Chicago-Style Deep-Dish Pizza

As you all know, I am a huge pizza fan. I could eat it every day of the week and be happy as a clam. Even though I have what seems like an army of relatives out in the Chicago area, I can’t remember ever eating authentic deep-dish pizza in Chicago. Up until now, I’ve gotten my fix of deep-dish pizza primarily from a Chicago-based deep-dish pizza chain, which has locations out here in the Pittsburgh area. A couple of weeks ago my Chief Culinary Consultant and I decided to watch a Pittsburgh Penguins practice that was open to the public on a random Thursday morning (love impromptu field trips!). On the way back we were trying to decide where to go for lunch when we spied one of the pizza chain’s restaurants and we knew immediately that’s what we wanted. It’s pretty much impossible to mention pizza to me and then not go ahead and feed it to me. I will become obsessed with having it. We always enjoy the deep-dish pepperoni, however we were shocked when the pizza came to the table. We hadn’t been there in awhile (probably a couple of years), and stared at our “regular size” pizza in awe. It consisted of six small pieces. SIX. Small pieces! For almost $19. Sheer insanity. There was no question that we needed a homemade alternative to that madness, even though it was delicious. Five days later, we had our homemade recipe. It’s fabulous, and I wanted more the second the leftovers were gone. The sauce is thick and chunky, the cheese is gooey, and, most importantly, the crust is buttery, flaky, and delicious. Goodbye overpriced pizza!

The secret to the dough is a process known as laminating the dough, which is similar to how you make croissants (although not nearly as involved or time-consuming). You basically roll out the dough, slather it with lots of butter, and then roll it and fold it in such a way that the butter ends up in thin layers within the dough, which creates a wonderfully flaky texture – one of the key components to a great deep-dish pizza.

As illustrated below, the dough is rolled out into a rectangle, smeared with butter, and then rolled up into a tight cylinder. You then flatten the cylinder slightly so you end up with a long rectangle.

Once you have your long rectangle patted out nicely, you’ll cut it in half (hello knife that still had some basil stuck to it!) and then proceed to fold each half into thirds, like a business letter. Then pinch together all of the seams to seal them up and form two balls. Those go into the refrigerator for a short while, and then you’ll be ready to assemble your pizza. The stint in the refrigerator chills the butter, which is essential for the texture. When cold butter hits a warm oven, it creates pockets of steam, which is how you end up with tons of flaky layers.

Once you’re done chilling the dough, you’ll roll it out into a 13-inch circle and fit it into your oil-coated pan. Next comes the cheese (mozzarella is a must!), throw on any toppings (we love pepperoni) or none at all, and then finish off with your sauce and a healthy dose of Parmesan cheese.

Bake it up, and before you know it, you’ll have crazy delicious pizza waiting for you!

This recipe makes two pizzas, so I decided to make one according to the recipe, and to tweak the second one. The reason? I am not a huge sauce fan and prefer my pizzas with a large cheese to sauce ratio, so I wasn’t sure that I would really like an entire layer of sauce on the very top of my pizza. So, for the second one, I made the pizza exactly the same except that I switched up the order of the toppings on the dough. Instead of cheese, toppings, sauce I did a traditional pizza of sauce, cheese, toppings. In the back of my mind I kind of figured that I would prefer it this way, but boy was I wrong!

Not that it was bad, of course. It’s hard to make a bad pizza, especially homemade. However, the original deep-dish provided a far tastier pizza, and my Chief Culinary Consultant agreed. I was honestly really surprised! However, I shook my head at myself for questioning a Cook’s Illustrated method in the first place – they are usually always spot-on, and this was no exception. I will definitely go all-in with the traditional deep-dish method from now on!

The experimental pizza, however, did provide a really nice gooey, cheesy picture :) Yum!

I’m thrilled to have an awesome deep-dish pizza recipe to bake up when the urge hits now. I’d love to try a version with sausage and maybe mushrooms, and a vegetarian one as well. Do you have favorite toppings for deep-dish pizza?

One year ago: Moon Pies
Two years ago: Allspice Crumb Muffins
Three years ago: Cucidati (Italian Fig Cookies)
Four years ago: Tiramisu

Chicago-Style Deep-Dish Pizza

Yield: 4 to 6 servings

Prep Time: 2 hours 30 minutes

Cook Time: 20 to 30 minutes

Total Time: 3 hours

Ingredients:

For the Dough:
3¼ cups all-purpose flour
½ cup yellow cornmeal
1½ teaspoons salt
2 teaspoons sugar
2¼ teaspoons instant yeast
1¼ cups water, room temperature
3 tablespoons unsalted butter, melted
4 tablespoons unsalted butter, softened
1 teaspoon + 4 tablespoons olive oil, divided

For the Sauce:
2 tablespoons unsalted butter
¼ cup grated onion
¼ teaspoon dried oregano
½ teaspoon salt
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
¼ teaspoon sugar
2 tablespoons coarsely chopped fresh basil
1 tablespoon olive oil
Freshly ground black pepper

For the Toppings:
1 pound mozzarella cheese, shredded (about 4 cups)
(Pepperoni)
¼ cup grated Parmesan cheese

Directions:

1. Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl. Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.)

