Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

How To Make Chicago-Style Deep Dish Pizza Recipe

★★★★★

4.5 from 60 reviews
  • Author: Isabella
  • Total Time: 2 hours 30 minutes
  • Yield: 2 deep dish pizzas (9-inch each, 8 slices per pizza) 1x

Description

This recipe guides you through making an authentic Chicago-style deep dish pizza with a rich, buttery cornmeal crust, homemade tomato sauce simmered with aromatic spices, and a generous layering of gooey mozzarella and parmesan cheese. Optional toppings include classic pepperoni and crispy bacon, creating a hearty and satisfying deep dish pizza experience right at home.

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 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. Read Through and Prepare Pans: Read the entire recipe to understand the process fully. Prepare two deep dish 9×2-inch cake pans or 9-inch springform pans for the pizzas.
  2. Make the Dough: Combine flour, cornmeal, salt, sugar, and instant yeast in the bowl of a stand mixer fitted with a dough hook or a very large bowl if mixing by hand. Mix briefly to combine.
  3. Add Liquids and Knead: Pour in warm water (90°F/32°C) and 1/4 cup melted butter. On low speed, mix until the dough is moistened, then knead approximately 4-5 minutes until soft, supple, and pulling away from the bowl sides. Adjust consistency with extra flour or water if needed.
  4. First Rise: Form the dough into a ball, coat a large bowl lightly with olive oil, place the dough inside, turning to coat all sides. Cover tightly with aluminum foil and let rise in a warm place 1-2 hours until doubled in size.
  5. Prepare Dough for Second Rise: Lightly flour a surface, punch down dough to release air, roll into a 15×12-inch rectangle. Spread 1/4 cup softened butter evenly over dough, roll lengthwise into a log, cut in half, form two balls.
  6. Second Rise: Place dough balls back in greased bowl, cover with foil, refrigerate for 1 hour until puffy while making sauce.
  7. Make the Sauce: Melt butter in medium saucepan over medium heat. Add grated onion, salt, oregano, and red pepper flakes; cook about 5 minutes until onion browns slightly. Add garlic, crushed tomatoes, and sugar, reduce heat to low-medium, simmer uncovered 30 minutes until thick and fragrant. Remove from heat and cool.
  8. Preheat Oven: Set oven to 425°F (218°C) to preheat before assembling the pizza.
  9. Roll Out Dough: Working with one dough ball at a time, roll on floured surface into a 12-inch circle. Fit dough into a 9×2-inch deep dish cake pan using fingers to press tight into edges, trimming excess.
  10. Assemble the Pizza: Brush dough edges with olive oil for sheen. Layer each pan evenly with 2 cups mozzarella cheese, add pepperoni and bacon if using, pour about 1 and 1/4 cups sauce on top, sprinkle with 1/4 cup parmesan cheese. Repeat for second pizza.
  11. Bake: Place pans on a baking sheet to catch any drips. Bake 20-28 minutes until crust is golden brown. Cover loosely with foil after 15 minutes if browning too fast.
  12. Cool and Serve: Remove pizzas and cool in pans on wire rack 10 minutes before slicing and serving. Store leftovers airtight in fridge up to 5 days; reheat at 300°F (149°C) for 15-20 minutes until warm.

Notes

  • Warm water should be about 90°F (32°C) to activate yeast without killing it.
  • Butter should not be hot when added to yeast mixture; let melted butter cool slightly.
  • Use two deep dish 9×2-inch pans for authentic crust thickness and shape.
  • Sauce can be made ahead and stored refrigerated for 2 days or frozen up to 2 months.
  • Adjust sauce amount on pizza according to preference; less sauce yields leftovers.
  • Baking sheet under pans helps catch any overflow during baking.
  • Cooling pizza slightly before slicing allows cheese to set for cleaner slices.
  • Reheat leftover pizza in the oven to maintain crust crispness rather than microwaving.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Keywords: Chicago style deep dish pizza, deep dish pizza recipe, homemade deep dish pizza, Chicago pizza, deep dish pizza crust, tomato sauce pizza, mozzarella pizza

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://isabellavance.com/how-to-make-chicago-style-deep-dish-pizza-recipe/