There is something truly magical about sinking your teeth into a warm, cheesy, and savory slice of Chicago-Style Deep Dish Pizza Recipe. This recipe captures the essence of Chicago’s iconic pizza with its buttery, cornmeal-enriched crust, thick layers of mozzarella, rich tomato sauce brimming with herbs, and optional toppings like pepperoni and bacon that elevate every bite. If you love a pizza that’s hearty, comforting, and packed with bold flavors, then making this from scratch will be your new favorite kitchen adventure. I’m excited to share how you can create this deep dish delight right at home with a recipe that’s approachable and totally worth the effort!
Ingredients You’ll Need
To master the Chicago-Style Deep Dish Pizza Recipe, it helps to gather a handful of simple yet essential ingredients that come together to produce mouthwatering results. Each ingredient adds to the distinctive texture, flavor, or color that makes this pizza stand out—from the slightly gritty cornmeal in the crust to the luscious, layered tomato sauce.
- All-purpose flour (3 1/4 cups / 406g): The foundation for the dough providing structure and chewiness.
- Yellow cornmeal (1/2 cup / 60g): Adds a subtle crunch and that classic deep dish texture in the crust.
- Salt (1 1/4 teaspoons): Balances and enhances every flavor in the dough and sauce.
- Granulated sugar (1 Tablespoon): Feeds the yeast for perfect rising and a slight hint of sweetness.
- Instant yeast (2 1/4 teaspoons): Ensures a beautiful, airy rise in the dough.
- Slightly warm water (1 1/4 cups / 300ml): Activates the yeast without killing it—key for fluffy crust.
- Unsalted butter (1/2 cup total, divided): Half melted to enrich the dough and half softened to roll in adding richness and flavor.
- Olive oil: For coating the dough to keep it soft and to brush the crust for a shiny finish.
- Unsalted butter (2 Tablespoons): Used for cooking the sauce ingredients to bring a depth of flavor.
- Small onion, grated (about 1/3 cup): Adds subtle sweetness and body to the tomato sauce.
- Dried oregano (1 teaspoon): Provides classic Italian herb aroma.
- Crushed red pepper flakes (1/2 teaspoon, optional): Adds a gentle heat that balances richness beautifully.
- Garlic cloves, minced (3): A must for savory depth and punch in the sauce.
- Crushed tomatoes (one 28-ounce can / 794g): The heart of your sauce, fresh and vibrant.
- Granulated sugar (1/4 teaspoon): Tames the acidity of the tomatoes for a smooth finish.
- Shredded mozzarella cheese (4 cups / about 16 oz): Gives that gooey, melty goodness every slice needs.
- Grated parmesan cheese (1/2 cup / 45g): Adds a nutty, salty topping to finish off the pizza.
- Sliced pepperoni (optional, 1/2 cup): For a classic savory kick.
- Bacon (optional, 4 slices cooked and crumbled): Brings smoky richness that complements the other flavors.
How to Make Chicago-Style Deep Dish Pizza Recipe
Step 1: Prepare the Dough
Start your Chicago-Style Deep Dish Pizza Recipe by mixing the dry ingredients—flour, cornmeal, salt, sugar, and yeast—in a large bowl or stand mixer fitted with a dough hook. Slowly add in warm water and melted butter, taking care to keep the temperature just right to awaken the yeast without killing it. Knead the dough until it’s soft and slightly tacky, then form it into a ball. Coat a bowl with olive oil and let the dough rise covered in a warm place until doubled in size, about 1 to 2 hours. This first rise builds the dough’s airy texture that makes deep dish so satisfying.
Step 2: Shape and Chill the Dough
Once the dough has risen, lightly flour your work surface and gently deflate it. Roll the dough into a large rectangle and spread softened butter over the surface for added richness. Roll it up tightly like a log, cut it in half, and form each half into a ball. Place these back into a greased bowl and cover with foil, then chill for 1 hour in the refrigerator. This chilling step firms up the dough so it is easier to shape into that iconic deep dish pan later.
Step 3: Make the Sauce
In a medium saucepan, melt butter over medium heat, then add grated onion, salt, oregano, and crushed red pepper flakes. Cook until the onion softens and slightly caramelizes, about 5 minutes. Add garlic, crushed tomatoes, and a touch of sugar, then simmer on low-medium heat for about 30 minutes until thick and fragrant. This hearty tomato sauce is what sets the Chicago-Style Deep Dish Pizza Recipe apart—rich and packed with flavor, it perfectly balances the buttery crust and gooey cheese.
Step 4: Preheat and Prepare Pans
While the sauce simmers and dough chills, preheat your oven to 425°F (218°C). Lightly oil your deep dish pans to prevent sticking and prepare to shape the dough.