2. Coat a large bowl with 1 teaspoon olive oil. Using greased spatula, transfer dough to bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

3. Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with salt and pepper.

4. Laminate the Dough: Turn the dough out onto dry work surface and roll into a 15x12-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With seam side down, flatten the cylinder into an 18x4-inch rectangle. Cut rectangle in half crosswise. Working with one half, fold into thirds like a business letter; pinch seams together to form ball. Repeat with remaining half. Return balls to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes. Meanwhile, adjust oven rack to lower position and preheat oven to 425 degrees F.

5. Bake the Pizzas: Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Transfer 1 dough ball to dry work surface and roll out into a 13-inch circle. Transfer dough to the pan by rolling the dough loosely around a rolling pin and unrolling into pan. Lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax for 5 minutes before trying again. Repeat with remaining dough ball.

6. For each pizza, sprinkle 2 cups mozzarella evenly over surface of dough. (If you're using any meat or veggie toppings, add them now, on top of the cheese.) Spread 1¼ cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.

(Recipe adapted from Cook’s Illustrated)

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147 Responses to “Chicago-Style Deep-Dish Pizza”

Comment Pages 1 2
  1. Cat Davis on March 5, 2012 at 12:19 am

    My heart ACHES for some Chicago Deep Dish pizza! Every time we visit Chicago the first place we stop is Giordano’s … the BEST. In fact, we’re heading up there for our anniversary in April.

    Until then I may just have to try my hand with your recipe … with lots of black olives.

    Reply

    • Karen on March 7th, 2012 at 12:06 pm

      Try Lou Malnati’s or Uno’s. I think they are better. I grew up in chicago and now live in Duluth….not a good pizza in sight. Good thing I can make it. But I will try this version and see if it stacks up to the one i have. LOVE deep dish. and STUFED. sigh

      Reply

      • Cat Davis on March 11th, 2012 at 1:43 am

        I’ve actually been wanting to try Lou Malnati’s .. I’ve heard good things. I hated Gino’s, their crust was soggy inside. ick. We’re just 3 hours south of Chicago and stuff with thin crust pizza … boring!

        Reply

        • Kendra on July 24th, 2012 at 7:41 am

          Cat, are you by Springfield? I’m living there now, and I think we’re about three hours south of Chicago. If you want a REALLY good pizza, without the three hour drive, you could try Papa Dell’s in Champaign. It is AMAZING, and only 1 1/2 hours away.

          I’m looking forward to making this recipe in order to avoid the drive though!

          Reply

        • Quinn on October 3rd, 2013 at 1:11 am

          I lived in Chicago for 25 years. I am a seasoned bread-baker. I lived above Gino’s East in Lakeview (by Wrigley) for 3 years. I moved to Montana. The pizza up here is just so so so indescribably bad. I am going to make this recipe and let you know how it stacks up. It looks like you could be pretty on the money though.

          Ps Chicago Pizza TRUMPS New York pizza.

          Reply

      • anickh on October 29th, 2012 at 4:30 am

        my fam is going to chicago sometime soon. So I have definitely been wanting to hit up at least one of these pizza joints. Ive never tried any of them but I love Deep Dish Pizza. But I like a more chewier doughy crust. So of all of the places, which do u think I would like most. and BTW, which is your very favorite and why??
        (I’m from UTAH- no deep dish pizza joints out west)

        Reply

        • Lee on November 20th, 2012 at 11:45 am

          Pizanos, downtown on Madison Street. Fantastic! Giordanos also very good.

          Reply

    • lizzy on March 9th, 2013 at 12:59 pm

      I’ve never had it but my boyfriend lived in the states for 10 years and I want to give him a taste of home. In the oven now.

      Reply

  2. Kristen on March 5, 2012 at 12:33 am

    This is great! My hubby and like homemade New York style but needed a good Chicago style recipe.

    Reply

  3. Averie @ Love Veggies and Yoga on March 5, 2012 at 12:36 am

    I’m from Chicago but have lived in San Diego the past 10 years…and I am a thin ‘n crispy crust girl. Go figure.

    Your pizza looks stellar!

    Reply

  4. Karenn on March 5, 2012 at 2:01 am

    Throw in a little bacon. wow.

    Reply

  5. modernworkinggirl on March 5, 2012 at 4:56 am

    I love said Chicago-style pizza joint! But your pizza looks even better :)

    Reply

  6. Blog is the New Black on March 5, 2012 at 5:38 am

    I adore deep dish pizza! YUM!

