Homemade Chicago-Style Deep Dish Pizza
There is a magnificent, architectural beauty in a pizza that is built like a pie. Chicago-Style Deep Dish is not just a quick snack; it is a hearty, legendary meal that reverses the traditional order of ingredients to protect the delicate cheese during its long, luxurious stay in the oven.
This recipe is a favorite for those who want to bring the spirit of a Windy City pizzeria into their own kitchen. It captures the essence of a buttery, cornmeal-infused crust that acts as a sturdy golden bowl for layers of molten mozzarella, savory toppings, and a thick, chunky tomato sauce.
This recipe matters because it turns pizza night into an event. It saves you the high cost of specialty shipping or travel by providing a reliable, step-by-step method to achieve that signature “biscuit-like” crunch and deep-well filling at home, proving that the most indulgent comfort foods are worth the wait.
Ingredients
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3 1/4 cups All-purpose flour
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1/2 cup Yellow cornmeal
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1 1/2 teaspoons Salt
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2 teaspoons Granulated sugar
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2 1/4 teaspoons Instant yeast (1 packet)
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1 1/4 cups Warm water (110°F)
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1/2 cup Unsalted butter (Melted)
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4 cups Shredded mozzarella cheese (Low moisture)
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1 pound Italian sausage (Cooked and crumbled)
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1 can (28 oz) Crushed tomatoes (Drained of excess liquid)
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1/2 cup Grated Parmesan cheese
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2 teaspoons Dried oregano
Instructions
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In a large bowl, whisk together the flour, cornmeal, salt, sugar, and yeast.
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Add the warm water and melted butter, stirring until a soft dough forms.
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Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
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Place the dough in a greased bowl, cover, and let it rise in a warm spot for about 60 to 90 minutes until doubled in size.
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Preheat your oven to 425°F and generously grease a 12-inch deep-dish pizza pan or a heavy cast-iron skillet with butter.
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Press the risen dough into the bottom and 2 inches up the sides of the pan, ensuring the walls are even.
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Place the shredded mozzarella directly onto the bottom of the dough—this is the “Chicago way” to prevent the cheese from burning.
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Layer the cooked sausage (or your favorite toppings) over the cheese.
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Spread the drained crushed tomatoes over the toppings and sprinkle with Parmesan and dried oregano.
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Bake for 25 to 30 minutes until the crust is a deep golden brown and the sauce is bubbling.
Why This Recipe Works
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The addition of cornmeal and a generous amount of butter creates a “laminated” effect in the crust, giving it a unique, pastry-like crunch that can support heavy fillings.
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Placing the cheese on the bottom and the sauce on top protects the mozzarella from the high heat, allowing it to melt into a gooey, stretchy layer without becoming oily.
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A deep-dish pan or cast-iron skillet conducts heat evenly, ensuring the bottom of the thick dough cooks through at the same rate as the crust walls.
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Using low-moisture mozzarella prevents the pizza from becoming watery, which is the most common pitfall of homemade deep-dish.
Tips for Best Results
Drain your tomatoes. Standard canned tomatoes contain a lot of water. Place your crushed tomatoes in a fine-mesh sieve for 10 minutes before using them to ensure your sauce is thick and rich rather than runny.
Don’t over-knead. Unlike thin-crust pizza, deep-dish dough should be more like a biscuit. Stop kneading as soon as the dough is smooth to keep the crust tender and flaky.
Let it rest. After taking the pizza out of the oven, let it sit in the pan for 10 minutes. This allows the cheese and sauce to set, making it much easier to lift out a perfect, skyscraper-sized slice.
Variations & Substitutions
For a “Veggie Deep Dish,” replace the sausage with sautéed spinach, mushrooms, and bell peppers. Be sure to squeeze all the water out of the spinach before adding it.
If you prefer a “Garlic Butter Crust,” brush the edges of the dough with a mixture of melted butter and garlic powder five minutes before the pizza finishes baking.
To make this “Extra Spicy,” stir a teaspoon of red pepper flakes and a splash of hot honey into the tomato sauce layer.
Frequently Asked Questions
How should I store and reheat leftovers?
Store in an airtight container in the fridge for up to three days. To reheat, use an oven at 350°F for 15 minutes to help the crust regain its crunch; avoid the microwave as it can make the dough soggy.
Can I make the dough ahead of time?
Yes. You can let the dough rise in the refrigerator overnight. This actually improves the flavor. Just let it sit at room temperature for 30 minutes before pressing it into the pan.
What if I don’t have a deep-dish pan?
A 12-inch cast-iron skillet is the perfect substitute. It retains heat exceptionally well and gives the crust a beautiful, even browning.
Why is my crust soggy?
This usually happens if the sauce was too watery or the oven wasn’t hot enough. Make sure to drain your tomatoes well and ensure your oven is fully preheated to 425°F.
There is a simple, savory joy in a meal that requires a fork and knife to conquer. Homemade Chicago-Style Deep Dish Pizza is a reminder that the most ambitious kitchen projects are often the most rewarding. We hope this towering, buttery masterpiece brings a taste of the Windy City to your dining table.
