Chicago Style Pizza Recipe That Ruins Delivery Forever (In the Best Way)

Forget flimsy slices. This is a fork-and-knife, crowd-silencing, cheese-pull masterpiece you build like a boss. The kind of pie that makes your kitchen smell like a pizzeria and your friends think you secretly trained in Chicago.

It’s bold. It’s buttery. It’s unapologetically extra.

Ready to craft a deep-dish that embarrasses your takeout app? Let’s put some respect on this crust.

What Makes This Recipe So Good

This isn’t “pizza night”—it’s pizza event. The crust is more like a flaky, buttery pastry than bread, thanks to a bit of cornmeal and oil.

It bakes up golden and sturdy enough to hold a molten cheese core and a bright, chunky tomato topper.

We layer cheese under the sauce to keep things crisp where it counts, and we use low-moisture mozzarella so you get legit stretch without sogginess. The sauce is purposely simple—crushed tomatoes, garlic, herbs—because everything else here is already flexing hard. Oh, and it reheats like a dream.

Rare pizza superpower.

What You’ll Need (Ingredients)

• For the dough:
  • 2 1/4 cups (280 g) all-purpose flour
  • 1/2 cup (70 g) fine cornmeal
  • 1 1/4 tsp instant yeast
  • 1 tsp sugar
  • 1 tsp kosher salt
  • 3/4 cup (180 ml) warm water (about 105–110°F)
  • 1/4 cup (60 ml) olive oil
  • 3 tbsp unsalted butter, softened
• For the cheese layer:
  • 16 oz low-moisture mozzarella, sliced or shredded
  • 1/2 cup grated Parmesan or Pecorino Romano
• For the sauce:
  • 1 can (28 oz) crushed tomatoes (San Marzano if possible)
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp red pepper flakes (optional)
  • 1 tsp sugar (optional, to balance acidity)
  • Salt and black pepper to taste
• For add-ins (optional but recommended):
  • 8–10 oz Italian sausage, cooked and crumbled
  • 1 small green bell pepper, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 8–10 slices pepperoni
  • 8 oz mushrooms, sautéed
• For the pan:
  • 1–2 tbsp softened butter for greasing
  • 1 tbsp olive oil

Let’s Get Cooking – Instructions

1. Make the dough like you mean it. In a large bowl, whisk flour, cornmeal, yeast, sugar, and salt. Add warm water and olive oil. Mix until shaggy.

   Knead 5–7 minutes until smooth. Spread the softened butter over the dough, fold it in, and knead 1 more minute. It’ll look slightly marbled—perfect.

2. Let it rise. Place dough in a lightly oiled bowl, cover, and let rise at room temp until doubled, about 60–75 minutes.

   If your kitchen’s cold, the oven-with-the-light-on trick works wonders.

3. Build the sauce. In a saucepan over medium heat, warm olive oil. Add garlic; cook 30 seconds until fragrant. Stir in crushed tomatoes, oregano, basil, red pepper flakes, sugar (if using), salt, and pepper.

   Simmer 15–20 minutes to thicken slightly. Taste and adjust seasoning. You want it bright, not soupy.

4. Prep the pan. Heat oven to 425°F (220°C).

   Butter a 9- or 10-inch deep-dish pizza pan or a well-seasoned cast iron skillet. Swirl in 1 tbsp olive oil for extra crisp edges.

5. Shape the base. Punch down the dough and roll into a 12–13-inch circle. Press into the pan, pushing up the sides about 1.5–2 inches.

   Patch any tears. This is your cheese vault.

6. Layer like a Chicagoan. Add a generous layer of mozzarella directly on the dough. Sprinkle Parmesan over it.

   Add cooked sausage, pepperoni, and veggies. Keep it even so every bite is loaded but not chaotic.

7. Sauce on top. Spoon the sauce over the toppings, spreading to the edges. Don’t drown it—aim for a thick, even layer.

   Finish with a final dusting of Parmesan if you’re feeling extra (you are).

8. Bake to glory. Bake 25–30 minutes on the lower oven rack until the crust is deeply golden and the sauce is bubbling. If the top darkens too fast, tent loosely with foil for the last 5–10 minutes.
9. Rest. Seriously. Let the pizza rest 10–15 minutes before slicing.

