Chicago-Style Deep Dish Pizza with Homemade Pizza Dough

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Superstone® Use and Care

Chicago-Style Deep Dish Pizza with Homemade Pizza Dough

This recipe works well with the Superstone® Deep-Dish Pizza Maker or the Pie and Deep-Dish Pizza Baker.


3 ½ tbsp of olive oil (set 2 tbsp aside)
2 ½ tsp dry active yeast (or 1 packet)
2 ½ tbsp sugar
1 cup of hot tap water (around 100 to 115ºF)

2 ½ cups all-purpose flour
1 ¾ tsp salt


Add 2 tablespoons of olive oil, coating the inner base of the Superstone® Deep-Dish Pizza Maker.

Fill a medium-size bowl with hot tap water. Let sit for 2 minutes to warm up the bowl, then empty the bowl. Into the empty bowl, add the 1 cup of hot tap water, yeast, and sugar to the bowl.

Stir until the yeast is mostly dissolved, some lumpiness is alright. Allow the mixture to sit for 4 or 5 minutes, until the yeast activates: the mixture will bubble up and start to foam.

Once the yeast is activated add the remaining 1 tablespoon olive oil and stir to combine. Then add the flour and salt.

Using a wooden spoon or sturdy spatula, stir well until all flour is incorporated, stirring until the mixture turns into a shaggy dough.

Lightly sprinkle your work surface with flour. Transfer the dough to the floured work surface and knead the dough for a minute or so, until a nice smooth ball of dough forms.

Place the dough ball into the Superstone® Deep-Dish Pizza Maker, rubbing the dough around the pan to coat the bottom and sides with oil. Then flip the dough over with the oiled side up. Cover the Pizza Maker tightly with plastic wrap and a kitchen towel, resting in a warm spot for 15 minutes.

After removing the plastic wrap (keep for later), flatten the dough with your hands. Using your fingers, dimple and push the dough to fill the bottom of the pan, but do not move it up the sides.

Cover the dough with sauce, cheese and your favorite toppings up to a half inch of the edge. Cover again with the previous plastic wrap and a kitchen towel.

Preheat the oven to 450ºF with an oven rack on the lowest level. Let the dough sit in a warm spot for 20 minutes.
Cover the Pizza Maker with aluminum foil and let it bake for 15 minutes. Remove the foil and then  bake it for another 6 to 10 minutes, or until the cheese has melted and the edges of the crust are a light golden-brown.

Slice it up and enjoy!