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. I have made this recipe twice, it came out Great!!!!!

  2. Huge success, and kids are begging for more!

  3. Leighton Bell says:

    My fiance is a pizza fanatic and RAVED about this pizza. He couldn’t decide which was more amazing… the sauce or the crust. I think they were equally delicious! Hopefully grocery stores will restock on yeast soon because I can’t wait to make it again!

    1. Ed Richards says:

      I followed the recipe and used the whole crust in a 13 inch cast iron skillet was fantastic we lived for 30 years in Chicago and we are retired in knoxville Tn they dont know anything about deep dish and we ate them all over the years pizza uno and 6 others great crust and sauce and I put uncooked sausage a d pepperoni and 1 and a half pounds of grated mozzarella and parmesan fantastic Thank you. Will make this once a month

  4. Sally, this recipe is wonderful. I’ve made it several times now with great results. My biggest challenge was truly cooking down the tomatoes so the sauce is not at all runny.
    The one change I’ve made is that I do not roll my dough into a cylinder, instead folding in thirds, turning and folding it again. Set it aside for 10 minutes and repeat. This is a technique I employ (one way or another) for everything from puff pastry and croissants to simple biscuits. I find it easier to divide and make two balls to rise in the fridge when I’m not dealing with a fresh roll. Thank you for sharing this recipe, living in the south it’s hard to find good Chicago pizza!

  5. I just used this recipe for the dough idea, as I’ve been making home deep dish for years, and am always disappointed in the dough. Because yeast is as scarce as toilet paper these days, I was forced to buy frozen pizza dough balls and was worried these would be worse than my home made dough. I had never seen a recipe recommend butter laminated dough, but I decided to try it. This is a GREAT recommendation, and I finally achieved a flaky crunchy deep dish dough, even with a grocery store frozen dough ball. Butter lamination saved dinner!

    1. I’m glad to see your comment. I’ve had all other ingredients ready to go except I can’t find yeast either. Bought pizza dough but have been afraid to use it for fear it would ruin the recipe. Now I’ll give it a try.

  6. Thank you, thank you, thank you!!! This was AMAZING!!! If this pandemic doesn’t end soon, I’m not gonna fit through my doorway! Found this with a google search for Chicago style deep dish pizza like Uno’s. As soon as I saw this recipe I knew this would be it. There are a bunch out there, but that extra step of spreading the butter to create those yummy, buttery, flaky layers makes ALL the difference. We were just blown away by the way this turned out; it’s going in our regular rotation! I was lazy about making the dough, so I cheated and threw all the ingredients into my breadmaker on the “dough” setting, but once that was done I followed your instructions for spreading the butter, etc. Froze about 1/4 – 1/3 of the dough and patted the remainder into my 13″ cast iron skillet. It was a work of art, and once it hit our mouths, we were in love. Thanks again!

  7. I made this as a quarantine project and it’s so good! I halved the recipe and made one pizza. The only real change I made was using a springform pan (any excuse to actually use those, right?!). Was 100% worth a morning of mostly passive work to end up with a late and delicious lunch.

  8. This recipe was absolutely fantastic! This was my first time trying Chicago style deep dish pizza and I was not disappointed. I had wanted to try it for years, ever since I saw John Stewart’s rant about how it’s not a pizza, it’s a casserole. All I can say is: John, you’re wrong, pizza comes in all different shapes and sizes. It was so hearty and delicious and super easy to make (it’s time consuming but not difficult). And the sauce… oh the sauce! So fantastic! I served it to some sceptics who had also never tried deep dish pizza and were suspicious when I tried explaining it to them. I’m pleased to say that they’re all converts and I will definitely be making this again.

    I really appreciate the time you put into this recipe. The only thing I did differently was use traditional active dry yeast (because that’s what I had on hand) which I proofed with the sugar and warm water before adding it to the flour mixture. Also, for those of you who’ve never heard of the yeast brand used, google tells me it’s a quick rise type yeast.

    Thank you for the wonderful recipe!

  9. I’ve had my eye on this recipe for a couple months, and since we’re stuck inside in our new apartment (which thankfully has an AMAZINGLY large kitchen) I decided to make this my Easter weekend project. It turned out INCREDIBLE! My fiance and I had just tried the new Geno’s East in LA before moving, and I swear, this was on par. I was really happy when all my steps wound up looking like your pictures– so thank you, that really helped to know I was on the right track! We’re really happy that there’s dough for a second pizza, because that’s definitely going to happen (maybe after we do some exercise? haha)

  10. Am from Chicago originally, and LOVE Lou’s. This looked very similar and tasted quite similar. My only issue, and I’m curious if anyone else has had this issue or has any recommendations, the middle 2/3 of the pizza, the dough came out uncooked, even after putting it back in for an extra 20 minutes, so I ended up cooking for 45 minutes at 425 and the dough was still uncooked in the middle. That said, the sauce was amazing, toppings were wonderful, cheese melted great. THANKS!!!

  11. Alisha C Nguyen says:

    My younger sister made this for our family and it is hands down the best pizza I’ve ever had! It cheered us up during these gloomy times. I can’t wait to try making it myself. Everything about this pizza is perfection.