   This helps the cheese set and keeps slices from turning into lava avalanches. Patience = clean, glorious wedges.

10. Slice and serve. Use a sharp knife to cut into wedges. Bring forks.

    No shame.

How to Store

• Fridge: Cool completely, then store slices in an airtight container up to 4 days. Place parchment between layers to avoid sticking.
• Freezer: Wrap individual slices tightly in plastic, then foil. Freeze up to 2 months.

  Label it unless you enjoy mystery leftovers.

• Reheat: Best in a 375°F (190°C) oven or toaster oven for 10–15 minutes. Skillet on medium with a lid for 6–8 minutes also works. Microwave only if you like limp sadness (IMO).

Benefits of This Recipe

• Big payoff, minimal stress: Simple technique, spectacular results.

  You’ll look like a pro with very little DJ-level juggling.

• Customizable: Meat lover? Veggie hero? Gluten-free crust substitute?

  It adapts beautifully.

• Feeds a crowd: One deep-dish can satisfy hungry humans who usually inhale thin crust like air.
• Make-ahead friendly: Dough and sauce can be prepped early. Weekend meal prep with main-character energy.
• Texture heaven: Flaky crust, gooey center, bright sauce. It’s a balance of richness and zing.

What Not to Do

• Don’t use fresh mozzarella. Too wet.

  It’ll flood your crust. Stick to low-moisture.

• Don’t skip resting time. Cutting too soon = molten chaos and soggy disappointment.
• Don’t overload watery veggies. Sauté mushrooms and peppers first to cook off moisture.
• Don’t place the oven rack too high. You want bottom heat for crisp crust. Lower rack is your friend.
• Don’t under-season the sauce. The sauce is the top layer; it needs attitude.

Variations You Can Try

• Spinach & Garlic: Sauté spinach with garlic and a pinch of nutmeg.

  Layer between mozzarella and sauce.

• Meat Lover’s Classic: Sausage, pepperoni, and crumbled bacon. Add a touch of fennel seed for that pizzeria vibe.
• Mushroom Truffle: Sauté mixed mushrooms in butter; finish with a drizzle of truffle oil after baking. Fancy but not fussy.
• Hot Honey Pepperoni: Pepperoni under the sauce, then hot honey drizzled post-bake.

  Sweet heat, chef’s kiss.

• Veggie Supreme: Zucchini, peppers, onions, olives—pre-cooked and well-drained. Add basil ribbons after slicing.
• Gluten-Free Swap: Use your favorite gluten-free pizza dough recipe; keep the build and baking method the same.

FAQ

Can I make the dough ahead?

Yes. Let it rise, punch it down, and refrigerate up to 24 hours.

Bring to room temp for 30–45 minutes before shaping so it doesn’t fight you.

What if I don’t have a deep-dish pan?

A 10-inch cast iron skillet works great. As a backup, use a 9-inch cake pan, but grease it generously and watch the edges for browning.

Why is the cheese under the sauce?

It protects the crust from moisture and keeps it crisp. Plus, the cheese melts into the toppings like a delicious adhesive.

Science, but tasty.

How do I prevent a soggy bottom?

Use low-moisture cheese, pre-cook watery toppings, and bake on the lower rack. If you have a pizza stone, preheat it and set the pan on top for extra bottom heat.

Can I use fresh tomatoes for the sauce?

You can, but you’ll need to peel, seed, and cook them down longer. Canned crushed tomatoes are consistent and hassle-free—FYI, most pizzerias use them.

What’s the ideal slice size?

Thick pie, big flavors—cut into 6 or 8 wedges.

It’s rich, so smaller slices are smarter if you’re feeding a crowd.

How do I know it’s done?

The edges should be deeply golden, the sauce bubbling, and the crust pulling slightly from the pan. If you gently lift an edge with a spatula, the bottom should look crisp and browned.

In Conclusion

This chicago style pizza recipe is your license to serve a showstopper that eats like a celebration. The buttery crust, lake of cheese, and bright sauce are pure comfort with swagger.

Follow the layering rules, give it time to rest, and you’ll pull a legendary pie from your oven every single time. Ready for round two? Your friends will absolutely ask—so make two.