Chicago Style Deep Dish Pizza

Making a perfect Chicago deep-dish pizza might initially seem challenging, but it is much easier than you would think! 

The Chicago deep-dish pizza dough needs some time to rise, but the actual hands-on prep is only about 25 minutes, which makes this the perfect recipe for a relaxed day at home. With its buttery crust, melty layers of cheese, and rich, flavorful sauce, this pizza offers restaurant-quality flavor from your kitchen. 

So, set aside a few hours, and you will soon discover why this is the best deep-dish Chicago-style pizza to elevate your next pizza night.

What Is A Chicago Deep Dish Pizza

A Chicago deep-dish pizza is a thick, pie-like pizza baked in a deep, round pan. Its crust is buttery and crisp and is pressed up the sides of the pan to form a high edge that holds layers of ingredients.

What sets it apart from other pizza styles is its structure and texture. Unlike the thin, foldable slices of New York pizza or the charred, airy crust of Neapolitan pizza, Chicago deep dish recipe is much thicker and heartier.

History of the Deep Dish

This pizza history all started in 1943 at Pizzeria Uno, thanks to founders Ike Sewell and Richard Riccardo. But the real credit goes to chef Rudy Malnati, who created the first recipe. His secret is a crust made with scalded milk, butter, and sugar.

Later, Alice Mae Redmond stepped in and changed the dough by adding water and olive oil. By the 1960s and ’70s, the dough took on a life of its own, evolving to line the pan’s sides completely.

This made the crust richer and higher in fat, giving it a crisp, biscuit-like texture. Places like Gino’s East took this style to the next level, and Redmond also lent her baking expertise there.

Stuffed pizza became known in the mid-1970s. Nancy’s Pizza and Giordano’s Pizzeria introduced this version, which adds a thin layer of dough between the toppings and sauce. Today, Chicago’s deep dish is famous for its buttery, thick crust and layers of cheese.

What Makes Chicago-Style Pizza Unique?

Chicago style pizza is unique for its deep, buttery crust baked in a round pan that creates a high edge. Unlike other pizzas, it is layered with cheese first, followed by toppings, and then chunky tomato sauce. 

This reverse layering protects the cheese during the longer baking time. Its pie-like structure, rich flavors, and hearty portions make it a one-of-a-kind pizza. I recommend it as a must-try for an authentic and satisfying dining experience.

How To Make Chicago Deep Dish?

• First, prepare a buttery, flaky dough and let it rise. Once ready, press the dough into a deep dish pan. Keep in mind to ensure it covers the sides.
• Chilling the dough for 30 minutes before pressing it into the pan makes it easier to work with and enhances the crust’s flaky texture.
• Then, layer the pizza with generous cheese, followed by your choice of toppings, such as sausage or pepperoni.
• For a unique twist, consider adding roasted garlic or caramelized onions, which bring out a deeper, more complex flavor profile.
• Finally, pour on a rich, chunky tomato sauce and bake until golden and bubbly. If you want to replicate the golden crust often seen in authentic Chicago pizzerias, brush the edges of the dough with olive oil before baking.

Step By Step Chicago Style Deep Dish Pizza Recipe

It is easy and fun to make the best Chicago deep-dish pizza. Our simple step-by-step recipe guides you through creating the perfect pizza crust type.

Follow these steps and enjoy a delicious, filling pizza!

I. Prepare the Dough

To prepare the dough, you need:

• 2 ½ cups of all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 package (2 ¼ tsp) active dry yeast
• 1 cup warm water (110°F)
• 3 tbsp olive oil

First, dissolve the sugar in the warm water, sprinkle the yeast over it, and let it sit for 5 minutes until it becomes foamy. In a large bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil, and stir until the dough forms.

Knead the dough on a floured surface for about 5 minutes until smooth and elastic. After that, place the dough in a lightly oiled bowl, cover it with a damp cloth, and allow it to rise in a warm place for about 1 hour or until it has doubled.

II. Prepare the Sauce

For the pizza sauce, you need to gather:

• 1 can (28 oz) crushed tomatoes 
• 2 tbsp olive oil
• 1 small onion (finely chopped) 
• 2 cloves garlic (minced) 
• 1 tsp dried oregano
• 1 tsp dried basil
•  ½ tsp red pepper flakes 
• 1 tsp sugar
• salt and pepper according to your taste

First, heat the olive oil in a saucepan over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.  Then, add the minced garlic and cook for another minute until fragrant. 

After that, pour in the crushed tomatoes and the oregano, basil, red pepper flakes, sugar, salt, and pepper. Stir well and bring the deep-dish pizza sauce to a simmer. Let it cook for 20-30 minutes until the sauce thickens and the flavors meld together.

I recommend stirring in this step occasionally because the different flavors will mix well. After preparing, remove it from the heat and let it cool before spreading it over the pizza.

III. Assemble the Pizza

To assemble the pizza:

1. Begin by preheating your oven to 450°F (232°C).
2. Once the dough has risen, punch it down and roll it out on a floured surface.
3. Carefully press the dough into a greased 9-inch deep dish pan, and ensure the dough covers the bottom and sides. 

