Why You Should Try this Deep Dish Pizza Right Now

I have lived in Chicago all of my life. I grew up eating Lou Malnati’s, Giordano’s, and eating from plenty of other deep-dish pizza places. I want to emphasize that I have a bottomless love for Italian food and that especially includes pizza. This recipe that I am sharing with you is hands down the best homemade deep-dish pizza that I have ever eaten.

The San Marzano tomatoes are simmered and seasoned with garlic, parsley and oregano. The filling has sliced mushrooms, crumbed Italian sausage and spinach. The dough is placed in a cast iron skillet and then layered with cheese, sauce, filling and more cheese. The pizza is then baked until the top is golden brown, the cheese is bubbly, and the crust is also golden brown. This recipe was introduced to me by The Chopping Block, and I have made it multiple times since. My family and friends have been overjoyed each time that I have made this recipe for them.

I have also included a Gluten-free version of the dough that turns out pretty well. If you’re gluten free, you know that breads can be exceptionally tricky to taste similar to breads that contain gluten. I have been disappointed by so many gluten free pizza crusts, but this one does not disappoint. 

Deep Dish Pizza Dough

Yield: Two 10-inch deep dish pizzas

Active time: 15 minutes

Start to finish: 1 hour, 20 minutes

• 1 1/2 cups lukewarm water (110º to 120º)
• 1 tablespoon active dry yeast
• 1 teaspoon granulated sugar
• 3 1/2 cups all-purpose flour
• 1/2 cup semolina flour
• 1/2 cup grapeseed or vegetable oil
• 1 teaspoon sea salt

1. In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
2. Add 1 1/2 cups of the flour, the semolina, oil, and salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, until all of the flour is incorporated but the dough is still slightly sticky.
3. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 6 to 7 minutes. Place the dough back in the bowl, cover the bowl with plastic wrap, and set in a warm spot. Allow to rise until doubled, about 1 hour.
4. Punch the dough down, and shape as directed.

Note: You may leave dough to rise overnight in the refrigerator. Allow to come to room temperature for 30 minutes to 1 hour before using.

Deep Dish Pizza with Mushrooms and Sausage

Yield: One 10-inch deep-dish pizza (serves 4)

Active time: 30 minutes

Start to finish: 1 hour

• One 28-ounce can whole San Marzano tomatoes, drained and chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, rough chopped
• 1 teaspoon dried oregano, crumbled
• Salt and pepper to taste
• 2 tablespoons grapeseed oil 1/2 pound mushrooms, sliced
• 1/2 pound Italian sausage, crumbled
• 3 cups baby spinach
• Salt and pepper to taste
• 1/2 recipe Deep Dish Pizza Dough (recipe above)
• 1 1/2 cups mozzarella cheese, grated 1 cup parmesan cheese, grated 

1. To make the sauce place the drained and chopped tomatoes in a wide pan. Bring the tomatoes to a boil, and reduce to a simmer. Cook, stirring occasionally, until all of the liquid has evaporated.
2. Stir in the garlic, parsley and oregano, and season with salt and pepper to taste. Set aside.
3. Preheat oven to 475°.
4. Heat a large sauté pan over medium-high heat, and add the oil. Sauté the mushrooms, stirring occasionally, until lightly caramelized. Add the Italian sausage and cook until no longer pink. Stir in the spinach, and cook until just wilted. Season the mixture with salt and pepper.
5. Oil one 10-inch round deep-dish pizza pan or cast iron skillet. Press 1 piece of dough into the pan, covering the bottom and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.
6. Sprinkle 1 cup of the mozzarella cheese all over the bottom of the pie, reserving 1/2 cup for the top. Add the mushroom, sausage and spinach mixture. Spread the tomato sauce over the vegetables and top with the remaining mozzarella and the parmesan.
7. Bake until the top is golden, the cheese is bubbly and the crust is golden brown, about 30 minutes.
8. Remove from the oven, cut into slices and serve hot.

Gluten-free dough

• To make this dough gluten free, substitute the all-purpose flour with a gluten free all-purpose substitute (I used Cup4Cup). Also substitute the semolina flour with cornmeal. The instructions are the exact same.
• Your ingredient list would then read like this:
  • 1 1/2 cups lukewarm water (110º to 120º)
  • 1 tablespoon active dry yeast
  • 1 teaspoon granulated sugar
  • 3 1/2 cups gluten free all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 cup grapeseed or vegetable oil
  • 1 teaspoon sea salt

• Grilled Romaine Salad with Crispy Pancetta and Parmesan
• Margherita (Tomato Sauce, Fresh Mozzarella and Basil) Pizza
• Roasted Red Pepper and Artichoke Pizza with Goat Cheese
• Prosciutto and Arugula White Pizza