Here’s how to make authentic-tasting Chicago deep dish pizza. Complete with the buttery crust, slightly sweet tomato sauce, and a thick layer of cheese.
Warning: this post has about 1,000,000 step-by-step photos and lots of little explanations to go along with them. Might want to grab some coffee.
I recently looked at my website’s stats and came to find out that Chicago is my most popular city in the US. I have more Chicago readers than any other place in this country. That’s crazy awesome because I love Chicago. As a little tribute to my #1 city, I’m finishing one blow-out year with a Chicago inspired recipe.
I’ve only had the pleasure of having real, authentic Chicago-style pizza a few times in my 29 years. And those few times have been enough to convince me that Chicago-style pizza is incomparably good. Better than good. That pizza is life changing.
Ok maybe I’m slightly exaggerating but that’s par for the course, eh?
So, what makes Chicago-style pizza so damn amazing? The answer is everything. Every little detail about this pizza is special. First, this pizza clearly doesn’t look like a pizza you are used to. It’s baked in a deep dish cake pan. The cheese goes directly on top of the crust and the sauce is piled on top. An upside-down pizza pie of sorts. Now, I may be completely wrong, but I’ve learned that the proper way to eat Chicago-style pizza is with a fork. Is this right, Chicago readers? I hope so because it’s the only way I can eat it without making an atrocious and very embarrassing mess.
Let’s talk about all the wonderful layers in this pizza.
The deep dish pizza crust. A crunchy-edged, flaky crust is key in Chicago-style pizza. It’s absolutely not a regular pizza crust. No, this crust is unique. And that’s why I steered completely away from my regular pizza crust recipe and dove headfirst into something completely nuts. Adding a little cornmeal. Cornmeal is what makes the crust so crunchy and flavorful. Not to mention, tasting like you’re eating the real deal.
What else is special about this pizza crust? It’s so buttery. The butteriest pizza crust on the planet, or at least the butteriest pizza crust I’ve ever had the pleasure of tasting. To get that ultra buttery flavor, as well as the iconic flaky texture of Chicago-style pizza crust, we’re going to laminate the pizza dough. Umm, what?? Yes. It sounds weird, I know. But laminating dough is exactly what gives croissants its flaky layers. Laminating, or layering, butter into dough is the answer an authentic tasting Chicago pizza crust.
This all sounds hard, doesn’t it? Good news, it’s not! Laminating is literally just spreading butter on your pizza dough and folding it up. Then, rolling the pizza dough out again locking that butter inside. Easy.
I’m not sure how and I’m not sure why… but despite being a little crunchy and very flaky, this pizza crust will absolutely melt in your mouth. It’s crunchy, buttery, and tender all at the same time? A miracle crust.
Baking with Yeast Guide
Let’s talk about the pizza sauce. Slightly sweet, incredibly thick, and wonderfully flavorful. The sauce is always my favorite part about Chicago-style pizza. In fact, I usually order extra sauce on the side. All about the condiments in my world.
This garlic infused pizza sauce is made on the stovetop and, while waiting for the pizza dough to rise, simmers quietly allowing the flavors to develop and the texture to thicken. I like to add some red pepper flakes for a little heat; it really gives this sauce something extra. If you don’t like heat, you can leave it out. This sauce is unlike ANY other tomato sauce I’ve ever had. To me, it tastes like the kinds I’ve had in Chicago. You’re going to love it. Unless of course you don’t like tomato sauce.
Along with the miracle crust and this luscious pizza sauce, a whole lotta cheese goes into this deep dish pie. You may use sliced mozzarella or shredded. Whatever it is, slice or shred it yourself from a block of real mozzarella cheese. Pre-shredded mozzarella is just fine, but the taste of sliced or shredded fresh mozzarella is just unbeatable.
My husband loves a good pepperoni pizza and bacon is his favorite food, so I add both to my Chicago-style pizza. These go on top of the cheese and before the sauce. A little grated parmesan to finish things up and we’ve got ourselves one damn tasty copycat Chicago deep dish pizza. How many times can I type Chicago in one post?
I love you Chicago and your pizza too!
This recipe makes 2 deep dish pizzas. They are small 9 inch pizzas. Kevin and I finished one by ourselves. Make them both if you have a family of 4-5 or are having friends over. If your family is smaller, freeze half of the dough per the make-ahead/freezing instructions in the recipe notes. Please use my step-by-step photos below this written out recipe as a guide to making the pizza. For best results and ease of mind (!!!), please read through the recipe completely before beginning.
