Why People Love This Chicago-Style Deep Dish Pizza
Chicago-style deep dish pizza is a comfort food classic. Its thick, buttery crust holds layers of gooey cheese, rich sauce, and hearty toppings. This recipe simplifies the process for home cooks. It delivers authentic flavors without needing pro-level skills.
The deep dish style feels like a warm hug on a plate. Families gather around it, and friends bond over slices. This version keeps things easy and fun. You’ll get that iconic pizza in your kitchen with minimal fuss.
What Makes Chicago-Style Pizza Special
Chicago deep dish isn’t just pizza—it’s an experience. The crust is golden and crisp, almost like a pie. Cheese sits at the bottom, topped with sauce for a unique twist. It’s hearty, indulgent, and perfect for sharing.
Unlike thin-crust pizzas, this one takes time to bake. The result is worth it: a pizza that’s more like a casserole. You can customize it endlessly. This recipe sticks to classics but invites your creativity.
Ingredients for Easy Chicago-Style Deep Dish Pizza
You don’t need fancy ingredients for this recipe. Most are pantry staples or easy to find. Here’s what you’ll need for a 9-inch pizza. It serves 4-6 people.
- For the Dough:
- 3 ¼ cups all-purpose flour
- ½ cup cornmeal
- 1 ½ teaspoons salt
- 2 teaspoons sugar
- 2 ¼ teaspoons active dry yeast
- 1 ¼ cups warm water (110°F)
- ½ cup unsalted butter (melted, divided)
- 2 tablespoons olive oil
- For the Filling:
- 3 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 pound Italian sausage (cooked and crumbled)
- 1 green bell pepper (sliced, optional)
- ½ cup sliced mushrooms (optional)
- For the Sauce:
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons olive oil
- 2 garlic cloves (minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Equipment You’ll Need
No special tools are required. A 9-inch springform pan works best for that deep dish shape. A mixing bowl, measuring cups, and a spatula will do. A stand mixer is optional but helpful for kneading.
Keep a rolling pin handy, though you might not need it. Parchment paper can prevent sticking. That’s it—simple tools for a stellar pizza.
Step-by-Step Recipe Instructions
Step 1: Activate the Yeast
Combine warm water, sugar, and yeast in a small bowl. Let it sit for 5-10 minutes until foamy. This ensures your dough rises properly.
Step 2: Make the Dough
In a large bowl, mix flour, cornmeal, salt, and ¼ cup melted butter. Add the yeast mixture and olive oil. Stir until a soft dough forms.
Step 3: Knead the Dough
Turn the dough onto a floured surface. Knead for 5-7 minutes until smooth. If using a stand mixer, use the dough hook on medium speed.
Step 4: Let the Dough Rise
Place the dough in a greased bowl and cover with a towel. Let it rise in a warm place for 1-2 hours. It should double in size.
Step 5: Prepare the Sauce
Heat olive oil in a saucepan over medium heat. Add garlic, oregano, basil, salt, and pepper, cooking for 1 minute. Stir in crushed tomatoes and simmer for 15 minutes.
Step 6: Cook the Sausage
In a skillet, cook the Italian sausage over medium heat. Break it into crumbles and cook until browned. Drain excess fat and set aside.
Step 7: Preheat the Oven
Set your oven to 425°F. Place a rack in the lower third. This ensures the crust bakes evenly.
Step 8: Grease the Pan
Brush a 9-inch springform pan with 2 tablespoons of melted butter. This gives the crust its signature richness. Make sure to coat the sides well.
Step 9: Shape the Dough
Punch down the risen dough and roll it into a 12-inch circle. Press it into the pan, pushing it up the sides. Trim any excess dough.
Step 10: Layer the Cheese
Spread mozzarella evenly over the dough base. Sprinkle Parmesan on top. This creates that gooey cheese layer Chicago pizza is known for.
Step 11: Add Toppings
Scatter cooked sausage over the cheese. Add bell peppers and mushrooms if using. Distribute them evenly for balanced flavor.
Step 12: Top with Sauce
Spoon the tomato sauce over the toppings. Spread it to the edges. Don’t skimp—it’s a key part of the deep dish experience.
Step 13: Brush the Crust
Use the remaining melted butter to brush the exposed crust. This adds flavor and helps it turn golden. Be gentle to avoid deflating the dough.
Step 14: Bake the Pizza
Place the pan on a baking sheet to catch drips. Bake for 30-35 minutes until the crust is golden. The sauce should be bubbly.
Step 15: Cool and Serve
Let the pizza cool in the pan for 10 minutes. Remove the springform ring and slice. Serve hot for maximum enjoyment.
Tips for Perfect Deep Dish Pizza
- Use room-temperature cheese for even melting.
- Don’t overfill the pan; keep toppings under 2 inches.
- Let the dough rise in a warm, draft-free spot.
- For extra flavor, sprinkle oregano on the sauce before baking.
- If the crust browns too fast, cover it with foil.
Serving Suggestions
- Pair with a Salad: A simple Caesar or mixed green salad balances the richness.
- Add a Drink: Iced tea or a cold soda complements the meal.
- Serve Family-Style: Place the pizza on a large platter for sharing.
- Garnish Lightly: Sprinkle fresh basil or red pepper flakes for a kick.
