Chicago-Style Deep Dish Pizza recipe

Chicago deep dish pizza



  • Crust:
  • 420gramsall-purpose flour
  • 60 gramscornmeal
  • 1 and 1/4teaspoons salt
  • 12gramsgranulated sugar
  • 7gramsyeast
  • 300300slightly warm water
  • 115gramsbutter, divided (half-melted, half softened to room temperature)
  • for coatingolive oil
  • tomato Sauce:
  • 30gramsbutter
  • 1 smallonion (grated)
  • 3/4teaspoonsalt
  • 1teaspoondried oregano
  • 1/2teaspooncrushed red pepper flakes (optional)
  • 3clovesgarlic (minced)
  • 794gramscrushed tomatoes
  • 1/4teaspoongranulated sugar
  • Topping:
  • 4cupsKalleh dutch shredded pizza cheese
  • 45 gramsKalleh parmesan cheese (grated)
  • 4slices cooked pepperoni (optional)
  • 4slices cooked Pepperoni (optional)
  • 2per pizzacrumbled bacon (optional)

Chicago-Style Deep Dish Pizza is a native dish of Chicago! When you are hungry, and you like things like pizza, this may be an exciting thing to make. Also, This is a dish the whole family will love!

Everything about this pizza is special. It’s baked in a deep cake pan, and The cheese goes directly on top of the buttery crust, and the sauce is covered on top. This pizza is a little crunchy, and the crust will absolutely melt in your mouth.

Everything you have to do to prepare this Chicago-Style Deep Dish pizza at home is to make some dough, make some sauce, and add your favourite toppings.


For the crust: Step 1

Combine sugar, salt, yeast, and warm water together and let sit for about 5 minutes until frothy.(make sure the water is not very hot because it will kill the yeast.)

Step 2

Add the flour, cornmeal, and 1/4 cup of melted butter to the bowl. Use the mixer or do this all by hand. at low speed, beat the dough ingredients or stir with a large wooden spoon to make a smooth crust. Beat the dough until it has pulled away from the bowl, about 4-5 minutes.

Step 3

Form the dough into a big ball. Put the dough inside a large bowl greased with olive oil; coat the dough with olive oil. Cover the bowl and let rise till very puffy for 1 hour.

Step 4

Once the dough is ready, Punch it down; divide in half. Form them into balls again and place them back into your greased bowl. Cover the bowl and let them rest in the refrigerator for 1 hour until they become puffy while you make the sauce.

Step 5

Heat the butter in a medium saucepan over medium heat and add the grated onion, oregano, salt, and red pepper flakes. After 5 minutes, add the tomatoes, garlic, and sugar. Simmer for about 30 minutes. Remove from heat; set aside.

Step 6

Preheat the oven to 218°C(425°F).

Step 7

Remove the dough from the refrigerator. Put it on a floured work surface. Roll each half of the dough out with a rolling pin into a 12-inch circle. Lightly oil a 9×2 inch deep inch cake pan. Press the dough in nicely fitting inside the pan to the cake pan with your fingers. Make sure it is nicely fitting inside the pan. Trim away any excess from the sides of the pan with a small knife.

Step 8

Do the same with the second part of the dough again, and Brush the top edges of it with a little olive oil. Fill each pizza with half of the dutch Shredded Pizza cheese (about 2 cups per pizza), then top the cheese with cooked pepperoni and crumbled bacon. Pour the sauce on top of each. Sprinkle grated parmesan cheese.


Step 9

Bake for 20-28 minutes until cooked through. then remove the pizzas from the oven and let them cool for 10 minutes. Now it is ready to serve!

Cooking Notes

The water used in the dough should not be very hot, and it should be around 90°F(32°C).

Make sure the butter isn’t boiling hot If you melt the butter in the microwave, let it sit for 5 minutes before adding.

If your dough is too hard, pour in 1 teaspoon of warm water. Alternatively, if it feels too soft, add 1 Tablespoon of flour.

A warm environment helps your dough rise better.

You can reduce the sauce to 180milliliters per pizza and store it in the freezer if you do not like too much sauce.

You can freeze the tomato sauce for up to 2 months as well.

You can store any leftover pizza in the refrigerator for up to 5 days.

You can use grilled chicken, cooked and crumbled ground beef, chopped cooked meatballs, vegetables, and what you want for the topping.


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