No need to travel all the way to Chicago for this incredible Chicago Style Deep Dish Pizza recipe, when you can make it at home! Try this easy, detailed deep dish pizza with step-by-step directions and a how to video for a thick and buttery, flaky crust and a rich, chunky tomato sauce, with plenty of gooey cheese.
If I was stuck on an island for the rest of my life and could only eat one dish, it would be pizza. I never get tired of pizza and love making it at home. According to Pizza Hut, pizza is often voted the number one most popular food in America and in fact, 94 percent of Americans eat it at least once a month! I love knowing that I’m doing my part as a pizza loving American 🙂
This deep dish pizza recipe makes enough dough and sauce for two 9-inch pizzas. I baked one pizza in a 9-inch cast iron skillet and the other in a 9-inch cake pan. Both came out beautifully but just a little different. The cast iron yielded a slightly crispier crust while the cake pan produced a softer, chewier crust. Both are fantastic and hold up extremely well under the thick layer of toppings.
If you allow the pizza to rest for 20 to 30 minutes before serving, it can easily be removed to a cutting board for slicing. This extra time to rest and cool ensures the toppings and cheese won’t spill out onto your plate. Not saying that’s a bad thing, in fact it’s super appealing to me! But if you don’t want to eat this deep dish pizza recipe with a fork, let it cool a while before enjoying.
Pizza is easily customizable to all your favorite toppings. We served this Chicago Style Deep Dish pizza recipe with big chunks of sweet Italian sausage and a few chopped kalamata olives. Since this recipe makes two pizzas, you can top each with different family favorites. Check the Notes section of the recipe for more delicious topping ideas. And please don’t let the long list of detailed instructions scare you off. This pizza dough and sauce recipes are easy to make and worth every single minute in the kitchen.
Once a month our adult children, their spouses and our grandchildren come over for Sunday supper. This Chicago Style Deep Dish pizza recipe is on the menu for our next family gathering. I’m going to double the recipe and let the whole family help by adding their favorite toppings. Such a fun way to enjoy family time and America’s favorite food!
Here are a few more pizza inspired recipes you might enjoy:
- Easy Pizza Dough
- Skillet Pizza Margherita
- Skinny Taco Pizza
- Easy Homemade Pizza Buns
- Basic Pizza Sauce
- Grilled Berry Pizza with Whipped Ricotta
Chicago Style Deep Dish Pizza Recipe
Ingredients
PIZZA DOUGH
- 3¼ cups all-purpose flour
- 1/2 cup yellow cornmeal
- One .25-ounce package rapid rise yeast
- 2 teaspoons granulated white sugar
- 1½ teaspoons salt
- 1¼ cups water (at room temperature)
- 3 tablespoons unsalted butter (melted and cooled slightly)
- 4 tablespoons unsalted butter (at room temperature)
- 3 tablespoons + 1 teaspoon olive oil
PIZZA SAUCE
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 medium red onion (minced)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 3 cloves garlic (minced)
- One 28-ounce can crushed tomatoes, no salt
- 1 teaspoon granulated white sugar
- 2 tablespoons chopped fresh basil
- 1 tablespoon olive oil
TOPPINGS:
- 1 pound Italian sausage (casings removed)
- 1/2 cup sliced olives
- 16 ounces shredded part-skim mozzarella cheese
- 1/3 cup grated Parmesan cheese
Instructions
TO MAKE THE PIZZA DOUGH:
- Using a stand mixer fitted with a dough hook, combine the flour, cornmeal, yeast, sugar, salt on low speed until blended. Add the water and melted butter. Mix until combined, about 1 to 2 minutes. Scrape down the sides of the bowl and mix again until well blended. Increase speed to medium and knead until the dough is shiny and smooth and pulls away from the sides of the bowl, about 4 to 5 minutes.
- Coat the sides and bottom of a large mixing bowl with 1 teaspoon of olive oil. Transfer the pizza dough to the clean, oiled bowl and turn to coat. Cover with plastic wrap and let the dough rest at room temperature until nearly doubled in size, about 1 hour.
TO MAKE THE PIZZA SAUCE:
- While the dough rises, prepare the pizza sauce. In a medium saucepan over medium heat, combine the 1 tablespoon of olive oil and 1 tablespoon butter. Add the minced onion crushed red pepper, Italian seasoning, salt and pepper. Cook, stirring frequently until the onion is softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and sugar and bring to a simmer. Reduce the heat to medium-low and cook, stirring frequently, until the sauce has reduced to about 2 1/2 cups, about 30 minutes. Remove from the heat and add the fresh basil and olive oil. Check the seasoning and add salt if needed. Cover and set aside.
