Chicago deep dish pizza with spinach

5 from 1 reviews


For the dough:

  • 175g beer* (¾ cup, or half a bottle), at room temperature
  • 5g instant yeast (1½ teaspoons)
  • 5g sugar (1 teaspoon)
  • 260g all purpose flour (2 cups)
  • 30g polenta or cornmeal (3 tablespoons)
  • 25g extra virgin olive oil (2 tablespoons), plus more for greasing the pan
  • 5.5g salt (1 teaspoon)

For the pizza:

  • 8 oz shredded or sliced mozzarella (225g)
  • 8 oz container frozen spinach (225g)
  • 3 medium cloves garlic (10g)
  • 1 small bunch basil (25g leaves)**
  • Salt
  • 1 cup tomato sauce (240g)
  • ½ cup finely grated Parmesan or pecorino (25g)



To make the dough overnight, just let it rise at room temperature for 2 hours, and then refrigerate for up to 24 hours. After dough has risen (either at room temperature or in the refrigerator), you can tightly wrap it and freeze it for a few months. Thaw in the refrigerator to use.

* In place of the beer: Measure 10g (2 tsp) apple cider vinegar. Top off with 165g water (to end up with ¾ cup liquid total).

** Can substitute 1 tablespoon (3g) dried basil.

*** If you don’t have a cast iron skillet, use another similar sized ovenproof skillet or pan. Depending on your pan, pizza might get more or less crispy on the bottom, and it might take more or less time to cook.