Deep Dish Pizza Recipe: How to Make a Chicago-Style Classic

Introduction

There’s something truly magical about a Chicago-Style Deep Dish Pizza. It’s not just a meal; it’s an experience. Imagine a buttery, flaky crust that crumbles at the touch of your fork, a hearty, rich tomato sauce that simmers with garlic and herbs, and a thick, gooey layer of cheese that stretches for miles. This isn’t your average pizza; it’s a delicious, edible pie that has become an icon of the Windy City. Legend has it that this style was born in 1943 at Pizzeria Uno, created by Ike Sewell and Ric Riccardo to offer something substantial to the Italian-American community . What makes this recipe perfect for you to try at home is its forgiving nature. While it requires some love and time, mostly for the dough to rise, the active work is straightforward and incredibly rewarding. Unlike the quick, thin-crust pizza you might be used to, this deep-dish recipe is a fun, family-friendly project that results in a spectacular centerpiece for any dinner table. So, roll up your sleeves—you’re about to create a cheesy, saucy masterpiece that’s worth every minute!

What is a Deep Dish Pizza Recipe?

So, what in the world is a “Deep Dish Pizza,” you ask? Is it a casserole? A pie? Or just a very committed pizza? Well, my friend, it’s a glorious category all its own! This Chicago-born legend is essentially an “upside-down” pizza pie, baked in a deep pan with walls of crust that rise up to contain a magnificent abundance of cheese, toppings, and sauce. But why is the sauce on top? It’s the signature style! This unique structure isn’t just for looks; it ensures the cheese gets perfectly melted and the crust stays crisp by protecting it from the moist toppings . There’s a classic saying that ‘the way to a person’s heart is through their stomach,’ and a slice of this rich, satisfying pizza is a guaranteed path to success. It’s a dish that turns dinner into a celebration. Ready to create some deep-dish magic?

Why You’ll Love This Deep Dish Pizza Recipe

You are going to be completely smitten with this recipe, and here’s why. First, the absolute highlight is the incredible textural symphony. From the crunchy, cornmeal-kissed crust to the creamy, molten mozzarella and the robust, thick tomato sauce, every single bite is a delightful contrast that is both comforting and exciting.

Second, let’s talk about the fantastic cost-saving benefit. Making a deep-dish pizza at home, especially one of this quality, is significantly cheaper than ordering from a specialty pizzeria or, better yet, buying a plane ticket to Chicago! A single homemade pizza yields generous portions, making it an economical choice for a special family dinner or for entertaining a hungry crowd.

Finally, the customization and quality control are what make it truly special. You are the boss of your pie! You can use the highest quality mozzarella, ensure your sauce is perfectly seasoned, and load it up with your favorite toppings, from classic Italian sausage to a garden of fresh vegetables. If you enjoy the hands-on process of making our Homemade Focaccia Bread, you’ll adore how this deep-dish pizza recipe uses similar yeast-dough skills to create an even more spectacular centerpiece. So, preheat that oven and get ready to fall in love with creating your own authentic Deep Dish Pizza Recipe at home!

How to Make Deep Dish Pizza Recipe

Quick Overview

Creating an authentic Chicago-Style Deep Dish Pizza is a rewarding process that focuses on a few key techniques. This recipe delivers a flaky, buttery crust thanks to a process called lamination, a thick, flavorful sauce simmered to perfection, and the classic inverted layering of cheese, toppings, and sauce. While the dough requires time to rise, the active preparation is straightforward and fun. The total time from start to finish is about 4 hours, which includes 3 hours for rising and 30 minutes of baking.

Key Ingredients for Deep Dish Pizza Recipe

For the Pizza Crust (makes two 9-inch pizzas):

• 3 ¼ cups (406g) all-purpose flour, spooned & leveled 
• ½ cup (60g) yellow cornmeal 
• 1 ¼ teaspoons salt 
• 1 Tablespoon (12g) granulated sugar 
• 2 ¼ teaspoons instant yeast (1 standard packet) 
• 1 ¼ cups (300ml) slightly warm water 
• ½ cup (113g) unsalted butter, divided (¼ cup melted, ¼ cup softened) 
• Olive oil for coating the bowl and pan 

For the Tomato Sauce (for both pizzas):

• 2 Tablespoons (28g) unsalted butter 
• 1 small onion, grated (about ⅓ cup) 
• ¾ teaspoon salt 
• 1 teaspoon dried oregano 
• ½ teaspoon crushed red pepper flakes (optional, but recommended) 
• 3 garlic cloves, minced 
• one 28-ounce can (794g) crushed tomatoes 
• ¼ teaspoon granulated sugar 

For the Toppings (for both pizzas):

• 4 cups (about 16 oz) shredded mozzarella cheese (low-moisture is best) 
• ½ cup (45g) grated Parmesan cheese 
• Optional toppings: ½ cup sliced pepperoni, or ½ pound Italian sausage (raw, removed from casing) 

Step-by-Step Instructions:

