Chicago-Style Deep Dish Pizza Recipe

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When I first visited Chicago, I remember being swept away not just by the city’s charm, but by the unmistakable smell of buttery crust, bubbling cheese, and slow-simmered tomato sauce wafting from a neighborhood pizzeria. That was my introduction to Chicago-style deep dish pizza—something far beyond your average slice. This isn’t a quick snack; it’s a knife-and-fork kind of meal that turns dinner into an event. Ever since, I’ve been chasing that authentic flavor and texture, eventually crafting a version that captures everything I love about the original.

This deep dish recipe is my go-to when I want to impress guests or indulge in something truly satisfying. The thick, golden crust is both crisp and tender, the layers of gooey mozzarella are generous, and the rich tomato sauce adds a beautiful balance of tang and sweetness. It’s comfort food, elevated—and once you make it at home, I promise you’ll never look at pizza the same way again.

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Why You’ll Love This Chicago-Style Deep Dish Pizza

• Thick and Buttery Crust: The crust is made with cornmeal for a texture that’s crisp on the outside and tender on the inside. It’s sturdy enough to hold up layers of cheese and sauce.
• Cheese-First Layering: Unlike traditional pizza, cheese goes directly on the crust, creating that iconic melt and pull.
• Hearty and Filling: One slice is a meal in itself. It’s the kind of dish that satisfies big appetites.
• Perfect for Sharing: Whether it’s game night or a weekend gathering, this pizza turns any meal into a celebration.
• Customizable: Add sausage, mushrooms, spinach, or keep it classic with just cheese and tomato—the base is versatile.

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What Kind of Pan Should I Use for Chicago-Style Deep Dish Pizza?

To get that signature high wall and golden, crispy crust, you’ll want to use a deep, round, metal pan—ideally a 9- or 10-inch cast iron skillet or deep cake pan. Cast iron holds heat beautifully, giving the crust that perfect balance of chew and crunch. A springform pan can work in a pinch, especially if you don’t have a dedicated deep dish pizza pan. Avoid using thin, nonstick pans—they won’t deliver the same caramelized edges or structural support for the weight of the filling.

If you’re a serious deep dish lover, investing in a real Chicago-style pizza pan (with 2-inch sides and aluminum construction) is well worth it. It helps brown the crust while keeping the inside tender and airy.

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Options for Substitutions

Whether you’re missing an ingredient or catering to dietary needs, this recipe is flexible enough to accommodate some changes:

• Cheese: Mozzarella is classic, but provolone or fontina adds a creamier melt. For dairy-free, opt for a high-melting vegan mozzarella-style cheese.
• Flour: All-purpose flour is traditional, but you can substitute half with whole wheat flour for a nuttier taste. Gluten-free flour blends also work, but may alter the crust’s crispness.
• Cornmeal: This gives the crust its authentic gritty texture. If you don’t have it, a bit of semolina or omit it for a smoother dough—just know it won’t be quite the same.
• Tomato Sauce: Crushed San Marzano tomatoes are gold here. If unavailable, use regular canned tomatoes and simmer with olive oil, garlic, and herbs.
• Toppings: Traditional sausage or pepperoni are great, but feel free to use veggies like bell peppers, onions, mushrooms, or even spinach. Just sauté watery vegetables first to avoid sogginess.

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Ingredients for This Chicago-Style Deep Dish Pizza

Every element in this recipe plays a key role in creating that unmistakable deep dish experience—from the rich crust to the bubbling cheese and bold tomato sauce.

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All-Purpose Flour
This is the foundation of the crust. It provides structure and elasticity, creating a chewy-yet-crisp base that holds everything together.

Yellow Cornmeal
A signature ingredient in deep dish dough, cornmeal adds a subtle crunch and the characteristic gritty texture to the crust.

Unsalted Butter
Used in the dough and to grease the pan, butter gives the crust its signature richness and flakiness.

Active Dry Yeast
Essential for rising the dough. It gives the crust a soft lift without making it overly airy.

Sugar
A little bit helps activate the yeast and adds just a touch of sweetness to balance the savory flavors.

Salt
Brings out the flavor in the dough and balances the richness of the cheese and sauce.

Warm Water
The liquid component for the dough, it activates the yeast and brings everything together.

Low-Moisture Mozzarella Cheese
This is the first layer that goes on top of the dough. It melts perfectly, creating that ooey-gooey stretch every deep dish pizza needs.

Parmesan Cheese
Adds a salty, nutty flavor that deepens the overall taste. It also helps brown the top layer beautifully.

