In keeping with the classic Chicago-style, this sourdough deep dish pizza is ultra-thick and fully-loaded with toppings.
If you’ve ever wondered where the name Ryne comes from, no, it’s not some sort of family heirloom. I’m named after Ryne Sandberg, the second-basemen for the Chicago Cubs at the time I was born. If you knew my dad this would not be a surprise. He is born-and-raised Chicagoan, and a die-hard Cubs fan. And, although I grew up in the Pacific Northwest, yearly vacations to see my relatives in Chicago were one of the highlights of my childhood.
Of course those visits included Chicago dogs in Wrigleyville, and Italian beefs at Portillo’s, but deep dish pizza was my absolute favorite Chicago-style food. With steep edges of crisp, fluffy crust cupping a dreamy casserole-like combination of cheese, toppings, and sauce, what’s not to love?
But since I haven’t visited my Chicago family in a shameful number of years, I am now resorting to making deep dish at home. Luckily, it isn’t too hard to make with a cast-iron skillet. I just butter it and press in a sourdough crust. The secret to avoiding any sogginess comes in the layering: first cheese, then toppings, more cheese, pepperoni, and a final layer of tomato sauce.
Once the crust is deeply golden, and the filling is a blissful, cheesy amalgam, it’s time to eat. And there you have it: the full Chicago deep-dish experience at home (minus the downtrodden Cubs fans).
More recipes like this:
For a less deep but equally delicious pizza check out my Sourdough Pan Pizza.
If you want some pizza-like but different altogether, try my Combination Pizza Panzanella, Pizza Dunkers, and Mexican-Style Breakfast Pizza.
Sourdough Chicago-Style Deep Dish Pizza
Ingredients
Crust:
- 213 grams (1½ cups) 00 flour or substitute all-purpose
- 3 grams (½ tsp) fine salt
- 120 grams (½ cup) water
- 60 grams (¼ cup) sourdough starter active/fed
- 12 grams (1 tbsp) granulated sugar
- 28 grams (2 tbsp) butter (melted) plus more for pan
- Cornmeal for pan
Toppings:
- 2 tbsp olive oil divided
- 8 oz bulk Italian sausage
- 4 oz cremini mushrooms sliced
- Kosher salt and pepper
- 4 cloves garlic minced
- 1 14-oz can diced tomatoes
- 1 tsp oregano
- ¼ tsp red pepper flakes
- 1½ cup mozzarella cheese
- 2 oz sliced pepperoni
- Parmesan cheese for topping
- Parsley (optional) for topping
Instructions
- Combine flour and salt in a large bowl or the bowl of a stand mixer.
- In a medium bowl combine water, starter, sugar, and melted butter. Whisk until evenly incorporated.
- Add wet ingredient mixture to dry ingredients mixture. Mix until it forms a shaggy dough.
- Knead dough by hand or in a mixer with dough hook on medium speed. Knead until soft, smooth, and tacky but not sticky. It should take about 10-12 minutes by hand or 5-7 minutes by machine.
- Transfer dough to a clear bowl or container. Mark the position of the top of the dough with a washable marker or rubber band. Cover loosely with plastic wrap or a towel and proof until doubled in volume. This may take around 4-6 hours but will depend on the ambient temperature and the strength of your starter (see note).
- Once dough has doubled punch it down and transfer to a lightly floured surface. Pull the sides of the dough into the center to form a ball.
- Generously grease a 9- or 10-inch cast-iron skillet with butter and sprinkle with cornmeal. Place dough ball in the center of skillet. Using both hands, push your finger tips into the dough, starting in the middle and working your way out, to stretch the dough to the edge of the pan. If dough starts to resist further stretching, stop, cover, and allow the dough to rest for 5 minute. Press dough up the sides of the skillet so that it comes up about an inch, or to the rim of the skillet. Cover and allow to proof until puffed and slightly risen, about 1-2 hours.
- Position a rack in the middle of the oven and preheat oven to 450°.
- In a large skillet or Dutch oven heat 1 tbsp olive oil over medium heat. When hot add Italian sausage, mushrooms, and a pinch of salt and pepper. Cook, stirring occasionally, until browned, about 5-7 minutes. Remove to a plate.
- Add 1 tbsp olive oil to the skillet or Dutch oven. Add garlic and cook briefly until fragrant. Add diced tomatoes, oregano, red pepper flakes, and ½ tsp salt. Bring to a simmer and cook until tomatoes soften and sauce has thickened, about 10 minutes.
- Top pizza dough with half of the mozzarella, sausage and mushrooms, remaining mozzarella, pepperoni, and then tomato sauce.
- Bake for 20-25 minutes or until golden around the edges. Carefully lift the pizza with a spatula to check if bottom is browned.
- Cool pizza in the pan for about 5-10 minutes, then remove to a cutting board. Top with Parmesan cheese and parsley. Cut and serve.
