chicago style deep dish pizza

This slideshow requires JavaScript.

i love pizza.  all kinds of pizza.  so i was excited that with the kitchenaid i could make my own pizza dough.  i tried a regular pizza dough recipe that failed, so instead i tried to make chicago style/deep dish pizza.  thankfully, it worked out great!

we topped our pizza with turkey pepperoni, mozzarella cheese, sauteed onions and green peppers, oregano, and parmesan cheese.

i used a 10” springform pan.  best decision ever!  it made it a lot easier to take the pizza out of the pan.  but… the recipe is actually for a 14” pan.  fail.  there was way too much dough on our pizza.  next time, i’ll be sure to make a few breadsticks with some of the dough.

Chicago Style Deep Dish Pizza Dough

adapted from


  • 1/4 ounce active dry yeast (2 1/4 tsps)
  • 1 1/4 cups lukewarm water
  • 1 teaspoon sugar
  • 3 1/4 cups unbleached bread flour, plus more for dusting
  • 1/2 cup medium-grind yellow cornmeal
  • 1 teaspoon table salt or 1 1/2 teaspoons kosher salt
  • 1/2 cup olive oil, plus
  • more olive oil, for oiling bowl and pan


  1. In a large bowl, dissolve the yeast in1/4 cup of the warm water. Add the sugar and 1/4 cup of the flour and stir with a wooden spoon or rubber spatula to combine.
  2. Cover with plastic wrap and let rise in a warm place for 20 minutes.
  3. Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/2 cup olive oil.
  4. Using the dough hook (w/ kitchenaid), mix the dough, incorporating as much of the flour as possible.
  5. Knead the dough for 8-10 minutes on low.  The dough will be a little sticky.
  6. Lightly oil a large bowl. Add the dough and turn to coat on all sides.
  7. Cover the bowl with plastic wrap and place a clean, damp, kitchen towel over the top.
  8. Set the bowl in a warm spot and let rise until doubled in volume, 1 1/2 to 2 hours.
  9. When the dough has doubled in volume, punch it down and knead it for 2 to 3 minutes. Press the dough evenly into the bottom of an oiled 14-inch round deep-dish pizza pan.
  10. Let the dough rise in the pan for 15 to 20 minutes.
  11. Press the dough until it comes 2 inches up the sides and is even on the bottom and at the corners of the pan.
  12. Proceed with any deep-dish pizza recipe.
Previous Post
Leave a comment

1 Comment

  1. chicago style deep dish pizza 2.0 « miki's kitchen

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: