Chicago Deep Dish Pizza

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 45mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    626
based on 1 ratings

Chicago deep dish pizza is very different from most styles of pizza found across the globe; baked in a high-sided cake tin and filled with copious amounts of stretchy mozzarella cheese and rich tomato sauce. This recipe uses the traditional sausage filling which, in most Chicago pizzerias, is made in-house and is flavoured with plenty of garlic and fennel seeds. Feel free to fill with whatever you like, such as pepperoni, sautéed mushrooms, or roasted peppers in place of the sausage.

recipe updated Mar 2, 2025

Ingredients

  • Onion icon
    Onion
    150 g
  • Garlic clove icon
    Garlic clove
    4
  • Canned whole tomatoes icon
    Canned whole tomatoes
    800 g
  • Water icon
    Water
    120 g
  • Unsalted butter icon
    Unsalted butter
    30 g
  • Sicilian fennel sausage icon
    Sicilian fennel sausage
    200 g
  • Parmesan cheese icon
    Parmesan cheese
    50 g
  • Low-moisture mozzarella icon
    Low-moisture mozzarella
    200 g
  • Olive oil icon
    Olive oil
    7 tablespoons
  • Tomato paste icon
    Tomato paste
    1 tablespoon
  • Dried oregano icon
    Dried oregano
    1 tablespoon
  • Chili flakes icon
    Chili flakes
    ½ tablespoon
  • Fresh basil leaves icon
    Fresh basil leaves
    1 sprig
  • Fine sea salt icon
    Fine sea salt
    2 ½ teaspoons
  • Dried yeast icon
    Dried yeast
    7 g
  • Sugar icon
    Sugar
    1 tablespoon
  • All purpose flour icon
    All purpose flour
    250 g
  • Cornmeal icon
    Cornmeal
    20 g
  • All purpose flour icon
    All purpose flour
    as needed

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Medium bowl
  • kCook icon Baking tray - large
  • kCook icon Round pan - 28cm (11")

Step preview

  1. Fit the Stir Tool and Stir Assist Clip
  2. Add olive into the appliance bowl
  3. Heat – 1 minute, 110ºC, speed Off
  4. Add onion
  5. Cook - 5 minutes, 110ºC, speed Stir 2
  6. Add the next ingredients
  7. Cook - 1 minute, 110ºC, speed Stir 2
  8. Add the next ingredients
  9. Cook - 3 minutes, 110ºC, speed Stir 2
  10. Add the next ingredients
  11. Cook - 45 minutes, 102ºC, speed Stir 3
  12. Transfer sauce into a medium bowl and set aside
  13. Clean the appliance bowl
  14. Add the ingredients into the appliance bowl
  15. Mix well and leave to prove – 5 minutes
  16. Fit the Dough Tool
  17. Add the ingredients into the appliance bowl
  18. Knead – 10 minutes, Speed 1
  19. Remove the Dough Tool
  20. Transfer the dough onto a clean work surface and form into a ball
  21. Grease the inside of the appliance bowl with oil
  22. Place the dough back into the appliance bowl, fit the splashguard
  23. Prove until doubled in size - 1 hour, 30ºC speed Off
  24. Preheat the oven - 220ºC
  25. Place the baking tray in the oven
  26. Grease the bottom and sides of the tin with olive oil
  27. Transfer the dough onto a lightly floured work surface and roll out into 35 cm circle
  28. Place the dough in the prepared tin and using your hands press it into the base and sides
  29. Trim away any excess with a knife
  30. Evenly layer the mozzarella slices over the base of the dough
  31. Tear the sausage meat into a walnut sized pieces and evenly distribute on top of the mozzarella
  32. Top with the sauce, filling almost to the top of the dough
  33. Sprinkle with cheese
  34. Place the tin on the preheated baking tray
  35. Bake – 30 minutes, 220ºC
  36. Remove from the oven and set aside – 5 minutes
  37. Serve
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