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Here’s how to make authentic-tasting Chicago deep dish pizza. Complete with the buttery crust, slightly sweet tomato sauce, and a thick layer of cheese. This recipe makes two deep dish 9-inch pizzas. Make them both if you have a family of 4-5 or are having friends over. If your family is smaller, freeze half of the dough per the make-ahead/freezing instructions in the recipe notes.
Ingredients
Pizza Crust (makes 2)
- 3 and 1/4 cups all-purpose flour (spoon & leveled)
- ½ cup yellow cornmeal
- 1 and 1/4 teaspoons salt
- 1 Tablespoon granulated sugar
- 2 and 1/4 teaspoons Red Star Platinum yeast (1 standard packet)
- 1 and 1/4 cups slightly warm water
- 1/2 cup unsalted butter, divided (1/4 cup melted, 1/4 cup softened to room temperature)
- olive oil for coating
Tomato Sauce for Both Pizzas
- 2 Tablespoons unsalted butter
- 1 small onion, grated (about 1/3 cup)*
- 3/4 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional, but recommended)
- 3 garlic cloves, minced
- one 28-ounce can crushed tomatoes*
- 1/4 teaspoon granulated sugar
Toppings for Both Pizzas
- 4 cups shredded mozzarella cheese*
- 1/2 cup grated parmesan cheese
- optional and what I use: handful of pepperoni per pizza, 4 slices cooked and then crumbled bacon (2 per pizza)
- additional optional toppings: cooked and crumbled sausage, thinly sliced green peppers and/or onions, sliced mushrooms (add enough to suit your tastes)
Instructions
- Please use my step-by-step photos below this written out recipe as a guide to making the pizza. For best results and ease of mind (!!!), please read through the recipe completely before beginning. You will need two deep dish 9×2 inch round cake pans if you are making both pizzas at the same time. You can also use 9 inch springform pans.
- For the crust: Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment. If you do not have a stand mixer, use your hand mixer and a very very large bowl. If you do not have any mixer, you will do this all by hand. Again, use a very large bowl. Give those ingredients a quick toss with your mixer on low or with a large wooden spoon. Add the warm water and 1/4 cup of melted butter. The warm water should be around 90°F (32°C). Make sure it is not very, very hot or it will kill the yeast. Likewise, make sure the butter isn’t boiling hot. If you melt it in the microwave, let it sit for 5 minutes before adding. On low speed, beat (or stir) the dough ingredients until everything begins to be moistened. Continuing on low speed (or remove from the bowl and knead by hand if you do not own a mixer), beat the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook- about 4-5 minutes. If the dough is too hard (it will be textured from the cornmeal), but if it feels too tough, beat in a teaspoon of warm water. Alternatively, if it feels too soft, beat in a Tablespoon of flour.
- Remove the dough from the bowl and form into a ball. Lightly grease a large mixing bowl with olive oil and place the dough inside, turning it around so that all sides of the dough are coated in the oil. Cover the bowl tightly with aluminum foil and allow to rise in a warm environment for 1-2 hours or until double in size. For this warm environment, here is what I do: Preheat oven to 250°F (121°C). Once at 250°F, turn oven off. Place bowl inside. Close the oven. The lingering heat will help your dough rise. This is especially ideal on cold winter days.
- Once the dough is ready, lightly flour a large work surface. Remove dough from the bowl, set the bowl and aluminum foil aside (to use later). Gently punch down the dough to remove any air bubbles and roll the dough into a large 15×12 rectangle. Spread 1/4 cup of softened butter on top of the dough. Roll it up lengthwise per the photos below. Cut the dough log in half. Form the two pieces of dough into balls and place back into your greased bowl. Cover with aluminum foil and allow to rise in the refrigerator (not in a warm place) for 1 hour until they are puffy as you make the sauce.
- For the sauce: Place butter in a medium saucepan over medium heat and allow it to melt. Once melted, add the grated onion, salt, oregano, and red pepper flakes. Once the onion has slightly browned after about 5 minutes, add the garlic, tomatoes, and sugar. Turn the heat down to low-medium and allow it to simmer until it’s hearty, fragrant, and thick- about 30 minutes. You’ll have about 2 and 1/2 cups of sauce at this point. If you have more than that, keep simmering until the amount has reduced. Remove from heat and set aside until ready to be used. You may store the sauce in a tightly covered container in the refrigerator for up to 2 days if planning to make the pizza another day. You may freeze this sauce for up to 2 months as well.
