Introduction

Chicago-Style Deep Dish Pizza is a hearty, cheesy delight with a buttery crust and a rich tomato sauce. This recipe guides you through making the dough, sauce, and assembling a classic deep dish pizza that’s perfect for sharing. Get ready to impress your family and friends with this iconic comfort food.

The image shows a close-up of a slice of deep-dish pizza resting on a white plate with a white marbled surface beneath. The slice has a thick, golden-brown crust forming a high edge on the top left. Inside the crust, there is a layer of melted white cheese with a soft, stringy texture under a thick, chunky red tomato sauce mixed with bits of meat and spices, sprinkled with grated cheese or seasoning on top. The bottom crust is visible, showing a soft, bread-like texture, slightly bitten at the bottom right. Some sauce and cheese have spilled onto the plate. 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)
3 garlic cloves, minced
1 (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 the bowl of a stand mixer fitted with a dough hook, combine flour, cornmeal, salt, sugar, and yeast. Toss briefly on low speed. Add warm water (about 90°F/32°C) and 1/4 cup melted butter, then mix on low until ingredients are moistened. Knead on low speed for 4-5 minutes until dough is soft and pulls away from the bowl. Adjust with a teaspoon of water or tablespoon of flour if dough is too tough or too soft.

Step 2: Form dough into a ball and place in a lightly oiled large bowl. Turn to coat all sides with olive oil. Cover tightly with foil and let rise in a warm spot for 1-2 hours, until doubled in size.
Step 3: Lightly flour a work surface. Punch down the dough and roll into a 15×12-inch rectangle. Spread 1/4 cup softened butter evenly over dough. Roll the dough lengthwise into a log, then cut in half. Shape each piece into a ball. Place balls back in the greased bowl, cover with foil, and refrigerate for 1 hour while you prepare the sauce.
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 5 minutes until onion browns slightly. Add garlic, crushed tomatoes, and sugar. Reduce heat to low-medium and simmer for 30 minutes until thickened and fragrant. Remove from heat and set aside.

Step 5: Preheat oven to 425°F (218°C). Roll one dough ball on a floured surface into a 12-inch circle. Fit dough into a 9×2-inch deep dish cake pan, pressing to fit snugly and trimming excess edges. Brush edges with olive oil. Repeat with second dough ball if making two pizzas.
Step 6: Layer each crust with half of the mozzarella cheese (about 2 cups). Add optional pepperoni and bacon if using. Spoon about 1 and 1/4 cups sauce evenly over each pizza, or use 3/4 cup for less sauce. Sprinkle 1/4 cup grated parmesan over the top.
Step 7: Place cake pans on a large baking sheet. Bake for 20-28 minutes until crust is golden brown. To prevent excessive browning, loosely cover pizzas with foil after 15 minutes if needed.

Step 8: Remove from oven and let cool in pans on a wire rack for 10 minutes. Slice, serve, and enjoy!

Tips & Variations

Use warm, not hot, water to activate yeast without killing it.
For a spicier sauce, increase the crushed red pepper flakes or add fresh chili.

Try different toppings like sausage, mushrooms, or bell peppers for variety.
If you don’t have deep dish pans, 9-inch springform pans work well too.
Letting the dough rise in the fridge helps develop flavor and texture.

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 hot and the crust is crisp again. You can also freeze leftover sauce in a sealed container for up to 2 months.

How to Serve

The image shows a deep-dish pizza in a white pan with a thick, golden-brown crust around the edges. The pizza has a top layer of chunky red tomato sauce sprinkled evenly with grated cheese that looks slightly melted and browned. The sauce layer is textured with bits of tomato and herbs, covering the entire top surface inside the crust. The pan is set on a white marbled 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 by hand without a mixer?

Yes, combine the ingredients in a large bowl and mix with a wooden spoon, then knead by hand on a floured surface until smooth and elastic, about 8-10 minutes.

What if I don’t have yellow cornmeal?

You can substitute fine semolina flour or use only all-purpose flour, though the texture and flavor of the crust will be slightly different.