Ultimate Guide to Classic Chicago Deep Dish Pizza Recipe

If you’ve ever wanted to indulge in a rich, hearty pizza that’s bursting with flavor and texture, this classic Chicago deep dish pizza recipe is your answer. Perfectly flaky crust, layers of gooey mozzarella, and a zesty tomato sauce come together in this must-try dish. Whether you’re a pizza lover or just craving something special, this guide will walk you through making this Chicago staple right in your own kitchen.

this Recipe

The chicago deep dish pizza is famously known for its thick crust and generous fillings, delivering a comforting and satisfying experience with every bite. You’ll love how this recipe balances buttery dough, savory toppings, and tangy sauce for a truly memorable meal.

Why You’ll Love This Recipe

• Authentic Chicago-style deep dish with rich, layered flavors.
• Buttery, flaky crust baked to golden perfection.
• Generous amount of melty mozzarella cheese for gooey indulgence.
• Hearty tomato sauce with a perfect blend of herbs and spices.
• Impresses family and friends as a crowd-pleasing main dish.

Ingredients

Gather these ingredients for the crust, sauce, and toppings to create your classic Chicago deep dish pizza.

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 1/2 cups warm water (110°F)
• 3 1/4 cups all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 cup unsalted butter, melted
• 2 tablespoons olive oil
• 3 cups shredded mozzarella cheese
• 1 pound Italian sausage, cooked and crumbled
• 2 cups crushed canned tomatoes
• 1/2 cup tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 cloves garlic, minced
• 1 tablespoon olive oil (for sauce)
• 1/4 cup grated Parmesan cheese

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 6
• Calories: Approximately 650 per serving

How to Make Ultimate Guide to Classic Chicago Deep Dish Pizza: A Must-Try for Pizza Lovers!

1. In a small bowl, dissolve yeast in warm water and let it sit for 5-10 minutes until foamy.
2. In a large bowl, combine flour, cornmeal, sugar, and salt. Stir in the melted butter, olive oil, and yeast mixture to form a sticky dough. Knead for about 7 minutes until smooth and elastic.
3. Place dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour or until doubled in size.
4. While dough rises, prepare the sauce by heating olive oil in a saucepan over medium heat. Add minced garlic and cook until fragrant. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 20 minutes, stirring occasionally.
5. Preheat your oven to 425°F (220°C). Lightly grease a 12-inch deep dish pizza pan with butter or oil.
6. Punch down the dough and press it into the pan, pushing up the sides to create a thick crust about 1 inch high.
7. Layer half of the mozzarella cheese evenly on the dough. Add the cooked sausage on top, then cover with the remaining mozzarella cheese.
8. Spread the tomato sauce evenly over the cheese layer, then sprinkle Parmesan cheese on top for extra flavor.
9. Bake the pizza in the preheated oven for 35-45 minutes until the crust is golden brown and the sauce is bubbly. Let it cool for 10 minutes before slicing and serving.

Tips for the Best Results

• Use room-temperature ingredients to help the dough rise evenly.
• Don’t skip the cornmeal in the crust for that authentic Chicago texture and flavor.
• Cook the sausage thoroughly before adding to the pizza to avoid grease pooling.
• Allow the pizza to rest after baking so the layers set and don’t slide when sliced.
• For extra crispness, bake the crust for 5-7 minutes before adding toppings.

Storage and Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To keep the crust crispy, reheat slices in a skillet over medium heat or in the oven at 375°F until warmed through.

You can freeze slices wrapped tightly in foil or plastic wrap for up to 2 months. Reheat frozen pizza by thawing overnight in the fridge and then baking at 375°F for 10-15 minutes.

Frequently Asked Questions

Can I use a different type of cheese?

While mozzarella is traditional for its meltiness, you can add provolone or cheddar for different flavors. Just be sure to use a good melting cheese to maintain the gooey texture.

Is it necessary to cook the sausage before adding it?

Yes, cooking the sausage beforehand prevents excess grease from making the pizza soggy and ensures it’s fully cooked inside the deep dish.

Can I make the dough ahead of time?

Definitely! You can prepare the dough up to 24 hours in advance and refrigerate it. Bring it to room temperature before shaping to help it rise properly.

What pan is best for deep dish pizza?

A 12-inch deep dish pizza pan or a cast iron skillet works best to achieve the signature thick crust and even baking characteristic of Chicago deep dish pizza.