- Preheat oven to 425°F (218°C).
- Assemble the pizzas: After the dough balls have risen in the refrigerator, they should be puffy. Keep one ball of dough in the refrigerator as you work with the first one. Roll it out on a lightly floured work surface, working it into a 12-inch circle. Using your rolling pin as a guide (see photos below), place over a 9×2 inch deep dish cake pan. Using your fingers, press the dough into the cake pan. Make sure it is nice and tight fitting inside the pan. Trim any excess dough off the edges with a small knife. Repeat with 2nd dough. Brush the top edges of the dough with a little olive oil, which gives the crust a beautiful sheen. Fill each pizza with 1/2 of the cheese (about 2 cups per pizza), then your toppings which I’ve listed as optional in the recipe ingredients. On top of those optional toppings is the sauce. Pour about 1 and 1/4 cups of sauce on top of each. If you do not like that much sauce, you can reduce to 3/4 cup per pizza and have leftover sauce. Sprinkle each with 1/4 cup of grated parmesan cheese.
- Place the cake pans on top of a large baking sheet, which will catch anything potentially spilling over the sides of the pans. (Nothing usually does.) Bake for 20-28 minutes or until the crust is golden brown. Feel free to loosely cover the pizzas with aluminum foil after the 15 minute mark to prevent any heavy browning and uneven baking. Remove the pizzas from the oven and allow to cool in the pans placed on a wire rack for 10 minutes. After 10 minutes, slice, serve, and enjoy. Place any leftover pizza in an airtight container and refrigerate for up to 5 days. Reheat leftovers in a 300°F (149°C) oven for 15-20 minutes or until hot.
Notes
- Make Ahead & Freezing Instructions: Dough may be prepared through step 4. In the last part of this step, the dough needs to rise in the refrigerator for 1 hour. You may leave it in the refrigerator for up to 1 full day, making sure to punch it down to remove any air bubbles before rolling out as directed in step 7. You may freeze the pizza doughs after preparing them through step 4, and instead of allowing to rise in the refrigerator, simply freeze for up to 2 months. Then, allow the doughs to thaw overnight in the refrigerator and allow to rise at room temperature for 1 hour before continuing with step 7. Make-ahead and freezing instructions for the sauce are written in step 5.
- Onion & Tomatoes: Please see notes below the recipe in the step-by-step photos for details about the grated onion and the can of crushed tomatoes.
- Cheese: You may use sliced mozzarella or shredded. Whatever it is, slice or shred it yourself from a block of real mozzarella cheese. Pre-shredded mozzarella is just fine, but the taste of sliced or shredded fresh mozzarella is just unbeatable.
- Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Adapted from: a mix of Food.com and Cooks Illustrated
Keywords: deep dish pizza, chicago style deep dish pizza
Begin by combining the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment. If you do not have a stand mixer, use your hand mixer and a very very large bowl. If you do not have any mixer, you will do this all by hand. Use a very large bowl.
I always use Red Star yeast. I use it for all of my yeast doughs including cinnamon rolls, breads, pizzas, etc. Their platinum line is my variety of choice.
Give those ingredients a quick toss with your mixer on low or with a large wooden spoon.
Per the recipe instructions above, add 1 and 1/4 cups of warm water and 1/4 cup of melted butter. The warm water should be around 90 degrees. Make sure it is not very, very hot or it will kill the yeast. Likewise, make sure the butter isn’t boiling hot. If you melt it in the microwave, let it sit for 5 minutes before adding.
On low speed, beat (or stir) the dough ingredients until everything begins to be moistened.
Continuing on low speed (or kneading by hand), beat the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook. If the dough is too hard (it will be textured from the cornmeal), but if it feels too tough, beat in a teaspoon of warm water. Alternatively, if it feels too soft, beat in a Tablespoon of flour.
