Originally posted August 26, 2011

Deep Dish Pizza w/ Cornmeal crust

Deep Dish Pizza w/ Cornmeal crust by Howard Seth Cohen

Broccoli & Roasted Garlic pie 11/01/2013

I like deep dish, chicago style pizza. I worked on this recipe for a few years to fine tune what I like most about deep dish pie.


  • 2 cups flour
  • 1 cup + cornmeal
  • 1 pkg yeast - 2 1/4t yeast
  • 1/8 to 1/4c shortening or lard
  • 2 T olive oil
  • 1c warm water
  • 1t of honey
  • 1/4 t salt
  • 1 #10 can roma tomato, drained and loosely crushed/ chopped
  • This is THE BIG CAN. The really big can. Bigger than your head.
  • garlic to your taste
  • 1/4 lb provolone sliced
1 pie


Dissolve yeast in to water in mixing bowl. When it gets foamy, in about 5 minutes, add the bit of honey, salt, oil, shortening, and mix together. Add flour and cornmeal, and knead by hand or by machine until dough feels well put together, and rebounds a bit when pushed... About 3 min in a machine, and 5 min by hand.

Set dough aside in a covered bowl to rise until doubled, about one hour.

Strain can of tomato, crushing with your hands and attempting to push out as much liquid as possible. Set aside in a colander to drain while the dough rises.

Preheat oven to 420ºF.

Transfer risen dough in to a cast iron skillet, 14 inches. Use your hands to push the dough evenly, covering the entire bottom and sides of skillet. Until you get the hang of it, you might need the entire amount of dough. Once you are more experienced, you can use less dough, or even use this amount for a 'covered' stuffed pie.

Layer provolone cheese on the bottom of dough, covering it and the sides nearly entirely. Add additional cheeses if you so desire. Sprinkle crushed or chopped garlic on top of cheese.

Add any additional toppings.

Spread your strained tomato on top.

Bake 20 minutes, turn skillet 180º and bake 20 minutes more.

Ta da.

Options include using blue cornmeal, adding fresh herbs, different cheeses, and of course, toppings. Some of my favorites are roasted garlic, broccoli, spinach, sauteed mushrooms...

A traditional Chicago style topping of sausage is actually an entire layer of ground sausage. Imagine a sausage patty the size of your pie- got it?

2 hours


  • commented over 12 years ago

    Liz, I like the flavor of provolone better. Especially on a deep dish pie. It imparts a slightly nutty, deeper flavor. Because this pie uses the 'harder' cheese, and not the soft 'water' mozzarella, I go for the more flavorful provolone, a close cousin to mozzarella. On my thin crust pies, I almost exclusively use fresh mozzarella.

  • commented over 12 years ago

    This looks HARD but also delicious. A good Sunday late-afternoon project. Question: why provolone instead of mozzarella?

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