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. 

slice of deep dish pizza on a white plate

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. And those few times have been enough to convince me that Chicago-style pizza is incomparably good. Better than good.

deep dish pizza in a baking pan

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.

deep dish pizza in a baking pan before baking

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 croissants its flaky layers. 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.

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions!

slice of deep dish pizza on a white plate with a fork

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.

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!

deep dish pizza in a baking pan

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. 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
slice of deep dish pizza on a white plate

How To Make Chicago-Style Deep Dish Pizza

  • Author: Sally
  • Prep Time: 4 hours
  • Cook Time: 30 minutes
  • Total Time: 4 hours, 30 minutes
  • Yield: 2 deep dish 9-inch pizzas
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Description

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. This recipe makes two deep dish 9-inch pizzas. 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 (406g) all-purpose flour (spoon & leveled)
  • 1/2 cup (60g) yellow cornmeal
  • 1 and 1/4 teaspoons salt
  • 1 Tablespoon (12g) granulated sugar
  • 2 and 1/4 teaspoons (7g) Red Star Platinum yeast (1 standard packet)
  • 1 and 1/4 cups (300ml) slightly warm water
  • 1/2 cup (115g) unsalted butter, divided (1/4 cup melted, 1/4 cup softened to room temperature)
  • olive oil for coating

Tomato Sauce for Both Pizzas

  • 2 Tablespoons (30g) unsalted butter
  • 1 small onion, grated (about 1/3 cup)*
  • 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 (794g) crushed tomatoes*
  • 1/4 teaspoon granulated sugar

Toppings for Both Pizzas

  • 4 cups (about 16 oz) shredded mozzarella cheese*
  • 1/2 cup (45g) 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: cooked and crumbled sausage, thinly sliced green peppers and/or onions, sliced mushrooms (add enough to suit your tastes)

Instructions

  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, read through the recipe completely before beginning. You will need two deep dish 9×2 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 90°F (32°C). 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 1 teaspoon of warm water. Alternatively, if it feels too soft, beat in 1 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.
  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 15×12 inch 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 425°F (218°C).
  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 9×2 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/8 oz 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 (300ml) of sauce on top of each. If you do not like that much sauce, you can reduce to 3/4 cup (180ml) per pizza and have leftover sauce. Sprinkle each with 1/4 cup (22g) 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°F (149°C) oven for 15-20 minutes or until hot.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. Yeast: Red Star Platinum Yeast is an instant yeast. You can use any quick rise or instant yeast in this recipe. You can also use active dry yeast in this recipe with zero changes. The rise time may be slightly longer if using active dry yeast.
  3. Onion & Tomatoes: Please see notes below the recipe in the step-by-step photos for details about the grated onion and the can of crushed tomatoes.
  4. Cheese: You can use sliced mozzarella or shredded mozzarella cheese.
  5. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  6. Adapted from: a mix of Food.com and Cooks Illustrated

Keywords: deep dish pizza, chicago style deep dish pizza

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.

deep dish pizza dough ingredients in a stand mixer bowl

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.

pizza dough in a stand mixer bowl with dough hook

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.

pizza dough on a dough hook

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!

2 images of pizza dough in a red bowl and pizza dough in a bowl covered with foil rising in the oven

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

pizza dough in a red bowl after rising

Lightly flour a large work surface.

ball of deep dish pizza dough

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.

rolled out deep dish pizza dough

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

deep dish pizza dough rolled out with butter spread on top

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:

2 images of rolling and folding deep dish pizza dough

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

hand holding deep dish pizza dough showing the layers

Form these two pieces of dough into balls.

2 balls of deep dish pizza dough

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.

2 balls of deep dish pizza dough in a red bowl

Let’s begin the tomato sauce.

onion on a cutting board with a grater

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.

2 images of sautéed onions, spices, and butter in a saucepan on the stove and garlic cloves on a cutting board

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.

can of Hunt's crushed tomatoes

Let it simmer until it is 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.

2 images of pizza sauce in a saucepan on the stove with a wood spoon

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.

pizza dough with a wood rolling pin

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:

pizza dough rolled out with a wood rolling pin

And then this:

pizza dough placed in a baking pan

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).

deep dish pizza dough in a pan with layer of cheese on the crust

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.

2 images of deep dish pizza with pepperoni and deep dish pizza toppings covered with sauce before baking

Crust is golden, pizzas look great.

deep dish pizza in a baking pan after baking

Slice and serve and ENJOY.

217 Comments

  1. I LOVE your recipe! I use all the dough made in my largest cast iron skillet. Smoked fresh mozzarella for the cheese and then bake on my Treager pellet grill. It is SO good! Thank you!

    1. This pizza literally hands down, was the best pizza we have ever eaten, including restaurants. Wonderful instructions. The crust was light, flaky and to die for! I used a 10 inch cast iron skillet and baked at 475, which was perfect. I also used raw fresh made local sausage, (studied lots of videos on how to add it), and added pepperoni, along with mozzarella and provolone slices. I used San Marzano tomatoes for your sauce recipe. It was spot on, and enough of everything left for another pizza later in the week.

