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 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?

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. 

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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. For this warm environment, here is what I do: Preheat oven to 250°F (121°C). Once at 250°F, 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 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.

410 Comments

  1. Thank you for creating this recipe!! I made it yesterday and it was SO good. The crust is just fabulous. Flaky and delicious. And the sauce – OMG. Tangy and perfect. I followed your recipe pretty much to the letter except I used two 10×2 round pans. Our family of four (two are big eaters) only ate just over one of the pizzas – it’s quite filling. This brings me back to my college years in Lincoln Park, eating at Bacino’s. Now I can’t wait to try more of your recipes!

  2. Hi Sally!
    I’m new to your site and thank God I ran into your cinnamon rolls recipe yesterday and made it this morning. It was fantastic! Since we are from Chicago, currently living in California, I’ve decided to try your deep dish pizza recipe.
    I’m making as I’m writing here. The dough after 1-2 hour in the 300f (turned off as you suggested) didn’t seem to rise as much as I expected. It did, but it was kind of laying flat in the bowl… I proceeded with the next step and currently it’s in the refrigerator for the 2nd rise attempt. I hope it will still turn out great. I wonder if my oven was too hot for the 1st rising process…;( the oven temp set for the cinnamon rolls was 200F, with which my dough rose great. You suggested 300F for this pizza dough.
    Ohhh I hope it will still be good. I will report you once all complete;) But if you know what I might have done wrong to my what appears to be an under-rising dough, please kindly advise!!
    xoxo
    Chiaki

  3. Hi Sally,

    I made your Homemade Pizza Crust Recipe exactly as given, last night.
    I think trying your recipe out was a HUGE mistake! Why did you do this to me?? Pizza baking was always my husband’s thing.. He makes Pizza every Saturday night for dinner… Somehow I thought his pizza was not quite right (yeah, after many months of eating his pizza)… So I look up for pizza recipe in your website and I find it and make it aaaannndddd… It was perfect !!! So Baking dummy Anu, in her very first attempt, beat Iron Chef Hubby !!! 🙂 🙂
    But you know what that means right?
    “Yours is much better, you should start making pizzas now on !!!”… NOOOOOOOO!!! Its all your fault, SALLY! 🙂

    But what I noticed was that the dough was toooooo sticky! It never left off the sides of my mixer. I used the exact same measurements as provided by you.
    Where do you think I went wrong? I somehow worked with that sticky dough.. Look at my odds at winning against my husband! 🙂

    Also, had to justify my “Baking for Dummies” comment in another post 🙂
    Your Step 3 says: Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75F-80F).
    I tightly covered the Dough and not the bowl !!! LOL…
    I have now updated my notes with: Cover tightly (the bowl and not the dough , DUH!!) 🙂 Yeah, I should have paid close attention to your pictures… Sigh..

    So once again thank you for your elaborate step by step instructions!!

    PS: My husband wanted me to share this secret recipe of mine.. So I willingly/happily pointed him to your website… Encouraged him saying that its not him, it was his recipe and have successfully convinced him to start making my Saturday night Pizzas with your recipe once again 🙂

    1. So glad you made it Anu! I loved reading this comment. Yes– cover the bowl, not the dough. I will clarify that in my recipe. For the sticky dough, how about adding another Tablespoon or two of flour. Dough’s consistency usually depends on the moisture in the air and you may have even accidentally under-measured the flour to begin with. So if dough is much too sticky, add a little more flour until it’s the correct consistency.

  4. I made this with my husband last night and it turned out wonderfully. This pizza is fabulous and one of the best pizzas I’ve ever had – I can’t believe we made it at home! We made both pizzas and have the other one in the fridge to eat today. This recipe is dangerous!

  5. I would sauce them first, yes! Sorry Amy… I didn’t check my comments from the weekend until today.

  6. I made this pizza yesterday for dinner. I have to admit I was a little skeptical about doing the second rise in the refrigerator. However, your recipes have turned out great for me so far so I took a deep breath and followed the directions exactly. I even found the Platinum yeast at the local Jewel. Everything came just like in your pictures. The first rise took just an hour in the oven. The dough puffed up beautifully in the fridge. The flavor was wonderful. We used lots of cheese, onions and green pepper for toppings and one of the pizzas had pepperoni too. I live just outside Chicago and I’ve been to Gino’s East, Uno’s, Due’s, Gianotti’s, Edwardo’s, Geppeto’s and Armand’s on many occasions. I am within walking distance of Lou Malnotti’s. This is really delicious pizza. I will definitely make it again.

  7. Yummy! Pretty proud of myself. ..I am not a “cook” but…I MY MOUTH WAS WATERING as I read this recipe 2 dsys ago. I lived in Chi town my entire life until last May. I have eaten them all too….lous, Giordanos, etc. I have craved it since I moved to Florida…thank you! Easy to follow and it was phenomenal. Even my hubby was impressed. YAY!

  8. This is a remarkable pie! I added bell pepper, mushrooms and browned, crumbled Italian sausage. Delizioso! Rather than bake two pies I used the remaining dough for bread sticks. Oh my goodness, the laminated dough yielded flaky, buttery, dreamy bread sticks. Laminating the dough totally alleviated my apprehension about trying the your Raspberry Danish. That’s next week’s baking adventure. Thanks for the great inspiration and instruction. Loving your photos and detailed directions.

    1. Good luck with the danish! you can absolutely tackle that too. thanks for reporting back!

  9. This pizza was terrific!!!!! I made 1 1/2 times the dough and used the 3rd one for a calzone. The crisp flakiness was wonderful for something different to wrap
    the calzone ingredients in.

