Chicago Style Deep Dish Pizza Dough Recipe: The Ultimate Guide for Pizza Lovers
There are pizzas… and then there’s Chicago style deep dish pizza. Thick, buttery, flaky, and layered with cheese, chunky tomato sauce, and toppings that stretch with every bite—it’s more than just food. It’s an experience.
When people think of Chicago pizza, they picture that golden, buttery crust rising tall in the pan, strong enough to hold layers of gooey mozzarella and a river of slow-simmered tomato sauce. And at the heart of it all? The dough. Without the right dough, it’s just another pizza.
Today, I’m sharing my Chicago style deep dish pizza dough recipe—a recipe I’ve perfected after years of testing, tweaking, and (happily) eating. This isn’t just a list of ingredients. It’s a roadmap to creating one of the most iconic pizzas in the world, right in your own kitchen.
Why Chicago Style Deep Dish Pizza Is So Special
Unlike New York’s thin and foldable slices or Italy’s classic Neapolitan pizzas, Chicago’s deep dish is unapologetically indulgent. The crust is buttery, rich, and almost pastry-like. It doesn’t just support the toppings—it’s part of the show.
The dough uses more oil (sometimes even a touch of butter or cornmeal) than traditional pizza dough, which gives it that unmistakable texture: tender, yet sturdy enough to hold the weight of the toppings.
If you’ve ever dreamed of recreating this restaurant-quality classic at home, this recipe will get you there.
Ingredients for Chicago Style Deep Dish Pizza Dough
Here’s what you’ll need for the perfect Chicago style deep dish pizza dough recipe.
| Ingredient | Measurement | Notes |
|---|---|---|
| All-purpose flour | 3 ½ cups (420 g) | Unbleached flour works best |
| Cornmeal | ½ cup (60 g) | Gives that signature crunch and flavor |
| Instant yeast | 2 ¼ tsp (1 packet) | Quick and reliable |
| Sugar | 1 tbsp | Helps activate the yeast and adds slight sweetness |
| Salt | 1 ½ tsp | Balances the flavors |
| Warm water | 1 ¼ cups (300 ml) | Around 105°F / 40°C |
| Olive oil | ¼ cup (60 ml) | For richness |
| Unsalted butter (melted) | 3 tbsp | That signature buttery crust |
| Extra olive oil | 2 tbsp | To grease the pan |
Step-by-Step Instructions
Let’s walk through this recipe like we’re cooking together in the same kitchen. Roll up your sleeves—this is where the magic happens.
1. Activate the Yeast
In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5–7 minutes until it becomes foamy. That foam? It’s the sign your yeast is alive and ready to work.
2. Mix the Dry Ingredients
In another bowl, whisk together the flour, cornmeal, and salt. The cornmeal isn’t just for texture—it’s the secret to that authentic Chicago flavor and crunch.
3. Bring the Dough Together
Slowly add the flour mixture to the yeast mixture. Drizzle in the olive oil and melted butter. Stir until a shaggy dough forms.
4. Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes. You’re looking for a smooth, elastic dough. If it feels too sticky, add a dusting of flour. If too dry, a teaspoon of water will bring it back.
5. First Rise
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1–1 ½ hours, or until doubled in size.
6. Prep the Pan
Grease a deep-dish pizza pan (or a 12-inch cast iron skillet) generously with olive oil. This is crucial—the oil helps crisp the crust and makes it easier to release later.
7. Shape the Dough
Punch down the risen dough and roll it out into a large circle, about 14 inches wide. Carefully press it into the prepared pan, pushing the dough up the sides. You want tall edges—this crust is going to be the star.
8. Layer the Cheese and Toppings (Upside-Down Pizza!)
Here’s the fun part: Unlike most pizzas, Chicago deep dish is layered backward.
- Start with a generous layer of mozzarella directly on the dough.
- Add your toppings—sausage, pepperoni, mushrooms, peppers, whatever your heart desires.
- Pour on the chunky tomato sauce, spreading it evenly to cover everything.
- Sprinkle with Parmesan and oregano.
9. Bake to Perfection
Bake in a preheated oven at 425°F (220°C) for 25–30 minutes, until the crust is golden and the sauce is bubbling. Let it rest for 10 minutes before slicing.
Tips & Tricks for Perfect Deep Dish
- Use cornmeal wisely: It gives texture but don’t overdo it, or the dough will taste gritty.
- Butter matters: Don’t skip the butter. It’s the key to that flaky, pastry-like texture.
- Go heavy on the cheese: Chicago deep dish isn’t about restraint—it’s about layers of indulgence.
- Rest before slicing: Patience pays off. Letting the pizza rest keeps the layers intact.
FAQs About Chicago Style Deep Dish Pizza Dough Recipe
1. Can I make the dough ahead of time?
Yes! Make the dough, let it rise, then refrigerate it overnight. Bring it back to room temperature before shaping.
2. Can I freeze the dough?
Absolutely. Freeze after the first rise. When ready to use, thaw in the fridge overnight, then let it come to room temp before baking.
3. Do I need a special pan?
A deep-dish pizza pan is traditional, but a cast iron skillet works beautifully.
4. What’s the difference between deep dish and stuffed pizza?
Stuffed pizza is like deep dish, but with an extra layer of dough on top of the toppings, sealed with sauce. Deep dish has one thick, buttery base.
5. Can I use bread flour instead of all-purpose?
You can, but it will make the dough chewier. For authentic Chicago style, stick to all-purpose.
Final Thoughts
Making a Chicago style deep dish pizza dough recipe at home isn’t just about food—it’s about recreating a culinary tradition. This isn’t a quick weeknight pizza. It’s a project, a labor of love, and the kind of dish that makes people gather around the table, hungry and excited.
When that first slice lifts out of the pan, heavy with melted cheese and rich tomato sauce, you’ll understand why Chicagoans are so proud of their pizza.
So, roll up your sleeves, preheat your oven, and get ready to taste the best homemade deep dish you’ve ever had. Once you master this recipe, you won’t just be making pizza—you’ll be making memories.
See Also: Chicago Pizza Recipes: Authentic Deep Dish, Stuffed & Thin Crust Guide
