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Toppings Shown Above:  Tomato Sauce, Pepperoni, Sliced Roma Tomatoes.

Cooking Tip:  Use fresh Roma tomatoes.  Marinate them with a bit of olive oil and minced garlic before baking to give your pizza extra flavor!

Cooking Tip:  Pizzas only use a small amount of tomato sauce.  I like to use canned tomato sauce, and add my own spices - a tsp or so of oregano, basil, parsley, and onion powder plus some minced garlic - will make a good base.  Adjust the seasonings to your tastes!  Then, freeze the extra sauce in baggies  (1/2 cup portions will make it easier to defrost for your next pizza adventure).

Chicago Style Deep Dish Pizza

Servings: 4-6    Total Time: 3 1/2 hours



  • 4 Cups All-Purpose Flour, plus more for kneading and rolling
  • 1 Tsp Salt
  • 3 Tbls Olive Oil, plus more for greasing the bowl
  • 2 Pkgs Instant, Dry Yeast
  • 1 1/2 Cup Warm Water (about 110 Degrees)
  • 2 Tsp Brown Sugar
  • 1 Tbls Butter, melted
  • 1 Clove Garlic, minced (1/2 tsp jarred minced garlic)

Also needed:

  • 1/4 Cup Tomato Sauce plus Seasonings such as dried Oregano, Basil, & Parsley, and minced Garlic
  • Shredded Mozzarella Cheese
  • Your Favorite Toppings (Pepperoni, Roma Tomatoes, Sausage, Spinach, Mushrooms, etc)

NOTE: This recipe makes 2 deep dish pizzas if using a 9 inch round baking dish. Left over dough can be used to make breadsticks, garlic knots, or calzones! Store left over dough in the refrigerator. When ready to use, let it rise in a warm, dry place for 40 minutes or so before rolling or shaping it.

For the Dough:

Measure 1/2 cup of warm water.  Make sure the water is about 110 degrees, as water that is too hot or too cold will not activate the yeast properly.  Add the brown sugar and stir to dissolve.  Then, add the yeast and gently stir.  Let sit for 5 minutes while the yeast begins to activate.  It will become frothy when it is ready (see picture gallery).

Meanwhile, in a medium bowl, sift 4 cups flour and salt.  Make an indentation in the flour and add in the olive oil and 1 cup of warm water.

When the yeast has become frothy, add it to the flour.  Mix with your hands until it comes together.

On a lightly floured, clean surface, remove the dough from the bowl and knead for 8-10 minutes, or until the dough becomes elastic.  To knead, push on the dough with the heel of one hand and pull it back to center, then repeat with the other hand.  Make a quarter turn with the dough, and repeat the push and pull process with the heels of your hands..  Add more flour to the surface as needed.  Continue until the dough stay together in a cohesive ball.  

Rub a large bowl with olive oil.  Place the dough ball in the bowl and lightly rub more olive oil on top.  Cover with cling wrap or a clean dish towel. Place in a warm, draft-free place and let rise until doubled in size (about 1 1/2 hours).  I turn my oven on for about 5 minutes at the start of the dough making process, then turn it off.  This lets the oven get warm, but not hot and creates the warm, draft-free space for proofing.

When the dough has risen, you are ready to roll it into a pizza shape!  Lightly flour your rolling surface and a rolling pin.  Turn out the dough ball onto the surface and press down with your hands into a general circle shape.  Then, roll it into a circle that is twice the size of your baking dish.  

Grease a 9 inch baking dish with olive oil on the bottom and sides.  Gently lift the dough onto the baking dish.  (Use your rolling pin to assist - roll the dough over the pin.). Press down into the pan and up the sides.  Using a sharp knife, cut away excess dough at the top of the dish.  (Save the extra dough for another pizza or to make breadsticks.)  Rub more olive oil on the dough.  This extra step can be done with melted butter mixed with a bit of minced garlic, too!

If you made it this far, you are ready to assemble your pizza!  

Preheat the oven to 425 degrees.  

Sprinkle shredded mozzarella on the dough.  Next, add a layer of tomato sauce, then top with your favorite toppings.  Finally, sprinkle a bit of grated parmesan cheese and dried oregano on top.  Bake for 25 minutes.  Remove from the oven, and brush melted butter mixed with a bit of minced garlic on the crust.  Bake for an additional 2-3 minutes.  Enjoy immediately!

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