How To Make Chicago-Style Deep Dish Pizza.

Here’s how to make authentic-tasting Chicago deep dish pizza. Complete with the buttery crust, slightly sweet tomato sauce, and a thick layer of cheese. 

Chicago-Style Deep Dish Pizza Recipe on sallysbakingaddiction.com Complete with step-by-step photos and tons of tips and tricks!

Warning: this post has about 1,000,000 step-by-step photos and lots of little explanations to go along with them. Might want to grab some coffee.

I recently looked at my website’s stats and came to find out that Chicago is my most popular city in the US. I have more Chicago readers than any other place in this country. That’s crazy awesome because I love Chicago. As a little tribute to my #1 city, I’m finishing one blow-out year with a Chicago inspired recipe.

I’ve only had the pleasure of having real, authentic Chicago-style pizza a few times in my 29 years. And those few times have been enough to convince me that Chicago-style pizza is incomparably good. Better than good. That pizza is life changing.

Ok maybe I’m slightly exaggerating but that’s par for the course, eh?

Chicago-Style Deep Dish Pizza Recipe on sallysbakingaddiction.com Complete with step-by-step photos and tons of tips and tricks!

So, what makes Chicago-style pizza so damn amazing? The answer is everything. Every little detail about this pizza is special. First, this pizza clearly doesn’t look like a pizza you are used to. It’s baked in a deep dish cake pan. The cheese goes directly on top of the crust and the sauce is piled on top. An upside-down pizza pie of sorts. Now, I may be completely wrong, but I’ve learned that the proper way to eat Chicago-style pizza is with a fork. Is this right, Chicago readers? I hope so because it’s the only way I can eat it without making an atrocious and very embarrassing mess.

Let’s talk about all the wonderful layers in this pizza.

The deep dish pizza crust. A crunchy-edged, flaky crust is key in Chicago-style pizza. It’s absolutely not a regular pizza crust. No, this crust is unique. And that’s why I steered completely away from my regular pizza crust recipe and dove headfirst into something completely nuts. Adding a little cornmeal. Cornmeal is what makes the crust so crunchy and flavorful. Not to mention, tasting like you’re eating the real deal.

Chicago-Style Deep Dish Pizza Recipe on sallysbakingaddiction.com Complete with step-by-step photos and tons of tips and tricks!

What else is special about this pizza crust? It’s so buttery. The butteriest pizza crust on the planet, or at least the butteriest pizza crust I’ve ever had the pleasure of tasting. To get that ultra buttery flavor, as well as the iconic flaky texture of Chicago-style pizza crust, we’re going to laminate the pizza dough. Umm, what?? Yes. It sounds weird, I know. But laminating dough is exactly what gives croissant dough its flaky layers; and sort of what I do with my Danish pastry. Laminating, or layering, butter into dough is the answer an authentic tasting Chicago pizza crust.

This all sounds hard, doesn’t it? Good news, it’s not! Laminating is literally just spreading butter on your pizza dough and folding it up. Then, rolling the pizza dough out again locking that butter inside. Easy.

I’m not sure how and I’m not sure why… but despite being a little crunchy and very flaky, this pizza crust will absolutely melt in your mouth. It’s crunchy, buttery, and tender all at the same time? A miracle crust.

Chicago-Style Deep Dish Pizza Recipe on sallysbakingaddiction.com Complete with step-by-step photos and tons of tips and tricks!

Let’s talk about the pizza sauce. Slightly sweet, incredibly thick, and wonderfully flavorful. The sauce is always my favorite part about Chicago-style pizza. In fact, I usually order extra sauce on the side. All about the condiments in my world.

This garlic infused pizza sauce is made on the stovetop and, while waiting for the pizza dough to rise, simmers quietly allowing the flavors to develop and the texture to thicken. I like to add some red pepper flakes for a little heat; it really gives this sauce something extra. If you don’t like heat, you can leave it out. This sauce is unlike ANY other tomato sauce I’ve ever had. To me, it tastes like the kinds I’ve had in Chicago. You’re going to love it. Unless of course you don’t like tomato sauce. In that case, maybe try another pizza recipe. Look how thick this sauce is!