TO LAMINATE THE PIZZA DOUGH:
- Adjust the oven rack to the lowest position and preheat oven to 425 degrees. Turn the dough out onto a clean countertop. Roll the dough into a 15 by 12-inch rectangle. Using an off-set spatula, spread the softened butter over the dough leaving a 1/2-inch border along the edges. Starting at the short end, tightly roll the dough into a cyclinder. With the seam-side down, flatten the dough into a 18 by 4-inch rectangle. Cut the rectangle in half crosswise. Working with one half at a time, fold the dough into thirds like a business letter. Pinch the seams together to form a ball. Repeat with the remaining dough and transfer the balls to the oiled bowl. Cover tightly with plastic wrap and let rise in the refrigerator until nearly double in size, 45 to 50 minutes.
- While the dough rising, cook the Italian sausage in a large non-stick skillet. Break the sausage up into chunks and sauté until cooked through. Drain well and set aside.
TO ASSEMBLE AND BAKE THE PIZZAS:
- Coat two 9-inch cast iron skillets or cake pans with 1½ tablespoons of olive oil each.
- On a clean countertop, roll one of the dough balls into a 13-inch round disk about 1/4-inch thick. Roll the dough loosely around the rolling pin and transfer to the prepared skillet. Unroll the dough and lightly press into the pan, making sure you work it into the corners and 1-inch up the sides. If the dough resists, allow it to rest for 5 minutes before trying again. Repeat with the remaining dough ball.
- Sprinkle each pizza with 2 cups of the shredded mozzarella. Divide the sauce between the two pizzas, spreading with the back of a spoon until evenly distributed over the cheese layer. Divide the cooked Italian sausage between the two pizzas, scattering to cover the sauce. Top with the olives, then the Parmesan cheese.
- Bake until the crust is golden brown, about 20 to 30 minutes. If over-browning, tent the pizza with foil until cooked through. Remove the pizza from the oven and cool for 10-minutes before serving.
Notes
- vegetables such as fresh jalapeño peppers, spinach, olives, mushrooms, sweet bell peppers or red onions
- ham, Canadian bacon and sweet pineapple
- sliced pepperoni
- chopped cooked meatballs
- cooked and crumbled ground beef
- chopped browned smoked bacon
- grilled chicken
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m confused about the part where you oil the pan. It doesn’t say just the bottom, so i likes thensides too. The dough obviously wouldn’t stick to anything covered in olive oil, so how do you make it stay 1” up the sides? This ended up as just a flat very puffy pizza since all that excess that was supposed to go up the sides just fell down
Want to go real old school Chicago style. Put the butter around the pan, then put a layer of Parmesan on the butter before you lay the initial crust in. Then another layer of dough above the cheese, and sauce on top of that.
yum!
Going to try this but don’t have a stand mixer. Any suggestions to make dough by hand?
I’d use a wooden spoon to mix the dough, and then you’d need to use your hands to knead the dough.
Would this work with pizza yeast to decrease the preparation time?
I’ve never tried using it, so I’m not sure!
Delicious! Definitely worth the extra time. Laminating the butter into the dough sets this recipe apart…way apart…from others I’ve tried. This recipe is a KEEPER! Thanks so much!
Visited Chicago this summer for a few days but didn’t get a chance to try the local pizzas which looked amazing – so promised my daughter that I would try to make one and this recipe was brilliant, so well explained, and made it achievable. The whole family LOVED it! I think it will become a Christmas holiday tradition. Thank you
Outstanding, and completely satisfactory to the member of our household who has had many of these in Chicago. We have a 12″ cast iron pan, not 9″, so we just used all the dough and sauce for the one pie. Worked well. Fun Sunday afternoon project.
Can I cut recipe in half or freeze one half of dough? We don’t need that many pizzas.
Sure!
Delicious and easy! Definitely captures the flavor of true Chicago deep dish. I made the dough, my wife who is a professional chef made the sauce. It was fun to work together and even though I am not that great a cook it was quite easy for me. Turned out amazing and tasted surprisingly like the Chicago deep dish I have had at Uno and Lou Malnati‘s. The real deal!
Sooo good. I’m a Chicago native and this takes me right back home.