Chicago Style Deep Dish Pizza

Chicago Style Deep Dish Pizza is a thick, buttery, cheese-filled masterpiece that’s more like a savory pie than traditional pizza! With a flaky cornmeal crust, layers of gooey mozzarella, and a chunky tomato sauce on top, this iconic dish brings the taste of Chicago right to your home kitchen.

Love More Pizza Ideas? Try My Keto Pizza Casserole or this Christmas Pizza Bites next.

Why You’ll Love This Recipe

Thick, buttery crust filled with layers of melty cheese, rich tomato sauce, and your favorite hearty toppings makes Chicago Style Deep Dish Pizza truly unforgettable. Each slice is bold, savory, and satisfyingly indulgent. It’s comfort food at its finest, delivering a pizza experience unlike any other.

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Ingredient List

Pizza Crust (makes 2 pizzas)

• All-purpose flour: 3 1/4 cups, spooned and leveled
• Yellow cornmeal: 1/2 cup
• Salt: 1 1/4 teaspoons
• Granulated sugar: 1 tablespoon
• Instant yeast: 2 1/4 teaspoons (1 standard packet)
• Water, slightly warm (around 90°F): 1 1/4 cups
• Unsalted butter: 1/2 cup total (1/4 cup melted, 1/4 cup softened to room temperature)
• Olive oil: for coating

Tomato Sauce (for both pizzas)

• Unsalted butter: 2 tablespoons
• Small onion, grated: 1 (about 1/3 cup)
• Salt: 3/4 teaspoon
• Dried oregano: 1 teaspoon
• Crushed red pepper flakes: 1/2 teaspoon (optional but recommended)
• Garlic cloves, minced: 3
• Crushed tomatoes: one 28-ounce can
• Granulated sugar: 1/4 teaspoon

Toppings (for both pizzas)

• Shredded mozzarella cheese: 4 cups (about 16 ounces)
• Grated Parmesan cheese: 1/2 cup
• Sliced pepperoni: 1/2 cup (optional)
• Bacon, cooked and crumbled: 4 slices (optional)

Why These Ingredients Work

Let me break down the magic happening in this recipe:

Cornmeal in the crust gives you that signature slightly gritty texture and golden color that Chicago deep dish is famous for. It also adds a hint of sweetness that balances the tangy tomato sauce perfectly.

The butter lamination (rolling softened butter into the dough) creates flaky, tender layers – similar to puff pastry or croissants. This is what makes the crust so incredibly rich and prevents it from being dense or bread-like.

Instant yeast gives you a reliable rise without the fuss of proofing. The sugar feeds the yeast, helping the dough rise beautifully.

Grated onion in the sauce might seem odd, but it melts into the sauce and adds incredible depth of flavor without chunks. It’s a restaurant trick that makes homemade sauce taste professional!

Crushed tomatoes (not tomato sauce) give you that chunky, rustic texture. The low simmer concentrates the flavors into something truly spectacular.

Mozzarella goes in first because it needs to be protected from the oven’s direct heat. The sauce on top keeps everything moist and creates that iconic deep dish look.

Essential Tools and Equipment

Here’s what you’ll need to make this pizza perfection:

• Stand mixer with dough hook (or strong arms for hand-kneading!)
• Two 9×2-inch round cake pans OR 9-inch springform pans – The 2-inch depth is crucial!
• Rolling pin
• Large bowl for rising dough
• Medium saucepan for sauce
• Box grater for the onion
• Large baking sheet to catch any drips
• Wire cooling rack
• Aluminum foil
• Kitchen thermometer (optional but helpful for water temperature)

How To Make Chicago Style Deep Dish Pizza

Step 1: Mix the Dough

In your stand mixer bowl fitted with the dough hook (or a large bowl if mixing by hand), combine the flour, cornmeal, salt, sugar, and yeast. Give it a quick mix on low speed just to combine everything.

Step 2: Add Liquids and Mix

Pour in the warm water (make sure it’s around 90°F – warm to the touch but not hot) and 1/4 cup melted butter. Beat on low speed until all the ingredients are moistened and starting to come together.

Step 3: Knead the Dough

Continue beating on low speed for 4–5 minutes. You want a dough that’s soft, supple, and pulls away from the sides of the bowl cleanly. If your dough feels too stiff, add 1 teaspoon of warm water at a time. If it’s too sticky and wet, sprinkle in 1 tablespoon of flour. Don’t stress – dough is forgiving!

Step 4: First Rise

Remove the dough from the bowl and shape it into a smooth ball. Lightly grease a large bowl with olive oil, place your dough ball inside, and turn it around so all sides get coated with oil. Cover the bowl tightly with aluminum foil and let it rise in a warm spot for 1–2 hours until it’s doubled in size. (I like to place mine near a sunny window or in my turned-off oven with just the light on.)

Step 5: Laminate the Dough

Once your dough has doubled, gently punch it down with your fist (so satisfying!). Turn it out onto a lightly floured surface and roll it into a 15×12-inch rectangle. Spread the 1/4 cup of softened butter evenly all over the dough – this is where the magic happens! Starting from the short side, roll up the dough lengthwise like a jelly roll, then cut the log in half crosswise.