The BEST Homemade Tomato Sauce for Chicago-Style Deep Dish Pizza sallysbakingaddiction.com

Along with the miracle crust and this luscious pizza sauce, a whole lotta cheese goes into this deep dish pie. You may use sliced mozzarella or shredded. Whatever it is, slice or shred it yourself from a block of real mozzarella cheese. Pre-shredded mozzarella is just fine, but the taste of sliced or shredded fresh mozzarella is just unbeatable.

My husband loves a good pepperoni pizza and bacon is his favorite food, so I add both to my Chicago-style pizza. These go on top of the cheese and before the sauce.

A little grated parmesan to finish things up and we’ve got ourselves one damn tasty copycat Chicago deep dish pizza. How many times can I type Chicago in one post?

I love you Chicago and your pizza too!

Chicago-Style Deep Dish Pizza Recipe on sallysbakingaddiction.com Complete with step-by-step photos and tons of tips and tricks!

This recipe makes 2 deep dish pizzas. They are small 9 inch pizzas. Kevin and I finished one by ourselves. Make them both if you have a family of 4-5 or are having friends over. If your family is smaller, freeze half of the dough per the make-ahead/freezing instructions in the recipe notes. Please use my step-by-step photos below this written out recipe as a guide to making the pizza. For best results and ease of mind (!!!), please read through the recipe completely before beginning.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Chicago-Style Deep Dish Pizza

Total Time: 4 and 1/2 hours (includes rise times)

Print Recipe

Here's how to make authentic-tasting Chicago deep dish pizza. Complete with the buttery crust, slightly sweet tomato sauce, and a thick layer of cheese.

Yield: recipe makes two deep dish 9-inch pizzas. Kevin and I finished one by ourselves. Make them both if you have a family of 4-5 or are having friends over. If your family is smaller, freeze half of the dough per the make-ahead/freezing instructions in the recipe notes.

Ingredients:

Pizza Crust (makes 2)

  • 3 and 1/4 cups all-purpose flour (measured correctly)
  • ½ cup yellow cornmeal
  • 1 and 1/4 teaspoons salt
  • 1 Tablespoon granulated sugar
  • 2 and 1/4 teaspoons Red Star Platinum yeast (1 standard packet)
  • 1 and 1/4 cups slightly warm water
  • 1/2 cup unsalted butter, divided (1/4 cup melted, 1/4 cup softened)
  • olive oil for coating

Tomato Sauce for Both Pizzas

  • 2 Tablespoons unsalted butter
  • 1 small onion, grated (about 1/3 cup)1
  • 3/4 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional, but recommended)
  • 3 garlic cloves, minced
  • one 28-ounce can crushed tomatoes1
  • 1/4 teaspoon granulated sugar

Toppings for Both Pizzas

  • 4 cups shredded mozzarella cheese2
  • 1/2 cup grated parmesan cheese
  • optional and what I use: handful of pepperoni per pizza, 4 slices cooked and then crumbled bacon (2 per pizza)
  • additional optional toppings, add enough to suit your tastes: cooked and crumbled sausage, thinly sliced green peppers and/or onions, sliced mushrooms

Directions:

