Chicago-Style Deep Dish Pizza

The smell of butter melting into hot cornmeal still takes me back to my tiny apartment kitchen, where I first attempted Chicago-style pizza. My roommate stood in the doorway, skeptical about the towering pan of dough and cheese. But when that first slice emerged, thick and bubbling, all doubt vanished. Now it is the only pizza my family requests for birthday dinners.

Last winter, my niece announced she was hosting a Chicago-themed dinner party and insisted I bring deep dish. I arrived with two steaming pans, one classic and one loaded with vegetables. The vegetarian version disappeared first. Now she texts me weekly asking when I will make it again, and I secretly love how something so simple became our tradition.

Ingredients

• 3 1/4 cups all-purpose flour: The backbone of the dough, giving it structure while keeping the crust tender
• 1/2 cup yellow cornmeal: Adds that signature texture and subtle sweetness that makes deep dish unmistakable
• 1 1/4 teaspoons salt: Essential for flavor, do not skimp here or the crust will taste flat
• 2 1/4 teaspoons active dry yeast: One standard packet works perfectly, make sure your water is warm, not hot
• 1 1/4 cups warm water: Should feel like bath temperature, around 110°F, to activate the yeast without killing it
• 1/4 cup olive oil: Creates a tender, flavorful crumb that mimics restaurant quality
• 2 tablespoons unsalted butter, melted: Brushed on the pan to create that golden, crispy crust edge everyone fights over
• 3 cups shredded mozzarella cheese: Low-moisture part-skim works best to avoid a soggy crust
• 1/2 cup grated Parmesan cheese: Sprinkled on top for a salty, savory finish
• 1/2 cup pepperoni or cooked Italian sausage: Optional but traditional, pre-cook sausage to avoid excess grease
• 1/2 cup sliced mushrooms, bell peppers, and black olives: Fresh vegetables add texture and balance the rich cheese
• 2 tablespoons olive oil: For sautéing the garlic and building the sauce base
• 3 cloves garlic, minced: Fresh garlic makes a noticeable difference in the sauce depth
• 1 (28 oz) can crushed tomatoes: Whole tomatoes crushed by hand create the perfect chunky texture
• 1 teaspoon dried oregano and basil: Classic Italian herbs that define Chicago-style sauce
• 1/2 teaspoon sugar: Balances the acidity of the tomatoes, a restaurant secret I learned years ago
• Salt and pepper: Season generously, the sauce needs to stand up to all that cheese

Instructions

Wake up the yeast:

Dissolve yeast in warm water and wait five minutes until it foams, this tells you it is alive and ready

Mix the dough:

Combine flour, cornmeal, salt, olive oil, melted butter, and the yeast mixture, then knead for seven minutes until smooth and elastic

Let it rise:

Cover the dough and let it double in size for about an hour, this develops flavor and creates the perfect texture

Build the sauce:

Sauté garlic in olive oil for one minute, add crushed tomatoes with herbs and sugar, simmer for twenty minutes until slightly thickened

Prep your pan:

Coat a deep-dish pan generously with olive oil, getting into every corner to ensure easy release

Shape the crust:

Press dough into the pan and push it up the sides to create a tall rim, about two inches high

Layer it up Chicago-style:

Scatter mozzarella over the dough, add your toppings, then spoon sauce on top and finish with Parmesan

Bake until golden:

Cook at 425°F for thirty-five to forty minutes until the crust is deep golden and sauce bubbles enthusiastically

The hardest part:

Let the pizza rest for ten minutes before slicing, this is crucial or everything will slide apart

Save

My father swore up and down that pizza should never take two hours to make. But after his first bite of this deep dish, he silently helped himself to a second slice. Now he asks me to teach him the dough technique every time he visits, claiming he wants to perfect it himself.

Mastering the Crust

The key to restaurant-style crust is pressing the dough about two inches up the sides of your pan. I learned this after my first attempt spilled sauce everywhere because my edge was too low. A taller crust holds everything in and creates those coveted crispy corners.

Sauce Secrets

Simmering crushed tomatoes rather than using sauce creates the ideal chunky texture. The sugar might seem unusual, but it balances the acidity without making the sauce sweet. I once forgot it, and my husband immediately asked what was different.

Make It Your Own

Once you master the basic technique, this recipe adapts beautifully to whatever you have on hand. The thick crust and reversed layering method work with countless combinations. Just remember to keep toppings relatively thin and well-drained.

• Spinach and feta work surprisingly well when the spinach is thoroughly cooked and squeezed dry
• A blend of mozzarella and provolone creates a more complex, restaurant-quality flavor
• Leftover pizza actually reheats better than thin crust, making it perfect for meal prep

Save

There is something deeply satisfying about serving a pizza that towers over the plate, steaming and fragrant. It turns dinner into an event, which is exactly what food should do.

Recipe FAQs

→ Why is the sauce on top of deep dish pizza?

The sauce goes over the toppings because deep dish pizza bakes longer than thin crust. This layering protects the cheese and toppings from burning while allowing the sauce to develop rich flavors during the extended 35-40 minute baking time.

→ Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. After the initial rise, refrigerate it in a covered bowl. Let it come to room temperature for about 30 minutes before pressing into the pan.

→ What makes Chicago deep dish different from regular pizza?

Chicago deep dish features a thick, buttery crust formed in a deep pan with high edges, reversed ingredient layering with cheese first and sauce last, and a longer baking time that creates a hearty, fork-and-knife meal.

→ Why do I need to let the pizza rest before slicing?

Resting for 10 minutes allows the cheese to set and the layers to stabilize. Cutting too soon will cause the molten cheese and toppings to slide out, making serving difficult and messy.

→ Can I freeze deep dish pizza?

Yes, you can freeze unbaked deep dish pizza. Assemble completely, wrap tightly in plastic and foil, and freeze for up to 3 months. Bake from frozen, adding 10-15 minutes to the baking time.