How To Make Chicago-Style Deep Dish Pizza Recipe

Introduction

Chicago-style deep dish pizza is a hearty, cheesy, and saucy delight that’s perfect for a cozy meal. With a buttery, cornmeal-infused crust and rich tomato sauce, this pizza is unlike any other. Let’s dive into making this classic favorite at home.

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)
• 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
• 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

1. Step 1: In a stand mixer bowl fitted with a dough hook, combine flour, cornmeal, salt, sugar, and yeast. Mix briefly on low speed to combine.
2. Step 2: Add warm water (about 90°F / 32°C) and 1/4 cup melted butter. Mix on low until ingredients are moistened, then beat until dough is soft and pulls away from bowl sides, about 4-5 minutes. Adjust texture with water or flour if needed.
3. Step 3: Form dough into a ball. Lightly grease a large bowl with olive oil, place dough inside, and turn to coat. Cover tightly with foil and let rise in a warm spot for 1-2 hours until doubled in size.
4. Step 4: On a floured surface, punch down dough and roll into a 15×12-inch rectangle. Spread softened butter over dough, then roll lengthwise. Cut in half and form balls. Place back in greased bowl, cover with foil, and refrigerate for 1 hour while preparing sauce.
5. Step 5: For the sauce, melt butter in a medium saucepan over medium heat. Add grated onion, salt, oregano, and red pepper flakes; cook until onion browns, about 5 minutes. Stir in garlic, crushed tomatoes, and sugar. Simmer on low-medium heat for about 30 minutes until thickened. Remove from heat and set aside.
6. Step 6: Preheat oven to 425°F (218°C).
7. Step 7: Remove one dough ball from refrigerator and roll on floured surface into a 12-inch circle. Press into a 9×2-inch deep dish pan, trimming excess dough. Brush edges with olive oil for shine.
8. Step 8: Layer half the mozzarella cheese in the crust, then add pepperoni and bacon or other toppings if desired. Pour about 1 and 1/4 cups (300ml) sauce over toppings. Sprinkle with 1/4 cup grated parmesan cheese. Repeat for second pizza with remaining dough and ingredients.
9. Step 9: Place pans on a baking sheet and bake for 20-28 minutes until crust is golden. Cover loosely with foil after 15 minutes if browning too fast. Let pizzas cool in pans on a wire rack for 10 minutes before slicing and serving.

Tips & Variations

• Use fresh mozzarella for a creamier texture if preferred, but reduce moisture by draining it well.
• Try adding sautéed mushrooms or bell peppers as additional toppings for extra flavor.
• If you don’t have deep dish pans, 9-inch springform pans work well as substitutes.
• For a spicier sauce, increase crushed red pepper flakes to taste.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 5 days. To reheat, bake in a 300°F (149°C) oven for 15-20 minutes until heated through, which helps maintain the crust’s crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, after the initial rise, you can refrigerate the dough balls covered for up to 24 hours before assembling the pizza. Just bring the dough to room temperature before rolling out.

Can I use regular active dry yeast instead of instant yeast?

Yes, but you’ll need to proof active dry yeast in warm water for about 5-10 minutes before adding it to the dry ingredients to activate it.

How To Make Chicago-Style Deep Dish Pizza Recipe

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This classic Chicago-Style Deep Dish Pizza recipe features a rich, buttery crust combined with a flavorful simmered tomato sauce, gooey mozzarella cheese, and optional savory toppings like pepperoni and bacon. The deep, thick pizza is baked in a deep dish pan to develop a golden, crispy crust with a luscious and hearty filling, perfect for a comforting and indulgent meal.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours 15 minutes
• Yield: 2 deep dish pizzas (9-inch each) 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

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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)
• 1/4 cup (57g) unsalted butter, melted
• 1/4 cup (57g) unsalted butter, 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 Pizza Assembly

• 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 stand mixer fitted with a dough hook, combine flour, cornmeal, salt, sugar, and yeast. Toss on low speed. Add warm water and 1/4 cup melted butter. Mix on low speed until ingredients begin to moisten, then continue mixing until dough is soft, supple, and pulls away from the bowl (4-5 minutes). Adjust with a teaspoon of warm water if dough feels too tough, or a tablespoon of flour if too soft.
2. First Rise: Remove dough, form into a ball, coat with olive oil in a large bowl, and cover tightly with foil. Let rise in a warm place for 1-2 hours until doubled in size.
3. Shape and Cold Rise: Lightly flour work surface, punch down dough, roll into 15×12-inch rectangle. Spread softened butter (1/4 cup) on top. Roll lengthwise and cut the log in half. Shape halves into balls and place in greased bowl. Cover and refrigerate for 1 hour until puffy while making sauce.
4. Make the Sauce: Melt 2 tablespoons butter in a saucepan over medium heat. Add grated onion, salt, oregano, and red pepper flakes; cook until onion browns (about 5 minutes). Add garlic, crushed tomatoes, and sugar. Simmer on low-medium for 30 minutes, thickening to about 2 and 1/2 cups of sauce. Remove from heat and set aside.
5. Preheat Oven: Heat oven to 425°F (218°C).
6. Assemble Pizza: Roll out one dough ball into a 12-inch circle on lightly floured surface. Place over a 9×2-inch deep dish cake pan, pressing dough into pan and trimming edges. Brush dough edges with olive oil for sheen. Layer with half the mozzarella cheese (2 cups), then pepperoni and bacon if using. Pour about 1 and 1/4 cups sauce evenly over toppings. Sprinkle with 1/4 cup grated Parmesan cheese. Repeat for second pizza.
7. Bake: Place cake pans on a large baking sheet. Bake for 20-28 minutes until crust is golden brown. Cover loosely with foil after 15 minutes if crust browns too quickly.
8. Cool and Serve: Remove pizzas from oven, cool in pans on wire rack for 10 minutes. Slice, serve, and enjoy.
9. Storage and Reheating: Store leftovers in an airtight container in the refrigerator up to 5 days. Reheat in a 300°F (149°C) oven for 15-20 minutes until hot.

Notes

• Use deep dish 9×2-inch round cake pans or 9-inch springform pans for shaping and baking.
• Warm water for dough should be about 90°F (32°C) to avoid killing the yeast.
• The sauce can be refrigerated for up to 2 days or frozen up to 2 months.
• If dough feels too tough or too soft adjust with water or flour accordingly during mixing.
• The olive oil brushed on dough edges gives a beautiful golden sheen to the crust.
• Loosely cover pizzas with foil during baking if the crust is browning too fast to ensure even cooking.
• For best texture, allow dough to have two rises: first at room temperature and second in the refrigerator.

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