  2. Hi from Chicago, Sally! I made this tonight and it was a huge hit! I used a standard 12-inch cast iron skillet and only had to add 10 minutes to the cook time. Your dough recipe was the absolute perfect amount for one large pie. The cast iron retains a even heat level so the crust turned out perfect. I added provolone as the base layer & crumbled spicy Italian sausage. Sharing your recipe with all my fellow pizza loving friends and family in Chicago! Can’t wait to make this again!

    1. Hey Brittany did you preheat your skillet and for how long? Thank you

  3. Thank you so much for this recipe! Here in Vancouver, BC, Canada, we haven’t been able to find a proper deep dish pizza shop, and have been thinking of this dish every so often since our visit to Chicago exactly 10 years ago. Your recipe was clear and easy to follow through, and definitely reminded both me and my husband the flavours of that trip. Many thanks, and also appreciate other recipes that have been wonderful for a beginner baker like me.

  4. Aaron Boisvert says:

    This is THE deep dish recipe in my house. I like to cook some hot Italian sausage into the sauce. This recipe takes a bit of time, but it’s well worth it!

  5. Elizabeth Collett says:

    I’d like to try this recipe. Looks delicious! Would this be too much dough for a single 12″ cast iron pan?

    1. Trina @ Sally's Baking Addiction says:

      Hi Elizabeth, we haven’t tested this dough in a 12″ cast iron skillet, but other readers have reported success using the full dough recipe for that size pan. You may need to bake it 10-15 minutes longer.

  6. Dear lord this is easily one of the most delicious things I’ve made. Better than any deep dish I’ve had in a restaurant. Super easy when you follow the instructions and just wow. Thank you so much for this. My new go to comfort food that’s for sure! If you want to impress guests, this is 100% going to do the trick!

  7. I cannot find red star platinum yeast anywhere!! My Walmart doesn’t have it and everywhere else I look doesn’t either. Is there a different brand or kind best to substitute with?

    1. Trina @ Sally's Baking Addiction says:

      Hi Destiny! Any instant or active dry yeast should work perfectly in this recipe.

  8. This pizza was absolutely delicious! I made it at altitude in Denver and only made a few adjustments and it turned out so perfectly. Thank you for sharing!!!!

  9. Just made this for my husband and it was ABSOLUTELY AMAZING. Your step by step instructions were great! Didn’t change a thing and he said it was the best pizza I ever made. Crust was light, buttery and flaky. Thanks for the recipe I’m sure to use over and over!!

  10. I’m a born and raised Chicago girl and I love this recipe. It reminds me of my hometown favorite.

  11. Working on mine as I type this. I am using a heavy Aluminum 18″ pan and making a single pie using this recipe .Any adjustments to time I should consider?

    1. Trina @ Sally's Baking Addiction says:

      Hi Kenny! We haven’t tested this recipe as one large pie, but please let us know how it goes for you!

      1. I added 6 minutes to the time *32 total* checked every two minutes after 28. Great recipe!

      2. Having lived in Michigan most of my life, I am used to Detroit style pie.
        But when we visit Chicago, one of our first meals is Chicago style pies.
        I love the subtle flavor from the corn meal.
        This recipe is spot on Chicago Style and I very much appreciate your thoroughness in the recipes directions.
        Thank you

  12. Hi Sally,
    I have a wood fired Forno Bravo pizza oven. Can I use this recipe with a cast iron skillet to cook it?

    Thank you

    1. Lexi @ Sally's Baking Addiction says:

      Hi Nev, we can’t see why not — let us know how it goes for you.

  13. Red Star’s website says that the Platinum yeast line is not gluten free. Do you guys have a suggestion for another yeast product, red star or otherwise, that is advertised as not containing gluten? I am an avid baker of all things unleavened, so I have everything else I need for the dough but don’t know the value of this specific yeast or how to find an alternative. Thoughts? Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Natalie, The Red Star website says “Red Star Platinum is NOT gluten free. NOTE: For our gluten free bakers, you can continue to use Red Star Active Dry Yeast or Red Star Quick Rise Yeast.” We’ve used both with wonderful results!

  14. I made this dough yesterday and it was a truly fabulous pizza. I am from Chicago and grew up going to various deep dish pizza places with my family.

    Yesterday I was using measuring cups for the yellow cornmeal and King Arthur Sir Galahad Artisan bread baking flour my husband is trying for the first time to make large volume sourdough bread batches.

    Today I am making more dough for the freezer and used our scale to measure grams of blue cornmeal and the same King Arthur Artisan flour. I added approximately 1/2 cup of additional flour to get the dough to the correct consistency. Today’s dough feels even more fabulous than the dough I made yesterday, so the recipe is still great no matter if I had to fuss a bit more today.

