Chicago Style Deep Dish Pizza Recipe

If you’ve ever wanted to bring a slice of Chicago magic right into your own kitchen, this deep-dish pizza recipe is your golden ticket to cheesy, saucy paradise!

When I consider the perfect comfort food, my mind often drifts to Chicago Style Deep Dish Pizza. Born of a buttery crust that combines all-purpose flour with cornmeal, this pizza showcases not just one but several layers of melted, low-moisture mozzarella; for a little more than a buck, you can add even more cheese.

That’s because, more than anything else, this pizza is a vehicle for cheese. (There’s as much as 3 pounds within the 14-inch, 2-inch-high pie you see here.) And unlike most pizzas, it has an actual filling, which might feature several kinds of cured and smoked meats and a zesty tomato sauce.

But mostly, it’s a cheese pizza.

Chicago Style Deep Dish Pizza Recipe Ingredients

• All-purpose flour: Provides carbohydrates; forms pizza’s structure.
• Cornmeal: Adds texture and subtle sweetness; enhances crust flavor.
• Unsalted butter: Imparts richness and flakiness to the dough.
• Mozzarella cheese: Melts smoothly; offers creamy texture and protein.
• Crushed tomatoes: Base for sauce; rich in lycopene and vitamin C.
• Oregano: Adds aromatic, earthy flavor; boasts antioxidant properties.
• Parmesan cheese: Provides sharp, salty flavor; high in calcium.
• Olive oil: Heart-healthy fat; adds moisture and flavor to crust.

Chicago Style Deep Dish Pizza Recipe Ingredient Quantities

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water (about 110°F)
• 2 teaspoons sugar
• 3 1/4 cups all-purpose flour
• 1/2 cup cornmeal
• 1/2 cup unsalted butter, melted and cooled
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 pound low-moisture mozzarella cheese, sliced
• 1 (28 oz) can crushed tomatoes
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese
• Italian sausage, cooked and crumbled (optional)
• Sliced pepperoni (optional)
• Chopped green bell peppers (optional)
• Sliced mushrooms (optional)
• Chopped onion (optional)

How to Make this Chicago Style Deep Dish Pizza Recipe

1. In a tiny bowl, combine the sugar with warm water and pour the yeast on top. Allow the yeast to dissolve and come to life for about 5-10 minutes. It should look frothy when it’s ready to use.

2. In a huge mixing bowl, blend together the flour, cornmeal, and salt. Add the melted butter and olive oil, and the yeast mixture. Blend until a rough dough forms.

3. On a floured surface, knead the dough for about 5 minutes until it is smooth and elastic. Put it in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.

4. Set your oven to 425°F (220°C) to preheat. Deflate the dough that has risen and spread it flat in a pizza pan that is deep-dish and 12 inches across. Make certain to push some of the dough up the sides of the pan so that the amorphous mass has a discernible crust.

5. Spread the sliced mozzarella cheese in an even layer over the dough, covering the bottom completely.

6. If you are using add cooked sausage, pepperoni, bell peppers, mushrooms, and onions evenly over the cheese.

7. In a bowl, combine the crushed tomatoes with the oregano, basil, garlic powder, and red pepper flakes. Layer this tomato mixture over the toppings.

8. Evenly distribute the grated Parmesan cheese across the surface.

9. Move the baking pan to the oven and bake for 25–30 minutes, or until the crust is a perfect golden brown and the cheese is undeniably bubbly.

10. Let the pizza cool for about 5-10 minutes before slicing and serving. Enjoy the Chicago-style deep-dish pizza you just made!

Chicago Style Deep Dish Pizza Recipe Equipment Needed

1. Small bowl
2. Large mixing bowl
3. Measuring cups and spoons
4. Wooden spoon or spatula
5. Kitchen thermometer (for checking water temperature)
6. Clean kitchen towel or damp cloth
7. Rolling pin (optional, for flattening dough)
8. 12-inch deep-dish pizza pan
9. Oven
10. Baking sheet (optional, to catch drips in the oven)
11. Knife or pizza cutter
12. Cutting board

FAQ

• Q: Can I use instant yeast instead of active dry yeast?A: You can use instant yeast, yes. Just add it to the flour directly, without first dissolving it in water.
• Q: What is the purpose of cornmeal in the dough?A: The flavor and texture of the crust come from cornmeal, which is what makes it so distinctively Chicago style.
• Q: Can I prepare the dough in advance?A: Yes, you can prepare the dough a day in advance. Let it rise, then place it in the fridge overnight. Before you use it, let it come back to room temperature.
• Q: How can I keep the bottom crust from getting soggy?A: Your oven should be preheated and you might want to think about adding a light dusting of cornmeal to the bottom of the pan before you add the dough.
• Q: Can I use fresh tomatoes instead of canned?A: Yes, but you’ll need to cook them down to reduce moisture content, or your pizza might turn out watery.
• Q: Is it necessary to use both mozzarella and Parmesan cheese?A: For the best taste, go with mozzarella and Parmesan. Mozzarella gives you the melty texture; Parmesan, the sharpness. Together, they make pizza perfection.

Chicago Style Deep Dish Pizza Recipe Substitutions and Variations

Instant Yeast: Substitute with 2 1/4 teaspoons of active dry yeast.
Substituting for Cornmeal: Use semolina flour.
Texture: Similar.
Olive Oil: If necessary, replace with melted butter.
Low-Moisture Mozzarella Cheese: For a richer flavor, substitute with whole-milk mozzarella and be certain to remove excess moisture.
Crushed Tomatoes: Use whole peeled tomatoes, either crushed by hand or in a blender.

Pro Tips

1. Proofing the Yeast: Ensure your water is at the right temperature (about 110°F) to activate the yeast. If it’s too hot, it can kill the yeast; too cold, and the yeast won’t activate. Use a thermometer for accuracy if possible.