Introduction
There’s pizza—and then there’s The Best Chicago Pizza Recipe. This iconic deep dish isn’t just a meal—it’s a true symbol of Chicago. With its thick crust, layers of gooey cheese, and rich tomato sauce on top, it delivers a bold, unforgettable flavor in every bite.
If you’ve only had thin crust or fast food pizza, get ready for something different. Chicago pizza is a whole experience. It starts with a golden, buttery crust. Then comes a layer of melted mozzarella, hearty toppings like sausage or pepperoni, and finally, a bold tomato sauce on top.
You don’t need to travel to Chicago to enjoy it. In this post, I’ll show you how to make the best Chicago pizza recipe right at home. It’s easy, fun, and full of flavor. Ready to dig in? Let’s make deep dish pizza that’s as good as the real thing.
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What Makes Chicago Deep Dish Pizza Unique?
Deep Dish vs. Regular Pizza
Regular pizza has a thin, flat crust. Chicago deep dish has a thick, buttery crust that rises up the sides of the pan. It’s more like a pie than a flatbread. The layers are deeper and the flavors are richer.
A Slice of History
Authentic Chicago-style pizza was born in the 1940s. Pizzeria Uno in Chicago made it famous. Later, places like Lou Malnati’s and Giordano’s helped spread the love. Today, it’s a Chicago classic known around the world.
Why It’s Baked in a Deep Pan
Chicago pizza needs a deep pan to hold all the layers. The crust goes up the sides like a pie shell. This helps keep the cheese, toppings, and sauce packed in without spilling. It also gives the crust a crispy edge and a soft inside.
The Signature Layer Order
Here’s what makes this pizza different: cheese goes first, right on the dough. Then you add toppings like sausage for example. Finally, a chunky tomato sauce goes on top. This order protects the cheese and crust during the long bake time.
Deep Dish vs. Stuffed Pizza
Stuffed pizza Chicago style has even more layers. It adds a second layer of dough over the cheese and toppings, then tops that with sauce. Deep dish is rich and thick—but stuffed pizza is thicker and heavier.
Ingredients You’ll Need for the Best Chicago Pizza Recipe
Dough Ingredients
Start with a strong base. For a true cornmeal crust, mix all-purpose flour, yellow cornmeal, warm water, yeast, olive oil, and a pinch of salt. Cornmeal adds that signature crunch and flavor.
Cheese Choices
The best Chicago pizza recipe uses mozzarella cheese as the main layer. For extra depth, add a bit of Parmesan. You can also try provolone for a stronger, smoky bite. Always slice or shred it fresh for better melt.
Tomato Sauce
Go for quality. Use San Marzano tomatoes if possible. Add olive oil, garlic, oregano, and a touch of sugar. Keep it thick and chunky—this isn’t a runny sauce. Let it simmer to bring out deep, rich flavor.
Toppings
Use hearty toppings that can hold their own in a deep dish. Italian sausage is a must. Add mushrooms, or green peppers. You can mix and match, but don’t overload. A balanced layer cooks best.
Tools You’ll Need
You’ll need a deep dish pizza pan for that classic shape. A cast iron skillet works if you don’t have one. Use a rolling pin to spread the dough evenly. These tools help you get the look and feel of a true authentic Chicago-style pizza.
How to Make Chicago Deep Dish Pizza (Step-by-Step)
Prepare and Chill the Dough
Start with your pizza dough recipe. Mix flour, cornmeal, yeast, warm water, salt, and olive oil. Knead it until smooth. Let it rise in a warm spot for about 1 hour. Then chill it in the fridge for 30 minutes. This helps the dough become easier to shape and gives a better texture.
Make the Chunky Tomato Sauce
Use canned San Marzano tomatoes for bold flavor. Crush them by hand or blend them briefly. Add garlic, olive oil, oregano, and salt. Simmer the sauce for 20–30 minutes until it thickens. A thick sauce works best in this homemade pizza recipe.
Assemble the Pizza
Roll the dough and press it into a deep dish pizza pan. Let the edges go up the sides. First, layer in slices of mozzarella cheese. Then add toppings like Italian sausage or veggies. Spoon the chunky tomato sauce over everything. That’s the classic order for a cheesy deep dish pizza.
Bake Time and Temperature
Preheat your oven to 425°F (220°C). Bake the pizza for 30–35 minutes. The crust should turn golden and crisp. The cheese will melt under the sauce, creating that perfect deep dish bite.
Let It Rest Before Slicing
After baking, let the pizza rest for 10 minutes. This helps the cheese set and the crust firm up. Slice it too soon, and it may fall apart. Patience pays off here—your pizza will hold its shape and taste even better.
