Chicago Deep Dish Pizza Recipe in Cast Iron | Authentic Cornmeal & Butter Crust

If you’ve ever taken that first towering bite of a real Chicago deep dish pizza, you know it’s a whole experience—more than just pizza.
It’s a casserole of joy. A buttery, golden crust. A silky blanket of mozzarella. A rich, chunky tomato sauce that tastes like it simmered since morning.

Now imagine recreating that at home.
In a cast iron skillet, just like old-school Chicago kitchens used before commercial pans became a thing.

I spent years tweaking this recipe—adding a little more butter here, resting the dough longer there, cooking down the tomatoes just enough so the top stays rich but never watery—until it tasted exactly like the deep dish I first had on a winter trip to Chicago.

Bold.
Hearty.
Messy in the best possible way.
A fork-and-knife pizza with a soul.

And today, I’m sharing that perfected version with you.

Let’s dive in.

🧀🍅 Ingredients & Measurements (Authentic Chicago Style)

This makes one 12-inch deep dish in cast iron.

For the dough (real butter-cornmeal crust)

Ingredient	Measurement
All-purpose flour	2 ¼ cups
Warm water	1 cup
Active dry yeast	2 ¼ tsp (1 packet)
Sugar	1 tsp
Salt	1 ½ tsp
Cornmeal	⅓ cup
Butter (softened)	¼ cup
Olive oil	2 tbsp (plus extra for greasing)

For the sauce (rich, chunky, classic Chicago)

Ingredient	Measurement
Crushed tomatoes (San Marzano preferred)	1 can (28 oz)
Tomato paste	1 tbsp
Olive oil	1 tbsp
Garlic (minced)	3 cloves
Dried oregano	1 tsp
Dried basil	1 tsp
Salt	½ tsp
Sugar	1 tsp
Optional: chili flakes	Pinch

For the filling

Ingredient	Measurement
Low-moisture mozzarella (sliced or shredded)	3 cups
Parmesan cheese	½ cup
Italian sausage (crumbled and browned)	1 lb
Pepperoni (optional)	15–20 slices
Mushrooms or bell peppers (optional)	1 cup sautéed

🍳👩‍🍳 Step-by-Step: How to Make Authentic Cast Iron Chicago Deep Dish Pizza

This is a recipe where every step matters. Heat. Timing. Layering. Dough texture.
I’ll walk you through exactly how I’ve made this for years.

STEP 1 — Make the butter cornmeal dough

Deep dish isn’t like regular pizza dough.
It’s more like a cross between pie dough and focaccia: flaky, tender, slightly crispy.

Here’s how I make it perfect every time:

1. Bloom the yeast

Add warm water to a bowl
Mix in sugar and yeast
Let it sit for 5–10 minutes until foamy

2. Add dry ingredients

In another bowl, combine:

Flour
Cornmeal
Salt

Give it a quick whisk.

3. Add the butter

Rub softened butter into the dry mixture with your fingers.
This is where that signature Chicago flakiness comes from.

4. Mix everything together

Pour in the yeast mixture + 2 tbsp olive oil.

Knead lightly (don’t overwork).
You just want a soft, slightly tacky dough.

5. Let it rise

Place in an oiled bowl, cover, and rest 1 hour.
It won’t double like traditional dough, so don’t worry.

STEP 2 — Prepare the Chicago-style tomato topping

This isn’t pizza sauce.
It’s thicker. Chunkier. Brighter.
It sits on top of the cheese and seals in the flavor.

Here’s how:

Heat olive oil in a pan
Add garlic
Stir until fragrant
Add tomatoes + paste
Add herbs, salt, sugar
Let simmer 15–20 minutes

You want a sauce that spoon-drops like velvet—not watery.

STEP 3 — Brown the Italian sausage

Nothing beats the smell of sausage sizzling in a skillet.

Brown the sausage
Break into chunks, don’t over-crumble
Drain excess grease
Set aside

This is the pizza’s savory backbone.

STEP 4 — Prepare your cast iron skillet

Use a 12-inch cast iron (10-inch also works).
Coat the bottom and sides generously with:

Olive oil
A thin smear of butter

This helps create the classic fried bottom crust Chicago is known for.

STEP 5 — Shape the dough

This part is surprisingly relaxing.

