Few dishes in American cuisine have achieved the legendary status of the Chicago-style deep-dish pizza. Created in the 1940s in the Windy City, this hearty and indulgent dish is more than just pizza — it’s a true culinary experience. With its thick buttery crust, layers of molten cheese, and a robust tomato sauce that bubbles up through every bite, it’s a meal designed to impress both pizza purists and comfort food lovers alike.
What makes this authentic Chicago pizza crust so unique is the texture — crisp on the outside, tender inside, and slightly gritty thanks to the addition of cornmeal. That golden crunch at the bottom of each slice is what separates a Chicago pie from any regular pizza. It’s rich, flaky, and oh-so satisfying.
Whether you’re a Chicago native missing the taste of home or a curious foodie looking to recreate an iconic homemade deep dish pizza, this recipe brings you step by step through the entire process — from making the dough to baking the perfect pie. Grab your deep-dish pan, roll up your sleeves, and let’s bake something that’ll transport you straight to downtown Chicago.
Ingredients
Yield: 2 (9-inch) deep-dish pizzas
Total Time: 2½ to 3 hours (including rising and baking)
Diet: Vegetarian-friendly option
For the Dough
3¼ cups all-purpose flour
½ cup yellow cornmeal
1½ teaspoons salt
2 teaspoons sugar
2¼ teaspoons instant yeast
1¼ cups water (room temperature)
3 tablespoons unsalted butter (melted)
4 tablespoons unsalted butter (softened, for lamination)
1 teaspoon + 4 tablespoons olive oil (divided)
For the Sauce
2 tablespoons unsalted butter
¼ cup grated onion
¼ teaspoon dried oregano
½ teaspoon salt
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
¼ teaspoon sugar
2 tablespoons chopped fresh basil
1 tablespoon olive oil
Freshly ground black pepper, to taste
For the Toppings
1 pound mozzarella cheese, shredded (about 4 cups)
¼ cup grated Parmesan cheese
Optional toppings: pepperoni, sausage, onions, bell peppers, mushrooms, or spinach
Instructions
1) Make the Dough
In a large mixing bowl, whisk together the flour, cornmeal, salt, sugar, and yeast. Add the water and melted butter, then mix on low speed using a dough hook until fully combined, about 1–2 minutes. Increase to medium speed and knead until the dough is glossy, smooth, and pulls away from the sides of the bowl — roughly 4–5 minutes.
If kneading by hand, stir in the wet ingredients with a spatula, then knead on a floured surface until elastic.
2) Let It Rise
Coat a large bowl with 1 teaspoon olive oil. Place the dough inside, turn to coat, and cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in size, 45–60 minutes.
3) Make the Sauce
While the dough rises, melt butter in a saucepan over medium heat. Add onion, oregano, and salt, cooking until the onion turns golden and soft, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Add crushed tomatoes and sugar, then simmer over medium-low for 25–30 minutes, stirring occasionally, until thickened. Remove from heat and stir in fresh basil and olive oil, seasoning with pepper to taste.
This sauce will be thick, fragrant, and the perfect complement to your cheesy base.
4) Laminate the Dough
Once risen, turn the dough out onto a dry work surface and roll it into a 15×12-inch rectangle. Spread softened butter evenly across, leaving a ½-inch border. Roll tightly from the short edge into a cylinder. Flatten into an 18×4-inch rectangle and cut in half crosswise.
Fold each piece into thirds like a letter, pinch seams to form a ball, and place back into the oiled bowl. Cover and refrigerate for 40–50 minutes, allowing the buttery layers to set.
5) Preheat & Prepare the Pans
Preheat oven to 425°F (220°C) and adjust rack to the lower third. Coat two 9-inch round cake pans with 2 tablespoons of olive oil each — this ensures a crisp, buttery bottom crust.
6) Shape the
Roll each dough ball into a 13-inch circle and transfer to the prepared pan. Gently press into corners and up the sides about 1 inch high. If the dough resists stretching, let it rest for 5 minutes and try again.
7) Assemble the Pizza
For each pizza, sprinkle 2 cups of mozzarella evenly over the base. Add your toppings (like pepperoni or vegetables). Spoon 1¼ cups of sauce over the top and spread evenly. Finish with 2 tablespoons of grated Parmesan
8) Bake
Bake pizzas for 20–30 minutes, or until the crust turns deep golden brown and the sauce is bubbling. Let rest for at least 10 minutes before slicing — this helps the layers set and keeps the cheese molten but not runny.
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Storage & Reheating
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Wrap individual slices tightly in foil, then freeze for up to 2 months.
Reheat: Bake slices at 375°F for 10–12 minutes, or air-fry at 350°F for 5 minutes. Avoid microwaving — it softens the crust.
Pro Tips for the Perfect Deep-Dish Pizza
Use a seasoned pan: Just like cast iron, deep-dish pans get better with use. A well-oiled surface creates that iconic crisp crust.
Don’t overload toppings: The crust and cheese layers are already rich. Keep toppings balanced for even baking.
Go for full-fat mozzarella: It melts creamier and browns beautifully.
Rest before slicing: Ten minutes of patience rewards you with clean, cheesy slices.
Try mini versions: Use small springform pans for individual servings or dinner parties.
Variations
Classic Sausage Deep Dish: Add a thin sausage patty layer over the cheese before the sauce.
Vegetarian Supreme: Load with spinach, bell peppers, mushrooms, and onions.
Double Cheese Delight: Mix mozzarella with provolone or fontina for extra stretch.
Garlic Butter Crust: Brush melted garlic butter on the rim before baking.
Mini Cast-Iron Deep Dish: Perfect for one or two people using a small skillet.
Conclusion
Chicago-style deep-dish pizza isn’t just another pizza recipe — it’s a celebration of layers, flavor, and craftsmanship. From its buttery, cornmeal-based crust to the bubbling tomato sauce on top, this dish brings a bit of the Windy City into your kitchen. Whether you’re hosting friends or simply craving something indulgent, this homemade deep dish pizza promises to impress every time.
Take a moment to savor each bite — because few things compare to that first forkful of authentic Chicago pizza crust and molten cheese.
Frequently Asked Questions (FAQs);
Can I make this pizza ahead of time?
Yes. Assemble and refrigerate (unbaked) for up to 24 hours, then bake directly from the fridge, adding 5–7 minutes to the time.
Do I need a special pan?
A 9-inch deep-dish or cake pan works perfectly. You can also use a cast-iron skillet.
Can I make this crust without cornmeal?
You can, but cornmeal adds texture and color. Without it, the crust will be softer and less crisp.
How can I make it vegan?
Use dairy-free butter, vegan mozzarella, and olive oil instead of butter for the sauce.
What makes Chicago deep dish different from other pizzas?
The layering — cheese first, toppings second, sauce last — prevents soggy crust and creates a rich, casserole-style texture.