Chicago Style Pizza Recipes: Mastering the Iconic Deep Dish at Home
If you’ve ever bitten into a slice of Chicago style pizza, you know it’s nothing like the thin, foldable slices from New York or the blistered, airy pies from Naples. Chicago pizza is its own category. Bold. Decadent. Towering. A true comfort food experience.
When people talk about Chicago style pizza recipes, they usually mean the legendary deep dish. Imagine: a buttery, flaky crust pressed into a tall pan, a blanket of gooey mozzarella, hearty toppings tucked in, and finally, a generous ladle of chunky tomato sauce spread on top. It’s pizza, flipped upside down. And once you’ve had it, you’ll never forget it.
In this guide, I’ll walk you through my perfected Chicago style pizza recipe. I’ll share the exact dough method, how to layer toppings the authentic way, tricks I’ve learned after years of testing, and even some fun variations like stuffed pizza and pan pizza. This isn’t fast food—it’s a ritual. But I promise, every minute is worth it.
What Makes Chicago Style Pizza Unique?
Let’s clear something up: Chicago pizza isn’t just thick crust pizza. It’s built differently, almost like a savory pie. Here are the hallmarks:
- The crust: Flaky, buttery, and almost pastry-like. Cornmeal often makes an appearance, adding texture and flavor.
- The layering: Cheese first, then toppings, then sauce. Why? Because baking time is longer, and this order keeps the cheese from burning.
- The depth: True deep dish isn’t skimpy. We’re talking a solid 1.5–2 inches of hearty pizza.
- The sauce: Crushed tomatoes, chunky and lightly seasoned. It balances the richness of all that cheese.
That’s why so many home cooks hunt for authentic Chicago style pizza recipes—because once you’ve tasted it in Chicago, you want to bring that flavor home.
Ingredients for Authentic Chicago Style Pizza
Here’s my tried-and-true recipe that makes one large 12-inch deep dish pizza (about 6–8 servings).
| Ingredient | Measurement | Notes |
|---|---|---|
| All-purpose flour | 3 ½ cups (420 g) | Unbleached is best |
| Cornmeal | ½ cup (60 g) | For texture & flavor |
| Instant yeast | 2 ¼ tsp (1 packet) | Reliable & easy |
| Sugar | 1 tbsp | Feeds the yeast |
| Salt | 1 ½ tsp | Essential for balance |
| Warm water | 1 ¼ cups (300 ml) | 105°F–110°F |
| Olive oil | ¼ cup (60 ml) | For richness |
| Unsalted butter (melted) | 3 tbsp | Signature buttery crust |
| Whole milk mozzarella | 1 lb (450 g) | Slice, don’t shred |
| Italian sausage (optional) | ½ lb (225 g) | Cooked & crumbled |
| Pepperoni | ½ cup | Or your favorite topping |
| Mushrooms/peppers/onions | 1–2 cups | Lightly sautéed |
| Crushed tomatoes | 1 can (28 oz / 800 g) | San Marzano if possible |
| Garlic | 2 cloves, minced | For the sauce |
| Dried oregano | 1 tsp | Classic flavor |
| Fresh basil | 2 tbsp | Torn, optional |
| Grated Parmesan | ¼ cup | Finishing touch |
Step-by-Step: How to Make Chicago Style Pizza
This is where the fun begins. Don’t rush—this recipe rewards patience.
1. Make the Dough
- Mix yeast, warm water, and sugar in a large bowl. Let it foam (5–7 minutes).
- In another bowl, whisk flour, cornmeal, and salt.
- Add dry mix to yeast mixture. Stir in olive oil and melted butter.
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise 1–1.5 hours until doubled.
2. Prepare the Sauce
While dough rises:
- Heat olive oil in a pan, add garlic, cook for 30 seconds.
- Stir in crushed tomatoes, oregano, salt, and a pinch of sugar. Simmer for 15–20 minutes until thick.
- Add fresh basil at the end for brightness.
3. Shape the Dough
- Grease a deep-dish pan (or a cast iron skillet) with olive oil.
- Roll dough into a 14-inch circle and press into the pan, pushing up the sides.
- The crust should be about 1/4 inch thick on the bottom, higher on the sides.
4. Layer the Pizza (The Chicago Way!)
- Cheese goes first. Lay mozzarella slices across the base.
- Add cooked sausage, pepperoni, veggies, or whatever you like.
- Pour the tomato sauce evenly over the toppings.
- Sprinkle Parmesan on top.
5. Bake It
- Bake at 425°F (220°C) for 25–30 minutes, until the crust is golden and the sauce is bubbling.
- Let rest for 10 minutes before slicing—this helps it set.
Variations of Chicago Style Pizza Recipes
- Stuffed Pizza: Add another thin dough layer over toppings before sauce, sealing the edges. It’s like pizza meets lasagna.
- Chicago Pan Pizza: Similar but not as tall as deep dish. Less sauce, more cheese, still buttery.
- Vegetarian Deep Dish: Load it with sautéed mushrooms, spinach, peppers, and zucchini. The chunky sauce pairs beautifully.
Tips & Tricks for Perfect Chicago Style Pizza
- Use slices, not shredded cheese. Slices melt evenly and create that iconic gooey layer.
- Don’t skip the butter. It’s what makes the dough flaky instead of chewy.
- Go easy on toppings. Deep dish is heavy; too much can weigh it down.
- Pre-cook sausage. Raw sausage won’t fully cook inside the pie.
- Let it rest. If you cut too soon, you’ll end up with a cheesy mess.
FAQs About Chicago Style Pizza Recipes
1. Can I make the dough ahead of time?
Yes! Refrigerate overnight after the first rise. Bring to room temperature before baking.
2. Do I need a special deep-dish pan?
It helps, but a cast iron skillet or cake pan works too.
3. Can I freeze leftovers?
Absolutely. Deep dish freezes well. Reheat in the oven for best results.
4. Is cornmeal required in the dough?
Not required, but it adds that authentic Chicago crunch and flavor.
5. Can I make it gluten-free?
Yes, substitute a high-quality gluten-free flour blend, though texture will differ.
Final Thoughts
Chicago isn’t just a city—it’s a food culture. And at the heart of it stands the deep dish pizza. Rich, hearty, indulgent, and unforgettable.
When you make this at home, you’re not just cooking—you’re celebrating a tradition that’s been loved for decades. Whether you stick to the classic sausage and cheese or experiment with your own toppings, this Chicago style pizza recipe will become a favorite in your kitchen.
So grab your pan, roll out that buttery dough, and get ready to bake one of the most iconic pizzas in the world. Trust me—once you taste it, you’ll understand why Chicagoans are so proud of their pizza.
See Also: Chicago Style Deep Dish Pizza Dough Recipe | Authentic Homemade Guide