  12. So delicious I ate until I was stuffed. I have had deep dish in Chicago (yum) and in San Francisco (can be good) and I will say this is way closer to Chicago/same level. (Only for the crust, I did store sauce :/ and my own toppings). I did honey instead of sugar because I never put sugar in my crust, but that is personal. I also did a 9 inch spring form pan and a smaller dutch oven. I don’t have a dough mixer so everything was by hand. So good, I will for sure make again and I already shared it with a few friends who wanted the recipe. Had to bake a bit longer, but I have a tiny kitchen so I am used to having to improvise and the crust recipe is all I ever wanted in deep dish.

  13. I made this recipe exactly as written and the pizza was wonderful! Yes, it took some time but right now I have lots of free time! I baked one and put the second ball of dough and extra sauce in the freezer for another day. This is going to be a favorite at our house.

  14. Raymond J Ritch says:

    I’ve used this recipe 4 times and it came out great.

  15. I lived in Chicago for ten years, and moved out of state, I have had other places say they had Chicago deep dish only to be completely disappointed. I have been making your recipe for several years with perfect results every time, and it is exactly like what I had in Chicago! Thank you, it’s a wonderful recipe.

  16. Sooooooo good! Thank you for the recipe!!! I used a 12″ cake pan (because we wanted a bigger pizza) and it still works! The dough is so pliable/easy to roll out that it brings me joy whenever its time to roll it out.

  17. judith JOY giles says:

    This sounds wonderful ! I loved Pizzaria Uno’s sausage deep dish and am going to try to make the sausage myself myself and use it in this recipe . Ground pork , generous amount of salt , pepper and fennel . I’m dying for this but it’s 2:00 AM and we are in the quarantine so guess I’ll have to wait for a bit .
    Thank you !!!

  18. Alonso Molina says:

    Thank you for the recipe, the dough was excellent and the pizza was a complete success, i made it with pesto sauce and vegetables and it was delicious! I prepare that deep dish pizza because UNO Chicago Pizza closed and i used to eat the market pizza but this one was better. Thanks

  19. What a disappointment! The crust is too buttery, definitely needs olive oil, to achieve the crispiness. The tomato sauce should not be cooked, it developed concentrated flavor, not even close to the original. The oven temperature was too low, i went up to 500F for 10 min. Yes, pizza is edible, but nothing like Chicago style dip dish.

  20. This came out very well and tasted great but I had 3 points that may help others. One was that I was very skeptical about cooking time with as thick and robust as these were. I ended up going more like 35 minutes, maybe even 40 and it was just barely done. Two is that I think I killed my yeast in the warm oven. I got a rise initially but I think the “warm” setting on my oven was too hot and started cooking the dough very slightly. This prevented a second rise in the fridge. Still, I got flaky layers that tasted awesome. Finally, I did one of the two in a cast iron skillet and it worked really well aside from the longer cooking time.

    1. Rick, I had the same experience. I had a good first rise, but in the refrigerator, it didn’t rise. As you said, the crust was still buttery. I had a really hard time knowing if the crust was done on the bottom. I had to put mine back in the oven bc after taking it out at 30 (crust was brown). I cut into it and the bottom wasn’t fully cooked.
      I think I took fresh mozz too literally and I use the fresh, white squishy kind. Maybe that was too much moisture which caused the bottom to stay raw longer.
      Sally, any thoughts bc I will definitely try this again. The flavors are spot on. We live in the land of Chicago style deep dish.

      1. Hi Arleen, so glad you tried and loved this pizza. It could have been too much moisture from the cheese. If you try it again with fresh mozzarella (or any mozzarella), try baking the pizza for a little longer. Tent it with foil to protect the edges from over-browning.

  21. This pizza is excellent!! We live in Chicago suburbs and frequent Lou Malnatis and this is spot on!! We always order the butter crust, as it is
    just light, flaky and we live it!! Can’t wait to make this a regular at our house!

  22. Thank you for the recipe. It was excellent!! Became a fave in our house instantly. The only comment I have is the cooking time – would increase it to 35 minutes.

  23. Thank you for the recipe, this deep dish pizza is incredible!

  24. I’ve been making this as often as I can in this current quarantine life. So good!! Thank you for the recipe.

  25. This was perfect! We made it with chicken andouille sausage and it was one of the best pizzas I’ve had.

  26. Just made this with plain old red star active dry yeast I had in the fridge. Followed the recipe as written and got a good rise in my oven with the light on in less than 2 hours.

  27. Pat McGroyne says:

    Great recipe. I’ve been making “regular” pizzas with my homemade semolina flour dough for years, but this was a great new addition to my kitchen repertoire. I’m not a fan of block mozzarella (too bland), so I always use provolone or smoked provolone, but otherwise, it’s really close to the butter crust pie you will get at Malnati’s. My first time at Lou’s, the server asked if we wanted butter crust or regular. I asked what the difference was, and without missing a beat, she gave her waistline a little pinch. Of course, we went with the butter crust!

  28. I’m thinking of trying this recipe. All of your recipes have been tried and it has worked well. However, could I substitute the cornmeal with anything else?

  29. Cathy Wunder says:

    I’ve made this many times and it is so good! I really miss Chicago pizza so this is exactly what I was looking for. By the way, the sauce is the only sauce we ever use for pizza now and I’ve given it out many times to friends. Thanks!

  30. Elaine mulroy says:

    Recipe was absolutely wonderful but I had a hard time with your suggested baking time. It required much longer baking time than recipe suggests. I put a dusting of cornmeal in pan before the dough. Is pan supposed to be greased with olive oil or butter before cornmeal?

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

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Recipes You’ll Love

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

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

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

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My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

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

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