Step 6: Second Rise (Refrigerated)

Form each half into a smooth ball. Place both balls back in your greased bowl, cover tightly with foil, and pop them in the refrigerator for 1 hour. This cold rise helps develop flavor and makes the dough easier to work with. While the dough chills, it’s sauce time!

Step 7: Make the Sauce

In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add the grated onion, salt, oregano, and red pepper flakes. Cook for about 5 minutes, stirring occasionally, until the onion turns slightly golden and your kitchen smells AMAZING.

Step 8: Simmer the Sauce

Add the minced garlic and cook for another 30 seconds (just until fragrant – don’t let it burn!). Pour in the crushed tomatoes and sugar, then reduce the heat to low-medium. Let this simmer for about 30 minutes, stirring occasionally, until the sauce thickens and becomes rich and hearty. You should end up with about 2 1/2 cups. Set it aside to cool slightly.

Step 9: Prep for Assembly

Preheat your oven to 425°F. Generously grease two 9×2-inch round cake pans or springform pans. If you’re using springform pans, you might want to place them on a baking sheet just in case – better safe than sorry!

Step 10: Roll Out the Dough

Take one dough ball from the fridge (keep the other one cold). On a lightly floured surface, roll it out into a 12-inch circle. It should be about 1/4-inch thick.

Step 11: Line the Pan

Here’s a trick: use your rolling pin as a guide to help drape the dough over the pan. Gently press the dough into the bottom and up the sides of the pan, making sure there are no air pockets. Trim any excess dough from the edges with kitchen scissors or a knife, leaving about 1/2 inch above the rim. Brush the top edge with a little olive oil for a beautiful golden sheen. Repeat with the second dough ball and pan.

Step 12: Layer the Cheese and Toppings

This is where deep dish breaks all the pizza rules! Add 2 cups of shredded mozzarella to each crust, spreading it evenly across the bottom. Then add your toppings – pepperoni, crumbled bacon, or whatever your heart desires. Remember, the cheese goes FIRST to protect it from burning!

Step 13: Top with Sauce

Pour about 1 1/4 cups of your beautiful homemade sauce over each pizza, spreading it gently to the edges. Sprinkle 1/4 cup of grated Parmesan over each one. Stand back and admire your work – you’re basically a pizza artist now!

Step 14: Bake to Golden Perfection

Place both cake pans on a large baking sheet (this catches any overflow and makes it easier to handle). Bake for 20–28 minutes until the crust is deeply golden brown. If the crust is browning too quickly after about 15 minutes, loosely tent it with aluminum foil.

Step 15: Cool and Serve

Remove from the oven (careful – those pans are HOT!) and let the pizzas cool in their pans on a wire rack for 10 minutes. This cooling time is essential, it lets everything set up so your slices don’t fall apart. Then sliceand serve.

You Must Know

The dough MUST rest in the refrigerator for that second rise. This cold fermentation develops flavor and makes the butter layers distinct and flaky. Don’t skip it! Room temperature dough will give you a bread-like texture instead of that signature deep dish crust.

Your water temperature matters! Around 90°F is perfect – warm to the touch but not hot. Too hot and you’ll kill the yeast; too cold and it won’t activate properly.

Don’t overfill! It’s tempting to pile on the cheese and toppings, but too much filling will bubble over and make a mess. Stick to the measurements for the perfect cheese-to-crust ratio.

Personal Secret: I always grate my own onion on the large holes of a box grater right over the saucepan. It’s faster than mincing, and the natural juices from the onion go straight into the sauce where they belong. Game changer!

Pro Tips & Cooking Hacks

Use a kitchen scale if you have one. Flour measurements can vary wildly depending on how you scoop it. Weighing ensures consistent results every time.

Make extra sauce! Double the sauce recipe and freeze half for next time. Future-you will be SO grateful.

The pan matters! You need those tall 2-inch sides to get authentic deep dish. Regular cake pans or pie plates won’t work – the pizza will overflow.

Let your stand mixer do the work. Resist the urge to add too much extra flour if the dough looks sticky at first. After 4-5 minutes of kneading, it should pull away from the bowl naturally.

Common mistake to avoid: Don’t roll the dough too thin! You want it sturdy enough to hold all those delicious fillings.

Smart shortcut: Use store-bought pizza dough from your grocery store’s bakery section if you’re short on time. You’ll lose the buttery layers, but it’s better than no deep dish at all!

Flavor Variations / Suggestions

Veggie Lovers: Load up with sautéed mushrooms, bell peppers, sliced onions, and fresh spinach. Add a sprinkle of Italian seasoning to the cheese layer.

Meat Feast: Combine Italian sausage (cooked and crumbled), pepperoni, Canadian bacon, and ground beef for the ultimate carnivore experience.

White Pizza Version: Skip the tomato sauce and make a garlic-butter sauce instead. Layer mozzarella, ricotta, fresh garlic, and finish with Parmesan and fresh basil after baking.

