Chicago Deep-Dish Pizza
Sink your teeth into this authentic Chicago-style deep-dish pizza! Made with a flaky, buttery crust, melty cheese, and chunky homemade tomato sauce, this deep-dish pizza is the ultimate at-home pizza!
Deep dish pizza, also referred to as Chicago-style pizza, was invented in Chicago with various pizza parlors staking claim to the pie at early as 1926.
High-edged pizza crust topped with melty cheese, pepperoni or Italian sausage, and a chunky tomato sauce, this is truly a one-of-a-kind pizza pie.
Traditional Pan Pizza vs. Deep-Dish
Often confused with thick crust pizza, there are a few notable differences between a traditional pan pizza and a Chicago-style deep-dish.
- Pan: Traditional pizza cooks up on a pizza stone or a flat pan while deep-dish climbs to towering heights in a high-edge pan such as a cake pan or cast-iron skillet.
- Dough: Unlike traditional pizza dough, deep-dish features a laminated dough (similar to croissants) with butter folded in for a buttery, melt-in-your-mouth finish.
- Assembly: Traditional pizza pies follow the assembly of crust, sauce, cheese, and toppings. Chicago-style deep-dish pizza follows the assembly of crust, cheese, toppings, and sauce.
How to Make It!
Let’s break down how to make this cheesy deep-dish pizza into the main parts; the flaky pizza dough, the chunky tomato sauce, and assembling the ultimate deep-dish pizza.
Make the Dough
For the most part, you are looking at basic dough ingredients to make this deep dish crust. A few notable ingredients include the cornmeal and additional butter.
- Dry ingredients: Flour, salt, yeast, and sugar are part of the base of the dough which is similar to most pizza doughs.
- Cornmeal: A unique addition to pizza dough, the cornmeal gives the dough a deeper yellow color as well as makes it a little crispier.
- Wet ingredients: Water, melted butter, and olive oil help bind the dough together.
- Butter: Additional butter is used in the lamination process making the dough buttery, flaky, and delicious.
To make the dough:
- Mix dry ingredients: Whisk flour, cornmeal, salt, sugar, and yeast in a large bowl.
- Add water and melted butter. Mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping the bottom and sides of the bowl occasionally.
- Knead the dough: Increase the speed to medium and knead until the dough is glossy and smooth and pulls away from the sides of the bowl, 4 to 5 minutes.
- Move to bowl: Coat a large bowl with 1 teaspoon olive oil. Using a greased spatula, transfer the dough to the bowl, turning to coat the dough in oil; cover tightly with plastic wrap.
- Rise: Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.
Laminating the Dough
The secret of this pizza 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). This creates a wonderfully flaky texture which is one of the key components to a great deep-dish pizza.
- Roll into rectangle: Turn the dough out onto a dry work surface and roll into a 15×12-inch rectangle.
- Spread butter on top: Using an offset spatula, spread the butter over the surface of the dough, leaving a 1/2-inch border along the edges.
- Roll up the dough: Starting at the short end, roll the dough into a tight cylinder.
- Roll into rectangle: With seam side down, flatten the cylinder into an 18×4-inch rectangle.
- Cut the rectangle in half, crosswise.
- Form into a ball: Working with one half, fold the dough into thirds like a business letter. Then pinch the seams together to form a ball. Repeat with the remaining half of the dough.
- Rise: Return the balls into the oiled bowl, cover tightly with plastic wrap and let rise in the refrigerator until nearly doubled in volume, 40 to 50 minutes.
Homemade Pizza Sauce
While the dough rises, make the pizza sauce. You will need:
- Butter: Used to cook the onion and garlic and helps cut through the acidity of the tomatoes.
- Crushed tomato: Allows the sauce to be just a little chunky.
- Aromatics: Onion and garlic add a depth of flavor to the sauce.
- Seasonings: Salt, pepper, oregano, and sugar all add a little flavor to the tomatoes.
- Basil + Olive oil: Adds a fresh finish to the sauce.
- Melt butter: In a medium saucepan over medium heat, melt the butter.
