Deep Dish Chicago Pizza (Print Version)

Thick crust layered with rich cheese, tomato sauce, and savory toppings for a satisfying dish.

# What You Need:

→ Dough

01 - 3 1/4 cups all-purpose flour
02 - 1/2 cup yellow cornmeal
03 - 1 1/4 teaspoons salt
04 - 2 1/4 teaspoons active dry yeast
05 - 1 1/4 cups warm water (approximately 110°F)
06 - 1/4 cup olive oil
07 - 2 tablespoons unsalted butter, melted

→ Cheese & Toppings

08 - 3 cups shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese
10 - 1/2 cup sliced pepperoni or cooked Italian sausage (optional)
11 - 1/2 cup sliced mushrooms
12 - 1/2 cup sliced bell peppers
13 - 1/2 cup sliced black olives

→ Tomato Sauce

14 - 2 tablespoons olive oil
15 - 3 cloves garlic, minced
16 - 1 can (28 ounces) crushed tomatoes
17 - 1 teaspoon dried oregano
18 - 1 teaspoon dried basil
19 - 1/2 teaspoon sugar
20 - Salt and pepper to taste

# Directions:

01 - Combine warm water and active dry yeast in a large bowl. Let it rest for 5 minutes until foamy. Add flour, cornmeal, salt, olive oil, and melted butter. Mix until combined and knead for 5 to 7 minutes until smooth. Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
02 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 1 minute. Stir in crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer for 20 minutes, stirring occasionally, then set aside to cool slightly.
03 - Preheat oven to 425°F. Grease a 12-inch deep-dish pizza pan or comparable round cake pan with olive oil.
04 - Press the dough into the prepared pan, pushing it up the sides to create a high edge. Evenly sprinkle shredded mozzarella over the dough base.
05 - Layer desired toppings such as pepperoni, mushrooms, bell peppers, and black olives over the cheese.
06 - Pour the tomato sauce evenly over the toppings and sprinkle grated Parmesan on top.
07 - Bake in the preheated oven for 35 to 40 minutes until the crust is golden brown and sauce bubbles. If the crust browns too quickly, cover the edges with foil.
08 - Allow the dish to rest for 10 minutes before slicing and serving.

# Expert Tips:

01 -
  • The crust gets that perfect golden-brown caramelization that tastes buttery without tasting greasy.
  • You control every layer, so there's no mystery about why your pizza turned out amazing.
  • It's the kind of dish that makes your home smell incredible and people will ask what you're cooking before they even arrive.
  • Deep-dish pizza satisfies in a way that thin crust never quite does—it's meant to be eaten slowly.
02 -
  • The yeast temperature is non-negotiable—if your water is even 10 degrees too hot, you're starting over, so invest in a cheap thermometer.
  • Don't skip the resting time after baking; I learned this the messy way when I sliced too early and ended up with a pan of molten cheese instead of neat slices.
  • The pan choice matters: a true deep-dish pizza pan with slightly sloped sides is ideal, but a 12-inch round cake pan works in a pinch.
03 -
  • Make the dough the night before and let it rise slowly in the refrigerator—cold fermentation develops deeper flavor and makes the dough easier to work with.
  • If the edges brown too quickly, it's not a failure; just cover them with foil and keep baking—this is completely normal and happens to restaurants too.
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