    1. I need to try this dough with a calzone next! Sounds wonderful. Thanks Beth.

  10. Wow its looks really delicious. The pictures itself saying how delicious it would be. I like homemade pizzas very much. I will definitely try this at home. May i know how much time its take to make. Thank you for sharing such good recipe with us.

    Regards

  11. Yes, you do eat Chicago-style pizza with fork–it’s the only way we do it here! If you’re ever in Chicago (or the suburbs of Chicago) try Lou Malnati’s deep dish pizza!

    1. Lou’s is the BEST pizza in the world! Here in California we occasionally order it to be shipped out and its truly a treat! Its quite expensive to do that though so I’ve been on the hunt for a good copycat recipe to make at home!

  12. This looks amazing! I really want to try this, but I don’t have deep-dish pie pans. Do you think this recipe would work if I put it in a 9×13 pan instead of the 2 pie pans?

    1. Val, I fear the crust will not bake properly in a 9×13 pan and the center bottom of the crust will be a little unbaked. Sorry I’m not more help!

  13. we are born and raised and still live in the chicago area – we have had lots!! of deep dish pizza. Wow!!!!! this was amazing. my husband and kids and i devoured both pies! this was as good if not better than any pizza i’ve ever had. i will be making this often. the sauce is just how i like it! thanks so much for posting the recipe.
    btw – my personal favorite in the chicago area is Giordano’s. sweet sauce just like your pizza.

  14. Amber Clinkard says:

    Hi Sally, I really want to try this pizza but would using a springform cake pan work do you think?

    1. Yep a springform pan works perfectly.

  15. I am making this pizza as I am writing this and I just realized I made a mistake! I added a 1/2 cup of melted butter instead of a 1/4 cup of butter when making the dough. It’s rising in the oven right now. So I hope it comes out okay. Do you have any quick suggestions to remedy this situation? The pizza looks so delicious I hope I didn’t ruin it!

  16. Me and a friend made your pizza tonight-they were SO good!!! We made 3, one with pepperoni, one with turkey sausage, and one with pepperoni and mushroom. My friend accidentally put in an extra 1/4 cup of butter in the dough and it was still delicious. Thanks so much for the recipe, I’ve made a million of your sweet recipes and now I’m obsessed with your savory ones. 🙂

  17. Awesome recipe! I have never made anything using yeast. My husband has been asking for Chicago deep dish. Well, we live in Georgia…none around. We had friends over for pizza night and I tried this recipe. I even bought backup crust just in case. I followed the directions to a T. It was awesome! Everyone said best pizza they ever had! I liked your recipe because it was for people like me who do not have all the fancy mixers. I have the standard mixer and I was able to perfect this recipe with it! Thanks!

  18. HI,
    I tried this and it came out YUM! i made a whole wheat deep dish pizza..
    Thank you for providing such detailed explanation

  19. Could this be baked in a cast iron skillet (10 in)?

  20. Trying this now! 🙂 Dough is rising in the oven as we speak! I’m no baker so I’m a bit nervous, but hopefully it turns out well. Followed everything exactly (except the yeast, my grocery store doesn’t carry that brand).

  21. Oh my goodness. I am new to cooking, so I was afraid these would be way too complicated for me. I even had to look up how to “simmer” a sauce! But wow, the effort was SO worth it. These are absolutely fantastic. I made them for the Super Bowl and they were gone within 5 minutes of the game starting.

    Thank you for the easy-to-follow pictures as well!

  22. What kind of onion did you use? Diff onions make different tastes. I can’t wait to try this recipe.

    1. Use your favorite. I like to use yellow onion – I’ve used a small sweet onion as well.

  23. Not even pinned – printed. My wife is from Chicago and misses the deep dish pizza! Thanks for the recipe!

  24. Great post! I am going to have to try this one! Definitely need some pizza after this CHI-beria blizzard… Love the process images, this really helps to put it all together. Cheers!

  25. Wow! Just saw this on Foodgawker. Being a Chicago area girl myself, I am impressed. Chicago style pizza is definitely the best. But you should know that there are so many different varieties here and they are all a bit different, and everyone has their favorites. Some love Giordano’s, others love Gino’s East, which has a cornmeal dusted crust (the corn meal in your recipe reminds me of that) Edwardo’s is known for their spinach stuffed pizza. For me, I am a Lou Malnati’s girl and with one right down the street I literally order it at least once every other week. Their tomato sauce is quite chunky. And their sausage filled pizza is like no other. I am excited to try your version to see which one of the above it resembles most!!

  26. Alexandra (Figs & Feta) says:

    YES! This looks soon tasty!I am going to try to make this very soon!!

  27. Chicago style pizza is my husband’s favorite! We’re having a Sally’s Valentine’s Day with this and your soft bake chocolate chip cookies 🙂 All of your recipes are delicious and always turn out perfect!

  28. Hello Sally,

    I’m planning on making this tonight. I would like to know if vegetables should be sauted before adding them to the pizza?

    1. Yes, I always sauté them before assembling the pizza.

  29. I made this for the first time last night. All the directions were very good and the pictures to match were great. I did however end up messing up the first 1/2 cup of butter – not that it wasn’t clear, I just didn’t do it right and ended up adding it all at the beginning. So the dough ended up not as flaky as I wanted it. I will have to try again another night. The sauce was great! And leftovers were even better the second night.

    Thanks again!

  30. My husband and I live right outside of Chicago and LOVE the deep dish pizza. We were big fans of your regular pizza crust recipe, but when I saw this posted, we just had to try it! It is outstanding!!!! The butter and cornmeal in the crust and the homemade sauce all make it taste just like restaurant deep dish. Thank you for another amazing recipe!!

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