The Ultimate Chicago Style Deep Dish Pizza

Let me tell you, nothing beats biting into The Ultimate Chicago Style Deep Dish Pizza that first crunch through the golden, buttery crust, straight into layers of gooey cheese and rich tomato sauce. I still remember the first time I attempted making it at home. My tiny apartment kitchen looked like a flour bomb went off, but when that pizza came out of the oven? Pure magic. It’s not just pizza—it’s a whole experience, a towering masterpiece that laughs in the face of those floppy New York slices.

What makes it so special? That thick, almost pastry-like crust (thanks to a generous amount of butter and cornmeal) cradles an insane amount of cheese—always layered under the sauce, the way true Chicagoans insist. The sauce itself? Chunky, garlicky, with just enough oregano and red pepper flakes to keep things interesting. It’s the kind of meal that demands a fork and knife, and maybe a nap (or two) afterward. Once you try this version, you’ll never look at delivery pizza the same way again.

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Why You’ll Love This Ultimate Chicago Style Deep Dish Pizza

Listen, I know what you’re thinking—why go through the trouble of making deep dish at home when you could just order it? Trust me, once you taste this version, you’ll understand. Here’s why it’s worth every minute:

• That crust—buttery, crisp-edged, and sturdy enough to hold all the goodness without turning into a soggy mess
• The sauce—bright, garlicky tomatoes that balance the richness of the cheese (and yes, we use plenty of cheese)
• Customization—pile on sausage, mushrooms, or peppers, or keep it classic with just cheese (no judgment here)
• The wow factor—nothing impresses guests like pulling this golden, towering pizza out of the oven

Plus, leftovers reheat like a dream—if you manage to have any left!

Ingredients for the Ultimate Chicago Style Deep Dish Pizza

Okay, let’s talk ingredients—because using the right stuff makes all the difference between “meh” and “mind-blowing.” Here’s what you’ll need:

• 3 1/4 cups all-purpose flour (spooned and leveled—don’t pack it!)
• 1/2 cup cornmeal (the secret to that signature crispy bite)
• 1 1/2 tsp salt (kosher salt if you’ve got it)
• 1 tbsp sugar (helps the yeast do its thing)
• 2 1/4 tsp active dry yeast (one packet, check the expiration date!)
• 1 1/4 cups warm water (110°F—think baby bottle temp)
• 1/2 cup unsalted butter, melted (yes, a whole stick—we’re not dieting today)
• 1/4 cup olive oil (extra virgin for flavor)
• 3 cups shredded mozzarella (buy a block and shred it yourself—it melts better)
• 1 cup grated Parmesan (the good stuff, not the green can)
• 2 cups crushed tomatoes (San Marzano if you’re fancy)
• 2 cloves garlic, minced (fresh only—none of that jarred nonsense)
• 1 tsp dried oregano (crush it between your fingers to wake it up)
• 1/2 tsp red pepper flakes (adjust to your heat tolerance)
• Salt and pepper to taste (don’t skip seasoning the sauce!)

Pro tip: Set everything out before you start—nothing worse than realizing you’re out of yeast mid-recipe!

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Equipment You’ll Need

Don’t worry—you don’t need a fancy pizza oven for this! Here’s what will come in handy:

• Deep dish pizza pan (a 9-inch cake pan works in a pinch)
• Stand mixer with dough hook (or just your hands and some elbow grease)
• Rolling pin (or an empty wine bottle—we’ve all been there)
• Measuring cups/spoons (eyeballing the flour is a recipe for disaster)

That’s it! Now let’s get to the fun part—making that dough. If you’re a pizza lover, you’ll also want to check out our Margherita Breakfast Pizza Recipe — a fun twist that’s loaded with fresh flavors and perfect for a hearty morning or brunch treat.

How to Make the Ultimate Chicago Style Deep Dish Pizza

Preparing the Dough

Alright, let’s get that dough going! In your mixer bowl (or a large mixing bowl if going manual), whisk together the flour, cornmeal, salt, sugar, and yeast. Pour in the warm water—test it on your wrist first, it should feel warm but not hot. Add the melted butter and olive oil, then mix until everything comes together into a shaggy dough.

Now here’s where the magic happens: knead for a solid 5 minutes until the dough transforms into a smooth, elastic ball. If it’s too sticky, add a tablespoon of flour at a time—you want it to feel like a soft earlobe (weird comparison, but accurate!). Toss it into a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour. It should double in size—this is when I usually prep the sauce and grate the cheese.