  1. Please use my step-by-step photos below this written out recipe as a guide to making the pizza. For best results and ease of mind (!!!), please read through the recipe completely before beginning. You will need two deep dish 9x2 inch round cake pans if you are making both pizzas at the same time. You can also use 9 inch springform pans.
  2. For the crust: Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment. If you do not have a stand mixer, use your hand mixer and a very very large bowl. If you do not have any mixer, you will do this all by hand. Again, use a very large bowl. Give those ingredients a quick toss with your mixer on low or with a large wooden spoon. Add the warm water and 1/4 cup of melted butter. The warm water should be around 90F degrees. Make sure it is not very, very hot or it will kill the yeast. Likewise, make sure the butter isn't boiling hot. If you melt it in the microwave, let it sit for 5 minutes before adding. On low speed, beat (or stir) the dough ingredients until everything begins to be moistened. Continuing on low speed (or remove from the bowl and knead by hand if you do not own a mixer), beat the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook- about 4-5 minutes. If the dough is too hard (it will be textured from the cornmeal), but if it feels too tough, beat in a teaspoon of warm water. Alternatively, if it feels too soft, beat in a Tablespoon of flour.
  3. Remove the dough from the bowl and form into a ball. Lightly grease a large mixing bowl with olive oil and place the dough inside, turning it around so that all sides of the dough are coated in the oil. Cover the bowl tightly with aluminum foil and allow to rise in a warm environment for 1-2 hours or until double in size. For this warm environment, here is what I do: Preheat oven to 250F degrees. Once 250F degrees, turn oven off. Place bowl inside. Close the oven. The lingering heat will help your dough rise. This is especially ideal on cold winter days.
  4. Once the dough is ready, lightly flour a large work surface. Remove dough from the bowl, set the bowl and aluminum foil aside (to use later). Gently punch down the dough to remove any air bubbles and roll the dough into a large 15x12 rectangle. Spread 1/4 cup of softened butter on top of the dough. Roll it up lengthwise per the photos below. Cut the dough log in half. Form the two pieces of dough into balls and place back into your greased bowl. Cover with aluminum foil and allow to rise in the refrigerator (not in a warm place) for 1 hour until they are puffy as you make the sauce.
  5. For the sauce: Place butter in a medium saucepan over medium heat and allow it to melt. Once melted, add the grated onion, salt, oregano, and red pepper flakes. Once the onion has slightly browned after about 5 minutes, add the garlic, tomatoes, and sugar. Turn the heat down to low-medium and allow it to simmer until it's hearty, fragrant, and thick- about 30 minutes. You'll have about 2 and 1/2 cups of sauce at this point. If you have more than that, keep simmering until the amount has reduced. Remove from heat and set aside until ready to be used. You may store the sauce in a tightly covered container in the refrigerator for up to 2 days if planning to make the pizza another day. You may freeze this sauce for up to 2 months as well.
  6. Preheat oven to 425F degrees.
  7. Assemble the pizzas: After the dough balls have risen in the refrigerator, they should be puffy. Keep one ball of dough in the refrigerator as you work with the first one. Roll it out on a lightly floured work surface, working it into a 12-inch circle. Using your rolling pin as a guide (see photos below), place over a 9x2 inch deep dish cake pan. Using your fingers, press the dough into the cake pan. Make sure it is nice and tight fitting inside the pan. Trim any excess dough off the edges with a small knife. Repeat with 2nd dough. Brush the top edges of the dough with a little olive oil, which gives the crust a beautiful sheen. Fill each pizza with 1/2 of the cheese (about 2 cups per pizza), then your toppings which I've listed as optional in the recipe ingredients. On top of those optional toppings is the sauce. Pour about 1 and 1/4 cups of sauce on top of each. If you do not like that much sauce, you can reduce to 3/4 cup per pizza and have leftover sauce. Sprinkle each with 1/4 cup of grated parmesan cheese.
  8. Place the cake pans on top of a large baking sheet, which will catch anything potentially spilling over the sides of the pans. (Nothing usually does.) Bake for 20-28 minutes or until the crust is golden brown. Feel free to loosely cover the pizzas with aluminum foil after the 15 minute mark to prevent any heavy browning and uneven baking. Remove the pizzas from the oven and allow to cool in the pans placed on a wire rack for 10 minutes. After 10 minutes, slice, serve, and enjoy. Place any leftover pizza in an airtight container and refrigerate for up to 5 days.  Reheat leftovers in a 300 degree oven for 15-20 minutes or until hot.
  9. Make ahead tip: Dough may be prepared through step 4. In the last part of this step, the dough needs to rise in the refrigerator for 1 hour. You may leave it in the refrigerator for up to 1 full day, making sure to punch it down to remove any air bubbles before rolling out as directed in step 7. You may freeze the pizza doughs after preparing them through step 4, and instead of allowing to rise in the refrigerator, simply freeze for up to 2 months. Then, allow the doughs to thaw overnight in the refrigerator and allow to rise at room temperature for 1 hour before continuing with step 7. Make-ahead and freezing instructions for the sauce are written in step 5.

Additional Notes:

  1. Please see notes below the recipe in the step-by-step photos for details about the grated onion and the can of crushed tomatoes.
  2. For the cheese: you may use sliced mozzarella or shredded. Whatever it is, slice or shred it yourself from a block of real mozzarella cheese. Pre-shredded mozzarella is just fine, but the taste of sliced or shredded fresh mozzarella is just unbeatable.

