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A controversial yet delicious take on pizza, often likened to a casserole. It features a deep, thick, buttery, and flaky crust, generously filled with layers of cheese and toppings, and unconventionally finished with a thick, sweet tomato sauce on top.
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Prepare the dough by blooming yeast, mixing with flour, cornmeal, and oil, then kneading until smooth. Let rise for 60-90 minutes. → While dough rises, prepare a chunky tomato sauce by sautéing aromatics, adding herbs, tomato paste, and crushed tomatoes, then simmering until thick. → Press the risen dough into a well-oiled 12-inch cast-iron skillet to form a deep crust, letting it rest once in the pan to relax the gluten. → Layer the crust with provolone and mozzarella cheese, then top with the prepared tomato sauce, Parmesan, and a drizzle of olive oil. → Bake at 425°F (218°C) for 25-35 minutes until the crust is golden. Rest for 10 minutes before slicing.
Prepare the dough by blooming yeast, mixing with flour, cornmeal, and oil, then kneading until smooth. Let rise for 60-90 minutes. → While dough rises, prepare a chunky tomato sauce by sautéing aromatics, adding herbs, tomato paste, and crushed tomatoes, then simmering until thick. → Press the risen dough into a well-oiled 12-inch cast-iron skillet to form a deep crust, letting it rest once in the pan to relax the gluten. → Layer the crust with provolone and mozzarella cheese, then top with the prepared tomato sauce, Parmesan, and a drizzle of olive oil. → Bake at 425°F (218°C) for 25-35 minutes until the crust is golden. Rest for 10 minutes before slicing.
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Using a cast-iron skillet is recommended for home cooking as it helps create a robustly browned and crispy crust.
This recipe is for a cheese pizza, but you can add a layer of raw Italian sausage on the bottom of the crust before the cheese for a stuffed pizza version.
The unconventional layering (cheese on the bottom, sauce on top) is a key characteristic of Chicago-style pizza.
Be very generous with the cheese for an epic cheese pull.
Letting the pizza rest after baking is crucial. Cutting it too soon will cause the molten cheese and sauce to spill out.
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