    Reply

  7. Kiri W. on March 5, 2012 at 5:57 am

    Looks like it came out perfect! Deep dish pizza depends for me on the day – I was raised on thin crust in Germany, and sometimes there’s almost too much dough for me in the U.S. already. Other days I devour it, though ;)

    Reply

  8. Villy @ For the love of Feeding on March 5, 2012 at 6:21 am

    Drooling here!! I’m a fool for thick bread pizza! Fantastic!

    Reply

  9. megan @ whatmegansmaking on March 5, 2012 at 6:42 am

    I’ve been wanting to try this recipe since I saw it in CI! I’m glad you tested it out for me, can’t wait to make it now :)

    Reply

  10. Katrina on March 5, 2012 at 6:56 am

    This sounds so awesome! I don’t have a deep dish pan, but I need to get out and buy one!

    Reply

    • Michelle on March 5th, 2012 at 5:07 pm

      Hi Katrina, No need to buy a special pan! You can use 9-inch cake pans.

      Reply

  11. Jessica @ Portuguese Girl Cooks on March 5, 2012 at 7:57 am

    This looks delicious! I’ve been wanting to make this recipe since I saw it in CI, now I will definitely make it!

    Reply

  12. Erin @ Brownie Bites on March 5, 2012 at 8:10 am

    Why did I never think to make deep dish pizza in a cake pan? Love this idea.

    Reply

  13. Ellen @ The Baking Bluenoser on March 5, 2012 at 8:25 am

    I saw the picture and my first thought was “ohhh..YUMM!!!” This looks amazing! Thanks for the helpful pictures too, I can’t wait to try this! I’m just like you, I could eat pizza every day, and these pictures make me want to! :)

    Reply

  14. raquel@eRecipe.com on March 5, 2012 at 8:45 am

    I also love pizza. Now I can cook it and share it with my family. Gorgeous pizza!

    Reply

  15. Paula on March 5, 2012 at 9:19 am

    I love this recipe (CI rocks)! I lived in Chicago for a year and really do get a craving for this kind of pizza every once in a while. Unfortunately, my kids don’t care for it… So, I usually save it for a special meal for my hubby and I! It really is divine!

    Reply

  16. Jen on March 5, 2012 at 9:20 am

    Well, I think I just found dinner tonight. :) Do you think half of the dough could be frozen?

    Reply

    • Michelle on March 5th, 2012 at 5:08 pm

      Hi Jen, I haven’t tried it with this recipe, but I have done it with regular dough. I think you would be fine. Just thaw it in the refrigerator and take it straight from there to roll it, line the pan, etc.

      Reply

  17. Cookbook Queen on March 5, 2012 at 9:25 am

    I’ve always wanted to try deep dish pizza. This looks like the perfect recipe!!

    Reply

  18. Jennifer @ Not Your Momma's Cookie on March 5, 2012 at 9:26 am

    These pictures make me want pizza NOW. Too bad it is 9:30am :) Pizza brunch anyone?

    Reply

  19. Kindra @ wickfreeforever.com on March 5, 2012 at 9:28 am

    OMG I miss Chicago soooo much. This pizza looks like something I should try and make for my family who have never been there (and truely don’t understand what there missing out on”. This receipe looks pretty good and you did a great job of laying it out, maybe ill have to print it out to make this weekend!

    Reply

  20. Tracey on March 5, 2012 at 9:31 am

    Deep dish is the only way to go for me, and this looks amazing!! I’m sitting here working on my menu plan for the week, and I think I know one thing I’ll be adding :)

    Reply

  21. Mia on March 5, 2012 at 9:32 am

    next time you go to chicago, you MUST try Lou Malnati’s. It is by the best deep dish pizza in the city. The spinach and sausage (try them together!) are to die for.

    Reply

  22. nicole on March 5, 2012 at 9:39 am

    Hey Michelle–Another amazing recipe from you! Question: can I cheat and use already prepared bread dough? I would still do the laminating step with it. I would love to make this pizza for tomorrow night but with 4 kids, school schedules, and laundry to fold I don’t think I can pull off making the dough! Thanks!

    Reply

    • Michelle on March 5th, 2012 at 5:09 pm

      Hi Nicole, You can, but it won’t taste the same and I’m not sure how similarly it will rise. It will just pretty much just be like pizza (bread?) dough in the round pan. Which still might be good! It’s just that one of the biggest things about the Chicago-style deep-dish is the buttery, flaky crust.

      Reply

      • nicole on March 5th, 2012 at 6:09 pm

        I ended up making the dough! Once I read the recipe I realized it wasn’t as hard as I thought. I really enjoyed the process and my family loved it! I also made your cream cheese brownies which were delicious! Thank you for all of your fabulous recipes!!!

