Chicago Deep Dish
intro
Buttery flaky thick crust, layered with gooey low-moisture mozzarella, zesty tomato sauce, and savory sausage, this iconic Windy City pie is a hearty, crowd-pleasing classic.
Ingredients
Steps
Make the pizza dough
In a large mixing bowl, combine 320g all-purpose flour, 60g fine yellow cornmeal, 7g instant dry yeast, 4g granulated sugar, and 9g fine sea salt. Stir in 180ml warm (43°C/110°F) water and 113g melted, cooled unsalted butter, mixing until a shaggy dough forms. Knead by hand on a lightly floured surface for 5 minutes until smooth and elastic, then form into a tight ball. Place the dough back in the bowl, cover with a damp kitchen towel, and let rest in a warm (24°C/75°F) spot for 60 minutes until doubled in volume.
Prep the deep dish pan
Once the dough is nearly done rising, preheat your oven to 220°C (425°F). Generously grease a 30cm (12-inch) cast iron deep dish pan with 15ml extra-virgin olive oil, then sprinkle the remaining 5g (1 tsp) cornmeal evenly across the pan bottom and sides to create a crisp, non-stick crust base. Ensure oil coats every crevice of the pan to prevent sticking during baking.
Press crust into pan
When the dough has doubled in size, punch it firmly in the center to release all trapped air. Roll it out on a lightly floured surface to a 35cm (14-inch) circle, roughly 6mm (¼-inch) thick. Carefully lift the dough and lay it into the prepared pan, pressing it firmly across the pan bottom and 4cm (1.5 inches) up the pan sides, crimping the top edge slightly against the pan rim to form a raised lip to hold fillings. Prick the crust bottom 15-20 times with a fork to prevent air bubbles from puffing the crust during baking.
Layer cheese and toppings
Arrange all 450g of thick-sliced low-moisture mozzarella in a single, slightly overlapping layer directly on the bottom of the crust, covering every inch of the crust base to create a moisture barrier that prevents sogginess. Spread the cooked, drained 225g crumbled Italian sausage evenly over the cheese, pressing lightly to help layers adhere. Remember: authentic Chicago deep dish places cheese directly on the crust, under sauce, not on top.
Add sauce and seasonings
Spoon the lightly drained 400g crushed San Marzano tomatoes over the sausage layer, spreading gently into an even 12mm (½-inch) thick layer, taking care not to mix the sauce into the lower cheese and sausage layers. Sprinkle 1g dried oregano, 1.5g garlic powder, and 30g grated Parmesan cheese evenly across the top of the sauce. Do not add extra cheese on top of the sauce for classic, traditional preparation.
Bake and rest the pie
Place the pan on the middle oven rack of the preheated 220°C (425°F) oven and bake for 30-35 minutes, until the raised crust edges are deep golden brown and crispy, and the tomato sauce is gently bubbling across the entire top surface. Remove the pan from the oven and let the deep dish rest for a full 10 minutes at room temperature before slicing into 4 large wedges—this resting period allows layers to set so slices hold their shape when served.
Tips
2.Never skip the 10-minute resting period after baking—cutting into the pie immediately will cause hot, runny cheese and sauce to spill out, resulting in sloppy, unstructured slices.
3.For an extra flaky, pastry-like crust, replace 30g of the melted butter with cold, cubed butter folded into the dough during kneading to create light, buttery layers.
OMG this recipe is a total game changer! My three kids devoured half the pan in 10 minutes flat, and my picky 7 year old asked for seconds before he even finished his first slice. I added a little extra Italian sausage to the layers and it was chef’s kiss. Perfect for our Sunday family dinner.
Took this to my office potluck last week and people were begging me for the recipe! I was worried the cook time would be too long for meal prep on Sunday, but it was totally worth every minute. The cornmeal in the crust gives it that perfect authentic crunch I’ve been missing since I moved away from Chicago.
I swapped the regular all-purpose flour for a 1:1 gluten free baking flour and it still turned out amazing! Crust held up perfectly to all the toppings, no crumble, no weird texture. My roommates had no idea it was gluten free until I told them.
