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How To Make Chicago-Style Deep Dish Pizza Recipe

★★★★★

4.8 from 62 reviews
  • Author: Mariam
  • Total Time: 3 hours 30 minutes
  • Yield: 2 deep dish pizzas (9-inch pans) 1x

Description

This Chicago-Style Deep Dish Pizza recipe delivers a rich, hearty pizza with a buttery, thick crust and a robust, homemade tomato sauce. Featuring a deep, soft cornmeal crust filled with layers of mozzarella cheese, savory pepperoni, bacon, and a flavorful slow-simmered tomato sauce, this pizza offers the iconic deep-dish experience baked to golden perfection. Ideal for pizza lovers looking to recreate Chicago’s classic comfort food at home with step-by-step guidance and tips.

Ingredients

Scale

For the Dough

  • 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) Platinum Yeast from Red Star instant yeast (1 standard packet)
  • 1 and 1/4 cups (300ml) slightly warm water (around 90°F / 32°C)
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, divided (1/4 cup melted, 1/4 cup softened to room temperature)
  • Olive oil for coating

For the Sauce

  • 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

For the Toppings

  • 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

  1. Prepare the Dough Mixture: In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine flour, cornmeal, salt, sugar, and instant yeast. Stir lightly to mix. Add warm water (90°F / 32°C) and 1/4 cup melted butter. Mix on low speed until moistened, then continue kneading until dough is soft, supple, and pulls away from the bowl, about 4-5 minutes. Adjust texture with small additions of water or flour if necessary.
  2. First Dough Rise: Form dough into a ball and place in an olive-oil-coated bowl, turning to coat all sides. Cover tightly with aluminum foil and let rise in a warm place for 1-2 hours until doubled in size.
  3. Prepare Dough for Second Rise: Lightly flour a work surface, punch down the dough to remove air bubbles, and roll into a 15×12-inch rectangle. Spread 1/4 cup softened butter on top, then roll lengthwise into a log. Cut log in half to form two pieces, shape into balls, and place back in greased bowl. Cover with foil and refrigerate for 1 hour until puffy while preparing the sauce.
  4. Make the Sauce: In a medium saucepan over medium heat, melt 2 Tablespoons butter. Add grated onion, salt, oregano, and red pepper flakes; cook until onions brown slightly (about 5 minutes). Add garlic, crushed tomatoes, and 1/4 teaspoon sugar. Reduce heat to low-medium and simmer for about 30 minutes until thick and fragrant, yielding about 2 1/2 cups sauce. Remove from heat and set aside.
  5. Preheat Oven: Preheat oven to 425°F (218°C).
  6. Shape Dough into Pans: Remove one dough ball from refrigerator. On a lightly floured surface, roll into a 12-inch circle. Place over a 9×2-inch deep dish cake pan and press dough evenly plus edges into the pan. Trim excess dough. Brush dough edges with olive oil for a shiny crust. Repeat with second dough ball if making two pizzas.
  7. Assemble Pizza Layers: Distribute half of the shredded mozzarella (about 2 cups/8 oz) evenly in each pan. Add optional sliced pepperoni and crumbled bacon if using. Pour about 1 and 1/4 cups sauce evenly over toppings in each pan (reduce to 3/4 cup if less sauce preferred). Sprinkle 1/4 cup grated parmesan cheese over each pizza.
  8. Bake the Pizza: Place cake pans on a large baking sheet to catch any spills. Bake in preheated oven for 20-28 minutes until crust is golden brown. To prevent excessive browning after 15 minutes, loosely cover pizzas with aluminum foil if needed.
  9. Cool and Serve: Remove pizzas from oven and let cool in pans on a wire rack for 10 minutes. Slice, serve warm, and enjoy the rich, hearty deep dish pizza experience.
  10. Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a 300°F (149°C) oven for 15-20 minutes or until heated through.

Notes

  • Warm water should be about 90°F (32°C) to activate yeast without killing it.
  • Do not overheat melted butter; let it cool to avoid damaging the yeast.
  • If dough is too tough or hard, add a teaspoon of warm water; if too soft, add a tablespoon of flour.
  • Use deep dish 9×2-inch pans or 9-inch springform pans for best results.
  • Simmer sauce uncovered to reduce and thicken; sauce can be stored refrigerated for 2 days or frozen up to 2 months.
  • Brushing dough edges with olive oil helps create a beautiful crust sheen.
  • Cover pizzas loosely with foil mid-bake if crust is browning too quickly.
  • Leftover pizza reheats best in the oven to retain crust texture.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Keywords: Chicago deep dish pizza, deep dish pizza recipe, homemade deep dish, Chicago pizza, thick crust pizza, tomato sauce pizza

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Find it online: https://aromaofgrandma.com/how-to-make-chicago-style-deep-dish-pizza-recipe/