Chicago Pan Pizza
Indulge in the rich, hearty flavors of a homemade Chicago Pan Pizza, a true deep-dish delight that brings the iconic taste of Chicago's favorite comfort food straight to your kitchen. This celebrated recipe features a buttery, cornmeal-infused crust that bakes to golden perfection, offering the ideal vessel for layers of gooey mozzarella, tangy crushed tomato sauce, and your choice of savory toppings, from Italian sausage to fresh vegetables. With a preparation time that allows the dough to rise for maximum fluffiness and a baking temperature set to achieve an irresistible crisp edge, this pizza is a perfect weekend culinary project. Finished with a generous sprinkle of Parmesan, every bite combines rich, cheesy indulgence with the aromatic goodness of herbs like oregano and basil. Whether you're hosting a crowd or treating yourself to a gourmet experience, this Chicago Pan Pizza is sure to satisfy every pizza lover's cravings.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.5 cups Cornmeal
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 1.25 cups Water (warm, around 110°F/45°C)
- 4 tablespoons Unsalted butter (melted)
- 3 tablespoons Olive oil
- 4 cups Shredded mozzarella cheese
- 28 ounces Crushed tomatoes
- 2 teaspoons Minced garlic
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 cups Grated Parmesan cheese
- 1 cup Italian sausage (optional)
- 1 cup Vegetables (optional: bell peppers, mushrooms, onions)
Instructions
In a large mixing bowl, combine the flour, cornmeal, sugar, salt, and instant yeast.
Add the warm water and melted butter to the dry ingredients. Mix until a dough begins to form.
Knead the dough for 8 minutes until it becomes smooth and elastic. You can knead by hand or use a stand mixer with a dough hook.
Shape the dough into a ball and coat it lightly with 1 tablespoon of olive oil. Place in a bowl, cover with plastic wrap, and let it rise for 1 hour in a warm, draft-free location until doubled in size.
Preheat your oven to 425°F (220°C). Grease a round 12-inch deep-dish pizza pan with the remaining 2 tablespoons of olive oil.
Once the dough has risen, punch it down and roll it out into a large circle. Press the dough into the pan, ensuring it goes up the sides to form the crust.
Sprinkle 2 cups of shredded mozzarella cheese evenly over the dough. If using sausage or other toppings, add them as the next layer.
In a saucepan over medium heat, prepare the sauce by combining crushed tomatoes, minced garlic, dried oregano, dried basil, and a pinch of salt and pepper. Simmer for 10 minutes.
Pour the prepared tomato sauce over the cheese and toppings, spreading it evenly.
Sprinkle the remaining 2 cups of mozzarella cheese on top, followed by grated Parmesan cheese.
Bake the pizza in the preheated oven for 30-35 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
Allow the pizza to rest for 10 minutes before slicing and serving. Enjoy your homemade Chicago Pan Pizza!
Nutrition Facts
Calories |
5395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.3 g | 344% | |
| Saturated Fat | 123.4 g | 617% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 8262 mg | 359% | |
| Total Carbohydrate | 506.5 g | 184% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 60.6 g | ||
| Protein | 230.5 g | 461% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3990 mg | 307% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 3626 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