        Reply

        • Michelle on March 5th, 2012 at 6:55 pm

          Oh I’m so glad that you went ahead with the traditional dough and didn’t find it to be too difficult and loved it! Yay! Sounds like a fabulous dinner and dessert combo to me :)

          Reply

  23. Marcia on March 5, 2012 at 9:45 am

    Oh my! This looks fantastic! I am from the Chicagoland area and will be making this asap! This pizza looks just like my favorite Chicago pizza and I can’t wait to try to duplicate it. Thanks for posting this recipe.

    Reply

  24. Ally on March 5, 2012 at 9:48 am

    Oh my goodness I am seriously drooling – this looks HEAVENLY.
    xo
    http://allykayler.blogspot.com/

    Reply

  25. Mercedes (Satisfy My Sweet Tooth) on March 5, 2012 at 10:05 am

    This looks so amazing! I am heading to Chicago for the first time this weekend and can’t wait to sample the deep dish!

    Reply

  26. angela on March 5, 2012 at 10:06 am

    While I’m normally a thin crust type, this would be too good to pass up. I can see how crunchy and chewy that crust looks. A real crowd pleaser.

    Reply

  27. sarah on March 5, 2012 at 10:11 am

    Looks amazing!

    Where can I find one of those mats w/ measurements you are using to roll the dough on???

    Thanks!

    Reply

  28. Martha in KS on March 5, 2012 at 10:23 am

    Pizza is one of my favorite foods too. But I’m an admitted “yeast-killer”. I recently found a great deep dish pepperoni pizza at Aldi for $3.99. Probably about the same size as the one you paid $19 for.

    Reply

  29. Jennifer on March 5, 2012 at 10:23 am

    I just recently posted about the deep dish pizza I ate while in Chicago! Nice to know I can make it at home too. http://nextupwithj.blogspot.com/2012/03/next-up-breezing-through-chicago.html

    Reply

  30. Heather @ Bake, Run, Live on March 5, 2012 at 10:32 am

    Oh that looks so good! I have never had a deep dish pizza, but have always wanted to try it. Multiple trips have been made to Chicago and still no pizza (that’s just sad). So thank you for this recipe- I think it’s time I took matters into my own hands!
    Straight up cheese and pepperoni for me. Boyfriend likes to add peppers, black olives, and mushrooms (shudder).

    Reply

  31. Jennifer @ Peanut Butter and Peppers on March 5, 2012 at 10:32 am

    My mouth is watering! This looks fabolous!!!! My stomach is even growling! Just simply tasty!

    Reply

  32. Fresh and Foodie on March 5, 2012 at 10:35 am

    THANK YOU FOR PUTTING THE SAUCE ON TOP! Love, a Chicagoan. :)

    Reply

  33. Susan on March 5, 2012 at 10:36 am

    This looks amazing. I’m going to try it, however, can I freeze one of the balls of dough? There are only two of us at home and we could never eat two pizzas. If I can freeze it, how do I wrap the dough and how long can I freeze it?

    Reply

    • Michelle on March 5th, 2012 at 5:11 pm

      Hi Susan, I think you would be okay doing this. I would chill the dough in the fridge for about 30 minutes, then wrap it in plastic wrap and put it in a freezer bag. To thaw, put it in the refrigerator the night before or morning that you plan to use it. I would say the dough would be good for 2-3 months.

      Reply

  34. Patsy on March 5, 2012 at 10:53 am

    I like thin and crispy crust, but my hubby is in love with Chicago deep dish. We have a Chicago-based pizza store near us, and the pizza is good…but kind of pricey. I can’t wait to surprise him with this!

    Reply

  35. Ambika on March 5, 2012 at 10:58 am

    I LOVE deep dish pizzas and this recipe looks perfect!!

    Reply

  36. Miss McBooty on March 5, 2012 at 11:10 am

    I can’t wait to make this! A little piece of home :)

    Reply

  37. Jamie on March 5, 2012 at 11:10 am

    I want to eat this RIGHT NOW! Thanks for sharing – this is definitely going on the meal list for this week or next. Mmmm……

    Reply

  38. Erin @ Dinners, Dishes and Desserts on March 5, 2012 at 11:59 am

    Oh my, this looks delicious! The crust sounds perfect for deep dish pizza! Can’t wait to try this.

    Reply

  39. Rachel @ Baked by Rachel on March 5, 2012 at 12:00 pm

    I’ve been searching for quite a while for the perfect deep dish recipe to try out on the hubs. Thanks so much for this! I can’t wait to try the crust.

    Reply

  40. Beth on March 5, 2012 at 12:01 pm

    I KNEW there was a reason we were BFF’s! I was going to ask if you could switch the order of the toppings, and you answered it as soon as the thought crossed my mind! Not that i don’t trust you, but I also prefer a higher cheese to sauce ratio so I think I might need to try the amended version.

    Reply

    • Michelle on March 5th, 2012 at 5:12 pm

      Aw YESSS! We always were like one mind :) No surprise that you like lots of cheese too!

      Reply

  41. Christy from Life of a Modern Housewife on March 5, 2012 at 12:04 pm

    Yummy!!!! This looks delicious!!