Crushed Tomatoes
These form the heart of the sauce—rich, tangy, and vibrant. Use good-quality canned tomatoes for the best result.

Garlic & Onion Powder
They boost the flavor of the sauce without overpowering it.

Dried Oregano & Basil
Classic Italian herbs that add depth and aroma to the sauce and finish.

Olive Oil
Used to simmer the sauce and sometimes brushed onto the crust before baking for added richness.

Optional Toppings
Italian sausage, pepperoni, mushrooms, or spinach—each can add a delicious twist to the classic.

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Step 1: Make the Dough

In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5–10 minutes until foamy. This ensures the yeast is active. Add flour, cornmeal, salt, and melted butter. Mix until a shaggy dough forms. Knead for 5–7 minutes until smooth and slightly elastic. You can do this by hand or with a dough hook in a stand mixer.

Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm place for about 1 to 1.5 hours, or until doubled in size.

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Step 2: Prepare the Sauce

While the dough rises, heat olive oil in a saucepan over medium heat. Add crushed tomatoes, garlic powder, onion powder, dried oregano, dried basil, and a pinch of salt. Simmer uncovered for 20–30 minutes, stirring occasionally. You want a thick, chunky sauce—not watery. Set it aside to cool.

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Step 3: Roll Out and Shape the Dough

Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll it out into a large circle, about 14 inches in diameter. Gently press it into a well-buttered 9- or 10-inch deep dish pan, making sure the dough goes all the way up the sides. Trim any excess overhanging dough.

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Step 4: Layer the Cheese

Start with a generous layer of shredded mozzarella directly on top of the dough. This creates a moisture barrier and melts into that signature stretchy layer. Add any extra toppings like cooked sausage, pepperoni, or sautéed vegetables over the cheese.

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Step 5: Add the Sauce

Spoon the cooled tomato sauce over the cheese and toppings. Spread it evenly, covering the entire surface. Sprinkle grated Parmesan cheese on top for added flavor and golden color.

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Step 6: Bake

Place the pizza in a preheated oven at 425°F (220°C). Bake for 30–35 minutes, or until the crust is golden brown and the sauce is bubbling. If the top starts to brown too quickly, cover loosely with foil halfway through baking.

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Step 7: Cool and Slice

Let the pizza cool in the pan for 10–15 minutes before slicing. This resting time helps the layers set, making it easier to serve clean, picture-perfect slices.

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How Long to Cook the Chicago-Style Deep Dish Pizza

The total baking time for this pizza is about 30 to 35 minutes in a 425°F (220°C) oven. Since deep dish is much thicker than regular pizza, it needs more time to fully cook through—especially the crust and the cheese in the center.

Letting it cool for at least 10–15 minutes after baking is essential. This rest period allows the layers to settle and makes it easier to slice without everything sliding apart.

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Tips for Perfect Chicago-Style Deep Dish Pizza

• Use Low-Moisture Cheese: Regular fresh mozzarella contains too much water and can make your pizza soggy. Stick with low-moisture, whole milk mozzarella for that perfect gooey melt.
• Cook the Sauce Down: Don’t rush this. Watery sauce will ruin the structure of your pizza. Simmer it until it’s thick and rich.
• Butter the Pan Generously: This helps create that golden crust and makes it easier to release the pizza after baking.
• Press the Dough Up the Sides: The crust should be like a wall, holding all those glorious layers inside. Don’t leave gaps or it may collapse.
• Pre-cook Watery Toppings: Ingredients like mushrooms, spinach, or onions should be sautéed first to release excess moisture.
• Don’t Overload with Toppings: It’s tempting to pile it high, but too many ingredients can make the pizza soggy and hard to bake through.
• Rest Before Slicing: Give it time to firm up before cutting in. This step is the key to keeping those neat, layered slices.

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Watch Out for These Mistakes While Cooking

Even seasoned cooks can trip up with deep dish pizza—after all, it’s not your average pie. Here’s what to keep an eye on:

• Using Too Much Sauce: It might feel right to smother the top, but too much sauce prevents the pizza from cooking evenly and can lead to a soggy center.
• Skipping the Dough Rise: Letting the dough rise fully is crucial. Rushing this step will result in a dense, heavy crust that lacks the signature fluffiness.
• Not Preheating the Oven: Deep dish demands a fully heated oven. If the temperature isn’t consistent from the start, the crust won’t brown properly.
• Thin Dough Edges: If the dough isn’t pressed evenly up the sides of the pan, the toppings can spill out or the edges will burn before the center cooks through.
• Using Fresh Mozzarella: It might seem like a quality upgrade, but it releases too much moisture. Stick to low-moisture mozzarella.
• Cutting Too Soon: Patience pays off—slicing while it’s piping hot will make the layers ooze everywhere instead of holding together.