Remove the dough from the bowl and form into a ball. Lightly grease a large mixing bowl and place the dough inside, turning it around so that all sides of the dough are coated in the oil. Cover the bowl tightly with aluminum foil and allow to rise in a warm environment. For this warm environment, here is what I do (see the right photo below):
Preheat oven to 250F degrees. Once 250F degrees, turn oven off. Place bowl inside. Close the oven. The lingering heat will help your dough rise. This is especially ideal on cold winter days!
After 1-2 hours, the dough will have doubled in size. Gently punch it down.
Lightly flour a large work surface.
Remove dough from the bowl, set the bowl aside (to use later) and roll the dough into a large 15×12 rectangle. It does not have to be a perfect rectangle as you can see from my obscure looking shaped dough. As long as the measurements are right.
Per the written recipe above, spread 1/4 cup of softened butter on top.
Roll it up the opposite way you roll cinnamon rolls. With cinnamon rolls, you always roll the longest side. Here we are rolling the shortest side:
Cut the dough log in half. See all those layers? That is what will make our pizza crust so incredibly flaky!
Form these two pieces of dough into balls.
Place back into your greased bowl. Cover with aluminum foil and allow to rise in the refrigerator (not in a warm place) for 1 hour as you make the sauce.
Let’s begin the tomato sauce.
1 very small onion, grated. Why grated? Grated onion lets off SO much moisture. Much more than simply dicing or chopping the onion. You want that moisture in your sauce, trust me. Grate the onion and use about 1/3 cup of it. If your onion yield more than this amount, save the rest for a different recipe. Or just grate the onion until you have 1/3 cup.
Easy.
Over medium heat, melt 2 Tablespoons of butter and then add the grated onion, the oregano, salt, and red pepper flakes. Once the onion has slightly browned, add the garlic, tomatoes, and sugar.
Here is a 28-ounce can of crushed tomatoes. I use a kind that has basil flavor added. You can certainly use a can of plain crushed tomatoes. If using that, make sure to add 1 – 2 Tablespoons of chopped fresh basil (or about 1/2 teaspoon of ground dried basil) when you add the tomatoes.
Let it simmer until it is hearty, fragrant, and thick. About 30 minutes. You’ll have about 2 and 1/2 cups of sauce at this point. If you have more than that, keep simmering until the amount has reduced.
Dough balls have risen in the refrigerator, let’s roll them out one at a time. Keep the 2nd one in the refrigerator as you roll the first. The dough should be puffy, buttery, and smooth.
Roll the dough ball out into a 12-inch circle. Using your rolling pin as a guide, place over a 9×2 inch cake pan. Like this:
And then this:
Using your fingers, press the dough into the cake pan. Trim any excess dough off the edges. I like to brush the top edges with a little olive oil, which gives the exposed crust a little sheen when baked. After that, fill with 1/2 of the cheese (about 2 cups).
Then, top with your toppings of choice. As mentioned in the written recipe above, we use pepperoni and bacon. Diet food, really.
Top with 1/2 of the tomato sauce (about 1 and 1/4 cups– see written out recipe if you want to use less) and then 1/2 of the parmesan cheese (about 1/4 cup per pizza). Repeat these last couple of steps with the second pizza.
Bake pizzas in a preheated 425F degree oven. Make sure that the oven is fully preheated and incredibly hot. Also, make sure you place the pans on top a baking sheet. Just in case anything spills over.
Crust is golden, pizzas look great.
Slice and serve and ENJOY.
Okay, good recipe, but the portions are heavily undersized.
This is probably because I eat like 6-7 peoples worth of food and look like a whale, but still
We like the recipe but changed it a bit. Instead of 3 and 1/4 cups of four, we start with 2 and a half cups of flour (all else the same) and add more flour quarter cup at a time if dough is sticky. Why? Because the first try produced a tough dry dough. Also we use olive oil instead of butter. Our third iteration of this recipe tonight produced a fantastic pizza. We are from Chicago and have sampled all of the major deep dish pizzerias in Chicago. Ours measured up using this recipe modifies as indicated. Living now in Whitefish MT where Second Street Pizza owned by a New Yorker produces a Great deep dish too. One final comment – we bought really good yeast at a health food store. Fleischman’s Yeast from the grocery store sometimes fails.
My husband is from Chicago and he talks all the time about the amazing “pies” of his youth. I’ve been looking for a recipe for ages and finally decided to give this one a try. I am SO glad I did. That dough is magical. The entire pie turned out even better than expected. And he couldn’t stop smiling while he ate it. I don’t think he has ever complimented a meal more. Thanks so much for this gem that has become an instant family favorite!
