This authentic-tasting Chicago deep dish pizza is so damn amazing !! Follow my instructions and I promise you will not walk away from eating this thiccc pizza !!


#For the Dough:

- All-purpose flour: 3¼ cups 

- Yellow cornmeal: ½ cup 

- Salt: 1½ teaspoons 

- Sugar: 2 teaspoons 

- Instant yeast: 2¼ teaspoons 

- Water: 1¼ cups, room temperature

- Unsalted butter: 3 tablespoons, melted

- Unsalted butter: 4 tablespoons, softened

- Olive oil: 1 teaspoon + 4 tablespoons, divided

#For the Sauce:

- Unsalted butter: 2 tablespoons 

- Onion: ¼ cup, grated 

- Dried oregano: ¼ teaspoon 

- Salt: ½ teaspoon 

- Garlic: 2 cloves, minced

- Tomatoes: 1 (28-ounce) can, crushed 

- Sugar: ¼ teaspoon 

- Fresh basil: 2 tablespoons, coarsely chopped 

- Olive oil: 1 tablespoon 

- Freshly ground black pepper

#For the Toppings:

- Mozzarella cheese: 1 pound, shredded (about 4 cups)

- (Pepperoni)

- Parmesan cheese: ¼ cup, grated 


1. First, go ahead and make the Dough by whisking together the flour, cornmeal, salt, sugar, and yeast in a large bowl.

2. You'll want to add water and melted butter. using a dough hook set on low speed, mix 1 to 2 minutes, scraping sides and bottom of bowl occasionally, until fully combined.

3. You can then increase speed to medium and knead 4 to 5 minutes. This should make the dough glossy and smooth and pulls away from sides of the bowl. (I find it very useful to make this by hand; simply mix in the water and butter with a spatula and then knead by hand.)

4. After that, coat a large bowl with 1 teaspoon olive oil then transfer the dough to the bowl to coat in oil with a greased spatula; and please cover tightly with plastic wrap. You need to let rise at room temperature for 45 to 60 minutes, or until nearly doubled in volume.

5. During this, you can make the sauce by heating the butter in a medium saucepan over medium heat until melted. Once melted, go ahead and add onion, oregano, and salt and cook for 5 minutes, stirring occasionally, until liquid has evaporated and onion is golden brown.

6. You can then add garlic and cook for 30 seconds, or until fragrant.

7. You'll want to stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Immediately lower heat to medium-low and simmer for 25 to 30 minutes, or until reduced to about 2½ cups. Ok now, you can off the heat and stir in the basil and olive oil. And please season with salt and pepper.

8. At this stage, go ahead and laminate the dough by turnning it out onto dry work surface and roll into a 15×12-inch rectangle. Make sure the softened butter is spread over the surface of the dough, leaving a ½-inch border along the edges. You can then roll the dough into a tight cylinder starting at the short end. After that, you need to flatten the cylinder into an 18×4-inch rectangle with seam side down.

9. Cut the rectangle in half crosswise then fold into thirds like a business letter. To form a ball, pinch seams together. And please repeat with the remaining half. Once done, go ahead and return balls to the oiled bowl, cover tightly with plastic wrap. Finally, let rise in refrigerator for 40 to 50 minutes, or until nearly doubled in volume. Duringng this, adjust oven rack to lower position and start your oven to preheat to 425 degrees F.

10. When baking the Pizzas, make sure to coat two 9-inch round cake pans with 2 tablespoons of olive oil each.

11. After that, go ahead and transfer 1 dough ball to dry work surface and roll out into a 13-inch circle. You can then roll the dough loosely around a rolling pin and unrolling into the pan and press dough lightly into the pan; and please work into corners and 1-inch upsides. It's important to let the dough relax for 5 minutes before trying again, just in case it resists stretching. And that's it, go ahead and repeat with remaining dough ball.

12. Evenly sprinkle 2 cups mozzarella for each pizza over the surface of the dough. (It's time to add the meat or veggie toppings if used; go ahead and place them on top of the cheese.) You should then spread 1¼ cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over the sauce. Finally, go ahead and bake for 20 to 30 minutes, or until crust is golden brown.

13. Once pizza is removed from the oven, let rest 10 minutes before slicing and serving.