Chicago Deep Dish Copycat Pizza


  • 1 1/2 cups (11 oz) (scant) Water (room temperature- about 70-F to 80-F)
  • 1 teaspoon (0.38 oz) White Granulated Sugar
  • 2 1/4 teaspoons (0.25 oz) Active Dry Yeast (or 1 packet)
  • 3 1/2 cups (18 oz) All-Purpose Flour (don't use bread flour, we want a biscuit like dough)
  • 1 teaspoon (0.25 oz) Table Salt
  • 1/2 cup (3.5 oz) Cooking Oil ( 8 Tbsp Corn or Canola oil and 2 Tbsp Olive Oil)

Add sugar and yeast to water, stir well. If not using instant yeast, allow the yeast to bloom in water for about 15minutes.

If using instant yeast, you can use the water mixture right away.

Stir in flour and salt. Mix well.

Stir in cooking oils.

Mix for 1 minute then knead for 2 minutes. You can use a stand mixer or by hand. Add more flour or warm water, a Tablespoon at a time, as needed, to make a workable dough.

Don't overknead, we want a biscuit like dough for deep dish pizza. Form dough into a ball, place in a large mixing bowl, coat dough lightly with oil, cover bowl and let dough rise in a warm place for 6 hours. Punch down dough and allow it to rest 10 to 15 minutes.

Assemble Pizza:

Roll out or press dough into a 12inch deepdish pizza pan. Press dough evenly onto bottom and up inner sides of deep dish pizza pan. 1st Add a layer of sliced mozzarella as the bottom layer, on top of the dough. Place the cheese in tilelike layers covering the dough on the pan bottom.

2nd Add toppings, evenly distributed across pizza, as the middle layer.

3rd Finally add sauce, evenly, as the top layer. Sprinkle with Parmesan cheese and drizzle with olive oil. Bake the deepdish pizza in a preheated 475degrees F oven until the top is golden and gooey and the crust is a light golden brown, about 20 to 25 minutes.