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. 

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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.

423 Comments

  1. OMG! AMAZING! i made the pizza tonite for my family. it was awesome! My husband loves deep dish pizza from Chicago and he said it tasted better than Gino’s..lol. thank you Sally so much for the step by step recipe. Will make it again for sure.

  2. I just googled Deep Dish Pizza Dough and your website came up first. Let me congratulate you on your wonderful blog and thank you for your high opinion of my home town. In my younger days I used to make deep dish pizza using a recipe that was published in the Chicago Tribune in 1977. When I returned to Chicago after graduate school I eventually stopped making pizza at home as I live near two Lou Malnati’s — the #1 deep dish pizza in Chicago. I lost my recipe and am so happy to have found yours. The old recipe did not add butter to the crust, but it sure had a little cornmeal. I can’t wait to make yours (with butter) this afternoon. Your photos are very helpful. Thanks again,
    A New Fan

    1. Thanks Susan! Enjoy!

  3. I’ve made this pizza and two of your other pizza recipes (spinach & artichoke, and extra cheese); all were amazing, light, fluffy and so surprisingly easy. My hubby is a big fan. Just wondering if you have any plans to post a recipe for a calzone as I’d love to try that next.

    1. I haven’t tried making calzones in awhile but would love to tackle it sometime. Thanks for reporting back, Jenny. SO happy you enjoy my pizza recipes!

  4. How would I alter the baking time and temperature if I wanted to use this dough for a 14″ deep dish pizza pan?

    1. Temperature would remain the same and the bake time would be less. I’m unsure of the exact time.

  5. Meredith Stranges says:

    Made your pizza ingredient by ingredient yesterday for my Chicago born boyfriend. He said it was the best pizza he has ever had!!! Loved it! Only thing I changed was increased baking time. I was eating the sauce by the spoonful 🙂

  6. I am excited to try this recipe but concerned about the pan to cook it in. I can’t find a 2″ high cake pan. Is the 1-1/2″ high cake pan ok?

    1. That should be ok. You can also use a springform pan if that is more convenient for you.

  7. I grew up in Chicago, and currently live in Japan. My wife had deep dish last year for the very first time and fell in love with it. We decided to try to make one for our first anniversary this year, and used this recipe. Absolutely marvelous in every way. Thank you sooooo much for the pictorial!

  8. Lucas C Ibraim says:

    I made this recipe and it was perfect. Thank you! very precise, exactly what an engineer experimenting with cooking, needs.

  9. The Gourmet Aviator says:

    I just made the recipe and is very authentic and great tasting! Good job!
    Buen Provecho!

  10. I made this last night and they absolutely delicious. My pizza sauce was a little different because we like it a certain way but other than that, it was great. I did put my dough in the fridge overnite because something came up and we had to do Mcdonalds for dinner. Even still, the pizza came out great. Made two and will freeze one for another nite when cooking is not an option. thanks for sharing.

  11. OMG! FANTASTIC RECIPE! ALREADY MADE THIS ONCE & AM ABOUT TO MAKE IT TODAY FOR DINNER! MY HUSBAND WAS BORN & RAISED IN CHICAGO AND ABSOLUTELY LOVES THIS PIZZA! THANKS SALLY FOR THE RECIPE! TONIGHT’S VERSION WILL BE WITH RICOTTA, SPINACH & SAUSAGE. YUM!

  12. Hey, great step-by-step guide!

    Cooked this pizza last night. The crust was fabulous, I made a veggie version without the sausage and pepperoni. Just one note: I ran short of sauce (was delicious by the way), it was barely enough to cover just 1 of the pizzas.

    Thanks!

  13. Best Pizza Ever My family keeps asking me to make again for the third time

  14. You are amazing.  I was born and raised in Chicago, and one of my biggest regrets about leaving was the fact that I didn’t have access to authentic deep dish from Uno’s, Lou Malnati’s, or Giordano’s anymore.  But you nailed it.  I don’t know how you did it, but everything about this recipe was as good as if it had been delivered from Chicago by private jet straight to my door.  And my boyfriend loved it.  He’s never had the pleasure of tasting the real thing before, but he’s even more excited than I am about the extra dough we have in the freezer.  THANK YOU.

    1. Amazing. Thank you for reporting back!

  15. Just made it. Me like

  16. I would to say thank you for this I made on a Friday cause we (the family and i) were tired  of take out pizza and our Fridays are movie and pizza night so I made and now I have made this every Friday not just my but my friends and their families so thank you. 

  17. So, this is my first time using your site. Let me just say that you are awesome! Not just the recipe but the time that you put into the directions and explanations. Also, I love all of the pictures for each of the steps. You really know what you are doing. I just made this for the second time.

