1940s-present - Pizzeria Uno founders and early Chicago deep-dish cooks including Ric Riccardo, Ike Sewell, Rudy Malnati, and Alice Mae Redmond

Chicago Deep Dish

Name: Chicago Deep Dish
Prep time: 35 min
Cook time: 40 min
Total time: 3 h
Yield: 6 servings
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon instant yeast; 1 teaspoon sugar; 1 teaspoon kosher salt; 3/4 cup warm water; 1/4 cup olive oil or corn oil, plus more for pan; 12 ounces sliced or shredded low-moisture mozzarella; 12 ounces Italian sausage, optional; 1 can (28 ounces) crushed tomatoes, drained lightly; 2 garlic cloves, minced; 1 teaspoon dried oregano; 1/4 cup grated Parmesan

A broad Chicago deep-dish recipe with a sturdy pan crust, mozzarella, sausage or vegetables, and chunky tomato sauce baked in a deep pan.

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Difficulty

Hard

Prep time

35 minutes

Cook time

40 minutes

Total time

3 hours including rising

Servings

6 servings

Region

Chicago, Illinois

Era introduced

1940s-present

Introduced by

Pizzeria Uno founders and early Chicago deep-dish cooks including Ric Riccardo, Ike Sewell, Rudy Malnati, and Alice Mae Redmond

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The Story

Chicago deep dish is not just thick pizza. Its architecture is different: dough pressed into a deep pan, cheese and fillings placed under the sauce, and a long bake that turns the crust sturdy and golden. The style is tied to Pizzeria Uno at 29 East Ohio Street in 1943, though historians debate the exact roles of Ike Sewell, Ric Riccardo, Rudy Malnati, and later Alice Mae Redmond. This row treats deep dish as the broader Chicago regional form.

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon instant yeast
1 teaspoon sugar
1 teaspoon kosher salt
3/4 cup warm water
1/4 cup olive oil or corn oil, plus more for pan
12 ounces sliced or shredded low-moisture mozzarella
12 ounces Italian sausage, optional
1 can (28 ounces) crushed tomatoes, drained lightly
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 cup grated Parmesan

Equipment

Skillet
Oven
Cutting board
Chef's knife
Mixing bowl
Spatula
Measuring cups and spoons

Directions

Mix flour, yeast, sugar, salt, water, and oil into a soft dough.
Knead until smooth, then cover and let rise until doubled, 1 to 1 1/2 hours.
Oil a 10-inch deep-dish pizza pan or cast-iron skillet.
Press dough across the bottom and up the sides of the pan.
Layer mozzarella directly on the dough.
Add sausage or vegetables if using.
Stir tomatoes with garlic and oregano and spread over the filling.
Sprinkle with Parmesan.
Bake at 425 F until crust is golden and filling bubbles, 35 to 40 minutes.
Rest 10 minutes before slicing.

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