There’s something about Chicago-Style Deep Dish Pizza that feels like more than just dinner. Maybe it’s the anticipation—the way the kitchen fills slowly with the scent of melting cheese, toasty cornmeal, and tomato sauce simmering down to its sweet, herby best. Or maybe it’s how the first slice, with its molten cheese and buttery crust, always comes out thicker than you thought possible. Each piece holds a promise: that no matter what’s swirling outside, inside, you’re wrapped in warmth and comfort.
I first tried my hand at deep dish on a chilly weekend, craving something cozy and substantial. I wanted a meal that would linger in everyone’s memory, not just for the big flavors, but for the way it made us feel: anchored, cared for, together. Chicago-Style Deep Dish Pizza is a recipe that’s as much about the process as the result. You knead and rise, spread and roll, layering cheese and sauce as the afternoon drifts by. What emerges from the oven isn’t just pizza—it’s comfort on a plate, a little edible celebration for the now.
What I love most about this pizza is its generosity. The crust, golden and rich from a touch of cornmeal, is sturdy enough to hold all the cheese, sauce, and toppings you can dream up. Every bite is a balance of crispy, chewy, and creamy—a true feast of textures. And the homemade tomato sauce, slow-simmered with onions and oregano, brings that unmistakable Chicago flavor. This isn’t just a meal; it’s an invitation to linger, share, and savor the season’s simple joys.
If you’re craving a project that rewards patience with unparalleled comfort, this is the deep dish pizza recipe to try. The steps are straightforward, each one building flavor and texture, and there’s plenty of room to play—swap in vegetables or different cheeses, or keep it classic with pepperoni and bacon. Whatever you choose, trust that when you pull this pizza from the oven, you’ll have made something that hugs everyone at the table from the inside out.
Chicago-Style Deep Dish Pizza, Made Easy
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What You’ll Need to Begin
- 1/2 cup yellow cornmeal
- 3 1/4 cups all-purpose flour (spooned and leveled)
- 1 1/4 teaspoons salt
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons instant yeast (one standard packet)
- 1 1/4 cups lukewarm water (about 90°F)
- 1/4 cup unsalted butter, melted
- 1/4 cup unsalted butter, softened to room temp
- Olive oil (for greasing and brushing crust)
- 1 small onion, finely grated (about 1/3 cup)
- 3 garlic cloves, minced
- 2 tablespoons unsalted butter
- 3/4 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 28-ounce can crushed tomatoes
- 1/4 teaspoon granulated sugar
- 4 cups shredded mozzarella cheese (about 16 ounces)
- 1/2 cup grated parmesan cheese
- Optional: 4 slices cooked and crumbled bacon
- Optional: 1/2 cup sliced pepperoni
The Quick and Easy Method
- Combine flour, cornmeal, salt, sugar, and instant yeast in a large bowl or the bowl of a stand mixer fitted with a dough hook. Pour in the lukewarm water and melted butter, mixing on low speed just until a rough dough forms. (If working by hand, stir with a sturdy spoon.)
- Knead the dough on low speed (or by hand) until it’s soft, smooth, and begins to pull away from the sides—about 4 to 5 minutes. If the dough seems too stiff, add a teaspoon of warm water; if too sticky, add a tablespoon of flour. The dough should feel supple, not dry or overly tacky.
- Lightly oil a large bowl, place the dough inside, and turn it to coat all sides. Cover tightly with foil and let rise in a warm place until doubled in size, about 1 to 2 hours.
- Turn the dough onto a floured surface. Gently punch it down and roll into a 15×12-inch rectangle. Spread softened butter over the surface, then roll up tightly from the long side into a log. Cut the log in half and shape each half into a ball. Return the dough balls to the greased bowl, cover, and refrigerate for 1 hour.
- While the dough chills, make the sauce: Melt 2 tablespoons butter in a saucepan over medium heat. Add grated onion, salt, oregano, and (if using) crushed red pepper flakes. Cook until the onion softens and lightly browns, about 5 minutes. Stir in the garlic, crushed tomatoes, and sugar. Reduce heat and simmer uncovered, stirring occasionally, until thickened and fragrant—about 30 minutes. Set aside.
- Preheat your oven to 425°F (218°C).
