The Only Chicago Deep Dish Pizza Recipe You’ll Ever Need (Trust Me, Your Fork Will Thank You)

You know that feeling when a pizza lands on the table and the room goes silent? That’s Chicago deep dish, the heavyweight champ of comfort food. We’re talking buttery crust, tangy tomatoes, molten cheese—layers like a good story and zero regrets.

This isn’t a “slice and run” pizza; it’s a sit-down, lean-back, and grin type of deal. If you’ve ever wanted a guaranteed win for date night, game night, or I-deserve-this night, this is your playbook.

Why This Recipe Works

This dough blends butter and a touch of cornmeal for a flaky, golden crust that supports serious toppings without turning soggy. We par-bake the crust, which keeps the bottom crisp even under a lake of sauce.

Whole peeled tomatoes get crushed by hand for a chunky, bright sauce that stands up to the richness. And the cheese goes on the bottom—where it belongs in deep dish—so it melts into the crust and locks in moisture. The result?

Balanced flavor, structural integrity, and bite-after-bite satisfaction.

Ingredients

For the dough:
- 2 1/4 cups (280 g) all-purpose flour
- 1/2 cup (70 g) fine cornmeal (optional but classic)
- 1 1/4 teaspoons instant yeast
- 1 teaspoon sugar
- 1 1/4 teaspoons kosher salt
- 3 tablespoons unsalted butter, softened
- 2 tablespoons olive oil
- 3/4 to 1 cup warm water (about 105–110°F)
For the pan and layering:
- 2–3 tablespoons unsalted butter, melted (for brushing the pan)
- 2 tablespoons olive oil (for the pan)
- 12–16 ounces low-moisture mozzarella, sliced or shredded
- 4 ounces provolone, sliced (optional for extra pull)
- 1/3 cup grated Parmesan or Pecorino Romano
- 8–12 ounces Italian sausage, removed from casing (optional)
- 1 small green pepper, thinly sliced (optional)
- 1/2 small red onion, thinly sliced (optional)
- 8–10 slices pepperoni (optional)
For the sauce:
- 1 can (28 oz) whole peeled tomatoes, drained
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon sugar (to balance acidity)
- 1/2 teaspoon red pepper flakes (optional)
- Kosher salt and black pepper to taste
Equipment: 10-inch or 12-inch deep-dish pan or a well-seasoned cast-iron skillet (at least 2 inches deep)

The Method – Instructions

Make the dough. In a large bowl, combine flour, cornmeal, yeast, sugar, and salt. Add softened butter, olive oil, and 3/4 cup warm water. Mix until a shaggy dough forms, adding more water 1 tablespoon at a time if dry.
Knead by hand 6–8 minutes (or 4–5 minutes in a mixer) until smooth.
Let it rise. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes. If your kitchen is cold, the oven-with-the-light-on trick works wonders.
Make the sauce. Crush drained tomatoes by hand for rustic texture. In a saucepan, warm olive oil over medium heat.
Add garlic and cook 30 seconds until fragrant. Stir in tomatoes, oregano, basil, sugar, and red pepper flakes. Simmer 15–20 minutes until thick.
Season with salt and pepper. You want a spoonable, not watery, sauce.
Preheat and prep the pan. Heat oven to 425°F (220°C). Brush the deep-dish pan with melted butter and swirl in olive oil to coat bottom and sides.
This combo equals mega flavor and crisp edges.
Shape the dough. Punch down the risen dough and transfer to the pan. Using your fingers, press it outward and up the sides about 1.5–2 inches. If it resists, let it rest 5 minutes and continue.
Aim for an even thickness—no thin spots.
Par-bake the crust. Bake the empty crust for 8–10 minutes until just barely set. This is your anti-soggy insurance policy.
Layer the cheese first. Line the bottom with mozzarella (and provolone if using), edge to edge. Cheese shields the crust from sauce and creates that signature pull.
Add the meat and veg. Pinch sausage into small pieces and scatter evenly.
Add peppers, onions, and pepperoni if using. Keep layers balanced so every bite hits.
Sauce on top. Spoon the tomato sauce over the fillings, spreading to the edges. Don’t flood it; you want about 1 1/2 to 2 cups, depending on pan size.
Sprinkle with grated Parmesan or Romano.
Bake to glory. Return to the oven and bake 25–35 minutes, until the sauce bubbles and the crust is deep golden around the edges. Tent with foil for the last 10 minutes if browning too fast.
Rest, then slice. Let the pizza rest 10–15 minutes. This is non-negotiable—everything settles and slices clean.
Run a knife around the edge, lift out a wedge, and bask in the applause.

