When you come back, you should be able to stretch it to the edges of the pan. If you can't, give it another rest.
Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust that's OK.
Let the crust rest for 15 minutes or so, as you preheat your oven to 425°F.
The crust will puff up just a tad as you wait. No need to cover it it'll go into the oven before it dries out.
Bake the crust for 10 minutes, until it's set and barely beginning to brown.
While it's baking, prepare the filling.
Open a 28-ounce can plum tomatoes, lightly crushed or a 28-ounce can of diced or chopped tomatoes.
Drain the tomatoes thoroughly.
Combine with 1 to 2 teaspoons Pizza Seasoning or mixed dried Italian herbs (oregano, basil, rosemary), to taste. If you like – and this is strictly optional – add 2 to 4 garlic cloves, peeled and minced and 1 tablespoon sugar.
Fan 3/4 pound of sliced mozzarella cheese into the bottom of the baked crust.
Top with 1 pound Italian sweet or hot sausage, cooked and sliced or about 3 cups of the sautéed vegetables of your choice. My choice is definitely sausage, but mushrooms and onions would be a tasty vegetarian alternative.
Spread the drained tomato mixture on top.
Sprinkle with 1 cup freshly grated Parmesan or Asiago cheese.
Finally, drizzle with 2 tablespoons olive oil.
Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown.
Remove it from the oven, and carefully lift it out of the pan onto a rack to cool. Leaving it in the pan will give it a soggy bottom. A giant spatula is definitely a help with the maneuvering here.
Yes, the pizza pictured above is still in its pan. I'd carried it from the kitchen to a big window in the hallway, where I often take photos. And I was so enthused by its looks, I forgot to take it out of the pan. Do as I say, not as I do!
Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.
Thick, buttery crust mozzarella sausage tomatoes, garlic, herbs Parmesan olive oil. Now THAT'S deep-dish pizza!
Read, rate, and review (please) our recipe for Chicago-Style Deep-Dish Pizza.
Speaking of Chicago, I'll be attending the year's biggest housewares trade show there in March. And I'll be blogging my daily discoveries (technology permitting).
So, start thinking – what does King Arthur NOT currently carry, in the way of tools, gadgets, or pans (anything non-food), that you'd like me to look for? Speak up, folks - now's your chance! I'll make a list of requests and see what I can find. Thanks (in advance) for your help.