    Now I am doing what I should have originally done…the kitchen scale we use shows that the King Arthur flour we currently have at home that has been sitting open in high humidity summer weather has more than 406 grams in 3 1/4 cups of flour. The King Arthur website has all purpose flour at 120 grams per cup, Italian style flour at 106 grams per cup, “00” Pizza flour at 116 grams per cup and Artisan Bread flour at 120 grams per cup.
    Moral of the story – Although we generally weigh ingredients, if it works perfectly using measuring cups, don’t repeat blindly with the kitchen scale if using specialty flour!

  15. Jimmy Rivera says:

    This recipe sounds great, can I freeze the entire pizza and cook later?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Jimmy, that shouldn’t be a problem. Thaw then bake as directed. Let us know how it goes!

  16. dixie bruneau says:

    do you grease the pans before adding the dough to it ??

    1. Lexi @ Sally's Baking Addiction says:

      Hi Dixie, you do not need to grease the pans before adding the dough.

  17. Very excited to try this. But I have a question about the yeast. I normally mix my yeast with the warm water and sugar and let it “puff” up for 10 minutes. Do you not have to do that for this recipe?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Mandy, most modern yeasts are already active and you can usually just add it right to the dry ingredients, like we do with this recipe. We only proof the yeast when written into the specific recipe, however, you can proof it if you’d prefer. Hope you enjoy the pizza!

  18. John Landwehr says:

    Just made two deep dish pies last night. one veggie and one with meat. both were delicious. Thank you so much for sharing!!!!
    John

  19. Wow, so many things wrong here.
    There is NEVER cormeal in Chicago crust
    The sauce is not cooked before going on the pizza
    The buttery flavor comes from corn oil, no butter

    1. You’re actually wrong. Some of the top Chicago deep dish restaurants add cornmeal. Also, butter.

      1. None that I know of. And I know all the big chains’ recipes. Butter is used to grease the pans, not for the crust. The correct crust depends on two factors: a very short mix/knead time and lots of oil (usually corn oil, which can have a “buttery” taste)–think biscuit dough, not bread.

        But either you want to do it correctly or you don’t. Your choice.

  20. So delicious! It is a lot of work but worth it for sure.

  21. ABSOLUTELY hands down delicious!! Cooked exactly as suggested in recipe. Used a 12’ cast iron skillet for this pizza at 425 as recommended, did NOT add any extra time only 26 min. I just watched it carefully the last 4 minutes to be sure it didn’t overcook and it was PERRRFECT!! This is a keeper!! Thank you for sharing!!

  22. Great job Sally!
    I think your dough and sauce recipe is spot on. (I only use Cento products)
    Toppings are subjective. We use grated Polly-O whole milk mozzarella plus Boars head thin sliced Picanti Provolone.
    Raw Italian sausage with fennel sprinkled on top.( Chicago likes fennel)
    I have a well seasoned deep dish pan and I Do drizzle it with corn oil. ( gives the crust a nice light crunch) plus pie pops right out after cooling.

    Keep up the great work!

  23. Great recipe. I’ve been craving deep dish pizza and this was exactly what I was looking for, especially because this recipe uses cake pans and not cast iron. The pizza did need to cook longer than the 20-28 minutes in order to have a crispy bottom. I will most certainly be making this again!

  24. So, did this to a T, recipe wise. Used my cast iron pan for cook though as well as my Big Green Egg for the oven part….Perfection! Holy yum! This will be the go to Chicago style for us! Thanks.

  25. Born and raised in Chicago and on Chicago pizza and this easily is the best deep dish recipe out there. Have moved around the U.S. (and made this recipe for years), now made it back to Chicago for a little while but I still make this recipe instead of ordering deep dish!! It’s that good 🙂 Thank you!

    1. Trina @ Sally's Baking Addiction says:

      We’re thrilled to hear that you love this pizza recipe, Lauren!

  26. Looks good. I haven’t seen a single comment on the cheese pull. I’ve made this pizza a couple times and the hard part I found was getting the cheese to melt. Any comments about this?

  27. Excited to try this! Can I freeze totally assembled but uncooked pizzas?

    1. Trina @ Sally's Baking Addiction says:

      Hi Sarah, that shouldn’t be a problem. Thaw then bake as directed. Let us know how it goes!

  28. Being Australian and never having travelled to America, our family have watched many US cooking shows and “Man v’s Food” etc. After watching one with a Chicago Deep dish pizza, we were keen to try one. We found this recipe and the reviews all looked good. Being Italian/Australian we are well versed in making thin, light home made pizza’s on a regular basis. What a revelation! I’ve just made it again tonight for about the 10th time and the recipe is no-fail and delicious. It’s an absolute winner in our house. Thank you for the recipe.

  29. I’ve made this twice now. So good made it exactly as written. Funny story, we live in Wisconsin and have gone to Illinois quite a few time trying to find our favorite deep dish pizza, who knew that it was right here in my kitchen all along.

1 4 5 6

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×