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The Best Deep Dish Pizza hot out of the oven in a cast iron skillet and topped with blue cheese and ricotta

The Best Deep Dish Pizza

Print Recipe
Crispy crust surrounding dense layers of cheese and sauce make this Chicago-style deep dish pizza the best you can get!

Ingredients

  • 1 1/4 tsp Active Dry Yeast can substitute Instant Dry Yeast
  • 1 tsp Sugar
  • 1/2 Cup Warm Water 105-115 degrees F is ideal for blooming the yeast if you have a thermometer to test the temperature
  • 2 Cups All-Purpose Flour
  • 2 Tbsp Yellow Cornmeal
  • 3 Tbsp Butter melted
  • 3 Tbsp Olive Oil
  • 1 tsp Salt
  • 1 28 Can of San Marzano Whole Peeled Tomatoes
  • 16 oz Sliced or Shredded Mozzarella or Provolone
  • 4 oz Container Blue Cheese
  • 8 oz Ricotta

Instructions

  • For the Crust:
    Combine the yeast, sugar, and warm water in the bowl of a stand mixer with a dough hook attached and let sit for 5 minutes until foamy. Mix flour, cornmeal, salt, 2 Tbsp oil, and melted butter into the yeast mixture and turn on to medium-low speed to combine the ingredients. Give the sides of the bowl a scrape down if needed. Once the dough has come together, shape it into a ball and place it in a bowl oiled with 1 Tbsp of olive oil. Cover with a clean towel and let sit until it has at least doubled in size.
  • For the Sauce:
    Dump the can of tomatoes in a pot. Using your hands, squeeze and break the tomatoes in half or large chunks. Cook over medium-low heat until most of the water has evaporated. This might take about 30 minutes and make sure to stir often. Add 1 tsp of sugar, if desired, to cut down on the acidity of the tomatoes.
  • Build the Pizza:
    Gently form the dough into the pan or skillet. If the dough is resisting being stretched, then let it rest for a few minutes before trying again. Press the dough high up along the sides of the walls of the skillet. Brush the dough lightly with olive oil and parbake for 5-7 minutes at 425. Pull the skillet out of the oven and add the mozzarella, sauce, and lastly top the pizza with dollops of ricotta and crumbled blue cheese.
  • Bake the Pizza:
    Bake at 425 for 30 minutes or until the crust is golden brown and the top cheeses have begun to carmelize. Let the pizza rest for 20-30 minutes before attempting to slice and eat it. Enjoy!