Full transparency, this was the first time I ever made homemade pizza from scratch and I was so intimidated by the medium difficulty rating! I followed the directions step by step and it came out looking just like the photos, no burnt edges, no raw dough. Total confidence booster.
Look, I’ve had real Chicago deep dish from all the iconic spots downtown and in the suburbs, and this recipe is dead on. The buttery crust, the cheese all the way to the edges, the chunky tomato sauce on top? It tastes like home. Only note is I’d add a pinch more oregano to the sauce for my personal taste, but that’s just me.
I cut this into individual slices and froze them for quick weeknight lunches! They reheat so well in the air fryer at 375 for 8 minutes, crust gets crispy again, cheese melts perfectly. Way better than frozen pizza from the grocery store, saved me so much time this week.
Made this for my date night in with my partner and they were so impressed they thought I ordered it from a fancy local pizza spot! We paired it with a cheap bottle of chianti and it was the perfect cozy night in. 10/10, will be making this on repeat.
Wanted to love this, but my crust turned out super dense and didn’t rise at all. I followed the yeast directions exactly, waited for it to proof, so I’m not sure what went wrong. Flavor was good, but texture was way off for me.
Made a couple of these for our college football tailgate last Saturday and they were gone before kickoff! I prepped the dough the night before to save time the day of, let it slow rise in the fridge, and it was even easier to press into the pan. Absolute crowd pleaser.
Loaded mine up with sautéed mushrooms, bell peppers, spinach, and black olives, and it held up perfectly! I was worried too many veggie toppings would make it soggy, but I patted the veggies dry before adding them and it was perfect. Even my meat-loving brother asked for a second slice.
Y’all. The layer of mozzarella all the way to the edges that gets crispy and caramelized on the pan? Life changing. I used a mix of low-moisture mozz and a little provolone like the recipe suggested and the cheese pull was insane. My roommate walked in while I was pulling it out of the oven and immediately asked for a slice before it even cooled.
I was shocked how affordable this was to make at home! I priced out takeout deep dish for my family of 4 and it was almost $40, but I made the whole thing for under $12 with pantry staples and sale cheese. Tasted way better than takeout too. Total win for my grocery budget.
Added a layer of sliced pepperoni and a sprinkle of red pepper flakes to the sauce for a little kick, and it was *chef’s kiss*. The heat cut through the richness of the buttery crust and cheese so well. Next time I’m going to add some pickled jalapeños too for extra zing.
Quick question—can I make the dough a day ahead and store it in the fridge? I’m having friends over tomorrow and want to get as much prep done today as possible so I’m not stuck in the kitchen the whole time they’re here. Super excited to try this!
I’ve been making Chicago deep dish for 40 years, and this recipe is the closest I’ve seen to the original recipe I learned working at a pizzeria in the city back in the 80s. The only thing I do differently is add a tiny bit of melted butter to the top of the sauce before baking for extra richness. Outstanding job on this recipe.
Made this for my little cousin’s birthday party and all the kids went crazy for it! I cut it into tiny square slices so they could hold them easier, and even the kids who only eat plain cheese pizza loved it. My aunt asked for the recipe before the party even ended.
Recipe was great overall, but I felt like there wasn’t quite enough sauce for my taste! I love that classic chunky tomato layer on top, so I made an extra half batch of sauce next time and it was perfect for me. Don’t get me wrong, the crust and cheese were flawless, just a personal preference for extra sauce.
I don’t have a big fancy deep dish pan, so I used a regular 9-inch cake pan and it worked like a charm! I was worried it would be too shallow, but I pressed the crust up the sides a little higher and it held all the fillings no problem. No special equipment needed for great deep dish, who knew?
I know deep dish isn’t exactly a health food, but I made this after my long run on Saturday as a treat meal and it was so worth every bite. I added some lean ground turkey and extra veggies to bump up the protein a little, and it was the perfect reward for 10 miles. No regrets.
Hot take: leftover deep dish is better the next day, cold straight out of the fridge. Don’t @ me. I had two slices for breakfast this morning and it was even better than it was fresh out of the oven last night. The flavors meld together so much overnight.