Authentic Chicago-Style Deep Dish Pizza – A True Windy City Classic at Home

Chicago-style deep dish pizza isn’t just a meal—it’s an event. A towering, hearty, indulgent slice of comfort built in unforgettable layers: a crisp, golden, buttery crust; walls high enough to hold an ocean of gooey mozzarella; rich Italian sausage; and a bright, chunky tomato sauce poured on top like a final flourish. It’s the kind of pizza that demands a fork and knife—and a little patience—but rewards you with some of the most satisfying bites you’ll ever experience.

Unlike New York pizza, which is thin, foldable, and often meant to be eaten on the go, Chicago deep dish is a sit-down, dig-in, slow-down kind of meal. Its origins date back to the 1940s, when Pizzeria Uno introduced this now-iconic style. Over time, variations emerged from other famous Windy City pizzerias like Giordano’s and Lou Malnati’s, but the fundamental elements remain the same: tall crust, bottom cheese layer, savory fillings, and a robust tomato topping that bakes into a bubbling, fragrant finish.

The genius of deep dish pizza is in the layering. Unlike traditional pizza where sauce goes first, Chicago-style pizza starts with slices of mozzarella pressed directly onto the dough—creating a barrier that prevents sogginess and forms that irresistible cheese pull. The toppings—usually sausage, pepperoni, or veggies—go next, followed by a thick layer of tomato sauce seasoned with herbs and garlic. Grated parmesan finishes the top for a perfect savory crust as it bakes.

But the heart of a truly authentic Chicago-style deep dish pizza lies in the crust. It’s not just bread dough packed into a pan—it’s a unique, buttery, flaky dough with hints of cornmeal that give structure and texture. Some purists argue for laminated dough made with layers of butter, while others prefer a more classic enriched dough with oil for tenderness. This recipe finds the perfect balance: rich, flavorful, golden, and sturdy enough to hold layers of cheese and sauce without being too heavy.

Making deep dish pizza at home isn’t difficult—it simply requires attention to detail. A cast iron skillet or deep cake pan works wonderfully, and the ingredients are incredibly simple. What makes this pizza shine is the process: letting the dough rise properly, building the layers in the correct order, and baking long enough to allow the cheese to bubble and the sauce to caramelize.

Whether you grew up in Chicago or are discovering deep dish for the first time, this recipe brings the soul of the city right into your kitchen—the aroma, the texture, the indulgent richness, and the satisfying heft of a perfect slice.

Let’s dive into creating the ultimate homemade version of this iconic dish.

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Ingredients

Ingredients:

Crust:

• 2 ½ cups all-purpose flour
• ½ cup fine yellow cornmeal
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 ¼ teaspoons instant yeast
• 1 cup warm water
• ¼ cup unsalted butter, melted
• 2 tablespoons olive oil

Cheese & Filling:

• 16 oz low-moisture mozzarella cheese, sliced or shredded
• 1 lb Italian sausage, cooked and crumbled
• Optional: sliced pepperoni, sautéed mushrooms, bell peppers, or spinach

Tomato Sauce:

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 ½ teaspoons dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt
• ½ teaspoon sugar
• ¼ teaspoon black pepper

Finish:

• ¼ cup grated parmesan
• Olive oil for brushing

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Instructions

Instructions:

1. Make the Dough:
   In a large bowl, whisk flour, cornmeal, sugar, salt, and yeast.
   Add warm water, melted butter, and olive oil. Mix until dough forms.
   Knead 5–7 minutes until smooth and elastic.
   Place in a greased bowl, cover, and rise 1 hour or until doubled.
2. Prepare the Sauce:
   Heat olive oil in a saucepan over medium heat.
   Add garlic and cook 1 minute.
   Pour in crushed tomatoes, oregano, basil, sugar, salt, and pepper.
   Simmer 15–20 minutes until thickened. Remove from heat.
3. Preheat the Oven:
   Preheat oven to 425°F (220°C).
4. Assemble the Deep Dish:
   Grease a 10-inch cast iron skillet or deep dish pan with butter or oil.
   Punch down the dough and press it into the pan, pushing up the sides 1½–2 inches high.
5. Add Cheese:
   Layer mozzarella slices directly onto the dough—cover the entire bottom.
6. Add the Filling:
   Add cooked sausage evenly over the cheese.
   Add any additional toppings.
7. Add Sauce:
   Spoon tomato sauce over the toppings in a thick, even layer.
8. Finish:
   Sprinkle parmesan over the top.
   Drizzle lightly with olive oil for browning.
9. Bake:
   Bake 25–30 minutes or until crust is golden and sauce is bubbling.
   If edges brown too fast, tent with foil.
10. Cool & Serve:
    Let pizza rest 10 minutes before slicing so layers set properly.

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Tips & Tricks

• Use low-moisture mozzarella for the best texture—fresh mozzarella is too wet.
• For an extra-buttery crust, brush dough with softened butter before pressing into the pan.
• Don’t overload with toppings—deep dish relies on balance.
• Let the pizza rest after baking—this is essential for clean slices.
• Use crushed tomatoes instead of thin sauce for authentic texture.

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Variations

• Spinach & Mushroom Deep Dish: Add sautéed veggies for a vegetarian version.
• Pepperoni Lover’s: Layer pepperoni under the sauce for crisp edges.
• Cheese Bomb: Use a blend—mozzarella, provolone, and fontina.
• Malnati-Style Butter Crust: Add 3 extra tablespoons of butter to the dough.

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Serving Suggestions

Serve with:

• A simple Caesar salad
• Garlic parmesan knots
• Roasted vegetables
• A cold beer or sparkling Italian soda

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Storage Information

• Refrigerator: 3–4 days in airtight containers.
• Freezer: Freeze slices up to 2 months.
• Reheat: Oven at 375°F for 15–20 minutes; microwave will soften crust.

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FAQ

Why does cheese go on the bottom?
It prevents the crust from becoming soggy and creates that signature cheesy layer.

Can I make the dough ahead?
Yes—refrigerate up to 24 hours or freeze up to 2 months.

Can I use store-bought dough?
Yes, but you won’t get the authentic buttery cornmeal crust.

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History / Fun Facts

Chicago-style deep dish was invented in the 1940s at Pizzeria Uno. The founders wanted a pizza that was hearty and knife-and-fork worthy—a full meal, not just a snack. Over time, the unique construction (cheese first, chunky tomato sauce on top) became the hallmark of the style. Today, it remains one of America’s most iconic regional foods, fiercely loved by locals and visitors alike.