Welcome to Chicago – In Pizza Form 🍕
Let’s set the record straight right away: Chicago deep dish pizza is not just a thick pizza. It’s an experience. It’s a layered, golden, flaky-crusted, cheese-loaded, tomato-smothered experience that eats more like a savory pie than your average slice. And when it’s made right? It’s magic.
I first tried the real deal in the heart of Chicago — Lou Malnati’s, piping hot, fork-and-knife essential. From that moment, I was hooked. Not just on the taste, but on the idea of a pizza that flips the traditional rules upside down: cheese first, then toppings, sauce on top.
So, after years of testing and tweaking in my own kitchen, I’ve created a Chicago deep pizza recipe that delivers that authentic, soul-satisfying flavor — without needing a ticket to O’Hare. Whether you’re a deep dish devotee or a curious first-timer, this one’s for you.
🧾 Ingredients for Authentic Chicago Deep Dish Pizza
This recipe makes one 12-inch deep dish pizza — enough for 4–6 people.
✨ For the Dough:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2½ cups (315g) |
| Yellow cornmeal | ½ cup (65g) |
| Instant dry yeast | 2¼ tsp (1 packet) |
| Sugar | 1 tsp |
| Salt | 1 tsp |
| Warm water (110°F) | ¾ cup (180ml) |
| Unsalted butter (softened) | ¼ cup (55g) |
| Olive oil | 2 tbsp |
💡 The cornmeal gives the dough that signature crunch and golden hue — don’t skip it!
✨ For the Filling:
| Ingredient | Amount |
|---|---|
| Mozzarella cheese (shredded or sliced) | 3 cups (300g) |
| Italian sausage (crumbled, cooked) | ½ lb (225g) |
| Pepperoni (optional) | ½ cup |
| Bell peppers (sliced, sautéed) | ½ cup |
| Mushrooms (sautéed) | ½ cup |
✏️ Use whatever toppings you love! But always pre-cook veggies and meat — this pie bakes slow and low, and raw toppings can release too much moisture.
✨ For the Sauce:
| Ingredient | Amount |
|---|---|
| Crushed San Marzano tomatoes | 1 can (28 oz) |
| Olive oil | 2 tbsp |
| Garlic (minced) | 2 cloves |
| Dried oregano | 1 tsp |
| Basil (dried or fresh) | 1 tsp (or 1 tbsp fresh) |
| Red pepper flakes | ½ tsp (optional) |
| Salt and pepper | To taste |
| Parmesan cheese (grated, for topping) | ¼ cup |
🍕 Step-by-Step Instructions: Chicago Deep Pizza Recipe
Step 1: Make the Dough
- In a large mixing bowl or stand mixer, whisk together flour, cornmeal, salt, sugar, and yeast.
- Add warm water, butter, and olive oil, mixing until a dough forms.
- Knead for 6–8 minutes until the dough is smooth and elastic.
- Place in a lightly oiled bowl, cover, and let rise for 1–1.5 hours, or until doubled in size.
Step 2: Prepare the Sauce
While the dough rises, let’s build that bold, garlicky tomato sauce:
- In a saucepan over medium heat, warm olive oil and sauté garlic until fragrant (about 1 min).
- Add crushed tomatoes, oregano, basil, and a pinch of red pepper flakes.
- Simmer uncovered for 30 minutes, stirring occasionally, until thickened.
- Season with salt and pepper to taste. Set aside to cool slightly.
Step 3: Roll Out the Dough
After the dough has doubled:
- Punch it down and let it rest for 5–10 minutes (this relaxes the gluten).
- Roll the dough into a large 15–16 inch circle, about ¼ inch thick.
- Carefully transfer to a well-greased 12-inch deep dish pizza pan or cast iron skillet, pressing it up the sides.
- Trim any overhang. Don’t worry if it’s rustic — that’s the charm.
Step 4: Layer the Pizza (Upside Down Style!)
Here’s the signature deep dish stack — in reverse:
- Cheese first – Lay mozzarella slices or sprinkle shredded mozzarella directly on the dough base.
- Add toppings – Crumbled cooked sausage, sautéed mushrooms, peppers, pepperoni, or your choice.
- Sauce goes on top – Spoon the tomato sauce over everything and spread evenly.
- Finish with Parmesan – Sprinkle grated Parmesan over the top.
Step 5: Bake to Perfection
- Preheat oven to 425°F (220°C).
- Place the pan on a lower rack and bake for 35–40 minutes, until the crust is deep golden brown and the cheese is bubbling under that tomato blanket.
- If the top looks too dry, brush a bit of olive oil toward the end.
- Let the pizza rest for 10–15 minutes before slicing. It’s molten inside — patience, my friend.
🔥 Tips & Tricks for the Best Chicago Deep Dish Pizza
✅ Don’t rush the dough
This buttery dough needs time to rise and relax. That’s how you get that light, flaky bite.
✅ Use low-moisture mozzarella
Too much moisture = soggy crust. Always choose low-moisture mozzarella and drain any watery toppings.
✅ Sauce on top is non-negotiable
This protects the cheese from overbaking and gives deep dish its signature layered experience.
✅ A well-greased pan is key
Grease your pan with olive oil or butter for a crispy, almost fried bottom crust — trust me, it’s incredible.
✅ Let it rest
Slicing too soon will result in a cheese and sauce landslide. Let it set!
💬 FAQ: Deep Dish Pizza Questions, Answered
❓ What’s the difference between deep dish and regular pizza?
Deep dish pizza has a thick, buttery crust, and is assembled in reverse: cheese first, then toppings, and finally sauce. It’s baked in a deep, round pan, creating a pizza-pie hybrid.
❓ Do I need a special pan?
A 12-inch round deep dish pizza pan or cast iron skillet works best. You need that deep edge to hold all the layers.
❓ Can I make this ahead of time?
Yes! You can make the dough up to 24 hours ahead and keep it in the fridge. Let it come to room temp before shaping. The sauce can be made up to 3 days ahead.
❓ Can I freeze leftovers?
Absolutely. Let slices cool completely, then wrap and freeze. Reheat in a 375°F oven until hot and bubbly — about 15–20 minutes.
❓ Is this recipe authentic?
As authentic as it gets outside of Chicago! The crust texture, layering, sauce, and baking method follow classic deep dish traditions — inspired by the greats like Lou Malnati’s and Gino’s East.
❤️ Final Thoughts: This Is Comfort Food at Its Best
There’s something about Chicago deep dish pizza that just wraps you in a warm, cheesy hug. It’s unapologetically indulgent. Bold. Full of personality.
It’s not a quick weeknight dinner — it’s an event.
A “roll up your sleeves, pour a glass of red, and dig in with both hands” kind of meal.
And when that knife glides through those layers — crisp crust, molten cheese, rich tomato — you’ll know you nailed it.
This Chicago deep pizza recipe brings that experience home. It’s the real deal. And once you master it? You’ll be the go-to pizza person in your circle, guaranteed.
So grab your pan. Fire up that oven.
And get ready to create a little slice of Chicago in your kitchen.
Buon appetito — deep dish style! 🍕🔥
See Also: Caputo Pizza Dough Recipe – The Only Pizza Dough You’ll Ever Need (Crispy, Chewy, Perfectly Italian)
