Chicago-Style Deep-Dish Pizza with Chunky Tomato Sauce

Deep Dish Pizza with Chunky Tomato Pizza Sauce

My last night in Oklahoma I decided to make one of my family’s favorites: pizza. The result is a satisfying deep dish pie with a hearty crust and an exceptional tomato sauce. The method below makes enough dough and sauce for two 10–12″ deep dish pizzas, or one skillet pizza and extra dough for another meal.

Ingredients (Crust — makes two 12″ crusts)

• 1/4 oz yeast
• 1 1/4 cups warm water
• 3 cups flour
• 1 tsp salt
• 1/2 cup cornmeal
• 1/4 cup olive oil

Instructions — Deep Dish Pizza Dough

1. Combine the yeast and warm water in a large bowl. Let it sit for about 5 minutes, or until the mixture becomes bubbly and active.
2. Add the flour, salt, cornmeal and olive oil to the bowl. Mix until the ingredients come together into a rough dough.
3. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
4. Place the dough ball in a bowl lightly coated with cooking spray or oil. Cover with plastic wrap and allow it to rise in a warm place for one hour, or until doubled in size.
5. Punch the dough down, divide it in half, and form into two balls. Press each ball into a 10–12″ cast iron skillet, working the dough up the sides to create a deep edge. You can make both pizzas now or save one dough ball for later use.

Chunky Tomato Pizza Sauce (about 4 cups)

• 2 tbsp olive oil
• 4 cloves garlic, minced
• 3 tomatoes, pureed in a food processor or blender
• 1 can (28 oz) peeled plum tomatoes, roughly chopped
• 1 can (6 oz) tomato paste
• 1/4 cup red wine
• 2 tbsp fresh basil, chopped
• 1 tsp dried parsley
• 1 tsp black pepper
• 1/2 tsp oregano
• 1/2 tsp salt (adjust to taste)

Instructions — Chunky Tomato Pizza Sauce

1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to brown it.
2. Add the pureed fresh tomatoes, chopped plum tomatoes, tomato paste and red wine to the skillet. Stir to combine.
3. Add the chopped basil, dried parsley, black pepper, oregano and salt. Stir, bring the mixture to a gentle simmer, then reduce the heat.
4. Cover and cook on low for 20–25 minutes to develop the flavors and thicken slightly. Taste and adjust seasoning as needed. The red wine adds depth—feel free to omit or replace it with a little extra tomato paste or broth if desired.

Pizza Toppings

• 25 pepperoni slices
• 1/2 roasted red bell pepper, sliced
• 8 oz fresh mozzarella, sliced
• 1/4 cup shredded parmesan

Instructions — Assembly and Baking

1. While the sauce simmers and the dough rises, cook the pepperoni slices in a skillet over medium heat for 5–7 minutes to render some of the grease. Remove them and drain between paper towels.
2. To roast the red bell pepper, hold it over an open flame, grill, or place it on a baking sheet under a hot broiler at 450°F until the skin chars. Allow it to cool, then peel off the blackened skin and slice.
3. Preheat your oven to 425°F. Press the dough into the prepared cast iron skillet(s) so it comes up the sides to form a deep crust.
4. Arrange the cooked pepperoni across the dough, add the roasted red bell pepper slices, and top with slices of fresh mozzarella. Sprinkle the shredded parmesan over the cheese.
5. Spoon the chunky tomato sauce generously over the top, spreading to cover the cheese and toppings. For extra cheesiness, add an additional sprinkle of shredded mozzarella if you like.
6. Place the skillet in the preheated oven and bake for about 30 minutes, or until the crust is golden brown and the sauce is bubbling.
7. Allow the pizza to rest for a few minutes after baking, then slice and serve while hot.

Notes

This recipe yields enough dough and sauce for two deep dish pizzas. One skillet will serve about 4 people, depending on appetite. If saving dough for later, refrigerate or freeze the second dough ball for up to a few days (refrigerator) or a month (frozen) — allow it to come to room temperature and proof before using.

Recipe Details

Servings: 8 people | Prep Time: 45 minutes | Rising Time: 1 hour | Cook Time: 30 minutes | Total Time: approximately 2 hours 15 minutes

Author: Whitney Bond

Nutrition Facts (per serving)

Calories: 484 kcal; Carbohydrates: 54 g; Protein: 17 g; Fat: 21 g; Saturated Fat: 6 g; Cholesterol: 31 mg; Sodium: 985 mg; Potassium: 705 mg; Fiber: 5 g; Sugar: 7 g; Vitamin A: 1800 IU; Vitamin C: 26.2 mg; Calcium: 213 mg; Iron: 3.9 mg.

Enjoy this deep dish pizza with a simple side salad or roasted vegetables. The chunky tomato sauce keeps the pizza flavorful and balanced—perfect for sharing with family and friends.