Assembling the Pizza

Punch down that gorgeous risen dough (so satisfying) and roll it out into a circle about 2 inches wider than your pan. Carefully press it into your greased deep dish pan, making sure to push it up the sides—you’re creating a buttery edible bowl for all that cheese! Here’s the Chicago-style secret: layer the cheeses first.

Dump in all that glorious mozzarella, then sprinkle the Parmesan right on top. Now spoon your tomato sauce (mixed with garlic, oregano, red pepper flakes, salt and pepper) over the cheese—don’t spread it all the way to the edges, leave about a half-inch border. Fold the dough edges over the sauce slightly to create a sealed rim—this prevents sauce explosions in your oven!

Baking and Cooling

Pop that beauty into a 425°F oven (middle rack, please) and set your timer for 25 minutes. What you’re waiting for: the crust should turn deep golden brown, the sauce will be bubbling like crazy, and your kitchen will smell like an Italian grandmother’s dream. Here’s the hardest part—let it cool for at least 5 minutes before slicing. I know, the cheese pull is tempting, but if you cut too soon, all that sauce will go everywhere. Use a sharp knife and saw gently through that towering masterpiece. Pro tip: that first slice is always the messiest—embrace the chaos!

Tips for the Ultimate Chicago Style Deep Dish Pizza

Listen, I’ve made every mistake possible with this pizza—so you don’t have to! Here are my hard-earned secrets:

• Shred your own cheese—those pre-shredded bags have anti-caking agents that make melting weird. A block of whole milk mozzarella is worth the extra effort.
• Preheat your pan for 10 minutes before adding dough—it gives that crust an extra crispy edge (just like the Chicago pizzerias do it).
• Blot your tomatoes if using canned—too much liquid = soggy crust disaster. I drain them in a sieve for 5 minutes while prepping other ingredients.
• Don’t skip the cornmeal in the dough—it’s not just for texture, it helps wick away moisture so your crust stays sturdy.

Oh, and if your dough tears while shaping? Just patch it with scraps—it’ll bake together beautifully. Deep dish is forgiving like that!

Ingredient Substitutions and Variations

Look, I’m all about sticking to tradition, but sometimes you gotta mix things up! Here are my favorite ways to tweak this deep dish masterpiece:

• Cheese lovers: Swap half the mozzarella for fontina or provolone—it adds insane depth of flavor. Feeling fancy? A sprinkle of asiago never hurt anybody.
• Meat madness: Brown some Italian sausage (remove the casing!) and layer it between the cheeses. Pepperoni works too—just pat it dry first to avoid grease pools.
• Veggie power: Sauteed mushrooms, roasted red peppers, or even spinach (squeezed dry!) make great additions under the sauce.
• Gluten-free: Use a 1:1 gluten-free flour blend (add 1 tsp xanthan gum if it’s not included). The texture changes slightly, but it still satisfies that deep dish craving!

Just remember—the more toppings you add, the longer it may need to bake. Keep an eye on that crust!

Serving and Storing the Ultimate Chicago Style Deep Dish Pizza

Okay, here’s the best way to enjoy this beast of a pizza: slice it hot (careful, that cheese is molten!), and serve it with a crisp green salad—the acidity cuts through all that richness perfectly. Leftovers? Wrap slices tightly in foil and refrigerate for up to 3 days. When reheating, skip the microwave (unless you like soggy crust) and pop it in a 350°F oven for 10 minutes instead. Pro tip: leftover slices fry up beautifully in a skillet for next-level crispy edges!

Nutritional Information

Nutritional values are estimates and will vary based on the specific ingredients and brands you use. For the most accurate information, consider using a nutritional calculator with your exact measurements.

For more pizza inspiration, cheesy creations, and creative dinner ideas, follow us on Pinterest — where we share recipes that will satisfy every craving and elevate your pizza nights.

Frequently Asked Questions

Alright, pizza lovers—now it’s your turn! Grab that deep dish pan, roll up your sleeves, and let’s create some Chicago-style magic in your kitchen. Don’t be intimidated by the layers or the buttery crust—I promise, every cheesy, saucy bite is worth the effort. And when you pull that golden masterpiece out of the oven? Tag me in your photos or leave a comment below—I want to hear all about your deep dish triumphs (and even the messy learning moments!). Whether you stick to the classic or throw in your favorite toppings, just remember: the best pizza is the one made with a little love and a whole lot of cheese. Now go forth and bake!