Deep-Dish Pizza- Part 1

Part 1 of making real Chicago-style deep-dish pizza at home: the crust. This is not regular pizza dough. Cornmeal in the flour mixture gives the base its signature gritty-crunchy texture and yellow-gold color, and the addition of vegetable oil produces a tender, biscuit-like finish instead of the chewy Neapolitan style.

The shaping is what makes it deep-dish. Stretch the dough into an oiled pan, then pull the edges up to form a tall lip or rim all around the sides. This wall is what holds the generous layers of cheese and sauce that make deep-dish what it is.

Let the dough rest 10 minutes in the pan before spreading. Relaxed dough stretches easily; fresh dough snaps back every time you try to push it out.

The 4-minute parbake is exact. It sets the crust enough to hold toppings without turning it into a cracker. Any longer and you lose the signature slightly-chewy bite.

Kitchen Tips

• Prick the dough bottom with a fork at ½-inch intervals before parbaking. This prevents bubbles that push up through your toppings.
• Use plenty of oil in the pan. Chicago deep-dish crusts are meant to crisp up and almost fry at the bottom.
• Brush the parbaked crust lightly with olive oil before topping. This creates a barrier that keeps sauce from soaking in.
• Preheat oven fully before parbaking. Cold ovens give you limp, soft crust.

Variations

• Swap yellow cornmeal for semolina for a slightly different grit and flavor.
• Add 1 teaspoon garlic powder or Italian seasoning to the dough for extra flavor in the crust itself.
• Part 2 completes the pizza with sausage, mozzarella, tomatoes, and Parmesan assembled in the traditional order.