Drink 2 cups of shredded mozzarella cheese directly onto the crust and distribute it evenly. Next, add toppings, such as cooked sausage, pepperoni, or vegetables. Pour the prepared tomato sauce over the toppings, but spread it evenly.

If you want extra flavor, I recommend sprinkling some grated Parmesan cheese on top. Finally, place the assembled pizza in the oven and bake.

IV. Bake the Pizza

Once your pizza is assembled, it is time to bake. Carefully place the assembled pizza into the oven and bake for about 45 minutes. The crust should be golden brown and crisp, the cheese bubbling, and the sauce slightly caramelized. I recommend rotating the pan halfway through baking to ensure the pizza cooks evenly.

After baking, remove the pizza from the oven and let it cool for a few minutes before slicing and serving. Enjoy your Chicago deep-dish pizza packed with delicious layers and flavors, and be thankful to our recipe for bringing it to your table!

How to Layer A Chicago-Style Deep Dish Pizza?

Layering a Chicago-style deep-dish pizza perfectly is key to achieving the perfect balance of flavors and textures:

• Add a generous layer of cheese directly on the dough for perfect layering. For the best results, use a low-moisture mozzarella or a mix of mozzarella and provolone to ensure a creamy, gooey texture that doesn’t release too much liquid during baking. Next, add your chosen toppings, like sausage, pepperoni, or vegetables. 
• To improve the flavor, try layering roasted vegetables or pre-cooked meats, as they release less moisture and intensify the overall taste.
• Finally, top it off with a thick, flavorful tomato sauce.
• The sauce should be placed on top of the toppings, forming a protective layer that keeps the cheese from burning while it bakes. For an extra touch of authenticity, sprinkle the top with grated Parmesan or Italian seasoning before baking to add flavor

Common Mistakes to Avoid While Making Chicago-Style Deep Dish Pizza at Home

When you want to make Chicago-style deep-dish pizza at home, it is important to avoid a few common mistakes:

I. Using the Wrong Pan

Using the wrong pan can seriously affect the taste and texture of your Chicago-style deep-dish pizza. If the pan is too small, the crust may not cook evenly, resulting in an undercooked or overly thick crust.  On the other hand, a pan that is too large may result in a crust that is too thin and soggy because the sauce and toppings won’t be adequately contained.

Always use a deep, round pan designed explicitly for deep-dish pizza to avoid this mistake. An ideal 9-inch or 10-inch pan with high sides is 9-inch or 10-inch. If you don’t have a deep-dish pan, a cast-iron skillet can also work well, providing even heat distribution and a crisp crust.

II. Making the Crust Too Thick

Making the crust too thick can cause the pizza to feel heavy and doughy. The thick crust may not cook evenly. It leaves the bottom undercooked, while the top may become too hard or crunchy. This also makes it harder for the cheese, toppings, and sauce layers to come together properly.

To fix this, make a crust thick enough to hold the toppings but not so thick that it dominates the pizza. Press the dough evenly into the pan, and avoid overworking it. A good balance will give you a golden, crisp crust that complements the layers inside.

III. Not Adding Butter to the Dough

Not adding butter to the dough can produce a less flavorful and flaky crust. Butter helps create a tender, rich texture characteristic of a good deep-dish pizza. Without it, the dough may turn out dry and dense, making it harder to enjoy the pizza’s balance of flavors.

To avoid this, always include butter in your dough recipe. I recommend adding around 3 tablespoons of butter. It will give the crust its signature flaky and buttery texture.

IV. Overloading Toppings or Sauce

Overloading the toppings or sauce can cause your Chicago-style deep-dish pizza to become soggy and difficult to cook properly. Too much sauce can prevent the crust from baking evenly. On the other hand, too many toppings can make the pizza heavy. It can also make the pizza hard to slice. 

Through trial and error, I have found that a ratio of approximately 1 ½ cups of sauce and about 1 ½ to 2 cups of toppings for a standard 12-inch deep-dish pan strikes the perfect balance. To avoid this, use a balanced amount of toppings and sauce. Keep the toppings layer moderate and spread the sauce evenly.

V. Not Baking Long Enough

Not baking the pizza long enough can result in an undercooked crust and a watery texture. The cheese may not melt properly, and the sauce might stay too runny, making the pizza less flavorful.

Bake the pizza for the full recommended time, usually around 45 minutes to avoid this. Check for a golden-brown crust and bubbly cheese to ensure it’s fully cooked. Give it a few extra minutes in the oven for perfect crispness. 

VI. Not Baking at the Right Temperature

Baking at the wrong temperature can result in an undercooked or burnt pizza. If the oven is too cool, the crust will be soggy if it is too hot, it may burn before the toppings cook.

To avoid this, I suggest bake your pizza at 450°F (232°C) for the best results.

Conclusion

Making Chicago-style deep-dish pizza at home can be a fun and rewarding experience. Following our recipe and avoiding common mistakes, you can enjoy a delicious, authentic pizza with a golden crust, gooey cheese, and flavorful sauce. 

Remember to use the correct pan, balance your toppings, and bake at the right temperature to achieve the perfect result. With a little patience and our step-by-step recipe, you can make a pizza that is even better than at a restaurant.