- Cook onion and seasoning: Once melted, add the onion, oregano, and salt; cook, stirring occasionally until liquid has evaporated and the onion is golden brown, about 5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Add tomatoes and simmer: Stir in tomatoes and sugar and increase the heat to high. Bring to a simmer.
- Cook to reduce: Once simmering, lower the heat to medium-low and simmer until reduced to about 2 1/2 cups, 25 to 30 minutes.
- Stir in basil and olive oil: Remove from the heat and stir in basil and olive oil. Season with salt and pepper.
Assemble the Pizza
Before assembling these deep dish pizzas, gather up the toppings you plan yo use for the pie. I typically pull these toppings to make Chicago-style pizza:
- Cheese: Shredded mozzarella is my go-to but you can also use fresh mozzarella, provolone, fontina, etc.
- Pepperoni: Optional, but a family favorite in our house!
- Sauce: You can use the homemade sauce described above or if you want to skip the homemade you can also use a store-bought pizza sauce.
- Parmesan: For topping at the end, optional but highly encouraged.
Directions
- Prepare for baking: Adjust the oven rack to the lower position and preheat the oven to 425°F. Coat two 9-inch round cake pans with 2 tablespoons olive oil each.
- Roll out the dough: Transfer 1 dough ball to a dry work surface and roll out into a 13-inch circle.
- Transfer the dough to the pan by rolling it loosely around a rolling pin and unrolling it into the pan.
- Press into the pan: Lightly press the dough into the pan, working the corners and 1 inch up the sides. If the dough resists stretching, let it relax for 5 minutes before trying again. Repeat with remaining dough ball.
- Add cheese: Sprinkle 2 cups of mozzarella cheese evenly over each pizza dough.
- Sprinkle on toppings: If you are using any meat or veggie toppings, add them now, on top of the cheese.
- Top with sauce: Spread 1¼ cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons parmesan over the sauce.
- Bake until the crust is golden brown, 20 to 30 minutes.
- Rest the pizza: Remove pizza from the oven and let rest 10 minutes before slicing and serving.
More Delicious Toppings to Try
While the most popular topping for pizza in the U.S. is pepperoni, Chicago’s most popular pizza topping is Italian sausage. Some other great toppings to add to your deep-dish pizza include:
- Meats: Sausage, bacon, meatballs, or chicken.
- Vegetables: Bell peppers, onion, mushrooms, spinach, tomatoes, and artichokes.
- After baking toppings: Olives, fresh arugula, basil, and red pepper flakes.
Serving Suggestions
One of the most important things you need to do before serving this deep-dish pie, is allow it to rest for at least 10 minutes before slicing and serving. This prevents your cheese and toppings from spilling out onto your plate when you serve.
Looking to make this deep-dish Chicago-style pizza a full meal? Here are some delicious sides to dish out with your slices:
Deep Dish Pizza FAQs
The reason for the sauce on top has to do with the longer bake time. Most Chicago-style deep dish pizzas take anywhere from 20-40 minutes to bake. If the cheese and toppings were on top, they would potentially burn and not be the melty, gooey deliciousness you expect from a fresh slice of pizza.
Yes, you can use a cast-iron skillet to bake a deep-dish pizza. For this recipe, I would suggest using a 10-inch pre-seasoned cast-iron skillet and add butter to the pan to coat it (can’t go wrong with a little extra butter here). Follow the same instructions for assembly and bake for 20-30 minutes at 425°F.
No, you do not need to preheat the cast-iron skillet to bake the pizza.
One of the best ways to test and see if the pizza has cooked all the way through is to test the temperature. Using an instant-read thermometer check the temperature in the middle of the pizza. Make sure you stick it all the way through to the base of the crust. You are looking for a temperature of 190°F.
Perfect Pizzas to Make Next
Ditch over-priced deep-dish pizza from the restaurant and make this authentic Chicago-style deep-dish pizza instead! Perfectly flaky crust topped with gooey mozzarella cheese, pepperoni, and homemade chunky tomato sauce take this deep-dish pizza to the next level!