    Reply

  42. Jessie on March 5, 2012 at 12:05 pm

    I’ve made these before and LOVE them. Sadly, my hubby is not as much a fan but will thankfully eat whatever is in front of him. :)

    Reply

  43. Choc Chip Uru on March 5, 2012 at 12:50 pm

    This pizza is so thick and crusty – looks so delicious!!! I just want to eat the entire cheesy dish :D
    Great recipe!

    Cheers
    Choc Chip Uru
    Latest: Traditional Lemon Meringue Tart

    Reply

  44. Maggie @ A Bitchin' Kitchen on March 5, 2012 at 12:53 pm

    I’m a thin crust pizza girl at heart, but this really does look delicious. My bf went to college in the Midwest and loves Chicago style pizza – I will definitely be making this for him at some point!

    Reply

  45. Mireia on March 5, 2012 at 12:55 pm

    I’m pinning it right now, it looks fantastic!!

    Reply

  46. Lauren on March 5, 2012 at 1:13 pm

    Where did you find that pastry mat? I love it!

    Reply

  47. Daisy@Nevertoosweet on March 5, 2012 at 1:57 pm

    Yum ;) I haven’t had a deep dish pizza for awhile now ~ seems like thing flat breads are the thing now lol this pizza looks amazing just like something from pizza hut!
    Thanks for sharing!

    Reply

  48. Tracy on March 5, 2012 at 2:08 pm

    Hooray, I was hoping you would post this recipe! I am familiar with the pizza chain you mentioned and how ridiculous their prices have become…so I am all over this and seriously cannot WAIT to try it. Love deep dish pizza and yours looks fabulous!!

    Reply

  49. Barbara on March 5, 2012 at 3:29 pm

    I was in Chicago just this weekend and, to my great sadness, Chicago pizza never happened. Guess what’s for dinner? Thank you! :-)

    Reply

  50. Sweettwist_Meg on March 5, 2012 at 3:35 pm

    Do you deliver?? That looks amazing.

    Reply

  51. Ginger on March 5, 2012 at 5:37 pm

    Exactly what I was craving! Thanks for sharing!

    Reply

  52. Karen on March 5, 2012 at 6:20 pm

    I have been looking for a recipe like this deep dish pizza. I have always been making my pizza the second way you tested it, and I can’t wait to try it your original way with the cheese first. Your pizza looks soooo good! Thanks.

    Reply

  53. Natalie @ Cooking for My Kids on March 5, 2012 at 6:34 pm

    Oh, my! This pizza looks amazingly awesomely delicious. Just perfect!

    Reply

  54. Katie on March 5, 2012 at 7:12 pm

    Those slices look just gorgeous and so loaded with deliciousness. I’d be happy to have the two the recipe yields!

    Reply

  55. Emily (The Culinary Couple) on March 5, 2012 at 9:40 pm

    My husband is going to LOVE this! Thanks, as always, for sharing.

    Reply

  56. Lila on March 5, 2012 at 9:59 pm

    Love all the step-by-step pictures and feel like I could do this! My local deep-dish Chicago style pizza place has a Mediterranean pizza (feta, green olives, red peppers, and artichoke hearts) that I’d love to try with this recipe! Thank you so much. Love the blog. Making the creamy tomato-basil soup tonight. :)

    Reply

  57. Julia {The Roasted Root} on March 5, 2012 at 11:10 pm

    Hi there! Thanks a bunch for accepting my friend request on Tasty Kitchen. I love what I have seen of your blog so far. Your pizza looks to-die-for and I can easily see myself making a ton of your recipes. Hope you had a great weekend and I look forward to seeing more of your recipes!

    Reply

  58. Stephie @ Eat Your Heart Out on March 6, 2012 at 12:18 am

    I still remember the first time I had deep dish pizza (it was, actually, in Chicago). I think I was about 8 or 9. World revolutionized. I’ve always wondered how they got that flaky crust, and now I know! Even though I now live in Chicago, I feel like having this recipe at my fingertips is still going to be a great thing. =) Thanks for sharing!

    Reply

  59. NICHOLE on March 6, 2012 at 10:33 am

    I make my own pizza every week – regular style – with homemade dough. But I WILL be trying THIS method for my pizza this Friday. I cannot wait!

    Reply

  60. Courtney on March 6, 2012 at 10:52 am

    WOW! You have won my heart with this one. I too am a pizza addict. I MUST make this as soon as possible. My mouth is watering right now!

    Reply

  61. Kelly on March 6, 2012 at 12:06 pm

    That pizza looks so good, I wanna marry it. *swoon* This HAS to go on my must make list because 1) pizza is my all-time favorite food evah and 2) deep dish pizza takes it to a whole new level of awesomeness. I never would have thought about it using a laminated dough, but that makes sense, given the texture. Aw, man. Now I want pizza for lunch. Thank you for the recipe!!