If I wanted to make this with a whole-grain crust, do you think a simple substitution of whole-grain flour for the AP would work, or do you think more changes might be needed?
This looks amazing.
Can’t wait to try it
We have been craving real deep dish Chicago style pizza because you can’t buy anything remotely close to it anywhere where we live (in Asia). Last night, we used this recipe pretty much to a T, and it was amazing – better than the best Chicago deep dish pizza you can buy! Oh – we couldn’t find cornmeal where we live so we used polenta and just rolled over it with a rolling pin a little to make the grains a little smaller. Couldn’t find crushed tomatoes so used a combination of whole peeled stewed tomatoes and diced tomatoes and just mushed it a little. We made FOUR pizzas (we have a lot of hungry, growing boys) and they were: (1) sausage, onions & mushrooms, (2) sausage and pepperoni, (3) sausage, ham, mushrooms and onions and (4) ham and mushrooms. Following comments from other websites, we lightly browned the sausage before putting it into these pizza pies. We also pre-cooked the mushrooms and onions. All so that the pizza didn’t become too oily and wet. It was perfect! Fantastic recipe. Thank you!
I’m a born and raised Chicagoan and I adore deep dish pizza. I made this out of curiosity tonight, mostly to see if I could manage it, and it tastes amazing. My partner thinks I’m insane for spending five hours making something I could have ordered online but the results speak for themself. It’s not quite as good as Lou’s, but I’d say it’s equal to Pequods and better than that swill they serve at Giordano’s and Uno’s. If you’re a Chicagoan who doesn’t wanna pay Lou’s 80 dollars to airmail you a pizza, this is a perfectly lovely substitute.
I could not agree more! Thanks for your comment. I grew up a few miles away from the original Lou’s location. I’m going to try this because of your post! Miss Chicago Za .
Aaah thank you for your comment! I recently moved from Chicago and I miss Lou like nobody’s business I also share the same feelings about the other places so I feel like I can trust you when you say this recipe is a perfectly lovely substitute
This review told me all I needed to know. I can’t wait to try it this weekend.
Adapted from cook’s illustrated? Nice pictures, but this is more like directly copied from. I don’t think you made enough changes to call this your own. It is a good recipe though.
I have been making Chicago style stuffed spinach pizza for 18 years, since I left Chicago for my native Athens, Greece. But this is the first time I tried deep dish, as I thought it was the same thing. What a difference though. Excellent result, your recipe to wordy but it’s a necessary read for the details it provides. I tried it with pre-sautéed sausage and pepperoni on one – not two – 9″ pan which means I had some leftover dough, that I used to make oven baked feta cheese pie (greek style – try it).
Hi John, I’m so glad you gave this recipe a try and enjoyed it! Feta pie sounds like a GREAT use of the leftover dough – I will have to try it!
This recipe is amazing! It reminded me of Giordano’s Deep Dish Pizza, only better because the fresh mozzarella gives it an amazing taste. I added mushrooms, green peppers and onions between two layers of the mozzarella cheese and it was delicious!
Thank you for this recipe! !! I prepared sauce and dough last night to assemble tonight. Would it be good to roll it out on cornmeal instead of flour? Does the pan need to be oiled/ greased? I want to use 10 inch cast iron skillet instead 8.5×2 or 9×1.5 cake pans I have. Alternatively, could parchment be used instead of oil /grease on pan to prevent sticking?
Seeing as I have been following this incredible recipe for years now, I think it’s about time I say “thank you!” I’m a native Chicagoan and this right up there with the best of the best. 🙂
How would you make this recipe if you wanted to freeze it?
Made this twice and it was very tasty. Second time this evening to have while watching the Bears. The question I have is on the juicy ness of the pizza I let is rest 10 min but once cut there was a good bit of liquid. I used sausage, pepperoni, and peppers.
Just ran across this recipe and we made it last weekend. It was wonderful! We have recently moved from the midwest to VA and although we love it here, the food culture is definitely different. The last time we had chicago style pizza was in Denver, CO last year. This recipe is spot on for a great Chicago deep dish pizza. We used our proofing oven for the dough and it rose just fantastic. Ingredients were Italian style sausage, green peppers, onions and fresh mushrooms. Also the sauce is to die for! We are going to try and bake it in a cast iron pan next time just to compare. Thanks so much for the awesome recipe.
