Chicago-style Deep Dish Pizza III

This is the same as Chicago-style Deep Dish Pizza II, but for only one pie.


1 9" pie.

Pizza sauce

1 tbsp butter
⅛ cup hand-grated yellow onion
¼ tsp oregano
¼ tsp salt
2 cloves garlic, minced
15 oz can crushed tomatoes
¼ tsp sugar
1 tbsp rough-chopped, fresh basil
1 tbsp olive oil
salt and pepper to taste


This needs to be thick rather than watery.

1. Heat at medium in a sauce pan until onion just begins to turn golden.

2. Heat to simmer, then reduce to low until about 1 cup of sauce left (20-30 minutes). Remove from heat and cool. If you need to save the sauce in the refrigerator, stop here and do the next step when making the pizza.

3. Add basil, olive oil and season to taste.

Pizza crust (for one pie)

1½ cup all purpose flour (8 oz)
3 tbsp fine-ground corn meal
1 tsp Kosher salt
1 tsp sugar
1¼ tsp yeast
½ cup water
3 tbsp melted butter
1 tsp olive oil
2 tbsp room-temperature butter
2 tbsp olive oil
1 cup Mozzarella
meat(s), vegetable(s), etc. I use any of:
  • Canadian bacon or pepperoni
  • fine-chopped white onion
  • small-chopped green pepper
  • thin-sliced mushrooms
  • one bunch scallions, cut into
  • Artichoke hearts
¾ cups pizza sauce
1 tbsp grated Parmigiano Reggiano



1. Wisk together dry ingredients in mixer bowl.

2. Add water and melted butter. Set up dough hook, run on lowest speed scraping sides unil the dough comes together (1-2 minutes).

3. Increase to medium speed until dough is shiny and pulls away from edges of bowl (4-5 minutes).

4. Coat a large bowl with 1 tsp olive oil. Make a ball from the mixed dough and drop into proofing bowl. Cover with plastic and leave to double at room temperature for 45 minutes to 1 hour.

First proofing here...

5. Roll out dough without deflating too much to 15" × 12" rectangle.

6. Spread butter over the dough.

7. Roll up into 12"-long roll, then roll out to 18" squashing to 4" wide.

8. Form small dough ball (for 1 pizza) pinching seams as necessary.

9. Return dough ball to proofing bowl for a second rise in refrigerator, about 1 hour.

Second proofing here...

You'll need:

10. Oil a 9" cake pan. (I use a spring-form pan: I have to use butter to seal the joint around the bottom so that the olive oil doesn't run out.) The oil makes contact between the pan and the dough so that browning occurs.

11. Roll dough ball out to a 13" round, roll this round up on the rolling pin and drape it over the cake pan. Press dough into the pan and build the crust up the sides to 1" or more preferrably. The dough might be a bit elastic and pull back if you worked it too much.

12. Pack pizza with grated Mozzarella, then meat(s), vegetable(s) as desired. Ladle or pour pizza sauce over all.

13. Bake on lowest rack at 425° for 20-30 minutes. No cheese on top because that would burn in oven—you could add some 5 minutes before done, but that would not (apparently) be Chicago-style. Cool 15 minutes out of oven. Remove pie from pan to breadboard for cutting and serving.