Adapted from: a mix of Food.com and Cooks Illustrated

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

Begin by combining the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment. If you do not have a stand mixer, use your hand mixer and a very very large bowl. If you do not have any mixer, you will do this all by hand. Use a very large bowl.

I always use Red Star yeast. I use it for all of my yeast doughs including cinnamon rolls, breads, pizzas, etc. Their platinum line is my variety of choice.

How to Make Chicago-Style Deep Dish Pizza on sallysbakingaddiction.com

Give those ingredients a quick toss with your mixer on low or with a large wooden spoon.

Per the recipe instructions above, add 1 and 1/4 cups of warm water and 1/4 cup of melted butter. The warm water should be around 90 degrees. Make sure it is not very, very hot or it will kill the yeast. Likewise, make sure the butter isn’t boiling hot. If you melt it in the microwave, let it sit for 5 minutes before adding.

How to Make Chicago-Style Deep Dish Pizza on sallysbakingaddiction.com

On low speed, beat (or stir) the dough ingredients until everything begins to be moistened.

Continuing on low speed (or kneading by hand), beat the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook. If the dough is too hard (it will be textured from the cornmeal), but if it feels too tough, beat in a teaspoon of warm water. Alternatively, if it feels too soft, beat in a Tablespoon of flour.

How to Make Chicago-Style Deep Dish Pizza on sallysbakingaddiction.com

Remove the dough from the bowl and form into a ball. Lightly grease a large mixing bowl and place the dough inside, turning it around so that all sides of the dough are coated in the oil. Cover the bowl tightly with aluminum foil and allow to rise in a warm environment. For this warm environment, here is what I do (see the right photo below):

Preheat oven to 250F degrees. Once 250F degrees, turn oven off. Place bowl inside. Close the oven. The lingering heat will help your dough rise. This is especially ideal on cold winter days!

How to Make Chicago-Style Deep Dish Pizza on sallysbakingaddiction.com

After 1-2 hours, the dough will have doubled in size. Gently punch it down.

How to Make Chicago-Style Deep Dish Pizza on sallysbakingaddiction.com

Lightly flour a large work surface.

How to Make Chicago-Style Deep Dish Pizza on sallysbakingaddiction.com

Remove dough from the bowl, set the bowl aside (to use later) and roll the dough into a large 15×12 rectangle. It does not have to be a perfect rectangle as you can see from my obscure looking shaped dough. As long as the measurements are right.

How to Make Chicago-Style Deep Dish Pizza on sallysbakingaddiction.com

Per the written recipe above, spread 1/4 cup of softened butter on top.

How to Make Chicago-Style Deep Dish Pizza on sallysbakingaddiction.com

Roll it up the opposite way you roll cinnamon rolls. With cinnamon rolls, you always roll the longest side. Here we are rolling the shortest side:

How to Make Chicago-Style Deep Dish Pizza on sallysbakingaddiction.com

Cut the dough log in half. See all those layers? That is what will make our pizza crust so incredibly flaky!

How to Make Chicago-Style Deep Dish Pizza on sallysbakingaddiction.com

Form these two pieces of dough into balls.

How to Make Chicago-Style Deep Dish Pizza on sallysbakingaddiction.com

Place back into your greased bowl. Cover with aluminum foil and allow to rise in the refrigerator (not in a warm place) for 1 hour as you make the sauce.

How to Make Chicago-Style Deep Dish Pizza on sallysbakingaddiction.com

Let’s begin the tomato sauce.

How to Make Chicago-Style Deep Dish Pizza on sallysbakingaddiction.com

1 very small onion, grated. Why grated? Grated onion lets off SO much moisture. Much more than simply dicing or chopping the onion. You want that moisture in your sauce, trust me. Grate the onion and use about 1/3 cup of it. If your onion yield more than this amount, save the rest for a different recipe. Or just grate the onion until you have 1/3 cup.

Easy.

Over medium heat, melt 2 Tablespoons of butter and then add the grated onion, the oregano, salt, and red pepper flakes. Once the onion has slightly browned, add the garlic, tomatoes, and sugar.

How to Make Chicago-Style Deep Dish Pizza on sallysbakingaddiction.com

Here is a 28-ounce can of crushed tomatoes. I use a kind that has basil flavor added. You can certainly use a can of plain crushed tomatoes. If using that, make sure to add 1 – 2 Tablespoons of chopped fresh basil (or about 1/2 teaspoon of ground dried basil) when you add the tomatoes.