Punch down the dough
Roll it out into a large circle
Gently press into the cast iron
Bring the dough up the sides at least 1½ inches

The sides should be thick enough to stand tall and golden after baking.

STEP 6 — Layer just like Chicago does (the reverse order!)

1. Cheese first

Deep dish pizza starts with cheese, not sauce.

Add:

All the mozzarella
A bit of Parmesan

Why?
Because cheese protects the crust from getting soggy and melts into a glorious base.

2. Add the sausage

Drop the sausage evenly on top.
Don’t smash it down—keep some texture.

3. Add pepperoni or veggies

(If using)

4. Spoon the rich tomato sauce on top

This is the signature Chicago look.
Bright red sauce crowning a mountain of cheese.

5. Sprinkle Parmesan for extra bite

STEP 7 — Bake to deep-dish perfection

Preheat your oven

Temperature: 425°F (220°C)
You need high heat for that crisp fried bottom.

Baking time

35–45 minutes

You’ll know it’s ready when:

The crust is deep golden
The sauce bursts with bubbles
The edges caramelize beautifully

Let it rest 10 minutes before slicing.
This is torture, I know.
But it keeps the layers intact.

🌟🍕 Tips & Tricks for a Killer Chicago Deep Dish Pizza

These little secrets transform a good deep dish into a great one.

1. Cornmeal is key

It gives that gritty, slightly sweet crunch Chicago is famous for.

2. Butter = flaky crust

Don’t reduce the butter.
This is deep dish. Go all in.

3. Slice the mozzarella instead of shredding

Chicago classics like Giordano’s use sliced cheese.
Sliced melts smoother and slower, which deep dish needs.

4. Don’t skip the rest after baking

Cutting too soon will cause a molten cheese avalanche.

5. Simmer your sauce long enough

Watery sauce ruins the entire structure.
Thick is the rule.

6. Cast iron is your best friend

Nothing beats its heat retention and even cooking.

7. Avoid overstuffing with toppings

Contrary to belief, deep dish isn’t “pile on everything.”
It’s balanced layers.

8. Use low-moisture mozzarella

Fresh mozzarella is too wet for this style.

9. Don’t stretch the dough too thin on the bottom

1/4 inch is perfect.

10. Add a small drizzle of olive oil on the edges before baking

Gives you that famous Chicago glossy crust.

❓ FAQ — Chicago Deep Dish Pizza Recipe (Cast Iron Edition)

1. Can I make this without cornmeal?

Technically yes, but it won’t taste authentically Chicago.
Cornmeal gives the crust its character.

2. Why does the cheese go on the bottom?

Because Chicago deep dish is reverse-layered.
Cheese shields the dough from moisture and keeps it crisp.

3. Can I use a regular baking pan?

Yes, but cast iron creates the best crust because it holds heat like a traditional deep-dish pan.

4. Can I make the dough the day before?

Absolutely.
Overnight rest in the fridge makes it even flakier.

5. What’s the best sausage to use?

Mild or sweet Italian sausage works great.
Spicy sausage gives a fantastic kick too.

6. How do I reheat leftovers?

In a skillet, covered, on low heat.
Chicago pizza hates microwaves.

7. Do Chicago pizzerias use cornmeal?

Some do, some don’t—but many home cooks prefer it.
This is the most-loved authentic-style home version.

8. Can I freeze deep dish pizza?

Yes.
Freeze baked slices; reheat in oven at 375°F.

❤️ Final Thoughts: Why This Will Become Your Go-To Deep Dish Pizza

Deep dish pizza isn’t just a recipe.
It’s an event.
A celebration.
A proud Chicago icon that somehow tastes even better when you make it at home with a buttery crust, bubbling cheese, and a sauce that bursts with flavor.

And doing it in a cast iron skillet?
Oh, that’s the secret that makes the bottom crisp, the edges golden, and the whole experience unforgettable.

If you’re craving something hearty and comforting…
If you want a pizza night that feels like a warm hug…
If you want the real Chicago deep dish flavor without a flight ticket…

This recipe is it.

Take your time with it.
Enjoy the process.
And when that first slice lifts with strings of hot cheese stretching inch after inch…
you’ll know you nailed it.

Buon appetito — or as Chicagoans might say,
“Dig in!”