Chicago Style Pizza

Total Time:
5 hr
Prep:
20 min
Inactive:
4 hr
Cook:
40 min

Yield:
6 serving
Level:
Easy

Ingredients
  • Pizza Dough:
  • 16 ounces water
  • 1/8 -ounce yeast
  • 1/2 -ounce salt
  • 2 pounds bread flour
  • 1/4 cup olive oil
  • 1/4 cup cornmeal
  • Toppings:
  • 2 cups tomato sauce, jar or homemade
  • 2 cups shredded mozzarella
  • 1/2 cup sliced mushrooms
  • 1/2 cup spinach, shredded
  • 1/2 cup grated Romano
  • 1/2 cup sliced pepperoni
  • 1/2 cup grated Parmesan
Directions

In a mixer combine the water and the yeast and allow the yeast to dissolve. Add the remaining ingredients except for the cornmeal and begin to mix the dough using a dough hook on low speed. Once a ball is formed mix on medium speed for 1 to 2 minutes until the dough becomes elastic and smooth. Remove from the mixer and place in a bowl coated with olive oil. Allow the dough to rest for approximately 4 hours. Once the dough is rested, place on flat surface and dust with some flour.

Preheat oven to 425 degrees F. In a deep baking dish or deep dish pizza pan, spread the dough using your fingers at the bottom of the pan and make sure to have enough dough to come up the sides of the pan approximately 1/2-inch high.

Begin by placing a layer of the mozzarella cheese on the bottom of the crust. Add the tomato sauce and all of the toppings. Place in the oven for 30 to 40 minutes until golden and crispy.

