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Bobby Flay’s Chicago Deep-Dish Pizza Dough: A Throwdown-Worthy Recipe

My earliest memory of pizza isn’t the floppy, foldable New York slice – it’s the towering, almost casserole-like Chicago deep-dish. As a kid visiting family in the Windy City, that first bite, the explosion of molten cheese and chunky tomato sauce contained within a buttery, almost biscuit-like crust, was a revelation. Forget everything you thought you knew about pizza; this was an entirely different beast, and one that instantly won my heart. This recipe captures that same magic, that same feeling of pure pizza indulgence.

Recipe Overview

Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Servings: 4-6
Yield: 2 pies
Dietary Type: Not specified

Ingredients

2 packages quick-rise dry yeast
2 cups warm water (90 degrees F)
1/4 cup vegetable oil
1/4 cup olive oil, plus more to oil the pans
1/2 cup yellow cornmeal
5 1/2 cups all-purpose flour
4 teaspoons kosher salt
4 tablespoons unsalted butter, slightly softened

For Assembly (Ingredients not specified here as this recipe focuses on Bobby Flay’s dough):

Cheese (Mozzarella recommended)
Sausage Filling (or preferred fillings)
Pizza Sauce
Parmesan Cheese (for topping)

Equipment Needed

Mixer with paddle and dough hook attachments
Large bowl
Plastic wrap or clean kitchen towels
2 pizza stones
2 (9 or 10-inch) deep dish pie pans

Instructions

Activate the Yeast: In the bowl of a mixer fitted with the paddle attachment, dissolve the yeast in the warm water. Make sure the water isn’t too hot, or it will kill the yeast. The ideal temperature is around 90 degrees F.
Combine Liquids: Add the vegetable oil and olive oil to the yeast mixture and mix for about 30 seconds until combined.
Add Dry Ingredients (Part 1): Add the cornmeal, 3 cups of the flour, and salt to the mixer bowl. Beat the mixture with the paddle attachment for 5 minutes. This initial mixing helps to develop the gluten and create a good structure for the dough.
Knead the Dough: Switch to the dough hook attachment. Gradually add the remaining 2 1/2 cups of flour. Knead the dough using the dough hook for 2 minutes.
Incorporate the Butter: Add the slightly softened butter to the dough. Continue kneading until the butter is fully incorporated into the dough. The butter is what gives the crust that rich, almost pastry-like texture characteristic of Chicago deep-dish.
First Rise: Place the dough in a large bowl lightly oiled with vegetable oil. Cover the bowl with plastic wrap or clean kitchen towels and let the dough rise in a warm place until it has doubled in size, approximately 45 minutes.
Punch Down and Second Rise: After the first rise, punch down the dough to release the trapped air. Allow the dough to rise a second time until doubled in size again. This second rise enhances the flavor and texture of the final crust.
Preheat Oven and Pizza Stones: Preheat the oven to 450 degrees F (232 degrees C). Place 2 pizza stones into the oven to preheat as well. The pizza stones will help to ensure a crispy bottom crust.
Prepare the Pans: Generously oil 2 (9 or 10-inch) deep dish pie pans with olive oil (about 2 tablespoons for each pan). Don’t skimp on the oil; it’s crucial for preventing the pizza from sticking and contributing to that characteristic fried crust.
Divide and Shape the Dough: Divide the dough in half. On a lightly floured countertop, press the dough out slightly.
Form the Crust: Place the dough in the prepared pans and gently push it out to cover the bottom and up the sides of the pans. For 9-inch pans, you might pinch off a 2-inch ball of dough from each half to make a better fit. The crust should be thick and extend all the way up the sides of the pan.
Assembly (General guidelines – adjust according to your fillings): First, combine the cheese in a bowl. Place half of the cheese on the bottom of each pie crust. Divide the sausage filling (or preferred filling) over the cheese, and then top with the remaining cheese, patting the cheese firmly down over the filling. Spoon some of the sauce over the top of the cheese to cover completely.
Bake the Pizzas: Place the pans into the preheated oven on the pizza stones and bake until the crust is golden brown, about 40 minutes. Keep an eye on the crust to prevent burning.
Finishing Touches: Remove the pizzas from the oven and sprinkle the top with Parmesan cheese. Let the pizza rest on a baking sheet for 5 minutes before slicing and serving. This allows the cheese to set slightly and makes slicing easier.