    Reply

  62. Kathy on March 6, 2012 at 1:27 pm

    Oh…this is so “in the que” to make around here. Quick question about the crust…I know this recipe is for two pizzas but I want to make a deep dish pie with a double crust…where the top crust has sauce on top. (like Geno’s in Chicago) Do you know how I could modify to accomodate this? Would I just layer up the bottom crust the add the top crust like a pie and bake per your instructions?
    Thanks for your wonderful blog…it’s a gem!

    Reply

    • Michelle on March 6th, 2012 at 11:54 pm

      Hi Kathy, I’ve never heard of this. I guess you could try it the way you described. Let me know how it turns out – I’m intrigued!

      Reply

      • Kathy on March 21st, 2012 at 4:19 pm

        The plot thickens….after much research online and finally, in a cookbook we purchased in Chicago about deep dish I found out more about this “double crusted pizza”. We used your recipe as inspiration but went in a totally different direction. The pizza is referred to as “stuffed crust” and if you go to Giordanos.com you can see a video of Jenny McCarthy making one of these fantastic pizzas. Basically, bottom crust-sausage-pepperoni-cheese-top crust and THEN sauce ON TOP of the crust and baked. The cookbook I used for reference is by Pasquale Bruno, Jr. and it turned out amazingly well…just in case you decide to do a Chicago pizza part II! Thanks again for the inspiration!

        Reply

        • Michelle on March 31st, 2012 at 10:39 pm

          That sounds awesome! Thanks for sharing!

          Reply

  63. erin on March 6, 2012 at 10:22 pm

    hummmmm, I wonder how this does compare to actually Chicago pizza, being from Chicago and loving my Lou Malnati’s…I may have to try this. They say the secret to the Chicago style pizza is Lake Michigan water. I’ve had “chicago” style pizza in other parts of the country….doesn’t even come close to the original.

    Reply

  64. NICHOLE on March 7, 2012 at 11:44 am

    Question: Could I make this up until the form-the-ball part, then put the dough in the fridge, tightly wrapped until the next day? That’s how I usually do it, but this is a slightly different kind of dough than my traditional crust.

    Reply

    • Michelle on March 7th, 2012 at 4:31 pm

      Hi Nichole, I think that would be okay, since it needs to be refrigerated anyway. It might raise a little bit, and if it does, just gently push it down before rolling it out. Let me know how it turns out!

      Reply

      • Nichole on March 8th, 2012 at 9:02 am

        Thank you so much for your fast reply! I’m going to make the dough tonight, like I usually do, so I’ll let you know tomorrow or so how it turns out :) Can’t wait! Bought my yellow corn meal yesterday. Seems like something I should have had on hand in the first place, lol. I’m excited to try a new dough.

        Reply

  65. heather on March 7, 2012 at 7:54 pm

    YUMMO I just pulled it out of the oven right now…I hope it tastes as great as it looks….patiently trying to wait 10 min before cutting!!!

    Reply

  66. Sarah on March 9, 2012 at 9:05 pm

    I made this tonight and it was perfect. I made sausage (graziano) and mushroom, and sausage, mushroom, and pepperoni. I also added extra cheese (6 cups between the two pizzas instead of 4). The crust was fantastic, not too “cornmeal-y”. My husband is from Chicago and he introduced me to deep dish. This is a recipe I’ll make again and again when we can’t get back to get our favorite deep dish. We are freezing some of the extra baked pizza. I’m hoping the cheese won’t get too strange from freezing – but I’ll never know unless I try! Thanks so much for this tasty recipe.

    Reply

  67. Kevin (Closet Cooking) on March 14, 2012 at 6:47 am

    I cold really go for a slice of that for breakfast right now!

    Reply

  68. Sarah on March 24, 2012 at 9:56 am

    Thank you!! I never see recipes for deep dish pizza. My boyfriend and I went on our first vacation together last year, and we had a great deep dish pizza. I can’t wait to make this for him, it will be a great reminder of our trip.

    Reply

  69. miki on March 25, 2012 at 8:12 pm

    i made this tonight and it was absolutely amazing! thank you so much for a great recipe!

    Reply

  70. Patricia Miller on April 6, 2012 at 10:40 am

    I’m going to try this today. But I’m going to use my own homemade sauce that I can every year. Can you give me an idea of how much sauce to use per pizza?

    Reply

    • Michelle on April 6th, 2012 at 8:09 pm

      Hi Patricia, Per the recipe above, you use 1 and 1/4 cups of sauce for each pizza, so a total of 2.5 cups of sauce.

      Reply

  71. Carolyn Williams on April 9, 2012 at 9:49 pm

    I made this last night and it was incredible! I was surprised at how easy it was. I usually make my own dough, and this was as easy (possibly easier) and sooo tasty! It will now be in our rotation, for sure!

