Chicago Style Deep Dish Pizza Recipe

This recipe details how to create a “Chicago Style Deep Dish Pizza,” a iconic and substantial pizza known for its towering crust, generous layers of cheese, copious toppings, and a rich, chunky tomato sauce. Unlike traditional thin-crust pizzas, deep dish pizza is baked in a deep, round pan, giving it its characteristic high edges, which hold in the abundant fillings. The image provided shows a whole deep dish pizza with a slice already removed, highlighting the thick, golden-brown crust and the impressive quantity of melted, stretchy cheese within. The visible layers include what appears to be pepperoni, mushrooms, and a rich tomato sauce, all seasoned with a generous dusting of herbs. A detached slice on a plate in the foreground further emphasizes the depth of the pizza and the gooey, cheesy interior, stretching enticingly as it’s lifted. This pizza is a hearty and satisfying meal, often requiring a knife and fork to eat, making it a distinctly different experience from its thinner counterparts. It’s perfect for a substantial family dinner, a gathering with friends, or anyone looking to tackle a truly classic American comfort food.

Ingredients:

For the Dough:

• 1 ½ cups (360ml) warm water (105-115°F / 40-46°C)
• 1 tablespoon active dry yeast
• 1 teaspoon granulated sugar
• 4 cups (500g) all-purpose flour, plus more for dusting
• ½ cup (115g) unsalted butter, softened, cut into small pieces
• 2 tablespoons olive oil, plus more for greasing
• 1 ½ teaspoons salt
• ¼ cup (50g) cornmeal (for the crust texture)

For the Sauce:

• 1 (28-ounce / 794g) can crushed tomatoes
• 1 (14.5-ounce / 411g) can diced tomatoes, undrained
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes (optional, for a little heat)
• 1 teaspoon granulated sugar (to balance acidity)
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste

For the Fillings:

• 1 pound (450g) mozzarella cheese, low-moisture, whole milk, sliced or shredded (provolone can also be used for extra tang)
• ½ pound (225g) Italian sausage, cooked and crumbled (optional, or use other cooked meats)
• ½ cup (50g) sliced fresh mushrooms
• ½ cup (50g) sliced pepperoni
• ½ cup (50g) sliced bell peppers (any color), optional
• ¼ cup (25g) grated Parmesan cheese, for topping
• 1 teaspoon dried oregano or Italian seasoning, for topping

Equipment:

• 12-inch cast iron skillet or a 12-inch deep-dish pizza pan (at least 2 inches deep)
• Large mixing bowl
• Stand mixer with dough hook (optional, but recommended)
• Small saucepan (for sauce)
• Whisk or spoon (for sauce)
• Measuring cups and spoons
• Rolling pin
• Pastry brush (for oiling pan)
• Pizza cutter or sharp knife
• Spatula or pizza server (for lifting slices)
• Wire rack

Instructions:

Part 1: Prepare the Pizza Dough

1. Activate Yeast: In a large mixing bowl (or the bowl of a stand mixer), combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes, or until foamy. This indicates the yeast is active.
2. Add Remaining Dough Ingredients: Add the all-purpose flour, softened butter pieces, olive oil, and salt to the yeast mixture. If using a stand mixer, attach the dough hook.
3. Knead the Dough:
   • Stand Mixer: Knead on low speed for about 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
   • By Hand: Turn the dough out onto a lightly floured surface. Knead for 10-15 minutes, or until the dough is smooth and elastic. It may be slightly sticky at first, but resist adding too much flour.
4. First Rise: Lightly grease a clean large bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Punch Down and Chill (Optional, but Recommended for Best Flavor): Gently punch down the risen dough to deflate it. You can proceed directly to forming the pizza, but for a more flavorful crust, cover the dough again and refrigerate it for at least 4 hours, or preferably overnight. Bring to room temperature for about 30-60 minutes before rolling.

Part 2: Prepare the Sauce

1. Sauté Aromatics: In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
2. Combine Ingredients: Add the crushed tomatoes, diced tomatoes (undrained), dried oregano, dried basil, red pepper flakes (if using), and granulated sugar to the saucepan. Stir well to combine.
3. Simmer Sauce: Bring the sauce to a gentle simmer, then reduce the heat to low. Let it simmer for at least 20-30 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly. Season with salt and black pepper to taste. Remove from heat and set aside.

