Chicago-Style Deep Dish Pizza

The first time I attempted deep dish pizza, I made the rookie mistake of using a standard pizza pan and ended up with tomato sauce cascading over the edges of my oven floor. That smoking cleanup taught me why Chicagoans take their pan choices seriously. Now with the right deep dish pan and patience for the dough, this buttery crusted, cheese laden creation has become my go to for feeding hungry crowds on cold nights.

My roommate walked in last winter while I was pressing dough into the pan and asked if I was making a cake. The look on her face when I started piling mozzarella and then spooning tomato sauce over the top instead of frosting was priceless. That pizza fed us for three days straight and started a monthly deep dish tradition in our apartment.

Ingredients

• 3 1/4 cups all purpose flour: The foundation of that sturdy crust that needs to hold up under serious weight
• 1/2 cup yellow cornmeal: Adds crunch and that signature golden color to the bottom crust
• 1 1/4 teaspoons salt: Enhances all the flavors without overpowering the cheese
• 2 1/4 teaspoons active dry yeast: One standard packet gives you the perfect rise for that thick breadlike crust
• 1 1/4 cups warm water: Should feel like bath temperature to activate the yeast properly
• 1/4 cup olive oil: Keeps the dough tender and adds richness throughout
• 2 tablespoons unsalted butter melted: Brushed in the pan for that buttery fried edge and incredible aroma
• 3 cups shredded mozzarella cheese: Use whole milk mozzarella for the best melt and stretch factor
• 1/2 cup grated Parmesan cheese: Sprinkled over the top for that salty finish
• 1/2 cup sliced pepperoni or cooked Italian sausage: Optional but adds so much savory depth
• 1/2 cup each sliced mushrooms bell peppers and black olives: Classic toppings that hold their texture through the long bake
• 2 tablespoons olive oil: For sautéing the garlic and building the sauce base
• 3 cloves garlic minced: Fresh garlic makes such a difference in the sauce
• 1 can crushed tomatoes: The chunky texture is perfect for spooning over the top
• 1 teaspoon each dried oregano and dried basil: Classic Italian herbs that bloom in the sauce
• 1/2 teaspoon sugar: Balances the acidity of the tomatoes
• Salt and pepper: Essential for bringing all the sauce flavors together

Instructions

Prepare the dough:

In a large bowl stir the warm water and yeast together until dissolved and let it sit until you see a foamy layer on top about 5 minutes. Mix in the flour cornmeal salt olive oil and melted butter until shaggy then turn onto a floured surface and knead for 5 to 7 minutes until smooth and elastic. Place in a greased bowl cover with a towel and walk away for an hour until it has doubled in size.

Make the sauce:

Warm olive oil in a saucepan over medium heat and add the minced garlic cooking just until fragrant about 1 minute. Pour in the crushed tomatoes along with oregano basil sugar salt and pepper then let it simmer for 20 minutes while stirring occasionally. Set aside to cool slightly while you work on the dough.

Preheat and prepare the pan:

Heat your oven to 425°F and generously grease a 12 inch deep dish pizza pan or round cake pan with olive oil. This step is crucial for getting that crispy golden edge.

Shape the crust:

Press the risen dough into the bottom of the pan and push it up the sides to create a tall border. The dough should feel thick and substantial.

Layer the cheese:

Sprinkle the shredded mozzarella evenly across the bottom of the crust. This goes first so it melts into every bite.

Add your toppings:

Arrange pepperoni mushrooms bell peppers and olives over the cheese layer. Distribute them evenly so every slice gets a bit of everything.

Top with sauce:

Pour the tomato sauce over the toppings in an even layer. Finish with grated Parmesan scattered across the top.

Bake to perfection:

Bake for 35 to 40 minutes until the crust is deep golden and the sauce is bubbling enthusiastically. If the edges start browning too quickly tent them with foil.

Rest before slicing:

Let the pizza stand for 10 minutes before cutting into wedges. This waiting period is agony but it keeps the cheese from sliding right off.

Save

Last month my sister called from college at midnight asking how I made that pizza she had over spring break. We spent twenty minutes on the phone while she rummaged through her tiny kitchen for measuring cups and I walked her through pressing dough into a cake pan. She texted me a photo of her slightly lopsided but perfectly bubbling creation at 2 AM with the caption best roommate ever earned.

Pan Selection Matters

A true deep dish pan has angled sides that are at least 2 inches tall which creates that characteristic thick edge. If you are using a springform pan or cake pan make sure it is at least 10 inches in diameter or the dough will be too thick to bake through properly. Dark metal pans produce the crispiest crust while light colored aluminum may need a few extra minutes in the oven.

Make Ahead Strategy

The dough actually benefits from an overnight rest in the refrigerator which develops deeper flavor and makes it easier to shape. You can prepare the sauce up to three days in advance and store it in an airtight container. Just bring both to room temperature before assembling your pizza for the most even baking.

Customization Ideas

Once you have mastered the classic version try swapping mozzarella for provolone or adding chunks of fresh buffalo mozzarella for creamy pockets. Spinach and artichoke hearts work beautifully if you sauté them first to remove excess moisture. For meat lovers brown some ground Italian sausage or crumbled bacon before adding to the pizza.

• Extra cornmeal in the pan creates an even crunchier bottom crust
• Let the dough rise in a warm draft free spot for the best results
• Use a pizza wheel with a long blade for cutting through all those layers

Save

There is something deeply satisfying about serving a steaming slice of deep dish pizza to a table full of happy people. Every buttery crunchy bite reminds me why this labor intensive recipe is worth every minute spent in the kitchen.

Recipe FAQ

→ What makes deep dish different from regular pizza?

Deep dish features a thick, buttery crust formed up the sides of a pan with layers of cheese and toppings underneath the sauce, creating a hearty, knife-and-fork experience.

→ Why does the sauce go on top?

Placing sauce on top prevents the cheese and toppings from burning during the longer baking time required for the thick crust to cook through properly.

→ Can I use store-bought dough?

Yes, store-bought pizza dough works well for convenience, though the homemade dough with cornmeal creates that authentic Chicago texture and flavor.

→ How do I prevent a soggy bottom crust?

Generously oil your pan, pre-bake the crust for 5-7 minutes before adding toppings, and avoid overloading with watery vegetables.

→ What type of pan works best?

A traditional deep dish pizza pan or round cake pan with 2-3 inch sides works perfectly. Cast iron skillets also create excellent results.

→ Can I freeze the dough?

Yes, after the first rise, punch down the dough, wrap tightly in plastic, and freeze for up to 3 months. Thaw overnight in the refrigerator before using.