    Reply

  72. adrianne on April 17, 2012 at 12:26 pm

    I’ve made this twice and it hasnt come out quite right either time. pretty sure the first time was cause i didnt chill the dough (oops) and second time it didnt chill long enough. It may have also been my pans as i didnt have a 9in cake pan so I used my springform pan. (can’t find decent cake pans around here (Italy) unless you want to pay 3x the price in the US)

    Trying this again tonight, the second round was better than the 1st and bought a good pan to try it in (found a nice one at the farmer’s market). Also giving it the time it needs in the fridge! Wish me luck.

    Reply

  73. Laura on April 30, 2012 at 3:40 pm

    I haven’t had Chicago-style deep dish pizza enough to develop a specific favourite way to top it, but I love white pizza with pineapple and black olives. I know it sounds a bit odd, but I’ve had a lot of people try it reluctantly while giving me weird looks and then love it.

    Reply

  74. Tiffany Murphy on June 1, 2012 at 10:15 am

    I wonder how the crust would turn out using a cast iron skillet?

    Reply

    • Michelle on June 1st, 2012 at 5:50 pm

      Hi Tiffany, I have done one in there as a “test” and it’s great – gets nice and crispy!

      Reply

  75. Lauren on June 6, 2012 at 8:41 am

    I’m vegetarian but omg- I need this exact pizza RIGHT NOW or people may get hurt. You’re amazing!:)

    Reply

  76. Chelsea on June 14, 2012 at 9:27 pm

    I normally dread the word “laminated” (croissants scare me!), but I reeeeally wanted this pizza and wouldn’t dream of skimping on the crust. It. Was. So. Easy. Pizza is in the oven right now, and I have no doubt it will be amazing! Thanks for a great recipe!

    Reply

  77. Ananya on June 28, 2012 at 1:46 pm

    I live in Chicago, and deep dish pizza wows me every time. Can’t wait to try this recipe! Looks great!

    Reply

  78. Alexis on July 13, 2012 at 12:42 pm

    HI, I’m going to make your pizza later today, but i was curious about the butter in the laminating process. in this other recipe it said that you don’t want the butter to be TO soft or else it will get greasy, and thats bad.
    Is that statement applicable here, or does it not matter?

    Reply

    • Michelle on July 27th, 2012 at 5:40 pm

      Hi Alexis, You want the butter to be soft enough to spread, but not so soft that it’s almost melting, or you’ll have a mess on your hands.

      Reply

  79. Nate on August 1, 2012 at 6:14 pm

    Ummm one word. Giordanos.

    Reply

  80. Lindsey on October 22, 2012 at 2:50 am

    I cannot wait to make this pizza… My husband has never had a REAL deep dish pizza… Unfortunately he has visions of chain-pizza yuckiness when it comes to “deep dish”. I am hoping to make a believer out of him and this recipe looks awesome ( he loves butter)!

    Reply

  81. Chris on November 12, 2012 at 6:31 pm

    This recipe is taken directly from America’s Test Kitchen. It is really, really tasty. Also, try their Pan Pizza – tastes better than Pizza Hut’s Pan pizza with the same flaky, soft texture.

    Reply

  82. Stephanie on January 10, 2013 at 8:51 pm

    Just made this pizza. What a great recipe it was delicious. I made just one pizza today which is enough or two people. The great news is I have more dough to make another tomorrow. Ive been to Chicago and I’ve their deep dish pizzas and I’m so happy I have recipe to make at home now. Thank you

    Reply

  83. Tasha on January 13, 2013 at 7:49 pm

    My dough wasn’t crisp and flaky – the top of the edge got crispy, but the rest of the dough was still soft and chewy. Do I need to leave it in the oven longer, or was it my preparation? I froze the dough and thawed it in the refrigerator the day I baked it.

    Reply

    • Michelle on January 15th, 2013 at 6:43 pm

      Hi Tasha, The bottom should also be crispy… it could be due to freezing and thawing it, depending on the temperature when it went into the pan.

      Reply

  84. Amy Lynn on February 2, 2013 at 7:28 am

    This is the best pizza I have ever made!!! We make frequent trips to Chicago and this pizza is even better than the stuff we pay alot of money for! Thank you very much for the recipe. My whole family LOVED it and that is quite a challenge!!!!

    Reply

  85. TerryB on February 5, 2013 at 2:39 pm

    Hi Made this for the super bowl and everyone lived it. Made one sausage and peppers and one pepperoni/bacon/ham. This was the easiest pizza dough I ever made, has anyone tried it with a regular flat pizza? I usually do mine in a rimmed half sheet pan, but it is always a pain.

    Reply

  86. BarbE on February 6, 2013 at 5:17 pm

    Made this yesterday & it turned out awesome! The crust takes a little more effort, but boy is it worth it. I love that I made them in cake pans. Do you think you could freeze a whole pizza before it is cooked?

    Reply

    • Michelle on February 10th, 2013 at 2:16 pm

      Hi Barb, Although I haven’t done it, but I think it would be worth a try!

