There’s something magical about mastering a true Chicago deep dish pizza crust recipe. I’m talking about that golden, buttery, slightly flaky crust that holds mountains of gooey mozzarella and a rich tomato sauce. It’s a crust that doesn’t try to imitate New York or Naples. It stands proudly on its own — thick, bold, unapologetically indulgent.
I’ve been making this crust for years, tweaking little things, adding just a touch more butter, experimenting with cornmeal ratios, and watching the dough rise in my kitchen like it knows it’s destined for greatness. And every single time, the aroma takes me back to those old-school Chicago pizzerias where the cast-iron smell mixes with bubbling cheese and slow-simmered sauce.
Today, I’m sharing my perfected version of the classic deep dish dough — the one recipe I trust every time I want that signature Chicago flavor.
Let’s dive in.
⭐ Ingredients & Measurements (Deep Dish Pizza Crust)
Below is a clean, easy-to-follow table with everything you need for a classic Chicago-style pizza crust.
| Ingredient | Measurement |
|---|---|
| All-purpose flour | 3 cups (360 g) |
| Warm water (110°F) | 1 cup (240 ml) |
| Active dry yeast | 2¼ tsp (1 packet) |
| Sugar | 1 tbsp |
| Fine salt | 1½ tsp |
| Olive oil | 2 tbsp |
| Unsalted butter, melted | ¼ cup (60 g) |
| Cornmeal (fine) | ¼ cup (30 g) |
| Optional: extra butter for greasing | 1–2 tbsp |
| Optional: parmesan to sprinkle on crust | 2 tbsp |
This combination gives you a rich, golden, slightly flaky crust that’s strong enough to create tall edges but tender enough to melt in your mouth.
⭐ Step-by-Step: How to Make Authentic Chicago Deep Dish Pizza Crust
Step 1: Activate the yeast
Pour warm water into a bowl, add sugar, and sprinkle in the yeast. Let it sit for 5–10 minutes until it turns foamy.
This step brings your crust to life—literally. A bubbly yeast mixture means a lighter, airier base.
Step 2: Mix the dry ingredients
Combine flour, salt, and cornmeal in a mixing bowl.
Cornmeal is what gives the deep dish crust its iconic texture and beautiful yellow tint.
Step 3: Add oil and butter
Pour in the olive oil and melted butter.
This blend creates that silky dough that bakes into a rich, tender crust with just the right amount of flakiness.
Step 4: Combine wet and dry
Add the yeast mixture into the bowl and mix using a wooden spoon or your hands.
The dough will feel softer and more buttery than a regular pizza dough — that’s exactly what you want.
Step 5: Knead gently
Knead for about 3–4 minutes on a lightly floured surface.
You’re not trying to develop intense gluten here. The beauty of a Chicago crust is its tenderness, not elasticity.
Step 6: First rise
Place the dough in a greased bowl, cover, and let it rise for 1–1.5 hours.
It should double in size and feel pillowy.
Step 7: Prepare your pan
True Chicago deep dish is baked in a cast iron or deep round pan.
Brush the pan with melted butter — generously. This ensures:
- caramelized edges
- a gorgeous crisp base
- authentic Chicago flavor
Step 8: Press the dough
Once risen, gently press the dough into the pan. Let it climb up the sides at least 1.5–2 inches.
This creates that signature tall, proud crust wall that deep dish is known for.
Step 9: Par-bake (optional but recommended)
Bake the crust at 425°F (220°C) for 8–10 minutes.
This step guarantees a crispy base capable of holding the sauce — absolutely essential for deep dish pizza.
Step 10: Add fillings
Deep dish has one special rule:
Cheese goes first.
Load the bottom with fresh mozzarella slices, then add toppings, then finish with a rich tomato sauce.
Step 11: Final bake
Bake at 425°F (220°C) for 25–30 minutes until the surface bubbles and the crust turns deep golden.
Let it rest for 10 minutes before slicing.
Trust me — you want that molten cheese to settle into its glory.
⭐ Tips & Tricks for the Perfect Chicago Deep Dish Crust
✔️ Use butter — lots of it
Butter is what makes Chicago crust rich, golden, and slightly flaky. Don’t skimp unless you truly need to.
✔️ Cornmeal = texture
Use fine cornmeal. Coarse will make the crust gritty.
✔️ Don’t over-knead
Over-kneading produces an elastic, chewy crust — exactly what we don’t want.
Three to four minutes is enough.
✔️ Par-bake for crispiness
This is one of the best hacks to prevent a soggy base.
✔️ Cast iron gives the best results
It heats evenly, holds temperature, and gives the bottom a gorgeous crunch.
✔️ Let it rest before slicing
The cheese layer is a volcano when hot.
Resting firms everything up into perfect layers.
⭐ Frequently Asked Questions (FAQ)
1. Is cornmeal necessary in a Chicago deep dish crust?
Technically, some classic places skip it — but most iconic versions use it. Cornmeal adds texture and color that people expect in a Chicago pizza crust recipe.
2. Can I use bread flour?
Yes, but it will make the crust slightly chewier. All-purpose flour gives a tender, buttery bite.
3. How thick should the crust be?
Deep dish crust typically ranges from ½ inch to ¾ inch thick. Thick enough to support toppings but not so thick it feels like bread.
4. Why does the cheese go first?
The cheese acts like a barrier, preventing the tomato sauce from soaking into the dough.
It’s the secret behind Chicago’s clean layers.
5. Can I freeze the dough?
Absolutely. Deep dish dough freezes beautifully for up to 2 months.
6. How do I make the crust flakier?
Replace 1–2 tbsp flour with the same amount of cornstarch for a softer, more pastry-like bite.
⭐ Final Thoughts: Bring Chicago Home in Every Slice
Making an authentic Chicago pizza crust recipe at home is incredibly satisfying. When that buttery aroma fills your kitchen and the crust develops its deep golden edge, you’ll feel like you’re standing in a classic Chicago pizzeria — the kind with dark wood booths, checkered tables, and servers carrying cast-iron pans with pride.
This crust isn’t just a base.
It’s the foundation of a true deep dish experience.
It’s what holds the cheese, sauce, and toppings with confidence.
It’s what gives Chicago pizza its iconic identity.
And now you can create it in your own kitchen.
So grab your cast iron, melt that butter, and let your home smell like the heart of Chicago tonight.
Happy baking — and save me a slice. 🍕🔥
See Also: Chicago Deep Dish Pizza Recipe in Cast Iron | Authentic Cornmeal & Butter Crust