Go Back
chicago pizza

5 Tips for Perfect Chicago Deep‑Dish Pizza Bliss

Print Recipe
Chicago Deep Dish Pizza🍕 brings Chicago’s famous pie to your home: ultra‑thick crust, tangy tomato‑meat sauce on top of gooey cheese—pure comfort in every bite.
Course Main Course
Cuisine American, chicago
Keyword baked pizza, chicago deep-dish pizza, chicago pizza, chicago pizza recipe, crispy pizza crust, deep-dish pizza recipe, homemade pizza, how to make pizza, pizza dough recipe
Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 2 hours
Total Time 3 hours
Servings 4 people

Equipment

  • 1 large mixing bowl
  • 1 medium bowl
  • 14-inch deep-dish pizza pan or 12-inch cast iron skillet
  • 1 cutting board
  • 1 sharp knife
  • Measuring cups and spoons
  • Wooden spoon or mixer
  • Damp kitchen towel
  • Baking sheet (optional, to place under pan)
  • Pizza cutter or knife
  • Serving plates

Ingredients

for Dough:

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp instant yeast
  • 1 tbsp sugar
  • 2 tbsp vegetable oil plus more for bowl and pan
  • 1 cup warm water around 110°F

For Making Pizza:

  • 3-4 tbsp olive oil for pan and drizzling
  • 2 tbsp cornmeal
  • 500 g mozzarella cheese shredded
  • 2-3 of your favorite toppings pepperoni, sausage, vegetables, etc.

For Sauce:

  • 400 g canned tomatoes or tomato sauce
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper

Garnish (optional):

  • Grated Parmesan cheese
  • Fresh basil
  • Red pepper flakes

Instructions

Make Dough Foundation:

  • Pour 1 cup warm water into a bowl. Add sugar and yeast. Let sit 5 minutes until foamy. In separate bowl, mix flour and salt together. Pour yeast mixture into flour and add 2 tbsp vegetable oil. Mix until shaggy dough forms.

Knead Dough Properly:

  • Transfer dough to clean counter or stand mixer. Knead for 8-10 minutes until smooth and elastic. When you poke it, it should spring back slightly. Dough is ready when it's soft but not sticky.

First Rise:

  • Oil a large bowl. Place dough in bowl, turning to coat with oil. Cover with damp towel. Let rise at room temperature for 2 hours until doubled. Or refrigerate overnight for better flavor. Cold rise develops deeper taste.

Make Sauce:

  • While dough rises, heat 1 tbsp olive oil in saucepan over medium heat. Add minced garlic, cook 1 minute until fragrant. Add canned tomatoes, oregano, salt, and pepper. Simmer 10 minutes. Taste and adjust seasonings. Set aside.

Prepare Pan:

  • Coat your deep-dish pan or cast iron skillet with 3 tbsp olive oil. Make sure bottom and sides are fully oiled. This is crucial. Sprinkle 2 tbsp cornmeal all over the oiled surface. The oil and cornmeal create crispy crust.

Prep Toppings:

  • Have all toppings ready before assembling. Slice pepperoni if using. Cook sausage if using and break into small pieces. Chop vegetables small. Shred mozzarella. Have everything in bowls ready to use.

Shape Dough in Pan:

  • Remove risen dough from bowl. Gently work it on counter without punching it down. Stretch from center outward to roughly pan size. Transfer to prepared pan. Gently work dough into corners and up sides. Dough should come up 1-1.5 inches up sides. Don't worry if it's not perfect.

First Cheese Layer:

  • Distribute most of your mozzarella cheese evenly across the bottom of the dough. Use about two-thirds of your total cheese. Don't be shy. Cheese is important for deep-dish.

Add Toppings:

  • Layer your chosen toppings on top of cheese. Pepperoni, sausage, vegetables—whatever you're using. Distribute evenly so every slice gets some.

Second Cheese Layer and Sauce:

  • Add remaining cheese on top of toppings. Maybe one-quarter of your total cheese. Then pour your sauce on top. Spread it around to cover most of the pizza. Sauce should be on top, this is Chicago style.

Second Rise:

  • Cover assembled pizza with damp towel. Let rise 30 minutes to 1 hour. Dough will puff up slightly. This creates fluffy texture inside.

Preheat and Bake:

  • Preheat oven to 475°F. Once hot, place pizza in oven. Bake for 20-25 minutes. Look for golden brown crust on edges and bottom. Cheese should be melted and bubbly. Sauce should bubble around edges. Crust should be brown and crispy.

Cool Slightly:

  • Remove from oven and let cool for 5 minutes. This is important. The cheese and sauce are extremely hot. Five minutes lets everything set slightly so pizza holds together better when sliced.

Slice and Serve:

  • Cut into slices using pizza cutter or sharp knife. Serve hot. Add grated Parmesan if desired. Add red pepper flakes for heat. Add fresh basil if you have it. Enjoy immediately.