    1. Thanks Alan– I’m glad you enjoy this chicago inspired pizza!

  18. Hey Sally!  First off great recipe!  Tried it a couple of weeks ago and was not successful at getting the dough to rise in the oven while cooking.  After prepping the dough, I left it in the refrigerator for about 27 hrs.  When I took it out the fridge, the dough was hard so I put it in the micowave for about 20 sec, and then it was soft.   I then rolled it out and placed it in the pan.  I had two 14″ pans, so I added a little more flour and corn meal, but I did not add anymore yeast.  It did rise when I proofed it in the oven, but no more when it came out the fridge.  Believe it or not, everyone still loved the pizza(including me), but I’m going to give it another try.  I’m nowhere near a baker or cook so I’m sure you can tell me where I went wrong.  Thanks, and hope to hear back from you soon!

  19. Made this exactly as directed. Was good. Will make again. Thanks Sally.

  20. Lily de Grey says:

    You’re awesome, Sally! I’ve been looking for a good Chicago style pizza recipe, but, unfortunately, I haven’t found the right one. I’m hopeful that yours will be tasty, though. I know that your recipe adds Parmesan cheese, but do you think I could substitute it for mozzarella? I think that would be delicious! Thanks for sharing this with us!

    1. Absolutely! The toppings are really up to you and your tastebuds. Enjoy!

      1. richard beason says:

        I think Lily here was looking to do the opposite, substitute out all the mozzarella. I’d only suggest that if you don’t want melted cheese. Good parmesan from either of the two major Italian cities that produce it does not really melt.
        I’d also offer another idea, add both ‘fake’ (i.e., North American style) mozzeralla and ‘real’ (un-ripened and sold in water) Italian style for a really disgustingly goupy but delicious pie!

  21. i love chicago style deep dish pizza and it was my first time making it following your recipe. thanks so much for sharing this—will definitely be making this in the future!! 

  22. richard beason says:

    Like the sneaky little trick of rolling it out, buttering it and then rolling it back up. Good idea!

    My only suggestion after that is to do it like they often do in Chicago and put your uncooked sausage right over the crust in first layer before the cheese. Indeed, I’d follow the traditional idea that a Chicago pie should be ‘bottom up’ and put all the other toppings (mushrooms, green pepper, etc. immediately after the raw sausage but before cheese and sauce. Just my own preference, but I will definitely make my next pie like a giant croissant like you did!

  23. Sabrina Grubbs says:

    That crust was amazing! Next time I’ll add more toppings just cause that’s what we prefer. The sauce was really good but since I have two wee ones and don’t have much time to spend in the kitchen I’ll just use a pre made sauce. Other than that it was SO GOOD! A picky 4 year old, picky 2 year old and an opinionated grown man all loved it too!!

  24. HOLY COW. I made this for dinner today, and it was absolutely amazing! I’ll be making this again and again! Thanks!

  25. Hi Sally,

    I’m planning on making this pizza this afternoon and I just saw on Red Star Yeast’s website that they do not sell platinum yeast in California! What can I use to substitute? I have active dry yeast at home and I am unsure if it will yield the same result. 

    1. That’s no problem! Active dry works as well.

      1. Thank you! Just wanted to tell you that I made it last night for dinner and it was delicious! I really did like the crust. I lived in Chicago last year and it reminded me of Giordano’s pizza crust 🙂 
        My family loved it too…can’t wait to make it again! 

  26. I just wanted you to know that this has become my complete-and-total, will-never-look-elsewhere-else, pizza recipe. I actually double it (crust and sauce) so I can freeze for our weekly family “pizza night” weeks in advance. I use the same dough for a deep dish version, regular crust version and grilled version… phenomenal. Thank you for sharing the recipe!! 

    (p.s. the first time I made it I did not have cornmeal on hand, but I did have a box of Jiffy corn muffin mix in the pantry and used that instead – I’m a little up in the air as to which version was better, Jiffy mix or regular cornmeal 🙂 

  27. I don’t have a hook attachment for my mixer. Could I use a bread machine for this dough?

  28. Nice looking recipe.  As a native Chicagoan living in Denver, I was unable to find a decent Chicago style pizza recipe.  I spent about 3 years working on mine until I got it to taste the way it’s made in Chicago.  I use a quite a bit less yeast than you do and I use a blend of flours to enhance the crunchiness of the crust.  You are right on about the butter and cornmeal.  Just wanted to say it’s nice to see someone making an effort to provide readers with a recipe that honors the outstanding pizza that is native to Chicago.

    1. Hi Steven. I am a native chicagoan as well who moved to california not so long ago. So I was wondering what “blend of flours” did you use? 

  29. Kelsey @ Kelsey in the Kitchen says:

    Made the crust tonight for some friends and paired it with a wine sauce. It was a HUGE success. Definitely a new favorite. 🙂 

  30. Do you use a 5 qt or 6 qt stand mixer?  I’m finally looking into a Kitchenaide, but I was worried I would be too small for a lot of recipes with the 5 qt. 
    thanks! 

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