Chicago-Style Deep-Dish Pizza with Olives and Ricotta
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 authentic. A combination of flour, cornmeal, and butter gave us the flavor we were looking for in our deep-dish pizza recipe. Rolling and folding the dough gave the crust delicious layers. Refrigerating the dough during the second rise allowed the butter to chill, resulting in a high and flaky rise.