Homemade Chicago-Style Deep Dish Pizza

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Of course! Homemade Chicago-style deep dish pizza is a project, but incredibly rewarding. It’s not just a thick pizza—it’s a buttery, flaky crust that forms a deep skillet “bowl” for layers of cheese, toppings, and a chunky tomato sauce on top.

Here is a comprehensive, tried-and-true recipe that breaks down the process.

Homemade Chicago-Style Deep Dish Pizza

This recipe makes one 10-inch pizza, perfect for 2-3 very hungry people or 4 with a salad. You’ll need a 10-inch cast iron skillet or a deep-dish pizza pan.

Part 1: The Cornmeal Butter Crust

The crust is more like a savory pie or tart dough than a traditional bread pizza crust.

Ingredients:

· 2 ¼ cups (280g) all-purpose flour
· ½ cup (70g) yellow cornmeal (fine or medium grind)
· 1 ½ tsp granulated sugar
· 1 tsp table salt
· 1 packet (2 ¼ tsp) instant or active dry yeast
· ¾ cup (180ml) warm water (about 110°F/43°C)
· ½ cup (1 stick / 113g) unsalted butter, melted and cooled slightly, divided
· 2 tbsp (30ml) olive oil (for the bowl and pan)

Instructions:

  1. Make the Dough: In the bowl of a stand mixer fitted with the dough hook, combine flour, cornmeal, sugar, salt, and yeast. Whisk to combine.
  2. Mix: Add the warm water and 1/4 cup (1/2 stick) of the melted butter. Mix on low until the dough comes together, then increase to medium and knead for 4-5 minutes. The dough will be soft and slightly sticky.
  3. First Rise: Grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1-1.5 hours.
  4. Prepare the Pan: While dough rises, pour the remaining 2 tablespoons of olive oil into your 10-inch cast iron skillet. Use your fingers to coat the bottom, sides, and even a bit of the rim generously.
  5. Shape the Crust: Once risen, punch down the dough. On a lightly floured surface, roll it out into a 14-inch circle. Carefully transfer it to your oiled skillet. Gently press the dough into the bottom and up the sides. The dough should come about 2 inches up the sides. If it shrinks back, let it rest for 10 minutes and try again.
  6. Butter Layer: Using a pastry brush, generously brush the remaining 1/4 cup of melted butter all over the inside of the dough crust, especially the sides. This creates that signature flaky, almost fried texture.
  7. Second Rise: Loosely cover the skillet with plastic wrap and let the crust rise again for 30-45 minutes while you prepare the fillings. Preheat your oven to 425°F (220°C) during the last 15 minutes.

Part 2: The Fillings & Assembly

The golden rule of Chicago deep dish assembly: CHEESE FIRST. This protects the crust from getting soggy from the wet toppings and sauce.

Ingredients:

· Cheese Layer:
· 12-16 oz (340-450g) low-moisture, whole-milk mozzarella, shredded (part-skim works, but whole milk is superior)
· ¼ cup (25g) grated Parmesan cheese
· Topping Layer (choose one or two):
· ½ lb (225g) Italian sausage (bulk or remove casings), lightly pre-cooked and crumbled
· Sliced pepperoni
· Sautéed mushrooms
· Sliced green peppers
· Diced onions
· The Sauce:
· 1 (28 oz / 800g) can of crushed tomatoes (San Marzano preferred)
· 2 tbsp olive oil
· 2-3 cloves garlic, minced
· 1 tsp dried oregano
· ½ tsp dried basil
· ½ tsp crushed red pepper flakes (optional)
· 1 tsp sugar (to balance acidity)
· Salt and black pepper to taste

Instructions for Sauce:

  1. In a medium saucepan, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.
  2. Add crushed tomatoes, oregano, basil, red pepper flakes, sugar, salt, and pepper.
  3. Simmer, uncovered, for 15-20 minutes until slightly thickened. It should still be spreadable, not too thick. Set aside.

Assembly (The Layering Order is Crucial):

  1. Cheese: After the second rise, sprinkle the Parmesan evenly over the bottom of the crust. Then, layer all the shredded mozzarella directly on top.
  2. Toppings: Spread your chosen toppings evenly over the cheese.
  3. Sauce: Carefully spread the cooled or room-temperature tomato sauce over the toppings, all the way to the edges. This seals in the pizza.
  4. Final Touch: Sprinkle a little extra grated Parmesan over the sauce.

Part 3: Baking & Serving

  1. Bake: Place the skillet on a baking sheet (to catch any potential drips). Bake at 425°F (220°C) for 25-30 minutes. The crust should be deep golden brown, and the sauce should be bubbling vigorously.
  2. Cool: This is the hardest but most important step. Let the pizza cool in the skillet for at least 15-20 minutes before attempting to slice. This allows the molten cheese and liquids to set, so it doesn’t gush out.
  3. Serve: Use a thin, flexible spatula or a pie server to loosen the edges and bottom. Slide the pizza out onto a cutting board. Slice into wedges and serve. A fork and knife are perfectly acceptable tools!

Key Tips for Success:

· Cold Butter vs. Melted: Many recipes use cold butter laminated in. This melted butter method is simpler and yields a fantastically crisp, rich crust.
· Sauce on Top: It seems backwards, but it works. The sauce protects the cheese and toppings from burning during the long bake.
· Don’t Skip the Cornmeal: It’s essential for the authentic texture and flavor.
· Leftovers: Reheat slices in a skillet on the stove over medium-low heat with a lid to crisp the bottom and melt the cheese again. The microwave will make it soggy.

Enjoy your project and the delicious, cheesy, saucy results! It’s a slice of Chicago you can make at home.

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