Spicy Kick: Add sliced jalapeños, hot Italian sausage, and increase the red pepper flakes in the sauce to 1 teaspoon.

Chicago Classic: Keep it traditional with just mozzarella and Italian sausage – that’s how the locals do it!

Pesto Twist: Spread a thin layer of pesto over the cheese before adding other toppings for an herby, garlicky flavor bomb.

Make-Ahead Options

This recipe is PERFECT for planning ahead, which I absolutely love!

Dough: After step 7 (when you’ve formed the balls), you can refrigerate them for up to 1 day or freeze for up to 2 months. If frozen, thaw overnight in the fridge before using.

Sauce: Make the sauce up to 2 days ahead and store it in an airtight container in the fridge. Or freeze for up to 2 months! Just reheat gently on the stovetop before using.

Assembled but unbaked: You can assemble the entire pizza, cover it tightly with plastic wrap and foil, and refrigerate for up to 4 hours before baking. Add 5 extra minutes to the bake time since it’ll be cold.

Baked pizza: Cool completely, wrap tightly, and freeze for up to 2 months. Reheat from frozen at 375°F for 25-30 minutes, covered with foil.

Recipe Notes & Baker’s Tips

The laminating technique (rolling butter into the dough) is what separates good deep dish from GREAT deep dish. Don’t skip it! Those buttery layers are worth the extra step.

If you’re using active dry yeast instead of instant, you may need to add 15-30 extra minutes to your rise times. Just watch the dough, not the clock – it’s ready when it’s doubled.

Springform pans make it easier to remove the pizza, but regular 9×2-inch round cake pans work beautifully too. Just run a knife around the edge before lifting out slices.

The sauce will look thin when you first add the tomatoes, but trust the process! That 30-minute simmer transforms it into something thick and incredible.

Serving Suggestions

Deep dish pizza is a meal unto itself, but I love serving it with:

A crisp Italian salad with romaine, cherry tomatoes, red onion, and Italian vinaigrette to cut through the richness

Garlic bread – because you can never have too much carbs when you’re going all in!

Giardiniera (spicy pickled vegetables) on the side for an authentic Chicago experience

A cold beer or red wine – this pizza can handle bold flavors!

Simple cucumber salad with lemon and dill for something light and refreshing

Serve your deep dish hot from the oven, but don’t forget that 10-minute cooling period! I know it’s hard to wait, but it makes slicing SO much easier and prevents cheese-lava burns.

How to Store Your Chicago Style Deep Dish Pizza

Room temperature: Don’t leave pizza out for more than 2 hours – it needs to be refrigerated due to the cheese and meat.

Refrigerator: Store leftovers in an airtight container for up to 5 days. For best results, place parchment paper between slices to prevent sticking.

Freezer: Wrap individual slices tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months.

Reheating instructions: The oven is your friend here! Reheat refrigerated slices at 300°F for 15-20 minutes until heated through and the crust crisps up again. Frozen slices need 25-30 minutes at 375°F. Avoid the microwave if possible – it makes the crust soggy and sad.

Pro tip: If reheating in the oven, place a piece of aluminum foil loosely over the top for the first 10 minutes to prevent the cheese from over-browning while the inside heats up.

Allergy Information

Contains: Wheat (gluten), dairy (butter, cheese)

Gluten-free option: Substitute with a gluten-free flour blend designed for pizza dough (like King Arthur or Bob’s Red Mill). You may need to add xanthan gum if it’s not already in the blend.

Dairy-free option: Use plant-based butter (like Earth Balance) and dairy-free mozzarella shreds. The texture won’t be quite as stretchy, but it’ll still be delicious!

Vegetarian: Simply omit the pepperoni and bacon. Load up with veggies instead!

Vegan: Use plant-based butter, dairy-free cheese, and make sure your sugar is vegan (some brands use bone char in processing).

Nut-free: This recipe is naturally nut-free!

Questions I Get Asked A Lot

My dough didn’t rise – what happened?

Usually, this means the yeast was either old/expired or the water was too hot (which killed it) or too cold (which didn’t activate it). Check your yeast’s expiration date and aim for 90°F water – it should feel like warm bathwater on your wrist.

The cheese leaked out during baking – why?

This usually happens when there’s a tear in the dough or the dough wasn’t pressed fully into the pan edges. Make sure to seal any cracks and press the dough all the way up the sides. Also, placing the pans on a baking sheet catches any escapees!

How do I know when it’s done baking?

The crust should be deeply golden brown and the sauce should be bubbling. If you have an instant-read thermometer, the internal temperature should be around 200°F.

Why does the sauce go on top instead of the bottom?

Classic deep dish construction! With such a thick pizza, if the sauce went on the bottom, it would make the crust soggy. Cheese and toppings first, sauce on top keeps everything perfect.

💬 Tried this recipe? Leave a comment and rating below! I absolutely LOVE hearing about your deep dish adventures. Did you try any fun topping combinations?