Serve pizza straight from the oven to the table.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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3.6 39
CORNMEAL: Put in the mixture before the flour. Use stone-ground cornmeal NOT yellow or white cornmeal. DOUGH: Add a little bit of water to the dough if needed to get all of the flour in there. Use onion salt, & add a TSP of garlic powder. Cover with olive oil and plastic wrap & let the dough sit for 2 to 3 days. I know this is probably a shocker, but this is what the Chicago pizza places do. It ferments the dough & adds a strong wonderful flavor to it. Don't store in the fridge until fermented. PREP: Put the dough over the side of the pan, cheese slices up the side, then fold over the crust back on it. Coat pan with olive oil, & sprinkle cornmeal, parmesan, & Italian seasoning. Adds flavor & keeps the dough from sliding when spreading it out. Cheese first, then toppings, more cheese, then sauce. Recipe with conversions: 16 ounces warm water 1 1/4 Teaspoons Active Dry yeast 2 1/2 Teaspoons salt 5-7 cups bread flour 1/4 cup olive oil 1/4 cup Stone-ground cornmeal (NOT yellow) item not reviewed by moderator and published
Typical inaccurate, non-authentic recipe. Calls for cornmeal, no instruction on what you are to do with it. I know why it's included, but why post recipes that are not correct? All you get is garbage food. item not reviewed by moderator and published
"Add the remaining ingredients except for the cornmeal".. So, we just buy cornmeal and put in cupboard? I didn't see where it's used, did I miss that? Aside from that the pizza was awesome!! item not reviewed by moderator and published
I'm from Chicago and grew up on Lou's sausage deep dish. I cut the recipe in half and still had enough Extra dough for a focaccia. First I used one cup of unfed sourdough starter to replace equivalent flour, water, and yeast. After the dough had relaxed I turned it out onto board covered with semolina flour and tossed extra on top. I rubbed a 12 inch cast iron skillet with butter and some corn meal. Then I spread the dough out in the skillet extremely thin. I had trouble keeping the dough from slipping back down the sides, so I let it relax rubbed extra butter and cornmeal into the edges and used a fork to flatten it against the sides. Then I topped with fresh and regular mozzarella, a layer of turkey sausage, mushrooms, spinach, peeled tomatoes with garlic and basil, and finally more chopped garlic and grated parmesan. I baked it at 450 for 30 minutesthen turned it down to 400 for another 20 minutes. Let set and then cut into 1/8ths. Good stuff. item not reviewed by moderator and published
Turned out great. The only thing I will do differently next time is cook my fresh spinach & mushrooms BEFORE putting them on the pizza because as they cooked on the pizza, it created quite a bit of liquid. I had to tilt the pan over the sink when the pizza was done & drain off all the extra juice. Even then, when I sliced it, quite a bit of liquid came out. Other than that, the pizza was great. item not reviewed by moderator and published
This recipe is horrible. Many details are missing, causing the less experienced (such as myself) to try and fillin the the gaps. My pizza crust puffed up like a friggin' soufflé. I'll be looking elsewhere for a better recipe. item not reviewed by moderator and published
VERY good! I used a little more butter in the dough and some wheat flour. I wont use the wheat flour next time, maybe just the bread flour and a little semolina. I cut the dough recipe in half and it was perfect for one 12" pie. I buttered the pan and coated with the corn meal, that worked very nice. Definitely DONT put cornmeal in the dough! Im not a purist, I'll use all pourpose or bread flour. If you can, put the pan on a pre-heated stone when you bake. The san marzano tomatoes ARE AWESOME !, Adjust the consistancy with paste. I used 14OZ puree and 16OZ paste. Nice and thick, spread on top with a little parmesian reggianno shaved on top after it came out of the oven. Then let it set for almost 10 min to rest and cool. item not reviewed by moderator and published
A lot of you are complaining about the measurements. 1/2 oz yeast is 1 tablespoon, 1/2 oz of salt is 1 tablespoon. The flour should be low gluten (all purpose. Mix cornmeal in the dough, on Throwdown, Malnati didn't add cornmeal at any time. You'll need to mix for 8-12 minutes on low. I also suspect that butter is used rather than oil, but you can't expect a successful chain restaurant to share the exact recipe. By weight this should make 2-10 or 12 inch pies. Bakers formula calculation= flour 100%, water 48%, salt 1.9%, oil=5.2%, yeast 0.9%, cornmeal 4.1% item not reviewed by moderator and published
I haven't tried this yet but I had to reply to some of the comments. I will however be trying this out and will then reply with the results. 15 years ago, I helped build the Lawndale unit. During that time I met Marc Malnati personally and know him well enough to say, if he provided the recipe at all, it is authentic. Do a little research about how and why the Lawndale store came to be and you will understand what I mean. I would like to see the bulk recipe before it was scaled down. sometimes these scaling down processes are to blame for an unsuccessful final product. The cornmeal is generally used on the stone or pan so the crust doesn't stick. doing so and adding some to the dough provides a unique crust and crumb. Also, in any of my bread/pastry work, I never use all purpose flour. always, always bread flour!! item not reviewed by moderator and published
This is just pizza dough. No mention on what to do with the cornmeal. item not reviewed by moderator and published
This is not the recipe for authentic Chicago-style deep dish pizza (except for the mixing/kneading time). Authentic deep dish uses all-purpose flour, not bread flour. There is no cornmeal in the dough. There is significantly more oil in the dough (a good ratio is 1 Tablespoon oil to 1 cup flour). item not reviewed by moderator and published
Best Pizza Ever! We love homemade pizza, and this just became our new favorite. Truly the best I've ever made. item not reviewed by moderator and published
