Air Fryer Chicago Style Deep Dish Pizza
Description
A real Chicago style deep dish — buttery cornmeal crust, mozzarella on the bottom, chunky tomato sauce on top — made entirely in the air fryer.
Ingredients
- 13.8 ounces pizza dough, refrigerated
- 3 tablespoons butter, melted, divided
- 2 tablespoons cornmeal, divided
- 8 oz low-moisture mozzarella, sliced
- ¾ cup crushed tomatoes, or thick pizza sauce
- ¼ cup Parmesan cheese, grated
- ½ teaspoon dried oregano
- 1/2 pound Italian sausage, cooked, optional pepperoni, or vegetables
Instructions
- Preheat the air fryer to 320°F for 3 minutes.
- Brush a 7-inch springform pan with 2 tablespoons melted butter and dust with 1 tablespoon cornmeal.
- Optional: knead the remaining cornmeal and a little softened butter into the dough.
- Press the dough into the pan, building the sides to 1½ inches. Trim overhang and rest 10 minutes if it resists.
- Shingle the mozzarella slices directly onto the dough, covering it completely.
- Add optional toppings, then spoon the crushed tomatoes over the top and spread to the edges.
- Sprinkle with Parmesan and oregano. Brush the exposed rim with the remaining butter.
- Air fry at 320°F for 18 to 22 minutes, until the rim is deep golden and the center bubbles.
- Rest 5 minutes, release the pan ring, slice with a serrated knife and serve.
Equipment
- Pizza Pan, Deep Dish Style
- Cooking Spray
Notes
- Cook any raw meat before it goes on the pizza.
- Pale crust: add 3–4 minutes at 320°F rather than raising the heat.
- Oven-style air fryers run faster — check at 15 minutes.
- Halve for a 6-inch pan and check at 15 minutes.
Nutrition
Serving: 1ServingCalories: 740kcalCarbohydrates: 57gProtein: 33gFat: 43gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 107mgSodium: 1746mgPotassium: 370mgFiber: 3gSugar: 9gVitamin A: 756IUVitamin C: 5mgCalcium: 499mgIron: 4mg