Deep Dish Chicago Pizza Recipe: The Ultimate Homemade Guide
There’s something magical about biting into a true deep dish Chicago pizza. That thick, golden, buttery crust. The layers of gooey mozzarella cheese. The hearty sausage, pepperoni, or veggies tucked beneath a blanket of tangy tomato sauce. It’s more than just pizza—it’s a full-on experience.
I still remember my first bite of authentic Chicago deep dish pizza. I was visiting the Windy City, and everyone told me, “You can’t leave without trying it.” When the server set that piping-hot cast-iron pan on the table, the smell alone nearly knocked me out. One slice later, and I was hooked. I knew I had to bring that flavor back to my own kitchen.
After years of tweaking, testing, and obsessing, I’ve landed on what I believe is the perfect deep dish Chicago pizza recipe you can recreate at home. It’s indulgent, bold, and utterly satisfying. And yes—you’ll need a fork and knife for this one.
So, tie on your apron, preheat that oven, and let’s dive in.
Ingredients You’ll Need
Here’s the full list of what goes into my homemade deep dish Chicago pizza. I’ve broken it down so you can see everything clearly before we start.
| Ingredient | Measurement |
|---|---|
| All-purpose flour | 3 ½ cups |
| Cornmeal (fine) | ½ cup |
| Sugar | 1 tbsp |
| Salt | 1 ½ tsp |
| Instant yeast | 2 ¼ tsp (1 packet) |
| Warm water | 1 ¼ cups |
| Olive oil | ¼ cup |
| Unsalted butter (melted) | 3 tbsp |
| Mozzarella cheese (low-moisture, shredded) | 4 cups |
| Parmesan cheese (grated) | ½ cup |
| Italian sausage (cooked, crumbled) | 1 lb |
| Pepperoni slices | 1 cup |
| Green bell pepper (diced) | 1 cup |
| Mushrooms (sliced) | 1 cup |
| Onion (diced) | ½ cup |
| Crushed tomatoes (canned, 28 oz) | 1 can |
| Tomato paste | 2 tbsp |
| Garlic (minced) | 3 cloves |
| Dried oregano | 1 tsp |
| Dried basil | 1 tsp |
| Red pepper flakes (optional) | ¼ tsp |
| Olive oil (for sauce) | 2 tbsp |
Pro tip: The combination of flour and cornmeal is key. It gives the crust that signature buttery crunch with a tender bite, which makes Chicago-style pizza so unique.
Step-by-Step Instructions
Step 1: Make the Dough
- In a large mixing bowl, combine the flour, cornmeal, sugar, salt, and yeast.
- Add warm water, olive oil, and melted butter. Mix until a shaggy dough forms.
- Knead the dough for about 8–10 minutes (by hand or mixer) until it’s smooth and elastic.
- Place the dough in a greased bowl, cover with a towel, and let it rise for 1–1 ½ hours, until doubled in size.
👉 The butter and cornmeal here are non-negotiable—they give that crust its buttery depth and slightly grainy texture that makes deep dish legendary.
Step 2: Cook the Sauce
- Heat 2 tbsp olive oil in a saucepan.
- Add garlic and onion, sauté until fragrant and soft.
- Stir in crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes.
- Let it simmer for 20–25 minutes, until thickened.
This sauce should be chunky, bold, and slightly sweet—a perfect contrast to the richness of the cheese and sausage.
Step 3: Prep the Pan & Assemble
You’ll need a deep, round pan—ideally a 12-inch cast iron skillet or a dedicated deep dish pizza pan.
- Grease the pan generously with olive oil or butter.
- Punch down the risen dough and press it into the pan, working it up the sides. The dough should be about ¼-inch thick along the bottom and sides.
- Now comes the fun layering:
- First layer: mozzarella cheese (yes, cheese goes on the bottom in Chicago deep dish!).
- Second layer: cooked sausage, pepperoni, mushrooms, peppers, and onions.
- Third layer: pour the thick tomato sauce evenly on top.
- Final touch: sprinkle with Parmesan cheese.
Step 4: Bake It
- Preheat oven to 425°F (220°C).
- Bake the pizza for 30–35 minutes, until the crust is golden brown and the sauce is bubbling.
- Let it rest for 10 minutes before slicing—this helps everything set.
When you slice into it, you should see distinct layers: a golden, crisp crust, a gooey cheese base, hearty toppings, and a bright red sauce sealing it all in.
Tips & Tricks for Perfect Chicago Deep Dish
- Don’t skip the cornmeal. It’s the secret weapon for that authentic crust texture.
- Use low-moisture mozzarella. Fresh mozzarella releases too much liquid and can make the pizza soggy.
- Layer wisely. Cheese first, toppings second, sauce last. This keeps the crust from getting soggy.
- Cast iron = gold. A cast iron skillet holds heat beautifully and ensures an even, crispy crust.
- Rest before slicing. It’s tempting to dive in, but letting it cool slightly prevents a gooey mess.
FAQs About Deep Dish Chicago Pizza Recipe
1. What makes Chicago deep dish different from regular pizza?
The crust is much thicker, more buttery, and baked in a deep pan. The layering is unique too—cheese goes directly on the crust, followed by toppings, then sauce on top.
2. Can I make this pizza ahead of time?
Yes! You can assemble the pizza and refrigerate it for up to 24 hours before baking. Just bring it to room temperature before popping it in the oven.
3. Can I freeze Chicago deep dish pizza?
Absolutely. Wrap baked slices tightly and freeze for up to 3 months. Reheat in the oven for best results.
4. What if I don’t eat meat?
Swap the sausage and pepperoni for roasted veggies, spinach, or even marinated artichokes. The crust and sauce are the real stars, so you won’t miss the meat.
5. Do I really need a special pan?
Not necessarily, but a deep dish pan or cast iron skillet gives you the most authentic result. A cake pan can work in a pinch.
Final Thoughts: Time to Make Pizza Magic
Making this deep dish Chicago pizza recipe at home is pure joy. Sure, it takes a little time, but every step is worth it. From the buttery dough to the bubbling sauce, from the gooey cheese to the first slice that nearly topples under its own weight—this pizza is a masterpiece.
And here’s the best part: you get to customize it. Want extra cheese? Go wild. Love veggies? Load them up. Prefer spicy sausage? Do it. This is your pizza, your pan, your masterpiece.
I promise, once you master this recipe, you’ll never crave takeout again. You’ll proudly serve this to friends and family, and they’ll beg you for the secret.
So, grab that skillet, roll up your sleeves, and bring a taste of Chicago into your own kitchen. One bite, and you’ll see why this is more than pizza—it’s a tradition, a memory, a flavor worth savoring.
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