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Chicago Deep Dish Pizza
Ingredients
For the Dough:
- 3¼ cups (406.25 g) all-purpose flour
- ½ cup (79.5 g) yellow cornmeal
- 1½ teaspoons (1.5 teaspoons) salt
- 2 teaspoons sugar
- 2¼ teaspoons (2.25 teaspoons) instant yeast
- 1¼ cups (312.5 ml) 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 (40 g) grated onion
- ¼ teaspoon (0.25 teaspoon) dried oregano
- ½ teaspoon (0.5 teaspoon) salt
- 2 garlic cloves, minced
- 28 ounces (793.79 g) canned crushed tomatoes
- ¼ teaspoon (0.25 teaspoon) sugar
- 2 tablespoons coarsely chopped fresh basil
- 1 tablespoon olive oil
- Freshly ground black pepper
For the Toppings:
- 1 pound (453.59 g) mozzarella cheese, shredded (about 4 cups)
- Pepperoni
- ¼ cup (25 g) grated Parmesan cheese
Instructions
- 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.)
- 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.
- 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.
- Laminate the Dough: Turn the dough out onto dry work surface and roll into a 15×12-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 18×4-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.
- 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.
- 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.
Notes
- Equipment: Two 9-inch round cake pans (or 10-inch cast-iron skillets)
- Topping Options: See post above for topping substitutes or additions.
- Serving suggestions: Stretch the meal for guests by adding one of the following: Italian pasta salad / Caesar salad / Garlic bread / Shaved Brussels sprouts salad
- Freezing the Dough: You can freeze the dough during step #4. After shaping the dough into balls, instead of allowing them to rise, wrap in plastic wrap, place in a freezer-safe bag, and freeze for up to 2 months. Thaw in the refrigerator overnight, then rise at room temperature before proceeding with step #5.
- Leftovers: Store any leftover pizza in the refrigerator for up to 4 days.
- Reheating: Pizza can be reheated in the microwave, toaster oven, on a griddle, or in a skillet on the stove.
- Recipe from Cook’s Illustrated
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Lauren Grant.
Can you make a 14 inch pizza with the dough? if so, how would that effect cooking time?
This recipe looks amazing and delicious. Thank you!
Sooooo good. Just made it and the boyfriend ate over half himself. I used a cast iron skillet instead of the cake pans. So delicious. Thank you!
Can you make the dough in advance? Maybe do the first rise, laminate it and leave in the fridge overnight?
I think that would work okay!
Perfect recipe! I glad I try it out!
I just quit smoking and now spend plenty of my time in the kitchen making food. I usually not commenting but god damn I love your blog and all your recipes!
Please have a heart…no cussing please!
Just made a pie. The family loved it. I did a test run just to make sure the kids would eat it. It was a hit. Now I just need to figure out what toppings to do next time.
I wish the calorie count was included in the recipe. My wife is doing weight watchers….. the flour and butter really stack up the points. My wife said it was worth it!!!!
This recipe sounds
Amazing! I have no parmesan cheese
for the top Do you think some mozzarella would work ok?
Hi Mae, Sure! It’s not “traditional” but it will work!
I’ve made this recipe several times, and it’s fantastic! I’m actually making it again tonight and went online to see if I could freeze the dough for the second pizza. And I promptly find a link to your blog which I’m always checking out for your baking recipes. Sure enough, someone else asked the same question and you answered:) Now we can enjoy the other one later on?
Do you think I could use this doughl kafir one 12″ pie?
wondering if i can make the dough the night before and leave it in the fridge until the following evening to cook it? will it have any effect on the pizza?
also, will a springform pan yield the same results as a regular cake pan?
Thanks!
Hi Kristen, I have not done that, but a few readers have mentioned that they have and didn’t have an issue. I think a springform pan would be fine as long as it’s the same size (9″).
Forgot to add I made the in my bread machine on the dough cycle. I do this for all my pizza crusts.
Love this recipe. The first time I made according to directions, the crust was soft. We live in the Chicago area and Lou Malnotis is our favorite place for Depp dish pizza there crust is cripsy. I made recipe again tonight and prebaked the crust I poked with a fork before baking for 10 minutes until very lightly golden allowed to cool and proceeded with recipe. YUM! Outstanding
Lou Malnati’s is also in the Indianapolis area. Their pizza is outstanding.
