Jessica DeMay

Chicago-Style Veggie Deep Dish Pizza Recipe

Deep dish pizza, commonly referred to as Chicago-style pizza, is made in a pan that gives the pizza a high edge with plenty of room for cheese, sauce, and toppings. 

Unlike more traditional styles of pizza, deep dish pizzas are typically assembled upside-down. Cheese is added first, to the bottom of the pizza, and the sauce is added last. This ensures that the cheese and other toppings won’t burn during the longer bake time that a deep-dish pizza requires.

With this recipe, you can make homemade deep dish pizza using fresh ingredients and any toppings you like. The crust is made from scratch and the sauce uses an essential Italian ingredient to guarantee the most flavorful bite every time.

This recipe is great for beginners and more experienced pizza chefs who want to enjoy a slice of Chicago-style deep dish pizza at home.

How to Make Deep Dish Pizza

Chicago Deep Dish Pizza

Chicago Deep Dish Veggie Pizza Recipe

This is an authentic veggie version of the classic Chicago-style deep dish pizza.
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Prep Time 2 hrs
Cook Time 25 mins
Total Time 2 hrs 25 mins
Course Main Course
Cuisine American
Servings 1 pizza
Calories 4339 kcal

Ingredients
 
 

The crust

  • 3 ¼ cups All-purpose flour
  • 1 ¼ tsp Salt
  • 1 tbsp Granulated sugar
  • 7 g Dry yeast
  • ¼ cups Unsalted butter Melted
  • ¼ cups Unsalted butter Softened
  • 1 tbsp Olive oil

The Sauce

  • 2 tbsp Unsalted butter
  • 1 small Onion Grated
  • ¾ tsp Salt
  • 1 tsp Dried oregano
  • 4 pieces Garlic cloves Minced
  • 1 can San Marzano tomatoes Crushed by hand
  • ¼ tsp Granulated sugar

Toppings

  • 4 cups Mozzarella cheese Shredded
  • ½ cup Parmesan cheese Grated

Instructions
 

For the crust

  • Combine the flour, yeast, salt, and sugar in a mixing bowl, then mix on low.
  • Add the warm water and ¼ cup of melted butter.
  • Continue to mix the ingredients at low speed until a dough is formed. The dough should be soft and gently pull away from the sides of the bowl. 
  • Remove the dough from the bowl and shape it into a ball.
  • Lightly coat a large mixing bowl with olive oil, add the dough ball to the bowl, then rotate the dough until all sides are coated in oil.
  • Cover the bowl and leave it to rise for 1-2 hours, or until it has doubled in size.
  • When the dough is ready, lightly flour your work surface.
  • Remove the dough from the bowl, then gently punch down the dough to get rid of any pockets of air.
  • Reform the dough into a ball and place back into the oiled bowl, cover, and place in the refrigerator to rise for another hour.

For the sauce

  • Place the butter in a medium saucepan to melt over medium heat
  • Once melted, add the grated onion, oregano, and salt.
  • When the onion has browned slightly, add the tomatoes, garlic, and sugar.
  • Reduce the heat to medium-low and allow the sauce to simmer for about 30 minutes – the sauce should be fragrant and thick. 
  • Remove the sauce from the heat and set aside.

For the pizza

  • Preheat your oven to 425 F (or appropriate temperature if you’re using a pizza oven)
  • Coat the bottom and sides of a 12-inch cake pan or traditional Chicago-style pizza pan with olive oil or melted butter. 
  • Use your hands to spread about three-quarters of the dough across the bottom of the pan and up the sides. 
  • Cover the bottom in mozzarella, all the way to the edge, then add your toppings.
  • Pour sauce over the ingredients, adding however much or little you want.
  • Sprinkle grated parmesan cheese on top.
  • Place in the oven and bake, rotating halfway through, until the crust is golden, or about 20-25 minutes. 
  • Remove the pizza from the oven and let cool for 5-10 minutes before slicing.
  • Slice and enjoy!

Nutrition

Calories: 4339kcalCarbohydrates: 363gProtein: 168gFat: 247gSaturated Fat: 143gPolyunsaturated Fat: 11gMonounsaturated Fat: 74gTrans Fat: 5gCholesterol: 692mgSodium: 8880mgPotassium: 1839mgFiber: 19gSugar: 32gVitamin A: 7472IUVitamin C: 45mgCalcium: 3137mgIron: 26mg
Jessica DeMay
Jessica is the lead content creator of Dishcrawl. She has lived in Italy (Napoli) for 7 years and has since become absolutely obsessed with pizza.
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