🍕 The Ultimate Chicago Pizza Dough Recipe: Crispy Bottom, Fluffy Bite, Full-On Flavor
If you’ve ever had a real Chicago-style pizza, you know it’s not just food—it’s an experience. That golden, buttery crust. That thick, tender chew. The crispy bottom with its pan-fried magic. The rich tomato sauce layered on top of gooey cheese. And at the heart of it all? An unforgettable Chicago pizza dough recipe.
After years of testing, tweaking, and eating my way through Chi-Town’s best pizzerias, I’m sharing my go-to, foolproof recipe that brings deep-dish magic straight to your kitchen.
So if you’re dreaming of a crust that’s thick, rich, golden, and perfectly indulgent—this is the one.
📋 Ingredients: What You Need to Make Chicago Pizza Dough
Below is your go-to dough recipe for a classic Chicago deep-dish pizza. It yields enough for one 14-inch deep-dish pie.
Ingredient Amount
All-purpose flour 3½ cups (420 g)
Yellow cornmeal ½ cup (60 g)
Instant dry yeast 2¼ teaspoons (1 packet)
Warm water (110°F / 45°C) 1¼ cups (300 ml)
Sugar 1 tablespoon
Salt 1½ teaspoons
Olive oil 2 tablespoons
Unsalted butter (softened) 2 tablespoons
Melted butter (for brushing pan) 1 tablespoon
🥣 Step-by-Step: How to Make Authentic Chicago Pizza Dough
This is the dough that holds up to chunky sauce and mountains of cheese, yet still melts in your mouth with a buttery finish. Here’s how to get it right:
Step 1: Bloom the Yeast
In a bowl, mix the warm water, sugar, and yeast.
Let sit for 5–10 minutes until frothy and foamy.
This is your magic starter—if it doesn’t bubble, your yeast might be inactive.
Step 2: Mix the Dough
In a large bowl (or a stand mixer with a dough hook):
Combine flour, cornmeal, and salt.
Pour in the yeast mixture, olive oil, and softened butter.
Mix until it starts to come together.
Knead for 5–7 minutes until soft and elastic. The dough should be smooth but not sticky.
Step 3: First Rise
Place dough in a lightly oiled bowl and cover with plastic wrap or a clean towel.
Let it rise in a warm place for 1 to 1.5 hours, until it doubles in size.
Step 4: Laminate the Dough (Butter Layer!)
This is the secret sauce of true Chicago dough—it’s not just mixed, it’s laminated like pastry dough for extra flakiness.
Roll the risen dough out into a large rectangle.
Spread 2 tablespoons of softened butter evenly over it.
Roll it up jelly-roll style.
Turn it 90 degrees and roll it into a ball.
Yes, this adds a few extra minutes. But that buttery flake? SO worth it.
Step 5: Second Rise
Place the dough back in the bowl and let it rise again for 30–40 minutes.
Meanwhile, preheat your oven to 425°F (220°C).
Step 6: Press the Dough into the Pan
Grease a 14-inch deep-dish pizza pan (or cake pan or cast iron) with melted butter.
Place your dough in the center and gently press it out and up the sides of the pan.
Make sure the bottom and corners are evenly thick to avoid soggy spots.
Let the shaped dough rest for 10 minutes before adding toppings.
Step 7: Assemble Your Deep-Dish Pizza
Here’s the Chicago-style order of toppings (very important!):
Mozzarella slices (yes, on the bottom!)
Your favorite toppings (sausage, pepperoni, veggies)
Crushed tomato sauce, well-seasoned
Sprinkle of Parmesan or Pecorino Romano
Bake at 425°F (220°C) for 25–30 minutes, until the crust is golden and the top is bubbling.
🔥 Tips & Tricks for the Best Chicago Pizza Dough
Use cornmeal. That little crunch sets Chicago dough apart from your average crust.
Butter is key. The lamination process adds flavor and flakiness you can’t skip.
Pan type matters. A heavy-bottomed pan (cast iron or anodized aluminum) helps create that crispy crust.
Don’t rush the dough. Two rises = more flavor and better texture.
Oil the edges. Brush butter or oil around the pan edge for an extra golden crust.
❓ FAQs: Everything You Need to Know About Chicago Pizza Dough
Can I make this dough ahead of time?
Yes! You can make the dough and let it rise in the fridge overnight. Just bring it to room temperature before shaping and baking.
Do I need a special pan for deep-dish pizza?
A deep-dish pizza pan is ideal, but you can use a cast-iron skillet or a round cake pan in a pinch. Just make sure it’s deep enough (at least 2 inches).
Can I freeze Chicago pizza dough?
Absolutely. After the first rise, wrap it in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge and bring to room temp before using.
What makes Chicago pizza dough different from regular pizza dough?
It’s thicker, richer, and made with butter and cornmeal.
It’s laminated like pastry dough.
It’s designed to support heavy toppings without getting soggy.
Can I make it gluten-free?
You can try using a 1:1 gluten-free flour blend, but the texture will be slightly different. Add extra olive oil to help with elasticity.
🍅 Sauce + Cheese: Don’t Skip the Classics
Cheese: Use sliced mozzarella for even coverage, and don’t be shy—Chicago pizza is unapologetically cheesy.
Sauce: Crushed San Marzano tomatoes, a touch of olive oil, garlic, oregano, salt, and a pinch of sugar. Simmer lightly or use raw for a fresher flavor.
🧀 Toppings That Rule in a Chicago Pizza
Crumbled Italian sausage (classic)
Pepperoni (layered under sauce)
Sautéed mushrooms
Roasted bell peppers
Onions, black olives, spinach
A little Pecorino Romano to finish
🧡 Final Thoughts: Why You’ll Love This Dough (and Keep Making It)
This isn’t just pizza dough—it’s Chicago-style comfort in crust form. Rich, flaky, golden, indulgent… every bite hits with texture, flavor, and pure satisfaction.
It’s the kind of dough that makes a homemade pizza feel like a weekend treat, something special, something next level. And once you try it, you won’t go back to flat, flimsy crusts again.
So next time you’re craving that thick, saucy, cheesy Chicago goodness? Don’t call for delivery—make it from scratch and taste the difference.
See Also: Best Carnivore Pizza Recipe (All Meat, Zero Crust!)
