Introduction

Chicago-Style Deep Dish Pizza is a thick, hearty pizza known for its buttery crust, rich tomato sauce, and layers of cheese and toppings. This recipe guides you through making an authentic deep dish pizza right at home, perfect for a cozy meal that impresses family and friends.

A close-up view of a slice of deep-dish pizza on a white plate with a white marbled texture surface. The pizza has three clear layers: the bottom thick crust is light golden and fluffy with a slightly crumbly texture, the middle layer is melted white cheese stretching from the crust, and the top layer is a chunky, rich red tomato sauce with bits of herbs and meat, sprinkled with grated Parmesan cheese. The crust edge is thick, golden brown, and slightly crispy, with a shiny texture from a light glaze. There is a small piece of the crust broken off to the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 and 1/4 cups (406g) all-purpose flour (spooned & leveled)
1/2 cup (60g) yellow cornmeal

1 and 1/4 teaspoons salt
1 Tablespoon (12g) granulated sugar

2 and 1/4 teaspoons (7g) instant yeast (1 standard packet)
1 and 1/4 cups (300ml) slightly warm water

1/2 cup (8 Tbsp; 113g) unsalted butter, divided (1/4 cup melted, 1/4 cup softened to room temperature)
Olive oil for coating
2 Tablespoons (28g) unsalted butter

1 small onion, grated (about 1/3 cup)
3/4 teaspoon salt
1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes (optional, but recommended)
3 garlic cloves, minced
One 28-ounce can (794g) crushed tomatoes

1/4 teaspoon granulated sugar
4 cups (about 16 oz) shredded mozzarella cheese
1/2 cup (45g) grated parmesan cheese

Optional: 1/2 cup sliced pepperoni
Optional: 4 slices bacon, cooked and crumbled

Instructions

Step 1: In a stand mixer bowl, combine flour, cornmeal, salt, sugar, and yeast. Toss briefly on low to mix. Add the warm water (around 90°F/32°C) and 1/4 cup melted butter. Mix on low until the dough is moistened, then continue mixing 4-5 minutes until soft and pulling away from the bowl. Adjust texture by adding 1 teaspoon warm water if too hard or 1 tablespoon flour if too soft.

Step 2: Form dough into a ball and place in a large olive oil–coated bowl. Turn to coat all sides in oil. Cover tightly with foil and let rise in a warm place until doubled, about 1-2 hours.
Step 3: Flour a work surface lightly. Remove dough, punch down gently, and roll into a 15×12-inch rectangle. Spread 1/4 cup softened butter over dough, then roll lengthwise into a log. Cut log in half to form two pieces, shape each into a ball, place in a greased bowl, cover with foil, and refrigerate for 1 hour.
Step 4: For the sauce, melt 2 tablespoons butter in a saucepan over medium heat. Add grated onion, salt, oregano, and red pepper flakes; cook until onion lightly browns, about 5 minutes. Stir in garlic, crushed tomatoes, and 1/4 teaspoon sugar. Reduce heat to low-medium and simmer, uncovered, until thick and fragrant (about 30 minutes). Set sauce aside.

Step 5: Preheat oven to 425°F (218°C).
Step 6: Remove one dough ball from refrigerator while keeping the other chilled. Roll dough on a floured surface into a 12-inch circle. Press dough into a 9×2-inch deep dish pan, trimming excess. Brush edges with olive oil for sheen.
Step 7: Fill crust with half the mozzarella cheese. Add pepperoni and bacon if using. Spoon about 1 and 1/4 cups (300ml) of sauce over toppings (reduce to 3/4 cup if preferred less sauce). Sprinkle with 1/4 cup grated parmesan.

Step 8: Place pan on a baking sheet and bake 20-28 minutes, until crust is golden. To avoid over-browning, loosely tent with foil after 15 minutes if needed.
Step 9: Let pizza cool in pan on a wire rack for 10 minutes before slicing and serving. Repeat with second dough ball and remaining ingredients.

Tips & Variations

Use slightly warm water for proofing yeast to ensure it activates without killing it.

For a spicy kick, don’t skip the crushed red pepper flakes in the sauce.
Substitute bacon and pepperoni with mushrooms, sausage, or your favorite veggies for variety.
Chilling the dough after initial rise helps improve texture and makes it easier to handle.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 5 days. Reheat in a 300°F (149°C) oven for 15-20 minutes until warmed through to preserve the crust’s crispness and the cheese’s melt.

How to Serve

A round white pan holds a deep-dish pizza with three visible layers, starting with a thick pale dough crust lining the pan's sides, folded slightly over the edges. The middle layer is chunky red tomato sauce spread evenly, with bits of meat or vegetables visible within the sauce. The top layer is a dusting of grated pale cheese sprinkled over the sauce. In the background, a wooden rolling pin lies on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand in a large bowl. It will take more effort but the result will be just as good.

How do I know when the dough has risen enough?

The dough should roughly double in size and feel puffy to the touch. If it springs back slowly when poked, it’s ready.