Nutritional Information
| Nutrient | Per Slice (1/6 of Pizza) |
|---|---|
| Calories | 620 kcal |
| Total Fat | 34g |
| Saturated Fat | 16g |
| Cholesterol | 85mg |
| Sodium | 1,200mg |
| Carbohydrates | 52g |
| Dietary Fiber | 4g |
| Sugars | 6g |
| Protein | 26g |
Note: Values are approximate and based on a 6-slice pizza with sausage, peppers, and mushrooms.
Customizing Your Deep Dish Pizza
This recipe is flexible. Swap sausage for pepperoni or go veggie with spinach and onions. Use provolone instead of mozzarella for a sharper bite. The sauce can handle extras like red pepper flakes or fresh herbs.
Don’t be afraid to experiment. The deep dish format holds up to bold flavors. Just keep the layers balanced to avoid a soggy crust. Your pizza, your rules.
Storing and Reheating Leftovers
Got leftovers? They keep well. Wrap slices tightly in foil and store in the fridge for up to 3 days. For longer storage, freeze them for up to 2 months.
To reheat, bake at 350°F for 10-15 minutes. A microwave works in a pinch but can soften the crust. Always let frozen pizza thaw overnight in the fridge first.
Why This Recipe Works for Beginners
This recipe strips away complexity. The dough is forgiving, and the steps are straightforward. You don’t need to be a chef to nail it. Each stage builds confidence, from kneading to layering.
The ingredients are budget-friendly too. No obscure items or pricey tools. You’ll feel like a pizza pro without breaking a sweat.
Summary
This easy Chicago-style deep dish pizza recipe brings the Windy City to your kitchen. With a buttery crust, melty cheese, and tangy sauce, it’s a crowd-pleaser. The steps are simple, and the results are impressive. Whether it’s game night or a cozy dinner, this pizza delivers comfort and flavor.
You’ll love how customizable it is. Add your favorite toppings or keep it classic. Either way, you’re in for a treat. Grab your pan and get baking—your perfect pizza is just an hour away.
FAQ
Can I make the dough ahead of time?
Yes, prepare the dough and refrigerate it overnight. Let it come to room temperature before shaping.
What if I don’t have a springform pan?
Use a 9-inch cake pan with high sides. Grease it well to prevent sticking.
Can I use store-bought sauce?
Absolutely, pick a good-quality marinara. Add oregano or garlic to boost flavor if needed.
How do I avoid a soggy crust?
Don’t overload with toppings or sauce. Ensure the pan is well-greased for a crisp base.
Can I freeze the baked pizza?
Yes, wrap slices tightly and freeze for up to 2 months. Thaw before reheating for best results.
Easy Chicago Style Deep Dish Pizza Recipe
Equipment
- 9-inch cake pan or cast-iron skillet
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon
- Rolling pin (optional)
- Pizza Cutter
- Skillet (optional, for cooking toppings)
Ingredients
For the Dough:
- 3 ¼ cups all-purpose flour
- ½ cup cornmeal for that classic crust texture
- 1 ½ teaspoons salt
- 2 teaspoons sugar
- 2 ¼ teaspoons active dry yeast one packet
- 1 ¼ cups warm water 110°F
- ½ cup unsalted butter melted, divided
- 1 tablespoon olive oil
For the Filling:
- 3 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 pound Italian sausage cooked and crumbled, optional
- 1 green bell pepper sliced, optional
- ½ cup sliced mushrooms optional
- 1 small onion sliced, optional
For the Sauce:
- 1 28-ounce can crushed tomatoes
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Activate the Yeast
- Combine warm water, sugar, and yeast in a bowl. Let it sit for 5 minutes until foamy. This ensures your dough will rise properly.
Make the Dough
- Mix flour, cornmeal, salt, and ¼ cup melted butter in a large bowl. Add the yeast mixture and stir until a dough forms. Knead for 5-7 minutes until smooth.
Let the Dough Rise
- Place the dough in a greased bowl and cover with a towel. Let it rise in a warm spot for 1 hour. It should double in size.
Prepare the Sauce
- In a bowl, mix crushed tomatoes, oregano, basil, garlic powder, sugar, salt, and pepper. No cooking needed—this sauce is fresh and zesty. Set it aside for later.
Cook the Toppings (Optional)
- If using sausage, cook it in a skillet until browned, about 8 minutes. Sauté peppers, mushrooms, or onions until soft, about 5 minutes. Drain excess grease and set aside.
Preheat the Oven
- Set your oven to 425°F. Place a rack in the lower third. This helps the crust cook evenly.
Shape the Crust
- Punch down the risen dough and roll it into a 12-inch circle. Press it into a greased 9-inch cake pan, letting it climb the sides. Brush with 2 tablespoons melted butter for extra flavor.
Layer the Cheese
- Spread 2 cups of mozzarella evenly over the dough. Add Parmesan for a nutty kick. This forms the cheesy base.
Add Toppings
- Sprinkle cooked sausage or veggies evenly over the cheese. Don’t overload—keep it balanced. You can skip toppings for a classic cheese pizza.
Top with Sauce
- Spoon the tomato sauce over the toppings, covering everything. Sprinkle the remaining mozzarella on top. This creates the signature Chicago look.
Bake the Pizza
- Bake for 25-30 minutes until the crust is golden and cheese is bubbly. Rotate the pan halfway for even cooking. Let it cool for 10 minutes before slicing.