Serving Tips & Smart Variations
Serve with a Simple Green Salad or Garlic Knots
Balance the richness of your cheesy deep dish pizza with something light. A fresh herb salad or simple green mix adds crunch and freshness. Garlic knots are also a great side if you want extra comfort food on the table.
Pair with Sparkling Juice, Iced Tea, or Soda
This pizza tastes even better with a refreshing drink. Try a glass of sparkling grape juice to complement the rich tomato sauce. Iced tea pairs nicely with the buttery crust. For a classic choice, enjoy it with cola or lemon soda.
Make Mini Deep Dish Pizzas in Ramekins
Want a fun twist? Try making mini deep dish variations in ramekins or muffin tins. They’re great for parties, lunches, or personal portions. Same great flavor—just smaller size and faster bake time.
Vegetarian Version
No meat? No problem. A vegetarian deep dish pizza with spinach, mushrooms, and bell peppers is packed with flavor. Add olives or artichokes for extra bite. Don’t forget to keep the cheese generous!
Gluten-Free or Keto Crust Options
You can still enjoy this pizza on a special diet. Swap regular flour with a gluten-free blend. Or go for a keto crust made with almond flour and cheese. These smart swaps keep the flavor without the carbs or gluten.
Storage, Reheating, and Make-Ahead Tips
How to Store Leftovers
Got extra slices? Place your leftover deep dish in an airtight container. Keep it in the fridge for up to 3 days. Make sure it cools completely before storing. That keeps the crust from turning soggy.
Best Way to Reheat
Skip the microwave—it makes the crust chewy. Instead, reheat pizza in the oven at 375°F for 10–12 minutes. An air fryer also works great and keeps the crust crispy. Always reheat on a tray or foil, not directly on the rack.
Can You Freeze It?
Yes, you can freeze deep dish pizza. Wrap baked slices tightly in plastic and foil. You can also freeze the unbaked dough. For best results, thaw overnight in the fridge and bake as usual.
Make-Ahead Tips
Save time by prepping the dough and sauce a day early. Store the dough in the fridge after rising. Keep the sauce in a sealed jar or container. These make-ahead pizza tips help you bake faster on busy days.
What Not to Do
Avoid reheating in the microwave or covering hot pizza with foil. It traps steam and ruins the texture. For the best crust, always cool completely before storing and reheat the right way.
Chicago Deep Dish Pizza Recipe
Chicago Deep Dish Pizza Recipe
Ingredients
Method
- Make the Dough: Mix warm water, yeast, and sugar. Let sit 5 min. Add flour, cornmeal, salt, and olive oil. Knead until smooth. Cover and rise for 1 hour.
- Make the Sauce: Heat olive oil. Sauté garlic for 1 min. Add tomatoes, oregano, salt, and sugar. Simmer 15–20 min until thick.
- Preheat Oven: Heat oven to 425°F (220°C).
- Assemble the Pizza: Press dough into a greased 9-inch round cake pan or cast iron skillet. Let edges come up the sides.
- Add mozzarella, then sausage, then sauce on top. Sprinkle Parmesan last.
- Bake: Bake for 30–35 minutes until crust is golden and sauce is bubbly.
- Cool & Serve: Let it rest 10 minutes before slicing. Enjoy!
Frequently Asked Questions (FAQs)
1. What makes Chicago pizza different from other types of pizza?
Chicago-style pizza is known for its deep dish crust, cheese-first layering, and thick tomato sauce on top. It’s baked in a deep pan for a pie-like shape.
2. Can I make Chicago deep dish pizza without a special pan?
Yes, you can use a cast iron skillet or a high-sided cake pan. Just make sure it’s oven-safe and at least 2 inches deep.
3. What kind of cheese is best for Chicago-style pizza?
Use low-moisture mozzarella cheese for the base. You can also add Parmesan or provolonefor more flavor.
4. Do I have to use cornmeal in the dough?
Cornmeal adds texture and gives the crust its signature crunch. You can skip it, but the crust won’t taste as authentic.
5. How do I keep the crust from getting soggy?
Bake the pizza at high heat and let it cool before slicing. Avoid using watery toppings and always drain cooked vegetables.
Conclusion
Chicago-style pizza is more than just food—it’s a bold, cheesy, deep-dish experience. Making it at home is fun and rewarding. Every layer adds flavor, from the golden crust to the rich sauce on top.
You don’t need to be a chef to enjoy this. Just follow the steps, use fresh ingredients, and enjoy the process. This pizza brings people together. It’s perfect for family dinners, game nights, or special weekends.
Feel free to make it your own. Try different toppings, switch up the sauce, or even create mini versions. And don’t stop here—check out our other recipes like Detroit-style pizza or a classic New York slice.
Now that you’ve seen how to make the best Chicago pizza recipe, what topping combo will you try first?
Leave a comment, rate the recipe, and share your pizza pics—we’d love to see them!
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