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What to Serve With Chicago-Style Deep Dish Pizza?

This rich and filling pizza pairs beautifully with sides that offer contrast in flavor or texture. Here are some ideas to round out your meal:

Simple Arugula Salad

A fresh, peppery salad with lemon vinaigrette balances the richness of the pizza and cuts through the heaviness.

Roasted Tomato Soup

Perfect for dipping the crust and echoing the tomato-forward flavors of the sauce.

Garlic Knots

Because carbs on carbs is always a win—especially when served with a little marinara on the side.

Marinated Veggies or Pickles

Sharp, tangy sides like pickled onions, giardiniera, or olives add a punchy contrast.

Classic Root Beer or Craft Soda

A cold, fizzy drink makes a perfect companion for a thick, cheesy slice.

Red Wine

Try a bold red like Chianti or Zinfandel—it pairs beautifully with the tomato sauce and cheese.

Stuffed Mushrooms

A fun, bite-sized appetizer that complements the pizza’s savory profile.

Gelato or Italian Ice

Cool off with something sweet and light after such a hearty meal.

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Storage Instructions

Chicago-style deep dish pizza stores surprisingly well—making it a great option for leftovers. Here’s how to handle it:

• Refrigerate: Once cooled, wrap leftover slices tightly in foil or place them in an airtight container. Store in the fridge for up to 4 days.
• Reheat: For best results, reheat in a 350°F (175°C) oven for about 10–15 minutes. This keeps the crust crispy and the cheese melted. Avoid the microwave—it softens the crust and can make everything soggy.
• Freeze: You can freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before reheating in the oven.

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Estimated Nutrition

The following is based on one slice (1/8th of a 9-inch pizza), and will vary depending on toppings:

• Calories: ~460
• Protein: 21g
• Carbohydrates: 38g
• Fat: 26g
• Saturated Fat: 12g
• Cholesterol: 55mg
• Fiber: 3g
• Sugar: 6g
• Sodium: 780mg

Keep in mind: if you add meats like sausage or extra cheese, these numbers will climb. You can lighten things up by using part-skim mozzarella or veggie toppings.

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Frequently Asked Questions

What’s the difference between deep dish and regular pizza?

The biggest difference is the structure. Deep dish has a tall, buttery crust and is layered in reverse: cheese first, then toppings, then sauce. It’s more of a savory pie than a flatbread-style pizza.

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Can I make the dough ahead of time?

Yes! You can make the dough up to 24 hours in advance. Let it rise once, then refrigerate it in an airtight container. Bring it to room temperature before rolling it out.

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Is cornmeal necessary for the crust?

Cornmeal gives the crust that classic texture and slight crunch. While not strictly necessary, omitting it will change the crust’s authentic Chicago-style feel.

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Can I use store-bought dough?

You can—but you won’t get the same result. Most store-bought pizza doughs aren’t as buttery or rich as deep dish dough. If you’re short on time, go for it, but homemade dough is worth it.

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How thick should the crust be?

Aim for about ¼ inch on the bottom and up to 2 inches up the sides. It needs to be thick enough to hold all the cheese, toppings, and sauce without sagging or tearing.

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What kind of tomatoes should I use?

Crushed San Marzano tomatoes are ideal, but any high-quality canned tomatoes work. Avoid pre-seasoned ones—they often have extra sugar or herbs that can clash with your seasoning.

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Can I make this vegetarian?

Absolutely! Just skip the meat and pile in your favorite sautéed veggies—think mushrooms, spinach, bell peppers, or zucchini. Just remember to cook them first to avoid sogginess.

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Why does cheese go on the bottom?

This technique keeps the cheese from burning and forms a melty barrier between the crust and sauce. It’s signature to Chicago-style deep dish and essential for the correct texture and flavor.

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Conclusion

Chicago-style deep dish pizza is more than just food—it’s an experience. Rich, comforting, and unapologetically indulgent, it’s the kind of meal that turns any night into something special. Whether you’re trying to impress guests or just want to treat yourself to something extra hearty, this recipe delivers in every layer—from the golden crust to the bubbling cheese and tangy tomato sauce.

Once you’ve made it from scratch, you’ll understand why this pizza has earned legendary status. Get ready to fall in love with every bite.

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