This recipe is AMAZING!! Can the dough be made in advance & frozen? I did make the pizza, cooked, cooled, wrapped tightly and froze w/ good results, but if possible I would like to have some dough in the freezer. Thanks for this recipe!!!
Hi Laurie, I’m so glad you enjoy it! I have never tried freezing this dough (although I routinely freeze my regular pizza dough). I think it should work; if you try it, please let me know how it turns out!
I have successfully frozen this dough several times. After you have two balls of dough and right before you would roll them out into circles, stop there and wrap each ball in plastic wrap. I then put them in a freezer bag for several months. When I needed them, I either took them out to thaw in refrigerator the day before, or I sped it up by placing the wrapped balls in lukewarm water to soak and thaw, placing them back I. Fridge after I roll them out into pans to make sure dough is nice and cold for baking.
Thanks for sharing! Lou Malnati’s is the best deep dish in Chicago and they deliver to other states (packed in dry ice). It’s quite expensive though! Their pizza is great because instead of using shredded mozzarella, they use mozzarella slices which gives a nice, thick layer of cheese. Similarly, they use Italian sausage that they form into a patty on the pizza (none of this crumble stuff) and it is amazing. One bonus? If you have someone coming over that’s allergic to gluten, you can order the gluten free version which is the sausage pizza with the sausage on the bottom that serves as the base for the pizza. Delicious! I love your blog so much. Thanks for sharing!
Sooooo good. Just made it and the boyfriend ate over half himself. I used a cast iron skillet instead of the cake pans. So delicious. Thank you!
My family loves this. I make it about once a month. I have even made extra dough and sauce and then froze them so they would be ready for a special lunch. They freeze great that way. Have you ever made an extra pizza and frozen it after it is baked? I would love to make a few and freeze them for my college boy? What do you think?
Hi Lori, Awesome to hear this has been such a hit with your family! I have not frozen baked and cooled pizzas. I think it would be better to assemble it, then freeze it and bake it.
I LOVE Chicago style deep dish pizza! I am from Milwaukee, WI and it’s only about an hour and a half drive to Chicago… When ever I would make the journey down there I would try to make the time to stop for some. Now I am living on the west coast and I have been craving some authentic Chicago style pizza for a while now. I just made this recipe today and LOVED it! I am used to the sauce being more on the sweeter side though, but it was still delicious.
I made a second batch to freeze and bake later. Would you recommend baking it from frozen or maybe sticking it in the fridge the night before to thaw before baking it?
Hi Nellie, I’m not sure if you meant that you made an extra batch of sauce or dough, or a whole pizza. If you assembled an entire pizza and froze it, I would bake it straight from the freezer; you may need to add some extra minutes to the baking time. If it’s just the sauce or dough, then I would put it in the refrigerator the day before you plan on using them.
Thanks for the quick reply! I assembled entire pizzas and froze them. I will try baking them from frozen and see how it goes :)
I’m going to make this in my cast iron skillet. Do you think I need to make any time adjustments? Thanks!
Hi Kel, No, no time adjustments are necessary.
OMG!!!! It was delicious. Great recipe……
Hi, there, Brown Eyed Baker!
We love your enthusiasm for Chicago Pizza.
Pics look great. Pizza looks delicious, and I’m sure it tasted great …
but you’re falling into the Cook’s Illustrated trap.
Laminated dough is NOT authentic Chicago deep dish.
Deep dish dough is much easier to make than that,
You don’t need to cook the sauce before you bake your pizza,
And lose the cornmeal. It’s a myth.
Get the REAL dish on Chicago Deep Dish @ RealDeepDish.com
Looking for a LEGIT recipe? Go to Deep Dish 101: Lesson 3
Happy Pizza-ing! :-)
excellent recipe !!!!Have been making since last year!!you can use the quick rise yeast and save some time because after dough rises it needs to be refrigerated with the butter layers .I put red peppers and Italian sausage in my sauce and use the can of crushed tomatoes for a thicker sauce!
Best pizza I have ever made!!!! Worth every minute!!! Thank you for this!!!