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Chicago-Style Deep Dish Pizza: the traditional American recipe from Illinois

By Editorial Team

163

Chicago-style deep dish pizza is next-level pizza. We're talking about a hefty pizza, packed with sweet and spicy chunky tomato sauce, loads of cheese, and sausage nestled in a thick, buttery, pastry-like crust. Plus, it’s made in a deeper pan, which makes its sides somewhat higher than your average flat pizza.

As the name suggests, this masterpiece of the pizza world comes from Chicago, IL. No one is quite sure who first invented Chicago-style deep dish pizza. Some claim it was created by the folks at Pizzeria Uno in the 1940s, while others push the date back to the 1920s, and state that it was Rosati's Authentic Chicago Pizza that invented the style.

From the homemade pizza dough, which yields that gorgeous rich crust to the thick tomato sauce with just a hint of sweetness, this sensational deep dish pizza will hit the right notes with the whole family. While you can purchase a deep dish pizza pan (a decent investment if you're making deep dish pizzas regularly), a 9-inch cake pan or springform pan will do the trick.

What is a Chicago-Style Deep Dish Pizza?

Chicago-Style Deep Dish Pizza is definitely not the same as your average pizza as it’s baked in a deep dish pan (hence the name). The pizza dough also gets a little cornmeal, which gives it an added crunch, not to mention it’s super buttery. It’s not the type of pizza you eat by hand (it gets quite messy, but is definitely worth it), so for this one, it’s better to get your fork ready.

Making Chicago-style Deep Dish Pizza? Try These Tips

The water should be between 105 to 110F. If it's too hot, it will kill off the yeast. If it's too cold, the yeast won't activate.

Don't overmix the dough, it should be slightly sticky and soft.

Laminating the dough is essential for making the perfect Chicago-style deep dish pizza. It gives the crust its pastry-like taste and texture. Don't skip this step!

Allow the pizza to rest before slicing it.

The key to a great Chicago-Style Deep Dish Pizza is getting the layering right. Don’t skip this step by adding all the toppings at once. Create distinct layers with each of the toppings. If you add any other toppings (meat or veg), create a separate layer for them too.

Make sure to cook the tomato sauce properly until it thickens.

Use veggie sausages instead of Italian sausages to make vegetarian deep dish pizza.

Chicago-Style Pizza Topping Ideas

Add any of your favorite pizza toppings to your Chicago-style deep dish pizza. Veggies like mushrooms, bell peppers, onions, and olives are excellent, but you can also make a meat lover's deep dish with pepperoni, ham, bacon, chicken, salami, or Italian sausage like Chicago people do. There are no limitations here!

How to Store Homemade Chicago-style Deep Dish Pizza

Put leftover deep dish pizza into an airtight container and store it in the fridge for up to five days. To reheat Chicago-style deep dish pizza, pop it in the oven for 15 to 20 minutes at 300F until pipping hot.

Ingredients

for the dough

All-purpose flour

2 cups

Yellow Cornmeal

2 tbsp

salt

3/4 tsp

Instant yeast

1 1/4 tsp

Sugar

1 tsp

Warm water

1/2 cup + 2 tbsp

Extra virgin olive oil

1 tsp

Unsalted butter

2 tbsp

vegetable oil spray

for the filling

sweet or hot Italian sausage, casings removed

1 pound

sliced mozzarella cheese

8 ounces

Grated Parmesan

1/4 cup

for the sauce

Unsalted butter

1 tbsp

small onion, finely chopped

1/2

garlic, finely chopped

2 cloves

Dried oregano

1 1/2 tsp

Dried rosemary

1 tsp

Red pepper flakes

a pinch

Crushed tomatoes

1 28-ounce can

salt

1/4 tsp

Sugar

1 tsp

How to Make Chicago-style Deep Dish Pizza

For the dough

Step 1

In the bowl of your stand mixer combine flour, cornmeal, salt, yeast, and sugar. Mix in warm water and beat until combined and the dough is soft and slightly sticky. If it's too dry, add a little extra water. If it's too wet, add a tablespoon of flour.

Step 2

Using the dough hook attachment, knead the pizza dough for 5 to 7 minutes until smooth. Grease a bowl with olive oil. Shape the dough into a ball and transfer it to the bowl. Flip it around to coat it in oil.

Step 3

Cover and leave for 1 hour.

Step 4

Let it rest until the dough doubles in size.

Step 5

Flour a clean work surface. Dust a rolling pin with flour and roll the dough into a 9x12-inch rectangle.

Flour a clean work surface. Dust a rolling pin with flour and roll the dough into a 9×12-inch rectangle.

Step 6

Coat the dough with butter.

Step 7

Roll the dough lengthwise.

Step 8

Arrange the dough seam-side up, then fold it into thirds.

Step 9

Once, folded, roll it into a ball, and place it in a bowl. Cover and put the bowl in the fridge for 45 minutes.

For the sauce

Step 10

Meanwhile, heat a little oil in a pan. Sauté the sausage, breaking up any large pieces until cooked through.

Step 11

Scoop out onto a paper towel-lined plate.

Step 12

Melt butter in the saucepan. Stir in onions, garlic, oregano, rosemary, and red chili flakes. Stirring occasionally, sauté for 4 to 5 minutes until the onions start softening.

Step 13

Stir in tomatoes, salt, and sugar.

Step 14

Cook for another 3 to 4 minutes to thicken. If it’s too watery, the pizza crust will become soggy. Then remove from heat and cool.

Assembling and Baking the Deep-dish Pizza

Step 15

Preheat your oven to 425F. Grease a 9x2-inch round cake pan with cooking spray. Lightly flour a clean work surface. Roll the dough out to a 12-inch circle.

Preheat your oven to 425F. Grease a 9×2-inch round cake pan with cooking spray. Lightly flour a clean work surface. Roll the dough out to a 12-inch circle.

Step 16

Place in the pan, pressing the dough so it goes up the sides of the pan. Allow the dough to rest for 10 minutes, then press the dough up the sides of the pan.