How to Make Chicago-Style Deep Dish Pizza on sallysbakingaddiction.com

Let it simmer until it’s hearty, fragrant, and thick. About 30 minutes. You’ll have about 2 and 1/2 cups of sauce at this point. If you have more than that, keep simmering until the amount has reduced.

How to Make Chicago-Style Deep Dish Pizza on sallysbakingaddiction.com

Dough balls have risen in the refrigerator, let’s roll them out one at a time. Keep the 2nd one in the refrigerator as you roll the first. The dough should be puffy, buttery, and smooth.

How to Make Chicago-Style Deep Dish Pizza on sallysbakingaddiction.com

Roll the dough ball out into a 12-inch circle. Using your rolling pin as a guide, place over a 9×2 inch cake pan. Like this:

How to Make Chicago-Style Deep Dish Pizza on sallysbakingaddiction.com

And then this:

How to Make Chicago-Style Deep Dish Pizza on sallysbakingaddiction.com

Using your fingers, press the dough into the cake pan. Trim any excess dough off the edges. I like to brush the top edges with a little olive oil, which gives the exposed crust a little sheen when baked. After that, fill with 1/2 of the cheese (about 2 cups).

How to Make Chicago-Style Deep Dish Pizza on sallysbakingaddiction.com

Then, top with your toppings of choice. As mentioned in the written recipe above, we use pepperoni and bacon. Diet food, really.

Top with 1/2 of the tomato sauce (about 1 and 1/4 cups– see written out recipe if you want to use less) and then 1/2 of the parmesan cheese (about 1/4 cup per pizza). Repeat these last couple of steps with the second pizza.

Bake pizzas in a preheated 425F degree oven. Make sure that the oven is fully preheated and incredibly hot. Also, make sure you place the pans on top a baking sheet. Just in case anything spills over.

How to Make Chicago-Style Deep Dish Pizza on sallysbakingaddiction.com

Crust is golden, pizzas look lip-smackin’.

How to Make Chicago-Style Deep Dish Pizza on sallysbakingaddiction.com

How to Make Chicago-Style Deep Dish Pizza on sallysbakingaddiction.com

Slice and serve and ENJOY.

How to Make Chicago-Style Deep Dish Pizza on sallysbakingaddiction.com

Um, have you seen enough pictures? My camera battery died 3 times shooting this recipe.

Happy New Year!

 

Thanks for working with me, Red Star Yeast! To see more Red Star Yeast recipes, check out their Pinterest, Facebook, and give ’em a shout on Twitter

 

   

282 Responses to “How To Make Chicago-Style Deep Dish Pizza.”

  1. #
    161
    Linzposted December 23, 2015 at 1:49 pm

    Hey Sally,
        I don’t have any round cake or springform pans and I was just wondering if I could use a square 8×8 metal pan (like the kind you might use for brownies) instead? I think it might be okay, because a 9 inch round cake pan has about the same surface area as a square 8×8 pan (63″ vs. 64″). But I’m afraid the middle might not cook as well…  What do you think?

    Reply

    • Costareplied on May 22nd, 2016 at 6:11 pm

      I ve used the rectangular  pan that you are mentioning  multiple times. ThIs pizza is amazing very flaky as the author says 🙂 

      Reply

  2. #
    162
    Aprilposted December 24, 2015 at 4:16 pm

    Making this for my boyfriend and I on Christmas eve.  I just bought a new Anchor Hocking Deep Dish Pizza Pan and it is huge! Not splitting the crust. The dough is rising!

    Reply

  3. #
    163
    Susanposted December 25, 2015 at 6:11 pm

    This is best when made in a cast-iron skillet. DELICIOUS!!

    Reply

  4. #
    164
    BobDposted December 28, 2015 at 5:23 pm

    Looking at using 2 cast iron 10″ skillets and maybe adding a couple of toppings. Looks like I may have to adjust the recipe a tad for the additional size o would the extra size really matter? What would be the suggestion on cooking time?

