Chicago-Style Deep Dish Pizza
Description
Chicago-style deep dish pizza is a legendary American classic known for its thick, crust, layers of gooey cheese, hearty toppings, and rich tomato sauce piled on top. Unlike traditional pizzas, it’s baked in a deep pan, giving it a pie-like structure—crispy on the outside, soft and cheesy on the inside. It’s filling, indulgent, and perfect for sharing.
Time Required
Prep Time: 30 minutes
Dough Rising Time: 1½–2 hours
Cooking Time: 35–40 minutes
Total Time: ~2 hours 30 minutes
Ingredients
For the Dough
3¼ cups all-purpose flour
½ cup cornmeal
1¼ tsp salt
2 tsp sugar
2¼ tsp (1 packet) active dry yeast
1¼ cups warm water
¼ cup unsalted butter, melted
2 tbsp olive oil
For the Sauce
2 cups crushed tomatoes
2 cloves garlic, minced
1 tsp dried oregano
½ tsp dried basil
½ tsp salt
½ tsp sugar
1 tbsp olive oil
For the Filling
2½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup cooked Italian sausage (or chicken/beef)
½ cup sliced bell peppers
½ cup sliced onions
Optional: mushrooms, olives, pepperoni
Instructions
Prepare the Dough
In a bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add flour, cornmeal, salt, melted butter, and olive oil.
Knead until smooth (8–10 minutes).
Cover and let rise in a warm place for 1½–2 hours until doubled.
Make the Sauce
Heat olive oil in a pan.
Add garlic and sauté briefly.
Add crushed tomatoes, oregano, basil, salt, and sugar.
Simmer for 15–20 minutes until thick.
Assemble the Pizza
Preheat oven to 220°C (425°F).
Grease a deep round pan or cake tin.
Roll out dough and press into the pan, covering bottom and sides.
Layer in this order:
Mozzarella cheese (first!)
Meat and veggies
Tomato sauce on top
Sprinkle Parmesan cheese over the sauce.
Bake
Bake for 35–40 minutes until crust is golden and filling is bubbling.
Let rest for 10 minutes before slicing.
Serving Suggestion
Serve hot with a fresh salad or garlic bread. Each slice is thick and satisfying—one or two slices are usually enough!
Frequently Asked Questions
1. Why is the sauce on top?
This prevents the cheese from burning during the longer baking time.
2. Can I use store-bought dough?
Yes, but homemade dough gives the authentic buttery, flaky texture.
3. What pan should I use?
A deep cake pan or cast-iron skillet works best.
4. Can I make it vegetarian?
Absolutely! Replace meat with mushrooms, spinach, zucchini, or olives.
5. How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in oven for best results.
Nutritional Information (Per Slice – Approx.)
Calories: 400–500 kcal
Protein: 18–22g
Carbohydrates: 35–45g