- Roll one dough ball on a floured surface into a 12-inch circle. Carefully fit it into a 9×2-inch deep dish pan, pressing it to cover the bottom and sides evenly. Trim excess dough and brush the crust edges with olive oil for extra color. Repeat with the second dough ball if making two pizzas.
- Sprinkle half the shredded mozzarella over each crust. Add your chosen toppings (like pepperoni or bacon), then spoon about 1 1/4 cups of prepared sauce over the cheese and toppings. Sprinkle each pizza with 1/4 cup parmesan cheese.
- Set the pans on a baking sheet (to catch any drips) and bake for 20-28 minutes, until the crust is golden and crisp. If the crust darkens too quickly, tent loosely with foil after 15 minutes.
- Let the pizzas cool in their pans on a wire rack for 10 minutes before slicing. Serve warm and savor every bite. Store leftovers in an airtight container in the fridge for up to 5 days; reheat at 300°F for 15-20 minutes to revive that melty goodness.
Smart Ingredient Swaps (That Still Taste Great)
Don’t have yellow cornmeal? Try using fine polenta for a similar crunch, or skip it for a slightly softer crust. If you’re dairy-free, swap out the mozzarella for your favorite plant-based cheese and use vegan butter in both the dough and sauce. Whole wheat flour can replace up to 1 cup of the all-purpose flour for a nuttier base, though it will be a bit denser. Not a fan of bacon or pepperoni? Roasted veggies or sautéed mushrooms work beautifully as toppings and keep this deep dish pizza just as satisfying.
How to Plate It for Balance and Beauty
Deep dish pizza is a showstopper, so set the stage by slicing each pie at the table for that irresistible cheese pull. Use a thin, sharp knife to cut and a pie server to lift out each wedge. For a simple, balanced meal, pair slices with a crisp green salad tossed in vinaigrette—its fresh acidity cuts through the richness. Garnish the pizza with a scatter of fresh basil or oregano, and a sprinkle of extra parmesan for a polished, inviting look.
Storage Tips to Preserve Nutrients
To keep your Chicago-Style Deep Dish Pizza tasting fresh, let leftovers cool fully before storing. Place slices in a single layer in an airtight container, separating layers with parchment to avoid sticking. Refrigerate for up to 5 days. For maximum flavor and texture, reheat in a 300°F oven (never the microwave if you can help it), which revives the crust’s crispness and keeps the cheese stretchy. If freezing, wrap slices tightly in foil and use within one month for best quality.
Cooking Techniques that Lock in Goodness
The double rise—first on the counter, then in the fridge after rolling and buttering—creates the crust’s signature tender, flaky layers. Don’t rush the chilling step: it helps the butter firm up, which means more distinct, bakery-style lamination. When spreading the sauce, keep it gentle to avoid tearing the cheese layer; this preserves that gooey, cheesy barrier between crust and sauce. Always bake on a preheated surface or sheet pan to ensure the bottom crust cooks through and achieves that classic crisp.
Seasonal Superfoods You Can Add
Spring brings tender spinach and sweet bell peppers—layer them under the cheese for extra nutrition and color. In summer, toss in ripe tomato slices or fresh basil just before serving. Autumn is perfect for sautéed mushrooms or roasted butternut squash, while winter craves a handful of baby kale or caramelized onions. These seasonal superfoods not only boost the dish’s flavor and vitamins but also let you adapt Chicago-Style Deep Dish Pizza to whatever’s at the market.
Common Questions Answered
Why does the dough need to rest in the fridge after adding the butter?
Chilling the dough after adding the softened butter is key for building flaky, bakery-style layers. This rest lets the butter firm up, which means it creates pockets of steam as the pizza bakes, resulting in the signature tender but crisp texture. Skipping or shortening this step may lead to a heavier, less layered crust.
Can I use active dry yeast instead of instant yeast?
Yes—you can substitute active dry yeast for instant, but it needs to be proofed first. Dissolve it in the lukewarm water with a pinch of sugar, let it sit until foamy (about 5-10 minutes), then proceed with the recipe. Keep in mind that rising times may be slightly longer with active dry yeast.
How do I prevent my crust from getting soggy underneath?
For a crisp bottom crust, make sure to press the dough evenly into the pan, without leaving thick spots. Use a metal pan if possible, as it conducts heat better. Also, layering the cheese before the sauce acts as a moisture barrier. Baking on a preheated sheet pan helps ensure even heat for a sturdy, crisp base.
