Chicago-Style Deep-Dish Pizza with Olives and Ricotta

Name: Chicago-Style Deep-Dish Pizza with Olives and Ricotta
Yield: Serves 4 to 6 (Makes 2 9-inch pizzas)
Ingredients: 3 1/4 cups (16 1/4 ounces), unbleached all-purpose flour; 1/2 cup (2 3/4 ounces), yellow cornmeal; 1 1/2 teaspoons, table salt; 2 teaspoons, sugar; 2 1/4 teaspoons, instant or rapid-rise yeast; 1 1/4 cups, water (10 ounces), room temperature; 3 tablespoons, unsalted butter, melted, plus 4 tablespoons, softened; 1 teaspoon plus 4 tablespoons, olive oil; 2 tablespoons, unsalted butter; 1/4 cup, grated onion, from 1 medium onion (see note); 1/4 teaspoon, dried oregano; 1/2 teaspoon, Table salt; 2 medium, garlic cloves, minced or pressed through garlic press (about 2 teaspoons); 1 (28-ounce) can, crushed tomatoes (see note); 1/4 teaspoon, sugar; 2 tablespoons, coarsely chopped fresh basil leaves; 1 tablespoon, extra-virgin olive oil; 1 pound, mozzarella cheese, shredded (about 4 cups) (see note); 1/2 ounce, grated Parmesan cheese (about 1/4 cup); 4 tablespoons, coarsely chopped kalamata olives; 4 tablespoons, ricotta cheese; 1/2 cup, coarsely chopped arugula

2 comments

Appears in Cook's Illustrated January/February 2010

Deep-dish pizza was born in Chicago, where it boasts a distinctively rich, flaky, biscuitlike crust. The problem? No pizzeria in Chicago would tell us how to make it.

SERVES4 to 6 (Makes 2 9-inch pizzas)

TIME1¾ hours, plus 1 hour 20 minutes resting

WHY THIS RECIPE WORKS

We had to discover the secrets to achieving the perfect crust—an airy, flaky inside, a lightly crisp outside, and a rich taste that could hold its own under any topping—before we could claim that our Chicago-style deep-dish pizza recipe was...

This is a members' feature.