    Reply

  5. #
    165
    matthew wilsonposted January 2, 2016 at 7:33 pm

    We went to Chicago a few months ago and I’ve been craving that pizza ever since. Made this recipe today and it was as good as the pizza I had in Chicago. I can’t believe how good my pizza’s turned out. The sauce and crust were perfect.

    Reply

  6. #
    166
    Raye O'Haraposted January 11, 2016 at 7:52 pm

    Will your recipe accomodate a 14 inch deep dish pan? Also, I want to do a Malnati’s type with a layer of sausage (not crumbled) and thought I could roll out some bulk italian sausage to accomplish that. Would the sausage need to be pre-cooked? If not, does it make the dough below soggy? Thanks for all the hard work you do. Can’t wait to try this.

    Reply

    • Sallyreplied on January 12th, 2016 at 6:34 am

      Yes, it will. But you won’t get two 14-inch pizzas. You’ll have enough dough for one, but not enough for a 2nd. I would pre-cook the sausage.

      Reply

      • Raye O'Harareplied on January 12th, 2016 at 12:38 pm

        Yes, that’s what I meant.  One large instead of the 2 smaller pans.  Thanks so much.  Can’t wait to try this.

  7. #
    167
    James Rohrdantzposted January 13, 2016 at 11:20 pm

    followed your recipe to the “T” the first time, It was AWESOME!!!   then added some tweaks im sure you will be interested in. First off there has always been a conflict in chicago about deep dish pizza, corn meal or corn oil for your buttery flavor. Your recipe calls for butter however thats not where the “butter” crust gets its flavor according to chicago pizza snobs, lol. I took this to heart and made each one, with butter,with corn oil,and with corn meal. The corn oil and corn meal both had something to em, so I decided to use BOTH and oh my!!!  nailed it!!  

    instead of 1/4 cup melted butter I used 1/4 cup and 1tbsp of corn oil
    corn oil to coat
    =buttery deliciousness
    in the sauce i used san marzanos (imported italian pear tomatos) crushed in the ninja 
    instead of butter for the sauce I used LIGHT tasting olive oil and added 1 tsp of basil

    final product was AWESOME!!!  thank you for this recipe!!  you rock!!

    Reply

  8. #
    168
    Lanaposted January 17, 2016 at 10:48 am

    This is one of my favorite recipes. I’ve made it 3 or 4 times now, and I’ve made the sauce and dough separately to use in other recipes as well. Thank you for sharing!

    Reply

  9. #
    169
    Tiffanyposted January 19, 2016 at 2:21 am

    This looks yummy! Have you ever frozen the second part of the crust for later use? I’m wondering if it would freeze well.
    Thanks!

    Reply

  10. #
    170
    Dodi Golosovposted January 20, 2016 at 8:42 am

    Having some girlfriends over tonight, this will about the fifth time I’ve made this recipe! I really love all the detailed instructions and photos, thanks again Sally, keep’em coming!

    Reply

  11. #
    171
    Dawnposted January 22, 2016 at 8:42 pm

    Made this pizza for the first time today, it was fabulous will be making it frequently!  Loved the very clear step by step instructions…Thank you!

    Reply

  12. #
    172
    Trevposted January 23, 2016 at 6:58 pm

    Sally- oh my goodness. I fed a small army with this deliciousness (my army is 3yrs and 6yrs, junior ranks). What a terrific pizza!

    Reply

  13. #
    173
    Andi Plateaposted January 25, 2016 at 8:56 am

    One word: phenomenal 

    Reply

  14. #
    174
    Timposted January 29, 2016 at 4:00 pm

    Hi Sally, I have a couple of questions. The dough I made was from using All Trumps flour which is mixed with cold water instead of using warm water and using instant yeast. I then let the dough cold rise for 48 hours. My problem is when after I roll it out I can’t get the butter to stick to the dough. When I try to make it a ball again it just tears apart. Any suggestions? Thanks

    Reply

  15. #
    175
    Adamposted February 5, 2016 at 10:30 am

    This may seem silly but I have 2 – 14 inch deep dish pans that I have never used made by Chicago Metallic – My pastry skills are sorely lacking but I really liked your article and would like to give it a try. Would you mind working out the dough recipe for someone like myself who has a larger pan? Or if not, point me in the right direction to scale it up?

    Reply

  16. #
    176
    Brianposted February 13, 2016 at 6:50 pm

    My wife and I made this today. It was crazy good.