What’s the best way to reheat leftover deep dish pizza?
The best way is to reheat slices on a baking sheet in a 300°F oven for 15-20 minutes. This crisps up the crust and remelts the cheese without drying out the sauce. Avoid microwaving if possible, as it can make the crust chewy and the cheese rubbery.
Can I make the dough or sauce ahead of time?
Absolutely! The dough can be made and refrigerated (after the first rise and shaping) for up to 24 hours. The sauce can be made up to 3 days in advance and kept in an airtight container in the fridge. Let dough come to room temperature before rolling it out to ensure easy shaping and even baking.
Why does this recipe call for both melted and softened butter?
The melted butter in the dough adds moisture and tenderness from the start, while the softened butter, spread after rolling out, creates lamination—those delicious, flaky layers. Each form of butter brings a different texture: don’t skip either step if you want the full deep dish experience!
Chicago-Style Deep Dish Pizza
Equipment
- Stand mixer with dough hook
- 9-inch deep dish pan
- saucepan
Ingredients
For the Dough:
- 1/2 cup yellow cornmeal
- 3 1/4 cups all-purpose flour (spooned and leveled)
- 1 1/4 teaspoons salt
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons instant yeast (one standard packet)
- 1 1/4 cups lukewarm water (about 90°F)
- 1/4 cup unsalted butter melted
- 1/4 cup unsalted butter softened to room temperature
- as needed olive oil (for greasing)
For the Sauce:
- 1 small onion finely grated (roughly 1/3 cup)
- 3 cloves garlic minced
- 2 tablespoons unsalted butter
- 3/4 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 28 ounce can crushed tomatoes
- 1/4 teaspoon granulated sugar
For the Toppings:
- 4 cups shredded mozzarella cheese (about 16 ounces)
- 1/2 cup grated parmesan cheese
- 4 slices cooked and crumbled bacon optional
- 1/2 cup sliced pepperoni optional
Instructions
For the Dough:
- In a large mixing bowl or stand mixer using a dough hook, combine the flour, cornmeal, salt, sugar, and yeast. Gradually incorporate the warm water and melted butter, stirring on low speed until the dough forms.
- Knead the mixture on low speed or with your hands until it becomes soft and elastic, roughly 4 to 5 minutes. Adjust the consistency if needed by adding warm water or flour in small amounts.
- Coat a large bowl lightly with olive oil, place the dough inside, and turn to coat. Cover with aluminum foil and allow it to rise in a warm area until it doubles in size, which may take approximately 1 to 2 hours.
- On a floured surface, gently press down the risen dough and roll it into a 15x12-inch rectangle. Spread softened butter across the surface, then roll the dough lengthwise into a log. Divide it into two pieces, shaping each into a ball before returning them to the greased bowl, covering, and refrigerating for an hour.
For the Sauce:
- To prepare the sauce, melt butter in a saucepan over medium heat. Add the grated onion, salt, oregano, and red pepper flakes, cooking for around 5 minutes until the onions soften slightly and begin to color.
- Stir in garlic, crushed tomatoes, and sugar. Reduce the heat to medium-low and allow the sauce to simmer uncovered, stirring occasionally, for about 30 minutes or until it thickens and develops a rich aroma.
Assembly and Baking:
- Preheat the oven to 425°F (218°C). Take one ball of dough from the refrigerator and roll it out on a floured surface into a 12-inch circle, then fit it into a deep dish pan, pressing it gently against the sides and bottom. Trim any excess dough and lightly brush the edges with olive oil for added color.
- Sprinkle half of the shredded mozzarella evenly over the bottom of the crust. Add your choice of toppings such as pepperoni and bacon, followed by a generous portion of sauce and a sprinkle of parmesan cheese on top.
- Position the pan on a baking sheet to catch any drips and bake for 20 to 28 minutes until the crust is golden brown and crisp. If browning too quickly, cover loosely with foil halfway through baking.
- Once out of the oven, allow the pizzas to cool in the pan on a wire rack for 10 minutes before slicing and serving. Leftovers can be stored in an airtight container in the fridge for up to 5 days and reheated at 300°F for 15 to 20 minutes.
