Chicago-Style Deep Dish Pizza

Dive into the heart of Chicago with this authentic Deep Dish Pizza recipe. Imagine a thick, buttery crust that's both tender and crisp, forming a deep well filled to the brim with gooey mozzarella, a rich, chunky tomato sauce, and all your favorite toppings. This isn't just a pizza; it's a culinary event, a satisfying, knife-and-fork meal that brings comfort and joy with every single bite.

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Making this iconic pizza at home is easier than you think. With a little time for the dough to rise, you can assemble a masterpiece that rivals any pizzeria. Let's get started on creating your very own slice of Chicago.

Ingredients

• Dough
• 3 1/4 cups (400 g) all-purpose flour
• 1/2 cup (70 g) yellow cornmeal
• 1 1/4 teaspoons salt
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 1/4 cups (300 ml) warm water (about 110°F/43°C)
• 1/4 cup (60 ml) olive oil
• 2 tablespoons (30 g) unsalted butter, melted
• Cheese & Toppings
• 3 cups (340 g) shredded mozzarella cheese
• 1/2 cup (50 g) grated Parmesan cheese
• 1/2 cup (50 g) sliced pepperoni or cooked Italian sausage (optional)
• 1/2 cup (70 g) sliced mushrooms
• 1/2 cup (60 g) sliced bell peppers
• 1/2 cup (60 g) sliced black olives
• Tomato Sauce
• 2 tablespoons (30 ml) olive oil
• 3 cloves garlic, minced
• 1 (28 oz/800 g) can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon sugar
• Salt and pepper, to taste

Instructions

Prepare the dough

In a large bowl, combine warm water and yeast. Let sit for 5 minutes until foamy. Add flour, cornmeal, salt, olive oil, and melted butter. Mix until a dough forms. Knead for 5–7 minutes until smooth. Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

Make the sauce

Heat olive oil in a saucepan over medium heat. Add garlic and sauté for 1 minute. Stir in crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer for 20 minutes, stirring occasionally. Set aside to cool slightly.

Preheat and prepare

Preheat oven to 425°F (220°C). Grease a 12-inch (30 cm) deep-dish pizza pan or a round cake pan with olive oil.

Assemble the base

Press the dough into the pan, pushing it up the sides to form a high edge. Sprinkle mozzarella cheese evenly over the dough base.

Layer the toppings

Add desired toppings (pepperoni, mushrooms, bell peppers, olives) over the cheese layer.

Top with sauce

Pour the tomato sauce evenly over the toppings. Sprinkle grated Parmesan over the sauce.

Bake the pizza

Bake for 35–40 minutes, or until the crust is golden brown and the sauce is bubbling. If the crust browns too quickly, cover the edges with foil.

Rest and serve

Let the pizza rest for 10 minutes before slicing and serving.

Zusatztipps für die Zubereitung

To prevent the crust from getting too dark while the inside cooks, keep an eye on it during baking. If the edges are browning too quickly, you can loosely cover them with a ring of aluminum foil for the remainder of the cooking time.

Varianten und Anpassungen

Feel free to customize your pizza. For a vegetarian version, simply omit the meat and add extra vegetables like onions or spinach. You can also swap the mozzarella for a richer blend of provolone and mozzarella. If you're short on time, using store-bought pizza dough is a great shortcut.

Serviervorschläge

This hearty pizza is a meal in itself, but it pairs wonderfully with a simple green salad. For a beverage, a light Italian red wine such as Chianti complements the rich flavors of the tomato sauce and cheese perfectly.

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Enjoy the delicious results of your hard work. This homemade Deep Dish Pizza is a testament to the fact that some of the best meals are made right in your own kitchen. Gather your friends and family and savor every incredible slice.

Recipe Questions & Answers

→ What makes Chicago-style deep dish pizza different from regular pizza?

Chicago-style deep dish features a thick, buttery crust pressed up the sides of a deep pan, with toppings layered in reverse order—cheese first, then toppings, then sauce on top. This prevents the crust from becoming soggy and creates a hearty, pie-like slice.

→ Why is cornmeal added to the dough?

Cornmeal provides the characteristic texture and slight crunch to the crust. It also adds subtle sweetness and golden color, mimicking the authentic Chicago-style pizza experience.

→ Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. After the initial rise, punch it down, refrigerate in a covered bowl, and bring to room temperature before pressing into the pan.

→ Why does the sauce go on top of the toppings?

The traditional layering technique places sauce over toppings to protect the cheese and fillings from direct oven heat, ensuring everything cooks evenly without burning while the crust achieves perfect golden-brown color.

→ What type of pan works best for deep dish pizza?

A 12-inch deep-dish pizza pan or cast-iron skillet works best. The deep sides (2-3 inches) are essential for accommodating the thick crust and generous layers of cheese and toppings.

→ How long should I let the pizza rest before slicing?

Allow the pizza to rest for 10 minutes after baking. This crucial step lets the cheese set slightly and the layers firm up, ensuring clean slices that hold their shape when served.