1. Make the Dough: In the bowl of a stand mixer fitted with a dough hook, whisk together the flour, cornmeal, salt, sugar, and yeast. Add the warm water and ¼ cup of melted butter. Mix on low speed until the ingredients are moistened, then increase to medium and knead for 4-5 minutes until the dough is soft and smooth .
2. First Rise: Form the dough into a ball. Place it in a large bowl lightly greased with olive oil, turning to coat. Cover the bowl tightly with plastic wrap or aluminum foil and let it rise in a warm place for 1-2 hours, or until doubled in size .
3. Laminate the Dough (for a Flaky Crust): Once risen, punch down the dough and turn it out onto a lightly floured surface. Roll it into a large 15×12-inch rectangle. Spread the ¼ cup of softened butter evenly over the surface. Roll the dough up lengthwise (like a cinnamon roll), then cut the log in half. Form each half into a ball, place them back in the greased bowl, cover, and let them rise in the refrigerator for 1 hour .
4. Prepare the Sauce: While the dough rises, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the grated onion, salt, oregano, and red pepper flakes. Cook until the onion softens and lightly browns, about 5-7 minutes. Add the minced garlic and cook for 30 more seconds until fragrant. Stir in the crushed tomatoes and sugar. Reduce heat to low-medium and simmer, uncovered, for 30 minutes until thick and hearty. Remove from heat and set aside .
5. Shape the Dough: Preheat your oven to 425°F (220°C). Generously grease two 9-inch round cake pans or deep-dish pizza pans with olive oil—don’t be shy, this gives the crust a crispy texture . Take one dough ball and roll it out into a 13-inch circle. Gently transfer it to the prepared pan and press it to cover the bottom and up the sides, creating a crust lip about half an inch from the rim .
6. Layer the Pizza: This is the fun, “upside-down” part! Start by layering the shredded mozzarella cheese directly onto the dough . Next, add your optional toppings like sausage or pepperoni . Finally, spread a generous amount of the thickened tomato sauce over everything, right to the edges. Finish with a sprinkle of grated Parmesan cheese .
7. Bake to Perfection: Bake the pizzas for 25-30 minutes , or until the crust is golden brown and the sauce is bubbly. If the edges of the crust are browning too quickly, you can cover them with foil for the last 10 minutes of baking .
8. Cool and Serve: This is a crucial step! Remove the pizzas from the oven and let them cool in the pan for 10-15 minutes . This allows the cheese and sauce to set, making it much easier to slice without everything oozing out. Then, carefully run a knife around the edge, lift the pizza out of the pan, slice, and serve.

What to Serve With Deep Dish Pizza Recipe

Given how rich and hearty this pizza is, it’s best served with light and refreshing sides. A crisp, simple green salad with a tangy vinaigrette is the perfect counterpart to the pizza’s richness. For a classic Chicago experience, serve it with a chilled glass of craft beer or a pale ale . The carbonation and slight bitterness of the beer cut through the richness of the cheese and sauce beautifully. Some also enjoy it with a robust red wine . Since this is a knife-and-fork meal, you don’t need much else, but the fresh salad truly completes the dining experience.

Top Tips for Perfecting Deep Dish Pizza Recipe

• Prevent a Soggy Bottom: The three secrets to a crisp crust are using a thick, reduced sauce , generously oiling the pan , and, if you’re extra cautious, par-baking the crust for 10 minutes before adding toppings .
• Use Low-Moisture Cheese: For the best melt and to avoid excess grease, use low-moisture, whole-milk mozzarella that you shred yourself. Pre-shredded cheese contains anti-caking agents that can affect the texture .
• Don’t Rush the Rise: Giving the dough ample time to rise is what develops its light, airy structure and great flavor. A cold rise in the fridge after laminating the dough is especially beneficial .
• Grate the Onion for the Sauce: Grating the onion, as suggested in several recipes, creates a smoother, more incorporated onion flavor that melts beautifully into the sauce without leaving large chunks .
• Drain Canned Tomatoes: If your crushed tomatoes seem watery, let them drain in a colander for 10-15 minutes before adding them to the saucepan. This will help you achieve a thicker sauce faster .

Storing and Reheating Tips

Storing Leftovers: Allow any leftover pizza to cool completely. Store slices in an airtight container in the refrigerator for up to 3-4 days.

Freezing: Deep-dish pizza freezes exceptionally well. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag or container. Properly stored, frozen pizza will maintain its quality for 1-3 months .

Reheating for Best Results:

• Oven Method (Recommended): Reheat the pizza on a baking sheet in a preheated 350°F (175°C) oven for 15-20 minutes (or longer if frozen) until heated through and the crust is crisp again . This method preserves the texture far better than a microwave.
• Skillet Method: For a single slice, you can reheat it in a covered skillet over low heat for a few minutes. This can help re-crisp the bottom.
• Avoid the Microwave: The microwave will make the crust soft and rubbery. It’s best used only as an absolute last resort.