Chicago-Style Deep Dish Pizza Recipe (Cast Iron)

Chicago-style deep dish pizza is a showstopper: a thick, buttery cornmeal crust, generous layers of melted cheese and spiced Italian salami, all topped with a rich, chunky tomato sauce. Baked in a cast iron pan, it's easier to make at home than it looks.

Serves: 8 · Prep: 30 min · Proofing: 1 hr 50 min · Cook: 30 min

Equipment

• Jug and large mixing bowl
• Medium saucepan
• Rolling pin and cling film
• 12-inch cast iron pan
• Bench dough scraper for handling and dividing the dough
• 16-inch rocker pizza cutter to slice through the thick crust in one motion

Ingredients

Pizza dough

• 2 tsp dry yeast
• 1 tsp sugar
• 240 ml (1 cup) room-temperature water
• 350 g (2¾ cups) plain flour
• 100 g (⅔ cup) fine cornmeal
• 1 tsp salt
• 60 ml (¼ cup) vegetable oil
• Spray oil for greasing

Pizza sauce

• 1 tbsp vegetable oil
• 1 red onion, roughly chopped
• 3 garlic cloves, finely sliced
• 1 tbsp tomato paste
• 800 g (28 oz) canned chopped tomatoes
• 1 tsp chili flakes
• 1 tbsp sugar
• 1 tsp red wine vinegar
• Salt and black pepper, to taste

Toppings

• 500 g mozzarella, sliced
• 250 g Edam, sliced
• 200 g Italian salami, thinly sliced (optional)
• 25 g parmesan, grated

How to Make Chicago Deep Dish Pizza

1. Make the dough

1. Stir the yeast, sugar and water in a jug and leave for 10 minutes, until foamy.
2. Mix flour, cornmeal and salt in a bowl. Add the yeast mixture and oil and bring together.
3. Knead on a work surface for about 10 minutes, until smooth and elastic.
4. Cover and let rise for 90 minutes, until doubled.

2. Make the sauce

1. Heat the oil in a saucepan over medium heat and sweat the onion for 5 minutes.
2. Add garlic and tomato paste and cook for 1 minute.
3. Add tomatoes and chili flakes, simmer for 20 minutes, then season with sugar, vinegar, salt and pepper. Let cool.

3. Assemble and bake

1. Grease the cast iron pan, press the dough in and stretch it up the sides. Cover and proof 20 minutes.
2. Preheat the oven to 425°F (220°C). For an extra-crisp base, set the pan on a preheated pizza stone.
3. Layer the sliced mozzarella and Edam over the base first, then the salami. In true Chicago style, cheese goes on the bottom so the crust stays crisp.
4. Spoon the cooled sauce over the top and sprinkle with parmesan.
5. Bake 30 minutes, until the crust is deep golden.
6. Rest 10 minutes so the cheese sets, then slice with a rocker cutter.

Tips for the Best Deep Dish Pizza

• Use low-moisture mozzarella so the pie doesn't turn watery.
• Swap salami for Italian sausage, mushrooms or peppers.
• Leftovers reheat well in a covered skillet over low heat.

More Recipes and Guides From the Kitchenstar Kitchen

• How to Use a Pizza Stone
• Easy Hawaiian Pizza Recipe
• Creamy Dill Pickle Pizza
• Kitchenstar Pizza Cookbook (PDF)