      Reply

  87. sl on February 9, 2013 at 10:37 am

    There is no–and never has been any–cornmeal in authentic Chicago deep dish pizza. The yellow color comes from food dye.
    Same with butter–no butter.

    Chicago deep dish depends on two factors: a very short knead and lots of oil (usually corn oil). Mix for 1 minutes and knead for 2–this is how the biscuit-like crust is created (you can still laminate, though, if you like, although the pizzerias don’t do this). Use the formula of 2 1/2-3 Tablespoons oil per cup of all-purpose flour.

    Use a premium brand of ground tomatoes (like 6-in-1) and do not cook.

    Reply

  88. david on February 11, 2013 at 12:34 pm

    The recipe made a very yummy pie.

    Reply

  89. Dalaina May on February 11, 2013 at 9:58 pm

    SO good. Haven’c had chicago style since I lived there years ago. This was uh-maz-ing. Enough so that I have plans to make it again next week!

    Reply

  90. Dawn on March 9, 2013 at 4:51 am

    I think in Chicago pizzerias they par cook them before freezing. Not sure how long but I’d guess about half the normal cooking time.

    Reply

  91. farrah on May 26, 2013 at 3:48 pm

    I was dying to make the deep dish and i tried tonight, i followed exactly your recipe (which was very precise and helped master the deep-dish) and it turned out great! thank you so much!!!

    Reply

  92. Darlene on June 21, 2013 at 11:58 am

    Next time you make this try and make a stuffed Chicago Style pizza. I had one from Beggar’s Pizza (some of the best thin crust pizza ever) and it was amazing. They make a Chicago style deep dish pizza and put a layer of dough on top of the sauce and then put some more sauce on top of the dough.

    Reply

  93. Kelsey on July 1, 2013 at 2:55 am

    Hey! I’m making this big date night for my boyfriend this Friday. And I was planning on making regular (store bought pizza) but I feel like this would taste 8million times better, and with the looks of it, it fits into my schedule to prepare. But I was very curious on who actually has tried it and how it came out? (And their experience with it). Cause I feel like if anyone could mess this up it’d be me.

    Reply

  94. kat on July 11, 2013 at 4:55 pm

    Hello! I have a question, is there anyway I can get around using corn meal ? by either substituting or even eliminating it? I have none and the closest grocery store is out of walking range! (the recipe looks lovely and I hope I get to try it!)

    (p.s. laminating the dough is an amazing idea how could I have never thought of it!)

    Reply

    • Michelle on July 12th, 2013 at 7:36 pm

      Hi Kat, Cornmeal is really instrumental in the taste and texture of the pizza dough, I would not recommend skipping it.

      Reply

  95. Ginger on July 21, 2013 at 11:17 pm

    For those wondering if the crust can be frozen, it can. I got to the making-the-ball-of-dough stage and put it in the refrigerator overnight, planning to bake them the next night. When we discovered our A/C was out, that put the plan to fire up the oven on hold for a bit. I put both balls of dough in a ziploc and froze them. Finally got to bake them both last night after thawing in the fridge and both were great :-)

    Reply

  96. Optimizavimas paieškos sistemoms on July 23, 2013 at 9:22 am

    It’s one of my favorite pizza :) but on the top I also like to add Jalapeno. then it is fantastic taste ! a a little mustard

    Reply

  97. Richard on August 21, 2013 at 9:06 am

    I too suffer from the hear-”pizza”-want pizza disease,……. What a wonderful disease :) just found your site, great job. You have just earned another reader.

    Reply

  98. Meredith on September 16, 2013 at 7:05 pm

    Ohh my word! This was to die for! My husband and I made it over the weekend to go with some football watching! The crust is so buttery and tasty! We added some crumbled sausage with the pepperoni! I have been recommending this recipe to all of my cooking friends since making it!

    Reply

  99. Brian on October 5, 2013 at 9:38 pm

    Good evening, I love pizza also and want to learn to make my own. I am held back by fear of making crust. I can’t get it right. Biscuits. Nope. But I am willing to try this recipe but with a twist. In Chicago there’s Gino’s east and their crust is a cornmeal crust. That’s what I want to do. Any suggestions on adding cornmeal? If I’m going to jump in….

    My family and I were in Pittsburgh this summer. Attended a pirates double header. Great visit downtown. Sorry we missed you. :-)

    Brian

    Reply

    • Michelle on October 6th, 2013 at 8:13 pm

      Hi Brian, Great to hear you enjoyed your time in Pittsburgh! Unfortunately, I’ve never made a pizza crust with cornmeal, so I can’t offer up any advice in that area.

      Reply

  100. Débora on October 10, 2013 at 8:39 pm

    I lived in the US for 2 years, and since I got back to Brazil I’ve been craving for Chicago deep dish pizza! Love the recipe! Thanks!

    Reply

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