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Chicago-Style Deep Dish Pizza Recipe

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★★★★★

4.5 from 92 reviews

This Chicago-Style Deep Dish Pizza recipe features a rich, buttery crust with a hearty tomato sauce, melty mozzarella, and classic toppings like pepperoni and bacon. Designed for baking in deep dish pans, this thick, satisfying pizza offers a perfect balance of crispy edges and gooey cheese, ideal for a comforting meal that captures the spirit of Chicago’s iconic pizza style.

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

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 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 mixture: Combine the all-purpose flour, yellow cornmeal, salt, sugar, and instant yeast in the bowl of a stand mixer fitted with a dough hook. Add the slightly warm water (90°F/32°C) and 1/4 cup of melted butter. Mix on low speed until ingredients begin to combine, then continue to mix for about 4-5 minutes until the dough is soft, supple, and pulls away from the sides of the bowl. Adjust texture by adding 1 teaspoon of warm water if too tough or 1 tablespoon flour if too soft.
  2. First rise: Remove dough, shape into a ball, and place it in a lightly oiled bowl, turning to coat all sides. Cover tightly with aluminum foil and let rise in a warm spot for 1-2 hours until doubled in size.
  3. Shape and second rise: Lightly flour a work surface, punch down risen dough, and roll it into a 15×12-inch rectangle. Spread 1/4 cup softened butter over the dough, then roll it lengthwise into a log. Cut in half and form each half into a ball. Place balls into greased bowl, cover with foil, and refrigerate for 1 hour until puffy while you prepare the sauce.
  4. Make the sauce: In a medium saucepan, melt 2 tablespoons butter over medium heat. Add grated onion, salt, oregano, and red pepper flakes; sauté for about 5 minutes until onions brown lightly. Add minced garlic, crushed tomatoes, and sugar. Lower heat to low-medium and simmer for about 30 minutes until thick and fragrant, reducing to about 2 and 1/2 cups of sauce. Remove from heat.
  5. Preheat oven: Set oven temperature to 425°F (218°C).
  6. Form pizza crusts: Remove one dough ball from refrigerator, roll into a 12-inch circle on a floured surface. Fit dough into a 9×2-inch deep dish cake pan, pressing edges firmly and trimming excess. Brush the crust edges with olive oil to create a golden sheen. Repeat with second dough ball.
  7. Assemble the pizzas: Evenly distribute half the shredded mozzarella (approx 2 cups/8 oz) in each pan. Add preferred toppings such as pepperoni and crumbled bacon if using. Pour about 1 and 1/4 cups (300ml) of sauce on top of each, or less for a milder sauce layer (3/4 cup). Sprinkle each with 1/4 cup (22g) grated parmesan cheese.
  8. Bake: Place cake pans on a large baking sheet to catch any overflow. Bake pizzas for 20-28 minutes until crusts are golden brown. Optionally cover loosely with aluminum foil after 15 minutes to prevent excessive browning.
  9. Cool and serve: Remove from oven and let pizzas cool in pans on a wire rack for 10 minutes. Slice, serve, and enjoy immediately. Store leftovers in an airtight container in the refrigerator for up to 5 days.
  10. Reheat leftovers: Warm leftover pizza in a 300°F (149°C) oven for 15-20 minutes until heated through.

Notes

  • Use slightly warm water (about 90°F/32°C) when activating yeast; too hot water will kill the yeast.
  • For best crust texture, measure flour by spooning and leveling it rather than scooping.
  • Chilling the dough before shaping helps develop flavor and texture.
  • The sauce can be made ahead and refrigerated for up to 2 days or frozen for up to 2 months.
  • Use deep dish cake pans or springform pans about 9×2 inches for authentic thick crust.
  • Brush olive oil on crust edges before baking for a golden and shiny finish.
  • Feel free to customize toppings beyond pepperoni and bacon.
  • Leftover pizza keeps well refrigerated and reheats best in the oven to maintain crust crispness.

Keywords: Chicago style pizza, deep dish pizza, homemade pizza, buttery crust pizza, tomato sauce pizza, mozzarella pizza, pepperoni pizza, bacon pizza

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