Chicago-Style Deep Dish Pizza

By Deven K. Mercer (a.k.a. DKM)



(Single Pizza)
(Single Pizza)
(Bulk Quantity)

3 1/2 cups 18.0 ounces 25.0 pounds 100.0% All-purpose flour

1 1/2 cup (scant) 11.0 ounces 15.3 pounds 61.1% Water

1/2 cup 3.5 ounces 4.9 pounds 19.4% Yellow cornmeal

1/2 cup 3.5 ounces 4.9 pounds 19.4% Canola oil

1 teaspoon 0.38 ounce 8.3 ounces 2.1% Sugar

1 teaspoon 0.25 ounce 5.6 ounces 1.4% Salt

2 1/4 teaspoons 0.25 ounce 5.6 ounces 1.4% Active dry yeast
(Single Pizza)
(Single Pizza)

3 1/2 cups 28 ounces Escalon 6 IN 1 All Purpose Ground Tomatoes

2 tablespoons 0.5 ounce Parmesan cheese

1 tablespoon 0.13 ounce Italian herbs/seasonings


This recipe makes one pizza using a 15″ x 2″ deep dish pizza pan. The bulk quantity makes approximately 22 pizzas.


Step by Step Instructions


24 Hours Prior to Baking

In a mixing bowl, add the water, sugar, yeast, flour, cornmeal, and salt.

Mix on low speed for a few minutes until the dough comes together, then slowly add the oil. Continue to mix dough for 7 more minutes.

The dough should be somewhat moist and smooth, not sticky, and should weigh about two pounds. Form the dough into a ball and place into a bowl. Cover loosely with plastic wrap and then with a dish towel and place in the refrigerator for an overnight rise.

One Hour Prior to Baking

Remove the bowl from the refrigerator about one hour prior to making the pizza. Set the bottom oven rack to its lowest position and preheat the oven to 450° F for at least 30 minutes prior to baking.

After resting for one hour, the dough is now ready to be placed into the baking pan. Coat the bottom of a well seasoned 15″ x 2″ deep dish pan with regular olive oil (do not use extra virgin). Place the dough ball in the center of the pan and press it out until it covers the entire bottom. Then, using you fingers, pull the dough up the side of the pan.

The edge should be pinched up against the side of the pan. If the dough resists holding shape, cover with a towel and allow to rest for 15-20 minutes before trying again.

Using either sliced mozzarella or a blend of sliced mozzarella and provolone, cover the bottom of the dough with cheese.

Add your desired toppings (sweet Italian sausage is very popular in Chicago). For this pizza we're using sausage and pepperoni.

Top with the tomatoes spooned directly from the can. Use your hands if necessary to spread out the tomatoes.

Please note that Escalon 6 IN 1 tomatoes are very fresh tasting tomatoes and are highly recommended for this recipe.

Finish topping with Italian herbs/seasonings (chopped fresh basil and dried oregano flakes are favorites) and finally with freshly grated parmesan cheese.

Place the pan in the center of the bottom oven rack and bake for 20 to 25 minutes, turning once half way through, until the crust is golden brown. Remove the pizza from the oven and allow to cool for about 3 minutes.

Remove the pizza from the baking pan and place on a cutting board or serving pan. Slice and serve.