Print

Chicago-Style Deep Dish Pizza Recipe

Print Recipe

★★★★★

4.5 from 109 reviews

This classic Chicago-Style Deep Dish Pizza recipe features a buttery, cornmeal-infused crust baked in deep cake pans, topped generously with mozzarella, savory pepperoni, and a rich, slow-simmered tomato sauce. Perfectly golden and thick, this pizza delivers the iconic hearty, cheesy, and tangy flavors that make Chicago-style deep dish a beloved comfort food.

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 (about 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 bowl and brushing crust edges

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: In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, cornmeal, salt, sugar, and yeast. Toss briefly to combine. Add the warm water and 1/4 cup melted butter and mix on low speed until dough begins to moisten. Continue kneading for 4-5 minutes until soft and pulling away from the bowl. Adjust with a teaspoon of warm water or tablespoon of flour if needed for texture.
  2. First Rise: Shape the dough into a ball, grease a large mixing bowl with olive oil, and place the dough inside, coating with oil. Cover tightly and let rise in a warm spot for 1-2 hours until doubled in size.
  3. Shape and Chill Dough: Lightly flour a work surface and roll the dough into a 15×12-inch rectangle. Spread 1/4 cup softened butter evenly on top. Roll the dough up lengthwise into a log and cut in half. Form each piece into a ball, place back in a greased bowl, cover with foil, and refrigerate for 1 hour until puffy while making the sauce.
  4. Make the Sauce: Melt 2 tablespoons butter in a medium saucepan over medium heat. Add grated onion, salt, oregano, and red pepper flakes and cook until onion lightly browns, about 5 minutes. Add garlic, crushed tomatoes, and sugar. Reduce heat to low-medium and simmer for about 30 minutes until thickened and flavorful. Remove from heat and set aside.
  5. Preheat Oven: Preheat your oven to 425°F (218°C).
  6. Assemble the Pizzas: Remove one dough ball from refrigerator and roll on a floured surface into a 12-inch circle. Fit dough into a greased 9×2-inch deep dish cake pan, pressing it tightly with fingers. Trim excess dough. Brush dough edges with olive oil. Repeat for second dough ball.
  7. Add Toppings: Evenly distribute half of the shredded mozzarella (approx. 2 cups) into each pan. Add optional pepperoni and bacon if desired. Pour about 1 and 1/4 cups of sauce over each pizza (adjust sauce quantity to taste). Sprinkle each pizza with 1/4 cup grated parmesan cheese.
  8. Bake: Place pans on a large baking sheet and bake for 20-28 minutes until crust is golden brown. To prevent over-browning, optionally cover loosely with foil after 15 minutes. Remove from oven and cool in pans on a wire rack for 10 minutes.
  9. Serve and Store: Slice and serve warm. 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 until hot.

Notes

  • Use slightly warm water around 90°F (32°C) to activate yeast without killing it.
  • Butter is divided between melted for dough mixing and softened for rolling into dough before chilling.
  • The sauce can be made ahead and stored tightly covered in the refrigerator for up to 2 days or frozen for up to 2 months.
  • Deep dish cake pans or 9-inch springform pans work well for shaping the crust.
  • Olive oil brushed on the crust edges gives a beautiful golden sheen.
  • If you prefer less sauce per pizza, reduce to 3/4 cup sauce per pizza and save the remainder for another use.
  • Cover pizzas loosely with foil after 15 minutes of baking to avoid over-browning while ensuring even cooking.
  • Leftovers reheat best in the oven, not microwave, to preserve crust crispness.

Keywords: Chicago Deep Dish Pizza, deep dish pizza recipe, homemade pizza, cornmeal crust pizza, hearty pizza, thick crust pizza

Find it online: https://thefoodrecipe.com/chicago-style-deep-dish-pizza-recipe/