Pizza Across the Nation: Chicago


Oftentimes, the Midwest is mistaken for an isolated landmass, completely cut off from civilization. But that’s not the case. The Midwest has just about everything the coasts have, and then some, especially when it comes to pizza.

Illinois is home to the Chicago deep dish pizza, a cross between a pizza and a pie. Deep-dish pizza has all the delectable toppings of pizza, but layered over and over again and covered in cheese. The Midwest sure does love its cheese. Different versions of deep dish pizza can be stuffed, which means having an additional layer of dough across the top. If you’re cooking this type, make sure to poke a hole in the top or else the pizza could explode. Yeah, you read that right.

New York-style pizza is a hands-on, user friendly pizza. But I am one of those people who prefers to eat everything with a fork and knife, including burgers and, yes, pizza. Always served with a spatula, Chicago-style pizza will have a bridge of cheesy strings from the pan to the plate and up to your face.

I dare you finish an entire pan.

Chicago Style Dough Recipe

2 ¼ teaspoons active dry yeast
3 cups all-purpose flour
1 ½ teaspoons white sugar
½ cup corn oil
1 1/8 cups warm water (110-15 degrees F)
1 ½ teaspoons kosher salt

Dissolve yeast and sugar in warm water. Let stand for 5 to 10 minutes until the yeast softens and forms a creamy foam.

Combine yeast mixture, flour, corn oil, and kosher salt in a large mixer with a hook attachment; knead dough until holds together but is slightly sticky, around 2 minutes.

Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until doubles in size, 6 hours.

Punch dough down and let rest for 10 to 15 minutes. Press dough into a 10-in deep dish pizza pan.

Now, just layer in as many toppings of your choice and bake at 450 degrees for 30 minutes. You can pre-bake the crust for 10 to 15 minutes as well.

Post by Katie Paige. Recipe from