Storage Instructions

Fridge: Cool completely, then store slices in an airtight container up to 4 days.
Reheat: Best in a 375°F oven or toaster oven for 10–15 minutes on a sheet pan. For extra crisp, place on a wire rack over the pan. Skillet works too: cover and warm on medium-low.
Freeze: Wrap individual slices tightly in foil, then bag.
Freeze up to 2 months. Reheat from frozen at 375°F for 20–25 minutes.

Why This is Good for You

Comfort food feeds more than your stomach—it calms your brain. This pie delivers protein from cheese and sausage, plus lycopene-rich tomatoes for a little antioxidant flex.

The cornmeal and olive oil bring satisfying texture and better fats. And homemade beats takeout on additives and mystery oils, IMO. Portion smart, pair with a bright salad, and it’s a legit, balanced treat.

Common Mistakes to Avoid

Skipping the par-bake. Leads to a soggy base and sadness.
Don’t do it.
Using watery sauce. Drain your tomatoes and simmer until thick. Water is the enemy here.
Cheese on top of sauce. That’s New York behavior. In deep dish, cheese goes first to protect the crust.
Underseasoning. The sauce should pop.
Salt and pepper aren’t optional.
Impatient slicing. Rest the pie so it sets. Hot lava cheese is fun until your slice collapses.
Wrong pan. Use a deep-dish or cast-iron pan. Thin aluminum cake pans don’t hold heat well.

Mix It Up

Spinach + Mushroom: Sauté mushrooms to drive off moisture; squeeze thawed spinach dry.
Garlicky goodness.
BBQ Chicken: Swap sauce for a thick BBQ reduction, use smoked mozzarella, add red onions. Purists will gasp; you’ll smile.
Supreme: Sausage, pepperoni, peppers, onions, black olives. Go big or go home.
Four Cheese: Mozzarella, provolone, fontina, and a dusting of Parmesan.
Silky and rich.
Hot Honey Finish: After baking, drizzle a little hot honey over pepperoni deep dish. FYI, it slaps.

FAQ

Can I use fresh tomatoes instead of canned?

Yes, but you’ll need to peel, seed, and cook them down to remove excess water. Canned whole peeled tomatoes are consistent and reliable year-round.

What if I don’t have cornmeal?

Skip it.

The crust will still be amazing—more like a buttery pan pizza. Cornmeal adds texture and a hint of nuttiness, but it’s not mandatory.

Do I need a special deep-dish pan?

No. A 10–12 inch cast-iron skillet works great and gives excellent browning.

If you become obsessed, a dedicated deep-dish pan makes release easier.

How do I prevent a greasy pizza?

Use low-moisture mozzarella and drain fatty meats after a quick pre-cook if they’re very greasy. Also, don’t drown it in oil—your pan needs just enough to coat.

Why is my crust tough?

Over-kneading or too much flour can make it dense. Mix until smooth and supple, not rubbery.

Also, give it a full rise and don’t overbake.

Can I make the dough ahead?

Absolutely. After kneading, let it rise halfway at room temp, then refrigerate up to 24 hours. Bring to room temp before shaping for best results.

What’s the best cheese?

Low-moisture mozzarella for melt and structure.

Add provolone for flavor and a sprinkle of Parmesan on top for sharpness. Fresh mozzarella is too wet here.

In Conclusion

This Chicago deep dish pizza recipe delivers maximum flavor with minimum drama. A buttery crust, bold sauce, and smart layering do the heavy lifting while you collect compliments.

Make it once and you’ll understand why people plan their weekends around this pie. Clear the table, grab the forks, and prepare for silence—the good kind, with cheesy smiles attached.