Step 5: Assemble the Pizza
Take one dough ball from the refrigerator and roll it out into a 12-inch circle. Carefully press it into a 9×2-inch deep dish pan, ensuring it fits snugly and up the sides to create the perfect crust shell. Trim excess dough and brush the edges lightly with olive oil for a golden finish. Layer half of the shredded mozzarella inside the crust, add pepperoni and bacon if using, then pour 1 1/4 cups of your luscious tomato sauce on top. Sprinkle parmesan cheese over everything for that finishing touch. Repeat with the second dough ball if making two pizzas at once.
Step 6: Bake the Pizza
Place your deep dish pans on a large baking sheet to catch any drips and bake in the preheated oven for 20 to 28 minutes. Keep an eye on the crust’s color and loosely cover with foil after 15 minutes if it starts to brown too quickly. The result will be a golden, crisp crust with bubbling cheese and sauce that’s pure pizza bliss.
Step 7: Cool and Serve
Once baked, let your Chicago-Style Deep Dish Pizza Recipe rest in the pans on a wire rack for 10 minutes to set the layers and make slicing easier and cleaner. Then dive in and enjoy slices of this iconic pizza with all its cheesy, saucy glory.
How to Serve Chicago-Style Deep Dish Pizza Recipe
Garnishes
A sprinkle of fresh basil or a pinch of freshly cracked black pepper on top can brighten the rich, warm flavors beautifully. A drizzle of good quality olive oil or a few torn fresh basil leaves after baking can add a fresh, aromatic note that lifts the whole experience.
Side Dishes
This pizza is quite filling on its own, but if you want to round out the meal, serve it with a crisp green salad tossed in a tangy vinaigrette to cut through the richness. Garlicky roasted vegetables or a light antipasto platter work great too to complement and balance the hearty pizza flavors.
Creative Ways to Present
Try cutting your pizza into smaller squares for a fun, party-style presentation that lets everyone sample multiple toppings. Serving with a variety of dipping sauces like a creamy ranch, spicy marinara, or tangy blue cheese dressing can add extra layers of enjoyment. For a cozy night in, pair your slices with a glass of robust red wine or a cold craft beer for an unbeatable combo.
Make Ahead and Storage
Storing Leftovers
Leftover Chicago-Style Deep Dish Pizza Recipe should be stored in an airtight container in the refrigerator for up to 5 days. Make sure it has cooled completely before sealing to keep the crust from becoming soggy.
Freezing
If you want to freeze your deep dish pizza, it’s best to do so before baking. Wrap the assembled pans tightly with plastic wrap and aluminum foil, then freeze for up to 1 month. To freeze leftovers, store slices individually wrapped in plastic wrap and placed in a freezer-safe container for the same time frame.
Reheating
To reheat leftover pizza, place slices on a baking sheet and warm in a 300°F (149°C) oven for 15 to 20 minutes until heated through and the crust is crispy again. Avoid microwaving as this tends to make the crust chewy and the cheese rubbery.
FAQs
Can I make the dough without a stand mixer?
Absolutely! You can mix and knead the dough by hand using a large bowl and your muscles. Just be patient and knead until the dough is soft, smooth, and pulls away from the sides of the bowl, which usually takes about 8 to 10 minutes.
What if I don’t have deep dish cake pans?
Springform pans or any round pans with at least 2-inch sides will work great. The key is to have enough depth to hold all the layers of cheese, toppings, and sauce that make Chicago-Style Deep Dish Pizza Recipe so wonderful.
Can I customize the toppings?
Definitely! While pepperoni and bacon are classic, you can add mushrooms, sausage, bell peppers, or your favorite pizza toppings. Just keep in mind that too many moist toppings can make the crust soggy.
How long does it take to make this pizza from start to finish?
Because of the rising and simmering steps, it takes about 4 hours and 30 minutes total, but most of this is inactive time while the dough rises or the sauce simmers. The hands-on time is quite manageable.
Why is cornmeal used in the crust dough?
Cornmeal adds a little texture and a slight nuttiness to the crust, mimicking the classic deep dish dough texture that differentiates it from regular pizza crusts. It also helps achieve a sturdier and crisper crust that holds up to the hefty toppings.
Final Thoughts
If you’ve ever dreamed of bringing the iconic flavors of Chicago pizza into your own kitchen, this Chicago-Style Deep Dish Pizza Recipe is your golden ticket. It’s a joyful project that rewards you with a hearty, indulgent pizza bursting with flavors and textures you won’t find anywhere else. Gather your ingredients, embrace the process, and get ready to impress yourself and your loved ones with every rich, cheesy slice. You’ll quickly see why this recipe has become a beloved classic!