On a a trip from Florida to Minnesota we stopped in Chicago. We sought out the best Chicago style pizza in town. We were directed to Lou Malnati's where we had the most fabulous spinach pizza. We have tried in vain to find anything that comes close here in Minnesota and so today I started scouting around for a crust recipe that would compare to what we had at Malnati's. Imagine my delight at finding this recipe. We'll see how it turns out. Apparently I have to rate this recipe before I can post, so I'm giving it 5 stars for the pizza we had at the Schaumberg-Roselle location. Yum! item not reviewed by moderator and published
Several comments are that this makes too much dough. Dough freezes beautifully. After rising, punch dough down, cut off the amount you will use and shape the rest of the dough in a disk. Wrap in plastic wrap and place in plastic freezer bag. When ready to use. Remove the plastic wrap and place in an oiled bowl. Cover with a towel and allow to defrost and rise for least 3 hours. Gently punch down and follow recipe from there. If not using cornmeal on the bottom, be sure to spread oil on bottom of pan. It makes for easy removal of pizza and makes the bottom extra crispy. Use San Marzano whole peeled tomatoes crushed by hand. The mozzarella is thin overlapping slices placed on top of the dough. If using sausage, make a thin disk the size of the pan and place on top of the cheese. Then tomatoes and you're good to go. (Note: Lou's also uses this dough for their thin crust pizza) item not reviewed by moderator and published
You people that say you're from Chicago can eat, but obviously not cook. I lived in Chicago all my life. Don't blame the recipe, blame yourselves. It's not going to be exact...type of flour, type of olive oil (pure, virgin, extra virgin, etc), how evenly your oven cooks, how long you let it rise, sloppy measuring...it all makes a huge difference. The recipe is good. Besides, Chicago crust is all about the same...flour, cornmeal, olive oil, sugar...it's practicing with it time and time again to get it right. The pizzeria's we all love have been doing it for 50, 60, 70 years! item not reviewed by moderator and published
The straight sided pizza pan shown in the photo for this recipe is a tin plated steel pan made by American Metalcraft. Restaurants in Chicago make their deep dish pizzas in this type of pan, when the pan is new they will look silver but with use they will turn black as they become seasoned. Here are the part numbers for the deep dish pizza pans. American Metalcraft (T80082) - 8" Pizza Pan American Metalcraft (T80102) - 10" Pizza Pan American Metalcraft (T80122) - 12" Pizza Pan American Metalcraft (T80142) - 14" Pizza Pan I've ordered a set of these pans, I will try this recipe and compare it to a Lou Malnati's pizza from their pizzaria near my home and report back here with the results. Ciao item not reviewed by moderator and published
This recipe works well even with my gluten free pizza dough. I made two 12 inch pizzas in glass pie plates and one 16 inch in a deep dish metal pizza pan. I liked the crust on the glass plates the best. My gluten free dough recipe is from one of Betty Hageman's books-this dough rises for 10 minutes after placing in the pan - bakes untopped for 10 minutes- out of the oven and topped according to Chef Malnati's recipe. It's the best gluten free pizza I've ever had. I can't wait to try the one I froze to see how it turns out. from Bonnie item not reviewed by moderator and published
Hey people let the dough sit overnight, it will taste, my husband is from Chicago and liked the crust, just tweek with it and quite complaining item not reviewed by moderator and published
The cornmeal is sprinkled on the pan before you put down the dough. About half of the pizzerias in Chicagoland use cornmeal under the crust to keep it from sticking to the pan. I presume the others use oil. item not reviewed by moderator and published
when do you add the cornmeal??? item not reviewed by moderator and published
This recipe is good but it is not the crust used in the restaurant. I ordered several pies from Lou's and they list the ingredients on the label. After much trial and error I have found the right ratio of ingredients to re-create that real Chicago taste and texture. So check out my web site for the recipe. http://www.thingsweliketoeat.com/Things_We_Like_To_Eat/Recipes/Entries/2010/1/29_Authentic_Chicago_Style_Deep_Dish_Pizza_Dough.html item not reviewed by moderator and published
So add 1 tsp of sugar to the dough recipe to give it that missing hint of home. I add it to the yeast/water mixture. I don't use dried herbs often but toss in some dried basil and or oregano to the party to jazz up the dough flavor. I have made the dough with and without the cornmeal inside. Either way works fine. I like the texture cornmeal adds to the crust. A pan grabber helps pull the pan out and makes you feel like an authentic pizza chef! http://tiny.cc/hZ9Zp item not reviewed by moderator and published
Like Edward mentioned in his email, this is not even close to the real thing. If Marc Malnatti served this in the restaurant they would be out of business in a week. It's been 5 years since I lived in Chicago, but I've eaten enough of their pizzas to know the difference. The texture is poor and tastes bland. I used the cornmeal both in the dough and on the bottom and even that didn't add enough flavor to balance out the bland crust. A note to the chef's and restaurant owners out there providing recipes. People use these recipes as a salute to you. Don't shortchange us by providing 2nd class recipes or ingredients. I was really disapointed by this particular recipe as I've always had great memories of Lou Malnati's pizza. item not reviewed by moderator and published
For the guy looking for a grocery store deep dish, I believe Gino's East will be the closest you'll get to authentic deep dish in the freezer aisle. Also, you might look for Reggio's. The so-called Uno's Chicago Grill frozen pizzas (and the restaurants other than the original Pizzeria Uno and Due in Chicago) are not authentic. Cheese goes on the bottom, guys! You can order Lou Malnati's online for overnight shipping, but it's pretty expensive. Speaking of cheese, Marc Malnati is not gonna give away the farm, so he's given you a few false ingredients and instructions. Cheese should be SLICED, not shredded, and it goes on the bottom of the pizza, right on top of the crust. Increase the amount of oil (and use corn oil instead of/in combination with olive oil). Forget the cornmeal. item not reviewed by moderator and published
