Description

This Chicago-Style Deep Dish Pizza recipe guides you through making a hearty, buttery crust filled with layers of mozzarella, flavorful tomato sauce, and your choice of toppings like pepperoni and bacon. The pizza features a thick, golden crust baked in deep dish pans, delivering the iconic dense and saucy experience synonymous with Chicago’s famous pizza style.

Ingredients

Scale

For the Dough

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 (about 90°F / 32°C)
1/2 cup (8 Tbsp; 113g) unsalted butter, divided (1/4 cup melted, 1/4 cup softened to room temperature)
Olive oil for coating

For the Sauce

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

For the Assembly

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

Prepare the Dough: Combine flour, cornmeal, salt, sugar, and yeast in a mixer bowl with a dough hook or a very large bowl if mixing by hand. Add warm water and 1/4 cup melted butter. Mix on low until ingredients are moistened, then continue until dough is soft, supple, and pulls away from bowl, about 4-5 minutes. Adjust texture with additional water or flour if needed.
First Rise: Shape dough into a ball, coat a large bowl with olive oil and place dough inside, turning to coat completely. Cover tightly with foil and let rise in a warm place for 1-2 hours until doubled in size.
Shape and Refrigerate Dough: Flour a work surface, punch down dough, roll into a 15×12-inch rectangle. Spread 1/4 cup softened butter over top, then roll dough lengthwise into a log. Cut log in half, form each into a ball, place in greased bowl, cover with foil, and refrigerate for 1 hour until puffy.
Make the Sauce: Melt 2 tablespoons butter in a medium saucepan over medium heat. Add grated onion, salt, oregano, and red pepper flakes; cook about 5 minutes until onion softens. Add garlic, crushed tomatoes, and sugar. Simmer on low-medium heat, stirring occasionally until sauce thickens to about 2 and 1/2 cups, approximately 30 minutes. Remove from heat and set aside.
Preheat Oven: Set oven to 425°F (218°C) to prepare for baking.
Assemble the Pizzas: Remove one dough ball from refrigerator and roll out on lightly floured surface into a 12-inch circle. Fit dough into a 9×2-inch deep dish cake pan, pressing sides tightly and trimming excess. Brush edges with olive oil for sheen. Add 2 cups shredded mozzarella cheese, optional pepperoni and bacon, then spread about 1 and 1/4 cups sauce evenly on top. Sprinkle with 1/4 cup grated parmesan. Repeat with second dough ball.
Bake the Pizzas: Place cake pans on a baking sheet to catch any spills. Bake for 20-28 minutes until crust is golden brown. After 15 minutes, optionally cover loosely with foil to prevent over-browning. Remove from oven and let cool in pans on wire rack for 10 minutes.
Serve and Store: Slice and serve warm. Store leftovers in airtight container refrigerated up to 5 days. Reheat in a 300°F (149°C) oven for 15-20 minutes until hot.

Notes

Warm water for dough should be around 90°F (32°C) to activate yeast without killing it.
You may substitute 9-inch springform pans if deep dish cake pans are unavailable.
The sauce can be made up to 2 days ahead and refrigerated or frozen for up to 2 months for convenience.
Adjust sauce amount per pizza if a less saucy pie is preferred; leftover sauce can be stored and used later.
Using olive oil on the crust edges gives a beautiful golden sheen and enhances flavor.
Reheating leftover pizza in the oven rather than microwave preserves crust texture better.
For dairy-free or vegan versions, substitute butter and cheeses accordingly, though it will alter authenticity.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American (Chicago-style)

Keywords: Chicago-style pizza, deep dish pizza, homemade pizza, thick crust pizza, tomato sauce, mozzarella pizza