Expert Tips & Tricks

Don’t Overwork the Dough: Over-kneading can result in a tough crust. Mix until just combined and then let the dough rest and rise.
Use Quality Ingredients: The flavor of the crust relies heavily on the quality of the ingredients. Use good quality olive oil and fresh butter for the best results.
Preheat Thoroughly: Make sure the oven and pizza stones are fully preheated before baking the pizzas. This is essential for achieving a crispy bottom crust.
Adjust Baking Time: Baking times may vary depending on your oven. Keep an eye on the crust and adjust the baking time accordingly.
Experiment with Fillings: While sausage and mozzarella are classic choices, don’t be afraid to experiment with different fillings. Vegetables, pepperoni, or even a combination of cheeses can all work well.
If the dough is too sticky: Lightly flour your hands or the counter to make it easier to handle. Only add more flour to the dough itself as a last resort, as too much flour will make for a tough crust.

Serving & Storage Suggestions

Serve your freshly baked Chicago deep-dish pizza hot and bubbly, ideally straight from the oven. Cut into generous slices and enjoy with a side salad or your favorite pizza toppings.

Leftovers can be stored in the refrigerator for up to 3 days. To reheat, preheat the oven to 350 degrees F (175 degrees C) and bake for 10-15 minutes, or until heated through. You can also reheat individual slices in the microwave, but the crust may become slightly soft. Freezing is possible, wrap cooled slices tightly in plastic wrap, then foil and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat as above.

Nutritional Information

Note: These values are estimates and will vary based on specific ingredients and toppings used.

Nutrient	Amount per Serving	% Daily Value
Calories	1034 kcal	N/A
Calories from Fat	370 kcal	N/A
Total Fat	41.1g	63%
Saturated Fat	11.3g	56%
Cholesterol	30.5mg	10%
Sodium	1760.1mg	73%
Total Carbohydrate	144.4g	48%
Dietary Fiber	6.7g	26%
Sugars	0.6g	2%
Protein	20.6g	41%

Variations & Substitutions

Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend. Be sure to add a binder like xanthan gum to help with the dough’s structure.
Different Oils: Experiment with different oils for a unique flavor profile. Try using browned butter for added nutty notes, or an infused olive oil for an herbal kick.
Whole Wheat: Replace a portion of the all-purpose flour with whole wheat flour for a nuttier, heartier crust.
Vegan: While this dough contains butter, it can be easily swapped for a plant-based butter alternative to create a fully vegan crust.
Herb Infused Crust: Add dried herbs like oregano, basil, or thyme to the dough for an aromatic crust.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes! You can prepare the dough up to 24 hours in advance. After the first rise, punch it down, wrap it tightly in plastic wrap, and refrigerate. Let it come to room temperature for about 30 minutes before using.

Q: Why is my crust so sticky?
A: Chicago deep-dish dough tends to be on the stickier side due to the high moisture content. Lightly flour your hands and work surface to make it easier to handle.

Q: What’s the best cheese for Chicago deep-dish pizza?
A: Low-moisture mozzarella is the classic choice, but you can also add a blend of other cheeses like provolone or fontina for added flavor.

Q: Can I use different fillings besides sausage?
A: Absolutely! Get creative with your fillings. Vegetables, pepperoni, mushrooms, or any combination of your favorite pizza toppings will work well.

Q: How do I prevent the crust from burning?
A: Keep an eye on the crust while it’s baking. If it starts to brown too quickly, you can tent it with foil. Make sure your oven is heated accurately.

Final Thoughts

This Chicago deep-dish pizza dough recipe, inspired by Bobby Flay’s Throwdown, is more than just a recipe; it’s an invitation to experience the comforting, decadent flavors of a true culinary icon. Don’t be intimidated by the process—each step is straightforward and yields a crust worthy of the most discerning pizza enthusiast. So, gather your ingredients, preheat your oven, and prepare to create a pizza masterpiece that will transport you straight to the heart of Chicago. Share your creations and feedback, and perhaps pair it with a robust Chianti or a crisp craft beer for the ultimate pizza experience!

Bobby Flay’s Chicago Deep-Dish Pizza Dough; Throwdown Recipe Recipe