Name: Chicago-Style Deep Dish Pizza Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 3 h 20 min
Cuisine: American
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) 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; 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; 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

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Introduction

Chicago-style deep dish pizza is a hearty and indulgent meal, famous for its thick buttery crust, rich tomato sauce, and gooey cheese. Perfect for a weekend project, this recipe guides you through making an authentic deep dish pizza right at home. Get ready for a slice of Chicago comfort!

A close-up of a sandwich with a thick golden-brown crust on top, revealing three visible layers inside: a bottom layer of light beige bread, a middle layer of gooey melted white cheese, and a thick top layer of chunky red tomato meat sauce sprinkled with grated cheese, all resting on a white plate with a white marbled texture underneath. 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) Platinum Yeast from Red Star 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, but recommended)
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

Step 1: Read through the entire recipe before starting and prepare two deep dish 9×2-inch round cake pans or 9-inch springform pans if making two pizzas.
Step 2: For the crust, combine flour, cornmeal, salt, sugar, and yeast in a stand mixer bowl fitted with a dough hook. Add warm water (around 90°F/32°C) and 1/4 cup melted butter. Mix on low until dough is moist, then knead until soft and pulling away from the bowl, about 4-5 minutes. Adjust water or flour if dough feels too tough or soft.
Step 3: Shape 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 place until doubled, 1-2 hours.
Step 4: Flour a large surface, punch down dough, roll into a 15×12-inch rectangle. Spread softened butter over dough, roll up lengthwise, cut in half, and shape each half into a ball. Place back in greased bowl, cover with foil, and refrigerate for 1 hour to rise while you make the sauce.
Step 5: For the sauce, melt butter in a saucepan over medium heat. Add grated onion, salt, oregano, and red pepper flakes, cooking about 5 minutes until onion browns. Add garlic, crushed tomatoes, and sugar. Simmer on low-medium heat until thick and fragrant, about 30 minutes. Set aside or refrigerate/freezing leftover sauce.
Step 6: Preheat oven to 425°F (218°C).
Step 7: Remove one dough ball from the fridge, roll out on a floured surface to a 12-inch circle. Press into a pan, trimming edges. Brush edges with olive oil for a shiny crust. Repeat with second dough ball.
Step 8: Fill each dough with 2 cups mozzarella, add pepperoni and bacon if using, then top with about 1 and 1/4 cups sauce each (adjust quantity if desired). Sprinkle with parmesan cheese.
Step 9: Place pans on a baking sheet to catch spills. Bake for 20-28 minutes until crust is golden. Cover loosely with foil after 15 minutes if browning too quickly.
Step 10: Cool pizzas in pans on a wire rack for 10 minutes. Slice, serve, and enjoy!

Tips & Variations

For a milder sauce, reduce or omit the crushed red pepper flakes.
Use cooked sausage or mushrooms instead of pepperoni and bacon for a different topping combo.
If you don’t have deep dish pans, use high-sided cake pans or springform pans to maintain the thick crust shape.
Letting the dough chill in the fridge after the first rise helps develop flavor and makes it easier to handle.

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 throughout. The sauce can be refrigerated separately for up to 2 days or frozen for up to 2 months.

How to Serve

A close-up of a deep-dish pizza in a white bowl, showing a thick golden-brown crust at the edges, followed by a dense layer of chunky red tomato sauce spread on top. The sauce is textured with bits of tomato and sprinkled evenly with finely grated cheese, giving it a slightly grainy look. The thick sauce layer appears rich and moist, filling the bowl nearly to the top with the crust forming a raised border around it. The bowl sits 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 use active dry yeast instead of instant yeast?

Yes, but dissolve active dry yeast in the warm water first and let it proof for 5-10 minutes before mixing with dry ingredients. Adjust rising times as needed.

How do I prevent the crust from becoming soggy?

Make sure to brush the edges with olive oil and press dough firmly into the pan. Using butter in the dough and spreading it on before rolling also helps create a barrier against sogginess. Baking on a large sheet pan helps catch spills and promotes even baking.