    We don’t have a mixer to make dough, but we do have a bread machine. We added the melted butter and water to the bottom of the bread machine, and then added the dry ingredients on top.  We let the machine combine everything into a nice ball and then continue to work the dough for 4 or 5 minutes. Then we took the dough ball out, put it into a covered, greased bowl, and placed it in a 250 F preheated oven for an hour and a half. Then we continued with your instructions.

    The bread machine worked great. The end result was a light, flaky, buttery crust.

    I live in Southern California, but I used to live in Chicago. We love Giordano’s stuffed deep dish. My brother in law works for Amtrak and a couple times a year, when he is working in Chicago, he brings me back a frozen one..  Now I can have a fresh pizza anytime I have 2-3 hours to spare. I think for 2 deep dish pizzas that easily feed 4-5 people, I spent $10 plus another $5 for extra optional toppings (with toppings to spare).  That’s a very good price for food of this quality.

    Thank you author for posting all the great instructions and pictures.

    Reply

  17. #
    177
    Denise J.posted February 14, 2016 at 3:02 pm

    Whoo! These pictures look so good! Pizza is my favorite food and I’m about to make this as my valentine to myself this year. Not sad about it because I don’t have to share! Thanks!

    Reply

    • Denise J.replied on February 14th, 2016 at 11:34 pm

      Update: made it and it is delicious!

      Reply

    • Mark Smithreplied on February 22nd, 2016 at 12:48 am

      Good for you Denise!  I am looking forward to making this myself.
      God bless.

      Reply

  18. #
    178
    Tracy Engstromposted February 15, 2016 at 5:32 pm

    How long is this cooked for?

    Reply

  19. #
    179
    Alison Libbyposted February 22, 2016 at 9:00 am

    Hi, I really think you should visit http://www.realdeepdish.com. I was born and raised in Chicago and do know something about deep dish pizza. I have tried the laminated crust and it was good but too much work and you must use sliced cheese. Uno’s, Lou’s, Duo’s and all the other famous Chicago pizza places use sliced cheese, never shredded from a bag.

    Reply

  20. #
    180
    Kimposted February 22, 2016 at 6:45 pm

    I don’t usually leave reviews on websites but this recipe was AWESOME!!!! The crust was so good and flakey!! I was concerned initially because I thought the dough might be too dry (living in high altitude) but it was perfect after a couple rises and some evoo. It held up great to the sauce and toppings! I browned Italian sausage and used that as a base to the sauce and it worked well with the rest of the toppings. Will definitely make this again. Thank you!

    Reply

  21. #
    181
    Lileya Celestieposted February 27, 2016 at 8:12 pm

    My husband and I made this, I LOVED it! Best pizza I ever had! *__* Thanks for this amazing recipe! 🙂

    Reply

  22. #
    182
    Hannahposted February 28, 2016 at 8:18 am

    This pizza is delicious. How can I adjust the dough recipe for my 10″ spring form pans? The ingredients slightly spilled over the crust since there was not enough crust.

    Reply

    • suereplied on February 28th, 2016 at 10:23 am

      Hannah, I used a 10.25″ springform and a smaller 8″ cake pan.  I don’t think you will have to adjust the recipe.  Just roll out the dough as stated in the recipe and you shouldn’t have any problems.  If you felt you needed to, just roll out the dough balls to measure 13″ in diameter.  You’ll still be fine…

      Reply

  23. #
    183
    sueposted February 28, 2016 at 8:42 am

    First of all I’d like to say that I loooooove your blog.  I am an American living abroad and always check out your blog before I embark on a new kitchen endeavor.  
    I had a lot of fun preparing the dough with my Thermomix (which is not available to you in the US). I didn’t have any corn meal so I ground my own corn.  The sauce was made exactly as in the recipe but was a bit too salty, but totally delicious nonetheless.  I’ll reduce the salt to 1/4 tsp for the next attempt.  I also baked it for 30 min and I think the bottom of the crust was a tad bit undone, which did not stop us from devouring the slices. DH, myself and daughter each ate one quarter of a pie.  We’ve got leftovers for one day this week. Great recipe, awesome tutorial and I can’t wait to make it again.  BTW, I made the dough last night and put it in the fridge over night.  Sauce also was made the evening before.  Makes for easy assembly the afternoon of baking.  Thanks for a great blog with lotsa great recipes

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    Yennabeansposted March 15, 2016 at 1:25 am

    I used this guide and your crust recipe and everything turned out amazing.  Thanks so much for the awesome instructions!

