Homemade Chicago Style Deep Dish Pizza

I have always believed that the best souvenir you can bring back from a trip is a recipe, and after visiting Chicago, I knew I had to master their iconic Homemade Chicago Style Deep Dish Pizza.

Standing in my kitchen, rolling out that buttery, cornmeal-flecked dough, I realized this wasn’t just dinner; it was an architectural project built of cheese and sauce.

There is something incredibly satisfying about layering ingredients in reverse order and pulling a heavy, golden pie out of the oven.

Trust me, once you slice into this masterpiece and see that cheese pull, you will never look at delivery pizza the same way again.

Ingredients

Here are the specific ingredients you need to build this deep dish classic. The magic is really in the specific flour and cornmeal combination, so try not to make substitutions there.

• 3 1/4 cups all-purpose flour: This provides the structure for the dough, ensuring it is sturdy enough to hold up the heavy fillings without becoming soggy.
• 1/2 cup yellow cornmeal: The secret weapon for authentic Chicago pizza, giving the crust its signature crunch, golden color, and unique flavor texture.
• 1 1/4 teaspoons salt: Essential for balancing the flavors in the dough so the crust tastes savory rather than bland.
• 1 tablespoon granulated sugar: This feeds the yeast to help the dough rise and adds a very subtle sweetness to the crust that balances the acidity of the tomatoes.
• 2 1/4 teaspoons instant yeast: Using instant yeast (one standard packet) makes the rising process faster and easier since you don’t have to proof it in water first.
• 1 1/4 cups slightly warm water: The water needs to be warm (around 90°F) to activate the yeast without killing it, which ensures a good rise.
• 1/2 cup unsalted butter: You will use half melted into the dough for richness and half softened to laminate the dough, creating flaky, biscuit-like layers.
• Olive oil: Used for coating the bowl during the rise and brushing the crust for a beautiful golden sheen.
• 2 tablespoons unsalted butter (for sauce): Sautéing the aromatics in butter instead of oil gives the tomato sauce a richer, velvety mouthfeel.
• 1 small onion, grated: Grating the onion instead of chopping it releases more moisture and flavor, melting seamlessly into the thick sauce.
• 3/4 teaspoon salt (for sauce): Helps draw out moisture from the onions and seasons the tomatoes perfectly.
• 1 teaspoon dried oregano: This is the classic herb flavor profile for pizza sauce that gives it that pizzeria aroma.
• 1/2 teaspoon crushed red pepper flakes: Optional, but highly recommended for adding a gentle background heat that cuts through the rich cheese.
• 3 garlic cloves, minced: Fresh garlic is non-negotiable here for that pungent, savory kick that jarred garlic just can’t match.
• 28-ounce can crushed tomatoes: Using high-quality canned crushed tomatoes provides the perfect thick texture without having to cook down fresh tomatoes for hours.
• 1/4 teaspoon granulated sugar (for sauce): Just a pinch helps neutralize the metallic acidity of canned tomatoes.
• 4 cups shredded mozzarella cheese: Please grate this yourself from a block; it melts much better and stretchier than the pre-shredded bags coated in cellulose.
• 1/2 cup grated parmesan cheese: A final dusting of parmesan adds a sharp, salty bite that finishes off the flavor profile perfectly.

Note: This recipe yields two 9-inch deep dish pizzas, serving approximately 8 people.

Variations

If you want to customize this deep dish experience to fit dietary needs or flavor preferences, here are a few ways to switch it up.

• Meat Lover’s Dream: While pepperoni is standard, authentic Chicago pies often feature a flat layer of mild Italian sausage covering the entire cheese layer before the sauce is added.
• Vegetarian Delight: Sauté spinach with garlic and drain it thoroughly (this is crucial!) to layer with mushrooms and bell peppers for a hearty veggie version.
• Spicy Kick: Add hot giardiniera (Italian pickled vegetables) into the sauce or on top of the cheese for a true Chicago-style spicy tangy crunch.
• Cornmeal Substitute: If you don’t have cornmeal, you can use semolina flour for a similar texture, though the flavor will be slightly nuttier and less “corn-forward.”

Cooking Time

• Prep Time: 45 minutes
• Cooking Time: 30 minutes
• Total Time: 3 hours and 15 minutes (includes rising time)

Equipment you need

• Two 9-inch Round Cake Pans or Springform Pans: Essential for creating the high walls of the deep dish crust; ensure they are at least 2 inches deep.
• Stand Mixer with Dough Hook: Makes kneading the heavy dough much easier and faster, though you can do it by hand with some elbow grease.
• Rolling Pin: Necessary for rolling the dough out into large circles and for the lamination process.
• Box Grater: Used for grating the onion for the sauce and the mozzarella cheese for the filling.
• Large Mixing Bowl: Needed for letting the dough rise in a warm, draft-free environment.
• Saucepan: For simmering the thick tomato sauce while the dough is rising.

