Authentic Chicago Deep Dish

This Chicago deep dish pizza recipe transforms your kitchen into a Windy City pizzeria, delivering that perfect combination of buttery crust, molten cheese, and tangy tomato sauce that makes this style so legendary.

I discovered this recipe during a snowy Chicago weekend when I couldn't brave the weather to visit my favorite pizzeria. After several attempts at perfecting that distinctive buttery crust, this version now rivals anything I've had in downtown Chicago.

Ingredients

• All purpose flour forms the base of our sturdy crust that can hold all those toppings
• Yellow cornmeal gives the crust that signature deep dish texture and golden appearance
• Active dry yeast ensures a proper rise for a light yet substantial crust
• Unsalted butter adds richness to the dough and creates those flaky layers
• Mozzarella cheese goes UNDER the sauce in authentic Chicago style
• Crushed tomatoes provide a chunky sauce that sits proudly on top
• Dried oregano and garlic powder create that classic pizza flavor profile
• Parmesan cheese adds a salty umami finish to the top

Step-by-Step Instructions

Activate the Yeast

Combine warm water with sugar and yeast in a small bowl. Allow the mixture to rest until it becomes foamy and fragrant, approximately 5 to 10 minutes. The water temperature is crucial here about 110°F is perfect too hot will kill the yeast, too cool will prevent activation.

Prepare the Dough

Mix flour, cornmeal, and salt in a large bowl. Pour in the activated yeast mixture along with melted butter. Stir thoroughly until a cohesive dough forms. The dough should feel slightly tacky but not sticky. If too dry, add water a tablespoon at a time. If too wet, incorporate small amounts of flour.

Knead to Perfection

Transfer dough to a lightly floured surface and knead for 5 to 7 minutes. Proper kneading develops gluten, giving your crust structure. The dough is ready when it feels smooth and elastic, and springs back slowly when poked.

First Rise

Place kneaded dough in a greased bowl, turning once to coat all sides. Cover with a clean kitchen towel or plastic wrap and set in a warm, draft free location. Allow to rise until doubled in size, approximately 60 to 90 minutes. A properly risen dough will hold an indentation when gently pressed with a finger.

Prepare the Pan

Liberally coat your deep dish pan with butter, ensuring every surface is covered. This butter does more than prevent sticking it helps create that distinctive fried quality on the exterior of authentic Chicago deep dish crust.

Form the Crust

Roll dough into a circle about 3 inches larger than your pan. Carefully drape the dough into the pan, pressing firmly against the bottom and sides. Allow the excess to hang over the edges for now, then trim or fold it to create a neat edge.

Layer Like a Pro

Start by covering the entire dough surface with shredded mozzarella. Unlike regular pizza, Chicago style puts cheese UNDER the sauce to prevent burning during the longer bake time. Add any desired toppings on top of the cheese layer.

Add the Sauce

Spread crushed tomatoes evenly over the cheese and toppings. The sauce should be thick enough to cover everything without being soupy. Season with oregano, garlic powder, salt, and pepper, then finish with a generous sprinkle of Parmesan.

Bake to Golden Perfection

Place in preheated oven and bake for 30 to 35 minutes. The pizza is done when the crust edges are deeply golden brown and sauce is bubbling. If the top begins browning too quickly, loosely cover with foil.

Rest Before Serving

Allow the pizza to rest in the pan for 5 to 10 minutes before attempting to slice. This crucial step allows the molten cheese to set slightly, making cleaner slices possible.

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The crushed tomatoes are my favorite component of this recipe. I prefer the San Marzano variety for their sweet flavor and low acidity. My family has a tradition of everyone choosing a different topping for their section of the pizza, creating a delicious patchwork that makes everyone happy.

The Secret to That Buttery Crust

The defining characteristic of Chicago deep dish pizza is its distinctive crust. Unlike New York style pizza, which uses olive oil, authentic deep dish incorporates melted butter directly into the dough. This creates those signature flaky layers that have a pastry like quality. For best results, use European style butter with higher fat content. Additionally, the cornmeal provides a subtle crunch and beautiful golden color that distinguishes it from other pizza styles. When pressing the dough into your pan, ensure it extends up the sides by about 1.5 inches to create that characteristic high edge that can contain all your toppings.

Clever Topping Combinations

While the classic Chicago deep dish often features simple toppings like pepperoni or sausage, this versatile recipe welcomes creativity. For a vegetarian delight, try sautéed spinach, roasted red peppers, and caramelized onions. Meat lovers might enjoy a combination of crumbled Italian sausage, crispy bacon, and thinly sliced pepperoni. For a gourmet version, consider wild mushrooms, caramelized onions, and goat cheese with a drizzle of truffle oil after baking. The key is to avoid watery vegetables that might make your crust soggy. Always precook any meat toppings, as the baking time might not be sufficient to fully cook raw meats within the pizza.

Serving and Presentation

Unlike thin crust pizzas that can be picked up by the slice, Chicago deep dish demands proper serving technique. Use a sharp knife and sturdy spatula to cut and lift each hefty slice. Serve on prewarmed plates to keep everything hot longer. Traditional Chicago pizzerias often provide small stands to elevate the plates, allowing the pizza to be the centerpiece of the dining experience. A simple arugula salad with lemon vinaigrette makes the perfect accompaniment, as its brightness cuts through the richness of the pizza. For beverages, consider a robust red wine like Chianti, a crisp lager, or even a classic Chicago favorite root beer.

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Recipe FAQs

→ Why is the cheese placed under the sauce in Chicago Deep Dish Pizza?

In Chicago Deep Dish Pizza, cheese is placed under the sauce to prevent it from burning during the longer baking time required for the thick crust. This reverse layering method also helps create that signature gooey center while allowing the tomato sauce to develop rich flavors on top.

→ Why does Chicago Deep Dish Pizza use cornmeal in the crust?

Cornmeal adds a distinctive texture and slight crunchiness to the crust, creating the signature Chicago-style flavor profile. It also helps achieve that golden color and provides structural support for the heavy toppings.

→ Can I make Chicago Deep Dish Pizza ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and keep it refrigerated. You can also completely assemble the pizza, cover it tightly, and refrigerate for up to 4 hours before baking. For best results, let it come to room temperature for about 30 minutes before baking.

→ What's the best pan to use for Chicago Deep Dish Pizza?

A 9×2-inch deep dish pizza pan or cast iron skillet works best. The high sides are essential for building the tall crust that contains all the fillings. If you don't have either, a cake pan with similar dimensions can work as a substitute.

→ How do I know when my Chicago Deep Dish Pizza is done baking?

Your Chicago Deep Dish Pizza is done when the crust is golden brown around the edges and has pulled away slightly from the sides of the pan. The filling should be bubbling, and if you insert a knife into the center, it should come out hot. The internal temperature should reach about 200°F.

→ Why does Chicago Deep Dish Pizza take longer to bake than regular pizza?

The thickness of Chicago Deep Dish Pizza requires a longer baking time to ensure the dense crust cooks through completely and the abundant fillings heat thoroughly. The lower temperature (425°F versus the 500°F+ used for thin crust pizzas) allows for even cooking without burning.