• Prep Time: 4 hours
  • Cooking Time: 35 minutes
  • Serves: 6

Deep Dish Pizza Chicago Style

  • Recipe Submitted by on

 Ingredients List

  • For the dough:
  • 3 ¼ cups (415g plain flour), sifted
  • ½ cup polenta
  • 1 ½ tsp salt
  • 2 tsp sugar
  • 2 ¼ tsp (7g or 1 sachet) instant yeast
  • 1 ¼ cups warm (not hot) water
  • 2 ½ Tbsp butter, melted *
  • Oil for greasing
  • 3 Tbsp butter, at room temperature *
  • For the sauce:
  • 1 Tbsp olive oil *
  • ½ cup grated onion
  • ¼ tsp chilli flakes (optional)
  • 3 cloves garlic, crushed
  • 1 tsp dried oregano
  • 2 x 400g tins crushed tomatoes
  • ½ tsp sugar
  • ½ tsp pepper
  • salt to taste
  • Toppings:
  • 3 cups cups grated mozzarella
  • 3 beef chipolatas or 1 ½ beef sausages, raw, skins removed
  • ½ large capsicum, sliced
  • 3 mushrooms, sliced (optional)
  • 10- 12 slices pepperoni (optional)
  • Parmesan to top


Place the flour, polenta, salt, sugar and yeast into the bowl of a stand mixer and mix together thoroughly. Add the water and butter then, using a dough hook, turn the mixer on medium to knead to dough for around 5 minutes. It should become mostly smooth (except for the polenta) and elastic.
Rub a bowl with some oil. Place the dough in the oiled bowl, cover with plastic wrap and place somewhere warm to rise for 1 ½ to 2 hours or until doubled in size.
For the sauce: Heat half of the olive oil in a saucepan. Add the onion, chilli flakes and oregano. Fry on low heat until the onions are translucent. Add the garlic and fry for another minute. Add the tomatoes, sugar and pepper, then salt to taste. Simmer for around 10-15 minutes until the sauce is very thick and most of the liquid has evaporated.
Once the dough has risen, place it on a lightly floured surface. Roll it out to a large 30 x 40 cm rectangle (12x15 inches). Using an offset spatula, spread the room temperature butter evenly over the sheet of dough. Now, starting from one of the short sides, roll the dough up into a log. Roll it very gently to flatten it out a little. This will turn the log shape into a long 10cm wide flat piece of dough. Cut it in half to make 2 shorter lengths (you should now be able to see the layers where you have cut it). Fold each half into thirds (like folding a letter – fold one side in, then the other side over the top). Seal the open ends by pressing them with your fingers. Place both rolls into a greased bowl and place in the fridge to rise for an hour or overnight if you wish. This is also the point that you can freeze one piece of the dough if you want to save it for next time.
Preheat the oven to 210C (425F).
Take the dough out of the fridge and allow it to relax for 5-10 minutes.
Roll out the pieces of dough each to about a 33cm (13 inch) disk. Lay them into your tins (I use 22cm / 9 inch springform pans). Gently press the dough into the bottom of the pan and allow it to come about 4cm (1 ½ inches) up the side of the tin.
Spread the mozzarella into the bases. Top with chunks of sausage meat, pepperoni, capsicum and mushrooms if using. Top each pizza with half of the tomato sauce. Sprinkle lightly with parmesan to taste.
Bake for 30-35 minutes, until the dough crust is golden and crispy.
Remove it from the oven and allow it to sit for 10 minutes before serving. The mozzarella is like molten lava straight from the oven so this will give it time to cool a little and make it easier to slice.

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