I saw the episode with Marc Malnati and I've read everyone's comments. Looks like the FN had a problem with the cornmeal thing! Given all the opinions, I've got a question; other than ordering through the website, does Malnati's distribute their pizzas through any grocery chains? I'm in Florida so I'm obviously looking for local chains. item not reviewed by moderator and published
http://www.youtube.com/watch?v=EamwTiy9bpQ item not reviewed by moderator and published
The pizza turned out great, though the directions weren't so clear regarding the cornmeal. We used fresh basil leaves in place of the spinach, and used sliced buffalo mozarella. Be sure to pat the dough out thin, as it rises and becomes bread like if too thick. item not reviewed by moderator and published
I liked this recipe a lot. I grew up on Malnati's pizza so I am very familiar with it. I added the cornmeal to the flower and it had that classic Chicago pizza taste. You must add more water when you do this (enough to make the dough tacky). Also for the weight of the flower I remembered a Rhyme my mother use to say? A pints a pound the world around?. I don?t know if this is completely accurate but it worked fine. Lastly it yielded 2 14? pizzas I made the first one thin crust (with a perforated pan) and it came out awesome. One small note 1/8 of an oz of yeast is a half a packet, 1 and 1/8th teaspoons. item not reviewed by moderator and published
My husband and I loved this pizza, it was delicious. But be aware that the dough makes enough for two 10-12 inch deep dish pizzas, and the recipe doesn't say what to do with the cornmeal, which I sprinkled in the bottom of the baking pan before adding the dough. Also, I didn't have a food scale to measure the flour, so I had to eyeball the recipe, but fortunately, it turned out well--very crispy and almost cracker-like. item not reviewed by moderator and published
Very delicious. We ordered a pizza from them and it was out of this world. Recommend them very highly~ item not reviewed by moderator and published
It was a little complicated with the measurement conversions but we took one bite and started scrambling for drinks. It was SO salty. I'm pretty sure there was some missing instructions because the dough was too wet and it didn't say to knead it at all. The crust ended up being too tough but I threw the whole thing out because it was too salty. I've found similar recipes that have much less salt and are kneaded. That makes more sense to me. item not reviewed by moderator and published
But that's fine with me! I really like the dough in this recipe but it doesn't taste like Lou Malnatis (Do you really think they are going to give away the real recipe?) The crust on Malnatis pizza is more like a cross between pie crust and dough- it is flaky and buttery (very rich) and I don't like that about their pizza. This recipe is lacking that quality, thank goodness. item not reviewed by moderator and published
Um...did you see who they got this recipe from???? Marc MALNATI! And as said before, if you've ever been to Lou's, you'd know that spinach is a staple on their pizzas. item not reviewed by moderator and published
1/2 the dough recipe for one pizza (and still a little dough left over). Like previously stated, the cornmeal is for dusting the bottom of the dough (duh?). Must spread this dough very, very thin in the pans - I use deep dish stoneware and it comes out perfect every time. Also, if your crust comes out a little too hard, place a small dish of water in the oven while baking and it will keep the dough soft. This is as close as you'll get to Lou's pizza outside of Chicago. It's definitely better than ordering the greasy crud you can order online that tastes nothing like Lou's. A good fix for displaced Chicagoans! As for the poster that said Lou's never puts spinich on their pizza...that person is absolutely insane, because that is one of the biggest toppings ordered there - and a key ingredient on their menu (ever tried the spinich-stuffed bread?). I say, add a bit of sausage and this pizza is fantastic. item not reviewed by moderator and published
I made this using the sausage and peppers from another recipe. It was good and easy, but i wasn't sure what to do with the corn meal so i dusted the greased pan with it. THat seemed to work. item not reviewed by moderator and published
Dust the botttom of the crust with it. A little common sense could have told you this. item not reviewed by moderator and published
I grew up in Chicago - living on Lou Malnati's pizza. I tried this recipe hoping that it would be as good since I now live in Ohio and can't get Lou's all the time. Its ok - but nowhere close to the real thing. Lou's would never put spinach on their pizza. Plus they talk about corn meal, but they never tell you what to do with it? Again, this makes ok pizza, but its not true Chicago Lou Malnati's. item not reviewed by moderator and published
Like the previous reviewer said, the dough recipe is what lowers the rating. I don't have a kitchen scale, so trying to "fudge" this was hard, AND be warned, it makes a TON of dough! I used 2- 10 inch pans and ended up using too much in the pans and still had a lot left over. As for the taste, it was perfect!! Just like you get at Malnati's in Chicago. For the sauce, I combined a 14 oz. can of stewed tomatoes (crushed more with a masher), a 4 oz. can of tomato sauce and seasonings (S/P, garlic powder, basil, oregano, balsamic vinegar)... you don't have to cook it. Tasted just like the sauce from Malnati's as well. item not reviewed by moderator and published
I lived in Chicago most of my life. I absolutely love Lou Malnatis Pizza. I now live in Arizona. So when I saw this show, I was excited to make the pizza. First off, the recipe calls for 1/4-cup cornmeal, but they don't tell you what to do with it. Then the recipe dough items are mostly measured in ounces, so you have to convert it, which was a pain to do with the yeast and salt. The recipe made too much dough. Next time I would cut the dough recipe in half. Even then, it still might be too much dough. But at least it is a start. item not reviewed by moderator and published
this is the chicago style pizza a won national awards and the one that chicagoans PREFER. Sorry Uno, Due Giodanos Nancy's, Albertos and the host of pizza chains in Chicago who werent chosen as the best, so you gotta complain. People still buy your product its just not the best. Its ok, we still prefer thsi crust over yours item not reviewed by moderator and published
Taste of Chicago ships all over the world. http://www.tastesofchicago.com item not reviewed by moderator and published

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