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Deep-dish pizza has a famous reputation, and many hard-core Chicagoans will insist it can’t be replicated outside of their hometown. This recipe makes a good case for a homemade version to rival the original. The key is to use a butter-coated cast-iron skillet and then dusted with cornmeal, which makes for a crisp crust with rich flavor. Inside, the filling is standard but the seasoned diced tomatoes, instead of just sauce, add a modern twist. A welcome addition of smoked mozzarella and salty sheep’s milk pecorino Romano is a mix of new and expected. The next step to making it a home run experience is to get some craft beers and—if you’re really going for it—a Cubs cap or Bulls jersey.

Gallery

Credit: Greg DuPree

Recipe Summary

hands-on:
15 mins
total:
1 hr 25 mins
Yield:
1 pizza (serves 4)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F with rack in lowest position. Brush bottom and sides of a 10-inch cast-iron skillet with butter; sprinkle with cornmeal.

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  • Place dough on a lightly floured surface. Flatten dough using fingertips and palm, starting from the center and working toward the edge. With hands at 10 and 2 o’clock, lift dough and rotate, moving hands around the edge, letting dough stretch to an 11-inch round. Transfer to prepared skillet; cover with a dish towel. Let rest at room temperature for 30 minutes.

  • Uncover and press dough into bottom and up sides of skillet. Arrange mozzarella slices over bottom of dough, overlapping if needed. Mix tomatoes, oil, oregano, salt, and garlic in a bowl; spoon over sliced mozzarella and top with smoked mozzarella.

  • Bake until crust is golden brown and pulls away from sides of skillet, 30 to 35 minutes. Top with pecorino Romano. Let cool for 10 to 15 minutes before slicing.

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