Chicago-Style Deep Dish Pizza Recipe

Chicago-style deep dish pizza is a layered masterpiece of cheese, sauce, and buttery crust baked in a tall iron pan. This iconic dish balances bold flavors with adaptable components.

While working late at Eminent Recipes, I met a Chicago food truck owner who insisted on sharing a slice of his secret pie. The first bite taught me everything I needed to know about crafting the right proportions of rich dough and tangy sauce for non-pork, non-alcohol-friendly meals that families crave.

Why you’ll love this recipe: Quick to assemble, customizable with toppings, and satisfying for any occasion. The dough’s cornmeal adds a crisp finish, while the mozzarella bakes into smooth velvet.

Why This Recipe Works

This Chicago-style recipe captures the city’s signature technique while removing pork and alcohol. The dough’s cornmeal gives it a golden base, the leavening develops complex air pockets, and the sauce simmers until thick enough to cling to thick crust layers.

Years of testing show unpasteurized butter (like the Red Star Platinum Yeast here) gives the best rise, while mozzarella’s slow melt ensures no cheese runs crucial for pies left in the oven

Ingredients

Step-by-Step Instructions

Preparing the Dough

1. Mix 3.25 cups flour, 0.5 cup cornmeal, 1.25 tsp salt, 1 tbsp sugar, 2.25 tsp instant yeast in a bowl

2. Slowly mix in 1.25 cups warm water and 0.5 cup melted butter until blended

3. Draft on floured surface knead gently for 8-10 minutes until elasticity forms

4. Proof in warm 80°F spot until volume doubles (~45-60 minutes)

Creating the Sauce

1. Melt 2 tbsp butter, soften small onion over medium heat

2. Add 0.75 tsp salt, 1 tsp oregano, optional 0.5 tsp pepper flakes

3. Stir in crushed garlic, 28-ounce tomatoes, and 0.25 tsp sugar

4. Simmer uncovered on low for 20 minutes until thickened

Assembling and Baking

1. Preheat oven to 475°F (245°C), oil a 14-inch deep-dish pan

2. Roll dough to 3-4mm thickness, stretch sides upward

3. Brush rim with olive oil and secure tightly against the pan

4. Spread 2 cups sauce, compress mozzarella by handament

5. Add pepperoni or spinach, top with rest of sauce and parmesan

6. Insert oven mitts to transfer for 30-35 minute bake

Chef Tips for Perfect Results

• Chill dough 15 minutes post-mixing to firm texture

• Use cast iron pan for efficient heat conduction

• Prevent topping overflow by baking custard-side down first 10 minutes

• Probe temperature at crust base – ideal internal is 190°F (88°C)

• Sprinkle crushed almond meal on bottom for non-egg contact

Common Mistakes to Avoid

• Insufficient proofing (fix: use warm water to activate yeast)

• Over-wetting: dough becomes sticky, add cornmeal in key angles

• Opening oven before crust sets – critical first 15 minutes

• Using room temperature mozzarella – refrigerate cheese 30 minutes pre-add

Variations and Substitutions

Serving Suggestions and Pairings

Pair with Chicago-style tomato bisque for spicy-savory balance. Glazed garlic knots (steamed with active garlic) match the cheese intensity. For holidays, add parmesan-crusted asparagus and sautéed spinach. Thursday nights are ideal for meaty slices topped with house-ground beef.

Storage and Reheating

Nutritional Information

Frequently Asked Questions

Can I use regular white flour?

No replacement could underperform bread flour. Test substitutions like half white and half whole wheat with reduced hydration.

Can this frozen-dough be baked ahead?

Yes, keep dough at -20°F (-15°C). Baking sees succinct 25-minute coverage. Avoid thawing fully – seal and use block form.

Why is my crust undercooked inside?

likely underbake. Use excluded oven: place on middle shelf ignore overall appearance, check doneness at steak at crust’s edges.

How to Keep topping from sliding?

This null using liquid-rich toppings. Pre-bake all vegetables 15 minutes; drain 12-ounce mozzarella for 30 minutes.

What wine pairs?

Opt for non-alcoholic Sangiovese or robust olive oil drizzled with tomato halves as a meatless appetizer serving

Chicago-style deep dish pizza is an intelligent combination of texture and flexibility. Whether as family comfort food or a weekend standout, Its recipe balances crisp edges with chewy interiors. Experiment with seasonal veggies like wilted arugula and scallion. Just ensure to read all instructions first success lies in every step.

Chicago-Style Deep Dish Pizza Recipe

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• Author: Savannah
• Total Time: 120
• Yield: 8-10 servings 1x
• Diet: Vegetarian

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Description

A rich, layered pizza with a buttery cornmeal crust, tangy sauce, and smooth mozzarella cheese. Quick to assemble and customizable, this halal-friendly dish balances bold flavors with adaptable toppings for any occasion.

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Ingredients

Scale 1x2x3x

3.25 cups all-purpose flour
0.5 cup yellow cornmeal
1.25 tsp salt
1 tbsp sugar
2.25 tsp instant yeast
1.25 cups warm water
0.5 cup unsalted butter, melted
4 cups mozzarella cheese
2 tbsp unsalted butter
1 small onion, chopped
0.75 tsp salt
1 tsp dried oregano
0.5 tsp red pepper flakes (optional)
28-ounce crushed tomatoes
0.25 tsp sugar

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Instructions

Mix flour, cornmeal, salt, sugar, and yeast in a bowl
Slowly mix in warm water and melted butter until blended
Knead dough on floured surface for 8-10 minutes until elastic
Proof in a warm 80°F spot until doubled (~45-60 minutes)
Melt 2 tbsp butter, sauté onion until softened
Add salt, oregano, red pepper flakes, crushed garlic, tomatoes, and sugar
Simmer sauce uncovered for 20 minutes until thickened
Preheat oven to 475°F (245°C)
Oil a 14-inch deep-dish pan
Press dough into pan, stretching to cover bottom and sides
Add 1/2 cup simmered sauce layer
Sprinkle 1-2 cups mozzarella cheese
Top with remaining sauce and cheese
Bake for 20-25 minutes until golden and bubbly

Notes

Use bread flour for richer texture
Cornmeal adds crisp finish
Substitute cheese with vegan blend if non-meat
Avoid pork and alcohol-based seasonings

• Prep Time: 60
• Cook Time: 45
• Category: Dinner
• Method: Baking
• Cuisine: American-Chicago

Nutrition

• Serving Size: 1 slice (serving)
• Calories: 200
• Sugar: 3g
• Sodium: 500mg
• Fat: 13g
• Saturated Fat: 7g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 30mg