In Chicago, this isn’t just a pizza; it’s a casserole with a crust. Because it’s so thick, the layering is reversed: cheese goes on the bottom to protect the crust from getting soggy, followed by toppings, and finally a heavy layer of crushed tomato sauce.
The secret to a real Chicago crust is cornmeal and butter. It shouldn’t be chewy like a New York slice; it should be flaky and biscuity.
Chicago-Style Deep-Dish Pizza
1. The Flaky Crust
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3 ¼ cups All-Purpose Flour
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½ cup Yellow Cornmeal
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1 ¼ cups Warm Water
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2 ¼ teaspoons Yeast (1 packet)
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2 teaspoons Sugar
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1 ½ teaspoons Salt
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½ cup (1 stick) Butter (melted)
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2 tablespoons Vegetable Oil (for the pan)
2. The Sauce (The “Top Layer”)
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1 can (28 oz) Crushed Tomatoes (drained slightly)
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2 cloves Garlic (minced)
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1 teaspoon Dried Oregano
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½ teaspoon Red Pepper Flakes
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Salt & Pepper (to taste)
3. The Fillings
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