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    Jenna Bilyeuposted March 16, 2016 at 11:02 am

    Thank you SO MUCH for this recipe. Just made it this week for my family of 5. Very time-consuming, but totally worth it. Since my boys are actually men and love to eat pizza, I doubled the recipe and used two 9×13 pans to make rectangular pizzas. They were amazed and delighted. It was as good as our favorite restaurant. We had enough for leftovers the next day. Wow. 

    Reply

    • meganreplied on March 25th, 2016 at 11:47 am

      did you have to adjust the cooking time at all using the larger rectangular pans? and did you use glass or metal? 

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    Kateposted March 17, 2016 at 7:54 am

    Hi. How much does your measurement of 3 1/4 cups of flour weigh? I may have issues with my measuring cups.

    Reply

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    meganposted March 25, 2016 at 11:45 am

    This looks delicious! I have the crust rising in the oven now and I can’t wait to finish making this! One question though. My cake pans are 9×1 1/2 inches. Are they too shallow you think?? 

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    Carolynposted March 25, 2016 at 3:10 pm

    Should the metal cake pans be greased with butter before putting the crust in? Thanks!

    Reply

    • Sallyreplied on March 26th, 2016 at 9:38 am

      No need to grease.

      Reply

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    Maryamposted April 13, 2016 at 12:50 am

    Hi Sally 
    I had Chicago style pizza about 11 years ago when o used to live in Chicago.  Now im not in USA anymore and still am looking for that buttery pizza.  I’m gonna try it today. I dont have a pie tray so hopefully my cake tray works. Im having a pizza party on Friday for 20 people. I’m gonna try a little bit today.  

    PS. Is there any shortcut in getting to writing comments section? There is allooooot of scrolling. 

    Reply

    • Sallyreplied on April 13th, 2016 at 9:50 am

      Looks like I didn’t have the comments broken up into pages for a couple weeks– just fixed that! Thanks Maryam.

      Reply

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    Kaitlynposted April 19, 2016 at 8:42 pm

    Just made this for dinner and it was AMAZING! Could only eat two slices and shared the rest with my roommates. I can’t wait to make this again!

    Reply

    • Meganreplied on May 13th, 2016 at 9:24 am

      We could only eat 2 slices as well.  Very filling.  Plus we added sausage

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    Norazeaposted April 22, 2016 at 9:36 pm

    hey sally! I’m in the process of making this but I accidentally add in the 1/4 cup softened butter into the dough when I was mixing with the mixer 🙁 is there anything that I can do to save the dough?

    Reply

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    Jasonposted April 27, 2016 at 8:19 pm

    Made it last night & loved it!  I was an Aurora, Il  native for 20 years, so this brought back some good memories!!!!  Made one thin crust for the kids and 1 deep dish for me.  Heaven!  Be sure to cover with foil if the top is getting too brown.  Will be making this again real soon! Thanks again!

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    Meganposted May 13, 2016 at 9:23 am

    Made your pizza sauce last night and it was AMAZING.  This is definitely going to be my “go to” sauce recipe.  

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    Garyposted May 17, 2016 at 9:51 pm

    This is a amazing crust and sauce. I did make mine into a 13×9 pan and it turned out great. This will be my go-to deep dish pizza recipe. 

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    Cookieposted May 23, 2016 at 10:14 am

    Great Recipe! It was delicious. I looks more difficult than it really is. I will definitely make my own pizza when I have the time. I love to cook and love trying new recipes. Thanks, Sally!

    Reply

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    Todd Oconnorposted May 25, 2016 at 3:16 pm

    Hi Sally,
    I always seem to get a doughy crust if I don’t parbake the crust 4 or 5 minutes. I’m not overloading it with toppings I just put sausage in it along with the cheese and sauce of course. Any recommendations?

    Reply

    • Sallyreplied on May 26th, 2016 at 8:22 am

      That’s completely normal. Ovens vary and if baking the crust for a few minutes before filling works for you, then by all means keep doing so.

      Reply

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