Deep Dish Chicago Pizza Recipe – A True Comfort Food Classic
Introduction
Ah, Chicago. The city of big shoulders, big flavors, and let’s be honest—even bigger pizzas. If you’ve ever sunk your fork into a bubbling, golden, mile-high deep dish pizza, you know what I mean. It’s not just food. It’s an experience. A love letter to cheese, tomato, and that thick buttery crust that feels more like pie than pizza.
Today, I’m letting you into my kitchen to share my perfected deep dish Chicago pizza recipe. Years of trial and error, dozens of tweaks, a few failures (okay, more than a few), and finally—this is the version I can proudly call my go-to. It’s hearty, indulgent, and absolutely unapologetic. This isn’t your average weeknight pizza. This is the one you save for family dinners, football Sundays, or when you just want to treat yourself to a slice of heaven.
So, roll up your sleeves. Let’s make pizza history.
Ingredients & Measurements
Before we dive into the magic, here’s your complete shopping list.
| Ingredient | Measurement | Notes |
|---|---|---|
| All-purpose flour | 3 ½ cups | For the crust |
| Cornmeal | ½ cup | Gives that classic Chicago crunch |
| Active dry yeast | 2 ¼ tsp (1 packet) | |
| Warm water | 1 ¼ cups | About 110°F |
| Sugar | 1 tbsp | Helps activate yeast |
| Olive oil | ⅓ cup + 2 tbsp | Some for dough, some for pan |
| Salt | 1 ½ tsp | Balance is key |
| Mozzarella cheese | 4 cups (shredded) | The heart of the pizza |
| Italian sausage | 1 lb (cooked & crumbled) | Traditional topping |
| Pepperoni | ½ cup (optional) | Adds a punch |
| Green bell pepper | 1 small, diced | For freshness |
| Onion | 1 small, diced | Sweet and savory |
| Mushrooms | 1 cup, sliced | Optional, but oh so good |
| Crushed tomatoes | 2 cans (28 oz each) | Rich tomato base |
| Garlic | 4 cloves, minced | Never skip garlic |
| Dried oregano | 2 tsp | Classic Italian flavor |
| Dried basil | 1 tsp | Fragrant and warm |
| Red pepper flakes | ½ tsp | A gentle kick |
| Grated Parmesan | ½ cup | For the final sprinkle |
Step-by-Step Instructions
Step 1: Make the Dough
Deep dish pizza lives and dies by its crust. You want it buttery, flaky, with just the right chew.
- In a mixing bowl, whisk warm water, yeast, and sugar. Let it sit for 5–10 minutes until frothy.
- Add flour, cornmeal, salt, and olive oil. Mix until a dough forms.
- Knead for 7–8 minutes until smooth and elastic. (You’ll know it’s right when it bounces back to touch.)
- Place dough in a greased bowl, cover, and let it rise for 1–2 hours until doubled in size.
Step 2: Prepare the Sauce
Chicago pizza sauce is chunky, bold, and unapologetically tomato-forward.
- Heat olive oil in a saucepan.
- Add garlic, onions, and cook until fragrant.
- Stir in crushed tomatoes, oregano, basil, and red pepper flakes. Simmer uncovered for 20–25 minutes until thick.
- Season with salt and a touch of sugar if tomatoes are too acidic.
Step 3: Preheat & Prep the Pan
Deep dish pans are traditional, but a cast-iron skillet works wonders too.
- Preheat oven to 425°F (220°C).
- Brush pan generously with olive oil—don’t be shy. It gives you that crispy, golden crust.
Step 4: Build the Pizza (Yes, Backwards!)
Here’s the secret: in a deep dish, the cheese goes first so it doesn’t burn under the long bake.
- Roll out the dough into a large circle, slightly bigger than your pan.
- Gently press it into the pan, making sure dough comes up the sides.
- Layer mozzarella cheese evenly across the bottom.
- Add cooked sausage, pepperoni, veggies, and mushrooms.
- Spoon tomato sauce generously on top, covering all the toppings.
- Finish with a shower of Parmesan.
Step 5: Bake to Perfection
- Bake in preheated oven for 30–35 minutes until crust is golden and sauce is bubbling.
- Let it cool at least 10 minutes before slicing. (Trust me—molten cheese burns are real.)
Tips & Tricks for the Perfect Deep Dish Chicago Pizza
- Don’t skimp on the cornmeal. It’s the secret to that authentic Chicago bite.
- Cheese before sauce. Always. This keeps the crust from getting soggy.
- Rest before slicing. Hard, I know. But those extra minutes help the cheese set.
- Use whole-milk mozzarella. Trust me—it melts creamier and tastes richer.
- Make extra sauce. It freezes beautifully and doubles as pasta sauce later.
Frequently Asked Questions
Q: Can I make this dough ahead of time?
Yes! You can refrigerate the dough overnight. Just bring it to room temp before rolling.
Q: What’s the difference between deep dish and stuffed pizza?
Deep dish has toppings layered under the sauce, while stuffed pizza has a second layer of dough on top—like a pizza pie.
Q: Can I use fresh tomatoes instead of canned?
Absolutely, but make sure you cook them down long enough to remove excess water.
Q: Do I need a special pan?
Nope. A cast-iron skillet or even a cake pan works. But if you love making deep dish, invest in a real Chicago-style pan.
Final Thoughts
This deep dish Chicago pizza recipe is more than food—it’s a ritual. The kneading, the layering, the anticipation as your kitchen fills with the smell of garlic, oregano, and bubbling cheese… it’s all part of the joy.
When you finally pull that golden beauty out of the oven and cut into the thick, cheesy, saucy masterpiece, it feels like winning. Like Chicago itself, this pizza is bold, unapologetic, and unforgettable.
So, gather your family. Pour a glass of red wine. And dive into a pizza that’s so much more than dinner—it’s a celebration in every bite.
See Also: Crab Rangoon Pizza Recipe – Creamy, Cheesy & Crispy Fusion You’ll Love
