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. Have made this 6 times now – has been perfect EVERY SINGLE TIME! Thanks for an awesome recipe – my only modification is that I bake mine in my cast iron pan, but everything else is all you 🙂

  2. Thank you, thank you, thank you!!! This popped up in my Pinterest feed when I was looking for a recipe to use up some tomatoes from the garden, and I did use them instead of canned tomatoes. It took a long long time for it all to boil down, but so worth it.

    This was such a decadent meal, and WOW, was it delicious!
    The sauce – amazing, the crust – also amazing. Your recipe was also word for word what needed to be done, and so easy to follow. Every single part of this recipe was pleasing to the taste-buds, and best of all, it cooked evenly through and was golden brown, just like you said it should be in 28 minutes. I am by no means a culinary wiz, but this made me feel like one 🙂 I can’t wait to make it again, and invite some special guests next time.

    Thank you for making my big day of cooking a success!

  3. I just came across this recipe on msn. I am going to bookmark this sight and make this with my dutch ovens and charcoal while at our annual beagle camp this Fall.

    I am thinking you just took my affair with “all things dutch oven” up a notch!
    Thank you for sharing!

  4. mike romanowicz says:

    If I wanted to make enough dough for (2) 12 inch pizzas, could someone please help me with the additional flour and other ingredients needed for the proper ratio for the dough only? I have plenty of sauce and toppings.. Thanks, Mike

  5. I am making this Pizza for dinner tonight (Chicago-style pizza while the Cubs are in the playoffs on TV!).  The crust recipe looks great. My ingredients will be pepperoni, sausage and mushroom.  I’m planning on browning the sausage and mushroom separately and draining before putting in the pizza.  In the past (making flat pizza) I’ve found that these ingredients have tended to release a lot of moisture as they cook leading to soggy pizza. 

  6. I made this pizza yesterday for dinner it was better then I expected it to be. The only thing I did different was instead of making the 2nd pizza I put the other layer of yeast on top of the toppings and poked holes into it and then layered the sauce on top and baked it like that. I love this recipe but next time I will make the yeast the day before since it’s very time consuming. Thanks so much for the recipe it was delicious 🙂

  7. Hey Sally!

    I did this recipe yesterday and it was wonderful. It was my first deep-dish-pizza ever, and I can assure it won’t be the last.

    I used fresh bakery yeast (16 grams for 500 grams of total flour aprox.) and the dough raised about 3 times its initial size in less than two hours. The texture and the flavour was unforgetable.

    Thank you for the tips and best regards from Spain, keep cooking!

  8. Good recipe. Just a hint on helping your dough rise faster is to take a heating pad and wrap it around your bowl, it will speed up the process.

  9. I love this recipe!  I’ve been looking for creamy components to use for pizza and haven’t found one I’m completely happy with so far – but I’ve never thought to blend coconut milk and corn!  That’s genius.  Thank you for sharing this!

  10. I can’t wait to make this…going to be my cheat meal. On a raw vegan diet so craving everything. On the other hand, do we have to cook the extra toppings before we put it in the pizza? I plan on adding onions and peppers.

    1. You do not have to.

  11. WOW!! This was absolutely amazing! Thank you for sharing such an amazing recipe!

  12. Just made this and I can’t stop eating! I made the dough exactly as written but made 1 giant sized pizza in an 18″ cast iron skillet. I used grated sharp provolone under the mozzarella, diced pepperoni and jarred marinara sauce. Perfection! The crust held up to the heft of the toppings beautifully and had great flavor from the butter and cornmeal. It’s a keeper! Thank you so much!

  13. Here is an issue I ran into with the dough. I keep a pizza stone in my oven at all times. I preheated my oven to 250 an shut it off but the stone held onto the heat an sort of started to bake the dough. I was able to rescue it but it is something to keep in mind.  Everything else was great.  Good recipe   I will remove the stone next time. Sauce was amazing. Thanks 

  14. I recently made this recipe and it took me back to Chicago!  Delicious and easy, too!

  15. The 9 inch pans I have are pretty shallow and I only have a 10 inch springform pan. Should I use the 10 inch one?

    1. I would use the 10-inch pan.

  16. This recipe turned out awesome even on the first try!  Thank you for the awesome step by step instructions!

  17. Perfect Recipe, thank you so much. I will continue to make this again and again. 

  18. Hi Sally,

    I want to use this crust to make a deep dish spaghetti pizza for the New Year. I may have to make the dough early. You said that it can be put in the freezer. How do I handle it when it is time to thaw? Does it need any special treatment after freezing?

    1. Just let it thaw in the refrigerator. Then, continue with the recipe.

  19. Hello Sally,
    My son lives in Chicago and on our visits, we would occasionally hit deep dish joints such as Malnati’s, Giordano’s and Uno.  I wanted to try a deep dish recipe and read through several before I found yours which seemed like a true deep dish.  I have made your pizza several times. It is delicious! When my husband walks in from working outside, he looks lovingly at the pizza on the stove, not me. : ) 
    A couple of things I do differently, I make a single large pizza in a 15in. cast iron skillet. I also add a 28oz. can of diced tomatoes with the crushed tomatoes. I reduce the sauce by simmering it for 30 minutes or more. It gives it the sauce a strong tomato flavor. I also use block mozzarella cut into slices. This recipe rocks! Thank you for sharing it!

    1. My husband does the same with this pizza too. Haha! He LOVES it. So do I. Thanks so much Emi!

      1. Interestingly, I was informed yesterday that you went to school with my daughter-in-law, Heather! Small world!

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

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

    1. 10-12 inch cast iron skillets smeared with cold butter prior to placing crust and baking raises this crust “no pun intended” to a new level.

      Baked it @ 400 for roughly 25-30 min until golden and bubbly. Also took this to extremes by adding a thin ricotta layer,chicken,spinach, artichoke, olives, thin sliced portobello,butter sauteed morel, sun-dried tomato, and extra layer of top cheese.
      Sauce used was a thick Alfredo & basil pesto mix. Taste was epic I could feel arteries hardening with every creamy cheese filled bite. I can safely assume I shave a month off of my life expectancy every time I bake one of these flavor bombs. But who lives forever? and would I want to without at least having tried this once 🙂

  22. matthew wilson says:

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

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

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

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

  24. James Rohrdantz says:

    I usually put dough in bowl as directed , put a towel over it and just put it in the microwave (not on) it acts as a makeshift proofing box. The rising may take a little longer though.

  25. James Rohrdantz says:

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

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

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

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

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

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

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

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

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