Description
This authentic Chicago Style Deep Dish Pizza recipe features a flaky butter-laminated cornmeal crust, generous layers of mozzarella cheese, your favorite toppings, and a rich chunky tomato sauce. Makes two 9-inch pizzas perfect for feeding a crowd or freezing for later. Step-by-step instructions make this iconic deep dish pizza achievable for home cooks!
Ingredients
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)
Instructions
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.
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.
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!
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.)
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.
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!
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.
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.
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!
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.
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.
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!
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!
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.
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.
Notes
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!
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.
- Prep Time: 30 minutes + Rising Time: 2-3 hours
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American