Chicago Style Deep Dish

The first time I attempted deep dish pizza, I treated it like regular pizza and ended up with sauce everywhere and a soggy middle. Then my cousin from Chicago set me straight about the layering order cheese first, then toppings, then sauce on top and suddenly everything made sense. Now this buttery crusted masterpiece is the one thing my friends actually request when they come over for movie nights.

Last winter during a blizzard, my roommate and I spent three hours perfecting this recipe while watching every Godfather movie back to back. The apartment smelled like garlic and olive oil for days, and honestly, that is a memory I would relive in a heartbeat.

Ingredients

• All-purpose flour: The backbone of your dough, giving structure to handle those heavy toppings
• Yellow cornmeal: This is the secret to that signature crunch and slightly sweet flavor
• Active dry yeast: Make sure your water is warm but not hot, or you will kill the yeast before it even starts working
• Olive oil: Keeps the dough tender and creates that rich texture you want in deep dish
• Melted butter: Brush this on the crust edges for golden color and impossible to resist flavor
• Shredded mozzarella: Go for the full fat block cheese you shred yourself, it melts so much better
• Crushed tomatoes: The chunkier the better, you want texture in that sauce layer on top
• Dried oregano and basil: The classic Italian herbs that make your kitchen smell like an actual pizzeria
• Garlic: Fresh is non negotiable here, it creates that aromatic base in the sauce

Instructions

Wake up the yeast:

Dissolve yeast in warm water and wait until it foams, which tells you it is alive and ready to work its magic.

Build the dough:

Mix flour, cornmeal, and salt into the yeast mixture along with olive oil and melted butter until shaggy.

Knead it out:

Work the dough on a floured surface for 5 to 7 minutes until it feels smooth and springs back when you poke it.

Let it rise:

Place dough in an oiled bowl, cover with a warm towel, and walk away for at least an hour until doubled.

Simmer the sauce:

Cook garlic in olive oil until fragrant, then add crushed tomatoes with herbs and let it bubble for 20 minutes.

Prep your fortress:

Heat your oven to 425 degrees and grease your deep dish pan really well with olive oil.

Press the crust:

Push dough into the pan and up the sides, making those edges tall because this puppy can hold serious weight.

Layer it right:

Start with mozzarella on the bottom, then your toppings, then pour that sauce over everything like a blanket.

Bake until golden:

Slide it in for 35 to 40 minutes until the crust is deep brown and the sauce is bubbling aggressively.

The hardest part:

Let the pizza rest for 10 minutes before slicing, or the cheese will slide right off onto your plate.

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This pizza has become a birthday tradition in my apartment, complete with everyone gathering around the pan like it is a sacred artifact. Something about eating deep dish with your hands while cheese stretches everywhere just makes people happy in a way fancy food never does.

Making It Your Own

I have tried so many variations on this base recipe, from white sauce with spinach to barbecue chicken, and honestly the thick crust handles almost anything you throw at it. The key is keeping the cheese to sauce ratio balanced or you will overwhelm that beautiful buttery crust you worked so hard to perfect.

The Pan Situation

A true deep dish pan has angled sides that are at least 2 inches tall, but I have made this work in a regular round cake pan in a pinch. Cast iron skillet is another excellent option that gives the edges an extra crispy finish that kind of ruins you for any other pan.

Leftover Strategy

Deep dish actually reheats beautifully and in some ways tastes better the next day when all the flavors have had time to become best friends. I recommend reheating slices in a skillet over medium heat rather than the microwave to maintain that crunch.

• Freeze unbaked pizzas wrapped tight in plastic for up to a month
• Let frozen pizza thaw completely before baking or the crust will not cook through
• Individual slices reheat in a 350 degree oven for about 10 minutes

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There is something deeply satisfying about serving a pizza this substantial, watching people's eyes widen when they realize just how much food is on their plate. It is not dinner, it is an experience.

Recipe FAQs

→ What makes Chicago deep dish different from regular pizza?

Chicago deep dish features a thick, buttery crust that forms a high edge, almost like a pie. The most distinctive difference is the layering order: cheese goes directly on the dough, followed by toppings, then sauce on top. This prevents the crust from getting soggy and creates a unique texture profile with a crunchy exterior and chewy interior.

→ Why does deep dish pizza take so long to bake?

The thick crust requires longer baking time to cook completely through without burning the exterior. Additionally, the substantial amount of cheese and toppings needs sufficient heat to melt and bubble properly. The 35-40 minute baking time at 425°F ensures the crust achieves golden-brown perfection while the cheese becomes thoroughly melted and the sauce reaches the ideal consistency.

→ Can I make the dough ahead of time?

Absolutely. You can prepare the dough up to 24 hours in advance. After the initial rise, punch it down, wrap it tightly in plastic, and refrigerate. When ready to use, let it come to room temperature for about 30 minutes before pressing it into your pan. This actually develops more complex flavor in the crust.

→ What type of pan works best for deep dish pizza?

A traditional 12-inch deep dish pizza pan with sloped sides is ideal, but a round cake pan of similar size works perfectly well. The key is using a pan with at least 2-inch high sides to accommodate the thick crust and generous toppings. Cast iron skillets also create excellent results with a beautifully crisped exterior crust.

→ Why is resting the pizza before slicing important?

Resting for 10 minutes allows the layers to set and makes slicing much cleaner. Deep dish pizza has substantial thickness with multiple layers of cheese, toppings, and sauce. Cutting immediately causes everything to slide out. The resting time lets the cheese firm slightly and the sauce thicken, ensuring each slice holds its shape and you get all the delicious components in every bite.

→ Can I freeze the assembled unbaked pizza?

Yes, you can freeze unbaked deep dish pizza. Assemble completely in your pan, wrap tightly with plastic wrap and foil, then freeze for up to one month. When ready to bake, thaw in the refrigerator overnight, then bake as directed. You may need to add 5-10 minutes to the baking time if it's still slightly frozen in the center.