How to Make Homemade Chicago Style Deep Dish Pizza?

Preparing the Dough

Start by combining the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer. Add the warm water and melted butter, mixing on low speed until the dough comes together and pulls away from the sides of the bowl. It should be soft and supple, not sticky; if it is too sticky, add a little flour, or if it is too dry, add a teaspoon of water.

The First Rise

Form the dough into a ball and place it in a large bowl that has been lightly greased with olive oil, turning the dough to coat it completely. Cover the bowl tightly with aluminum foil or plastic wrap and let it sit in a warm spot for about 1 to 2 hours. You are looking for the dough to double in size, which indicates the yeast is active and creating those airy pockets we want.

Laminating the Dough

Once the dough has risen, punch it down gently and roll it out into a large rectangle on a floured surface. Spread the softened butter across the surface, roll it up like a jelly roll, and then cut the log in half to form two balls. This crucial step, called laminating, creates distinct layers of butter within the dough, resulting in that signature flaky, biscuit-like crust.

Making the Sauce

While the dough is chilling for its second rise in the fridge (about 1 hour), melt butter in a saucepan and sauté the grated onion, oregano, salt, and red pepper flakes until browned. Add the garlic, crushed tomatoes, and sugar, then lower the heat and let it simmer for about 30 minutes. The sauce needs to be thick and rich, not watery, so it sits perfectly on top of the pizza without making the crust soggy.

Assembling the Pizza

Roll out one ball of dough into a 12-inch circle and press it into your cake pan, pushing it up the sides to create a high crust wall. Brush the edges with olive oil, then fill the bottom with a thick layer of mozzarella cheese followed by your toppings of choice like pepperoni or sausage. The cheese goes on the bottom to protect the crust from the sauce moisture, ensuring everything bakes perfectly.

Baking to Perfection

Pour the tomato sauce over the toppings and sprinkle with parmesan cheese, then bake at 425°F for 20-28 minutes. You want the crust to be golden brown and the filling to be bubbly and hot throughout. Let the pizza rest for about 10 minutes after taking it out of the oven; this allows the filling to set slightly so you can slice it without everything spilling out.

Additional Tips for Making this Recipe Better

• I cannot stress enough how important it is to let the dough rise properly; if your kitchen is cold, I like to preheat my oven to 200°F, turn it off, and let the dough rise in there.
• I always grate my onion directly over the saucepan or a bowl to catch all the juices because that onion water adds immense savory flavor to the sauce.
• When I apply the butter for lamination, I make sure it is truly soft (not melted) so it spreads like frosting, which ensures distinct flaky layers in the final crust.
• I recommend placing your cake pans on a baking sheet inside the oven just in case any cheese or sauce bubbles over the edge, saving you from a smoky mess.

How to Serve Homemade Chicago Style Deep Dish Pizza?

This pizza is a meal in itself, so keep the sides light. I love serving this with a crisp, acidic salad—like a classic Caesar or a simple vinaigrette-dressed green salad—to cut through the richness of the cheese and butter.

For presentation, bring the whole pan to the table on a trivet to show off that golden crust before slicing. Use a pie server (not just a knife) to lift the slices out, as they are heavy and dense. A sprinkle of fresh basil or extra parmesan right before serving adds a pop of color and fresh aroma.

Nutritional Information

This is definitely a treat meal, packed with energy and rich ingredients.

• Calories: 410 kcal (per slice)
• Protein: 18g
• Carbohydrates: 42g
• Fat: 20g

Make Ahead and Storage

Refrigerator Storage

Leftovers should be stored in an airtight container in the refrigerator and will stay fresh for up to 5 days. Because the crust is thick, it holds up surprisingly well without getting soggy quickly.

Freezing Guidelines

You can freeze the baked pizza for up to 2 months, or freeze the dough balls after the lamination step. If freezing the dough, let it thaw overnight in the fridge before rolling it out for baking.

Reheating Instructions

To restore the crust’s crispiness, reheat slices in the oven at 300°F for about 15-20 minutes. Avoid the microwave if possible, as it will turn that beautiful flaky crust into a chewy, rubbery mess.

Why You’ll Love This Recipe?

You are going to fall in love with this deep dish pizza for several delicious reasons.

• The Flaky Crust: The cornmeal and butter lamination create a texture that is part pie crust, part biscuit, and totally addictive.
• Sauce on Top: This unique assembly keeps the crust crisp and allows the cheese to become gooey and stretchy without burning.
• Authentic Flavor: It tastes surprisingly close to the famous pizzas from Chicago institutions like Lou Malnati’s or Giordano’s.
• Fun Weekend Project: The process is hands-on and rewarding, making it perfect for a cooking date or a family kitchen activity.