Introduction

Chicago-style deep dish pizza is a hearty, comforting dish featuring a buttery crust loaded with cheese, a rich tomato sauce, and your favorite toppings. This recipe guides you through making an authentic deep dish pie right in your own kitchen. Perfect for a cozy night in or serving a crowd.

Ingredients

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
1/2 cup (8 Tbsp; 113g) unsalted butter, divided (1/4 cup melted, 1/4 cup softened to room temperature)
Olive oil for coating
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
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

Step 1: Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of a stand mixer fitted with a dough hook. Add the warm water (around 90°F/32°C) and 1/4 cup of melted butter. Mix on low speed until all ingredients are moistened, then continue to knead until the dough is soft, supple, and pulls away from the bowl sides, about 4-5 minutes. Adjust the dough’s texture by adding 1 teaspoon of water if too stiff, or 1 tablespoon of flour if too soft.
Step 2: Form the dough into a ball and place it in a lightly oiled bowl coated with olive oil. Turn the dough to coat all sides, cover tightly with aluminum foil, and let it rise in a warm environment for 1-2 hours until doubled in size.
Step 3: Lightly flour a work surface. Punch down the risen dough and roll it into a 15×12-inch rectangle. Spread 1/4 cup softened butter over the dough, then roll it lengthwise into a log. Cut the log in half and form each half into balls. Place them back in the greased bowl, cover with foil, and refrigerate for 1 hour until puffy while you make the sauce.
Step 4: To make the sauce, melt 2 Tablespoons butter in a medium saucepan over medium heat. Add grated onion, salt, oregano, and red pepper flakes. Cook until onion lightly browns, about 5 minutes. Add minced garlic, crushed tomatoes, and sugar. Simmer on low-medium heat for about 30 minutes until thick and fragrant. Remove from heat and set aside.
Step 5: Preheat oven to 425°F (218°C).
Step 6: Roll out one dough ball on a lightly floured surface into a 12-inch circle. Place it into a 9×2-inch deep dish cake pan and press to fit tightly, trimming excess dough. Brush dough edges with olive oil. Repeat with second dough ball.
Step 7: Layer half the mozzarella cheese in each crust. Add pepperoni and bacon if using. Spread about 1 and 1/4 cups (300ml) sauce evenly over each pizza, or reduce to 3/4 cup (180ml) for a lighter sauce. Sprinkle with 1/4 cup grated parmesan cheese each.
Step 8: Place cake pans on a large baking sheet to catch drips. Bake for 20-28 minutes until the crust is golden brown. Cover loosely with foil after 15 minutes if browning too quickly. Let pizzas cool in pans on a wire rack for 10 minutes before slicing and serving.

Tips & Variations

Use springform pans as an alternative to cake pans for easier removal of the pizza.
If you don’t have instant yeast, active dry yeast can be used but activate it in warm water before mixing the dough.
Adjust the amount of red pepper flakes to control the heat level in the sauce.
Feel free to customize toppings with mushrooms, bell peppers, or Italian sausage for variety.
Make the sauce ahead and refrigerate or freeze for added convenience.

Storage

Store leftover deep dish pizza in an airtight container in the refrigerator for up to 5 days. Reheat in a 300°F (149°C) oven for 15-20 minutes or until heated through to keep the crust crisp and cheese melted.

How to Serve

A deep-dish pizza in a white round pan with three visible layers: a thick golden-brown crust forming the base and edges, a middle layer of melted cheese barely visible beneath, and a chunky bright red tomato sauce layer on top sprinkled with grated cheese. The crust looks soft and slightly thick, curling over the edge of the pan, with the sauce appearing textured with small tomato pieces. The pan sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand without a mixer?

Yes, the dough can be mixed and kneaded by hand. Use a large bowl and a sturdy wooden spoon to combine ingredients, then knead on a floured surface until the dough is soft and elastic. It may take 8-10 minutes by hand.

What can I use if I don’t have yellow cornmeal?

If you don’t have yellow cornmeal, you can use fine polenta or substitute with all-purpose flour, though the traditional texture and flavor will be slightly different.