Print
Chicago-Style Deep Dish Pizza Recipe
- Prep Time: 1 hour 30 minutes (including dough mixing, first rise, and shaping)
- Cook Time: 25 minutes (baking) plus 30 minutes (sauce simmering)
- Total Time: 4 hours 30 minutes
- Yield: 2 deep dish pizzas (9-inch, serves about 2 people)
- Category: Main Course
- Method: Baking
- Cuisine: American – Chicago Style
Description
This classic Chicago-Style Deep Dish Pizza features a rich, buttery crust with a slightly crispy edge and a thick, hearty tomato sauce layered over a generous amount of mozzarella and parmesan cheeses. Topped optionally with pepperoni and bacon, this deep dish pizza is baked to golden perfection, offering a deliciously indulgent meal perfect for pizza lovers craving a slice of Chicago.
Ingredients
For the Dough
- 3 and 1/4 cups (406g) all-purpose flour (spooned & leveled)
- 1/2 cup (60g) yellow cornmeal
- 1 and 1/4 teaspoons salt
- 1 Tablespoon (12g) granulated sugar
- 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
- 1 and 1/4 cups (300ml) slightly warm water (about 90°F / 32°C)
- 1/2 cup (8 Tbsp; 113g) unsalted butter, divided (1/4 cup melted, 1/4 cup softened to room temperature)
- Olive oil for coating
For the Sauce
- 2 Tablespoons (28g) unsalted butter
- 1 small onion, grated (about 1/3 cup)
- 3/4 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional, but recommended)
- 3 garlic cloves, minced
- One 28-ounce can (794g) crushed tomatoes
- 1/4 teaspoon granulated sugar
For Assembling
- 4 cups (about 16 oz) shredded mozzarella cheese
- 1/2 cup (45g) grated parmesan cheese
- Optional: 1/2 cup sliced pepperoni
- Optional: 4 slices bacon, cooked and crumbled
Instructions
- Prepare the dough mixture: In a stand mixer bowl fitted with a dough hook, combine flour, cornmeal, salt, sugar, and yeast. Add warm water and 1/4 cup melted butter. Mix on low speed until dough is moistened, then continue mixing until soft, supple, and pulls away from bowl sides (about 4-5 minutes). Adjust dough consistency with a teaspoon of warm water if too tough, or a tablespoon of flour if too soft.
- First rise: Form dough into a ball. Lightly coat a large bowl with olive oil, place dough inside turning to coat all sides. Cover tightly with aluminum foil and let rise in warm place for 1-2 hours until doubled in size.
- Prepare dough for second rise: Lightly flour surface, punch down risen dough to remove air bubbles, and roll into 15×12-inch rectangle. Spread 1/4 cup softened butter over dough. Roll lengthwise into a log, cut in half, and form into two balls. Put back in greased bowl, cover, and refrigerate for 1 hour until puffy while preparing sauce.
- Make the sauce: In a medium saucepan over medium heat, melt 2 Tbsp butter. Add grated onion, salt, oregano, and red pepper flakes, sautéing until onions slightly brown (~5 minutes). Add garlic, crushed tomatoes, and sugar. Reduce heat to low-medium and simmer for about 30 minutes, until sauce is fragrant, hearty, and thickened (approx. 2.5 cups). Set aside or refrigerate/freeze if using later.
- Preheat the oven: Heat oven to 425°F (218°C).
- Shape dough into pans: Working with one dough ball at a time (keeping the other refrigerated), roll dough on floured surface into a 12-inch circle. Place over a 9×2-inch deep dish cake pan. Press dough to fit snugly and trim excess edges. Brush crust edges with olive oil for sheen. Repeat with second dough.
- Assemble pizzas: Distribute half of the mozzarella cheese evenly into each pan. Layer optional pepperoni and bacon if desired. Pour approximately 1 and 1/4 cups (300ml) sauce over toppings, adjusting to 3/4 cup if less sauce is preferred. Sprinkle each pizza with 1/4 cup grated parmesan cheese.
- Bake: Set cake pans on a large baking sheet to catch any spillage. Bake for 20-28 minutes until crust is golden brown. Optionally, cover with foil after 15 minutes to prevent over-browning and ensure even baking.
- Cool and serve: Remove pizzas from oven and cool in pans on wire rack for 10 minutes before slicing. Serve warm and enjoy.
- Storage and reheating: Store leftovers in airtight container in refrigerator up to 5 days. Reheat in a 300°F (149°C) oven for 15-20 minutes until heated through.
Notes
- The yeast used is instant yeast, which does not require proofing.
- Warm water should be about 90°F (32°C) to prevent killing the yeast.
- Melted butter should be cooled to room temperature before adding to dough.
- The sauce can be refrigerated up to 2 days or frozen up to 2 months.
- Using a baking sheet under the pans helps catch any spills during baking.
- You can substitute springform pans for cake pans if preferred.
- Optional toppings like pepperoni and bacon add extra flavor but can be omitted or substituted.
- Letting the dough rise in the refrigerator after shaping helps develop flavor and texture.
- Covering the pizza loosely with foil during baking prevents excessive browning.