Part 3: Assemble and Bake the Pizza

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare Pan: Lightly grease your 12-inch deep-dish pizza pan or cast iron skillet with olive oil. Sprinkle the ¼ cup of cornmeal evenly over the bottom and sides of the pan. This helps prevent sticking and adds to the authentic Chicago-style crust texture.
3. Roll Out Dough: On a lightly floured surface, roll out the pizza dough into a large circle, approximately 14-15 inches in diameter. The dough should be thin enough to easily fit into the deep dish pan and extend up the sides.
4. Line the Pan: Carefully transfer the rolled dough into the prepared deep-dish pan. Press the dough firmly against the bottom and up the sides of the pan, making sure to create a consistent thickness and a good rim around the edge, about 1 ½ to 2 inches high. You can trim any excess dough, but often, the dough is simply folded over the top edge of the pan.
5. Layer the Cheese: This is a crucial step for deep dish. Arrange a generous layer of mozzarella cheese slices or shredded mozzarella directly over the bottom of the raw dough. This creates a barrier against the sauce and helps keep the crust from becoming soggy.
6. Add Toppings: Spread your cooked and crumbled Italian sausage (if using) evenly over the cheese. Add the sliced mushrooms, pepperoni, and any other desired toppings like bell peppers.
7. Add Sauce: Spoon the prepared tomato sauce evenly over the toppings. Don’t worry if it looks like a lot of sauce; deep dish pizzas are known for their generous sauce layer.
8. Final Touches: Sprinkle the grated Parmesan cheese and the remaining 1 teaspoon of dried oregano or Italian seasoning over the top of the sauce.
9. Bake: Carefully transfer the deep dish pizza to the preheated oven. Bake for 30-45 minutes, or until the crust is golden brown and cooked through, and the cheese is bubbly and melted. If the crust or toppings are browning too quickly, you can loosely tent the pizza with aluminum foil.
10. Rest: Once baked, remove the pizza from the oven and place it on a wire rack. Let it rest for 10-15 minutes before slicing. This allows the cheese to set and prevents a messy collapse when you cut into it.
11. Serve: Use a sturdy spatula or pizza server to carefully lift out slices of the deep dish pizza. Serve hot.

Tips for Success:

• Dough Quality: A good, sturdy dough is essential for deep dish pizza to hold up to the heavy fillings. Don’t skimp on kneading time.
• Cheese Choice: Low-moisture, whole milk mozzarella is best as it melts well and prevents the pizza from becoming watery.
• Sauce Consistency: The sauce should be relatively thick. If it’s too watery, it can make the crust soggy. Simmering it for longer will help reduce it.
• Layering Order: The specific layering of cheese first, then toppings, then sauce is characteristic of Chicago-style deep dish pizza and helps protect the crust.
• Cornmeal: Don’t skip the cornmeal on the pan! It contributes to the classic crisp and slightly gritty texture of the bottom crust.
• Don’t Overload: While deep dish is generous, avoid excessively overloading with very wet toppings, as this can affect the final texture.
• Patience is Key: Both the dough rising and the final baking take time. Rushing the process can compromise the quality of the pizza.
• Pan Choice: A cast iron skillet is excellent for deep dish as it conducts heat very well and creates a beautifully crisp bottom crust.
• Leftovers: Leftover deep dish pizza can be reheated in the oven at 350°F (175°C) until warmed through, often retaining its quality better than thin-crust pizza.
• Comparison to other dishes: This Chicago Style Deep Dish Pizza is a distinct, savory meal. It’s unlike various cakes such as Lemon Blueberry Cheesecake, Classic Homemade Fruit Cake, Classic Apple Bundt Cake, Fluffy Asian-Style Sponge Cakes (Mamon), Super Soft Vanilla Breakfast Cake, Lemon Meringue Cheesecake, Classic Homemade Strawberry Cake, Healthy Carrot Cake, Chocolate Cake, various Pound Cakes (e.g., Caramel Cream Cheese Pound Cake, Pineapple Pecan Cream Cheese Pound Cake, Orange Blender Cake, Peach Cobbler Pound Cake, Strawberry Yogurt Cake), other Bundt Cakes (e.g., Blueberry Bundt Cake), Cranberry Cake, Pineapple Coconut Dream Cake, Pineapple Upside Down Cake, Cinnamon Apple Crumb Cake, or Pineapple Upside Down Cupcakes. It is also not a cookie, a pie, a cobbler, a pudding (like Creamy Lemon Pudding, Leche Flan, Strawberry Banana Pudding or Pineapple Dream), ice cream, fudge, or a pastry (like Mini Cherry Cheese Danish or Vanilla Custard Puff Pastry Squares). This is a savory meal, distinct from sweet desserts. It’s also not a condiment like Lemon Curd, a quick bread like Southern-Style Cheddar Cheese Quick Bread or Jamaican Banana Bread, a loaf of bread that requires kneading, a beverage, or a salad like Dorito Taco Salad. Other savory dishes include Crispy Ground Beef Rolls, Mac and Cheese, Shepherd’s Pie, Braised Oxtail, Pan-Fried Cod with Lemon Butter Sauce, Fish Cutlets, Old Fashioned Salisbury Steak, Hearty Ground Beef Cabbage Soup, or Garlic Parmesan Fried Lamb Chops.