We are lifelong Chicagoans but I’ve never made deep dish at home. I tried this last night for husband and friends over for superbowl and it was amazing! Everyone raved about how good it was. Everything from crust to sauce was spot on. The only thing I did differntly was to bake it in a well oiled hot cast iron skillet. This made for a wonderful crispy outside with a flaky interior. I may never go back to making thin crust again! Thanks for a great recipe!!
Visually, how can you tell if its done?
Hi Sally!!
I made this tonight for dinner and it came out pretty good. Loved the sauce! I make my own thin crust pizza every Saturday night so I am used to making pizza dough from scratch. I used two 9 inch spring form pans. I baked it at 425 for 28 minutes. However, I didn’t get a crispy crust. It was more “bready”. The edges were browned like in your pictures. It was cooked, but I felt like it could’ve been cooked more to make it crispier. Any suggestions?
After living in Chicago forgive years, I moved to the Atlanta suburbs. There is almost no deep dish pizza here, so I make this recipe often. I, too, also get a bready, crunchy, not a crispY crust. Any hints to fix that?
I have made his recipe four or five times, and have always been delighted with the results, more after a decision not to cook the sauce at all, which makes a pizza very much like Malnati’s, a Chicago chain that you may be familiar with. Also, the quantity of dough the recipe yields is perfect for a 16″ pan, with no trimming or leftovers. Thanks for a really excellent recipe and process.
This Pizza is delicious! I make homemade pizza all the time and this is our new favorite
I missed that the last hour of the dough rise was supposed to be fridge instead of a warm spot. The pie is cooking now. I hope it turns out!
I’ve made this recipe before, and it’s incredible! But, I was wondering if you think I could make it in a 9×13 rectangle pan? I’m thinking that a single recipe might be the perfect amount for one 9×13 pizza. What do you think?
Hi Miranda! I haven’t tried it, but I assume a 9×13 should be just fine with this amount of dough.
My family and I just got back from Chicago and my husband hasn’t stopped talking about the pizza since we’ve been back, I knew I could count on you to have a recipe, Sally! I’m making this for his birthday this Friday but I dont have a deep dish cake pan, I do have a deep 8×8 square pan, should I add anymore cooking time?
I wouldn’t change the baking time for an 8 inch square pan. Enjoy!!
I am going to bake this tomorrow for my husband and me. A long time ago, one of our pizza chains made a delicious deep-dish, and then stopped making it – right after I decided I never wanted to eat any other kind. A few years ago, I discovered it at another chain and they have now stopped making it. I get these cravings, and so I figure it’s best to make my own. Thank you Sally for this recipe. I did not know what pan to use, but your solution is perfect. BTW, I am not from Chicago…never been to Chicago……I am from the Canadian prairies. Maybe that’s why nobody makes it here.
I’m so glad you found this recipe so that you can make it whenever you want! I hope you both loved it 🙂
I made this pizza dough for a dinner party and it was really really good and everyone loved it; however, I didn’t like the texture the cornmeal gave the dough. I was wondering if there was something else that I could substitute for the cornmeal that you would recommend.
Hi Sally, I have 14″ Chicago style deep dish pizza pans. Do you think this recipe will be enough for these large pans? I’ve tried the recipe from Food Network. and the dough doesn’t seem to go far enough. Thank you. Jeanne
Hi Sally. Someone has asked me to make deep dish pizza so I came straight to you however there are no weights only cups and that means I need to convert US cups to actual measurements. Could you please give measurements in weight. Sad I cant make it
We tried the recipe this weekend and it was outstanding, the tips for the crust absolutely worked.
I had to adjust my strategy as we had one 14″ pan and I used some of the leftover dough to place a very thin layer over the base toppings…..kind of like a stuffed pizza. I had never made a deep dish pizza before and I was a little nervous about the raw Italian sausage we added to we cooked it for 45 minutes. This was a mistake, the crust came out slightly well done so we’ll cook for 35-40 minutes next time as pizza pan is larger than this recipe.
THANK YOU so much Sally, for posting such detailed instructions. I am convinced the steps you highlight for the crust were the difference-maker.
★★★★★
If I wanted to make this with a whole-grain crust, do you think a simple substitution of whole-grain flour for the AP would work, or do you think more changes might be needed?