Cheesy, saucy, and just the right amount of greasy. This homemade Chicago deep-dish pizza recipe is surprisingly easy to make at home. With its thick, buttery crust, loaded with layers of gooey mozzarella cheese, and topped with a rich, tangy tomato sauce, this pizza is a true comfort food classic. Perfectly baked to achieve that iconic crispy edge and soft, chewy centre, it captures the essence of Chicago-style pizza right in your kitchen. Whether you’re hosting a pizza night or craving a hearty meal, this deep-dish pizza delivers a satisfying, indulgent experience. With just a few key ingredients and a bit of patience, you’ll be able to recreate the legendary flavours of Chicago’s famous pizzerias. So, gather your ingredients, roll up your sleeves, and get ready to enjoy a slice of deep dish heaven.
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Serves
8
For The Dough:
Dried Instant Yeast
Honey
“00” Flour
Salt
Unsalted Butter
For The Sauce:
White Onion
Garlic Clove
Dried Oregano
Sugar
Passata
Basil
Olive Oil
Salt
Black Pepper
For The Filling:
Mozzarella
Sausage
Sliced Pepperoni
Parmesan
Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.
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When preparing your Chicago deep dish pizza, there are several ways to elevate your dish and enhance the flavor. To start, consider serving your deep dish pizza with classic sides such as a crisp, refreshing salad or garlic bread. A simple mixed greens salad with a light vinaigrette can balance out the richness of the pizza. For a more indulgent option, serve your pizza with cheesy garlic bread or breadsticks.
For added flavor and texture, consider topping your pizza with additional ingredients like sautéed mushrooms, bell peppers, or caramelized onions. These toppings complement the hearty layers of cheese and sausage while adding extra depth to each bite. Fresh basil or a sprinkle of red pepper flakes can also enhance the taste and bring out the Italian flair.
If you’re aiming to make your pizza even more authentic, try using Italian sausage or adding a drizzle of high-quality olive oil before baking. You can also experiment with different cheese blends to find your perfect combination, whether it's a mix of mozzarella, provolone, and Parmesan or a single favorite.
Don't forget to preheat your oven properly to ensure a crispy crust, and consider using a cast-iron skillet or a heavy-duty pan for an even bake. A touch of cornmeal on the bottom of the pan can help achieve that classic crispy base.
For an extra touch of elegance, finish your pizza with a sprinkle of grated Parmesan and fresh herbs after baking. This simple garnish adds a professional touch and a burst of fresh flavor.
By incorporating these tips and garnishes, you’ll create a deep dish pizza that's not only delicious but also a hit with family and friends.
Creating the perfect Chicago deep dish pizza involves understanding some key techniques and making smart substitutions to ensure delicious results. Here’s a guide to help you through the process.
Substitutions and Variations
If you need to make any substitutions, be aware that they can affect the flavor and texture of your deep dish pizza. For the dough, you can replace all-purpose flour with whole wheat flour for a healthier option, though this may result in a denser crust. If you prefer a gluten-free version, use a gluten-free flour blend, but ensure that your recipe includes a binding agent like xanthan gum to maintain the dough's elasticity.
In terms of cheese, while mozzarella is a classic choice, you can mix in other cheeses such as provolone, cheddar, or Parmesan for a richer taste. If you’re dairy-free, opt for vegan cheese alternatives, although these may not melt as well as traditional cheese.
Cooking Techniques and Equipment
The cooking technique for a Chicago deep dish pizza typically involves baking in a pan or skillet. A heavy-duty, oven-safe skillet or a deep-dish pizza pan works best for achieving that classic thick crust and evenly cooked layers. For a crispy bottom, preheat the pan with a little oil or butter before adding the dough.
Using a stove or oven to cook the pizza is essential. Preheat your oven to a high temperature, usually between 400°F to 450°F (200°C to 230°C), to ensure the crust becomes golden and crispy. If you prefer a more hands-off approach, you can use a slow cooker or crockpot for the sauce, though this method is less traditional and will not provide the crispy crust.
When working with dough, consider using a pizza stone for an even bake and to enhance the crispiness of the crust. A pizza stone should be preheated in the oven to mimic a pizza oven's intense heat. For a lighter, flakier crust, incorporate a bit of cornmeal into the dough or sprinkle some on the pan.
Cookware Tips
For optimal results, use a non-stick pan or one with a well-seasoned surface to prevent sticking and ensure easy release. If you’re using a glass or ceramic pan, reduce the oven temperature by 25°F (about 15°C) to prevent over-browning.
When it comes to assembling your pizza, having a large bowl for mixing the dough, a rolling pin for flattening it, and a sharp knife or pizza cutter for slicing are essential tools. For the sauce, a food processor can help blend ingredients smoothly if you’re making it from scratch.
Final Tips
To enhance your cooking experience, ensure that all your ingredients are at room temperature before starting. This helps in achieving a consistent dough texture and better cheese melt. Regularly check the internal temperature of your pizza to make sure it reaches a safe level and is cooked evenly.
By understanding these techniques and making thoughtful substitutions, you can customize your Chicago deep-dish pizza to your liking while achieving a deliciously satisfying result.
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Chicago deep dish pizza is a distinctive style of pizza known for its thick, buttery crust and generous layers of cheese and toppings. Originating from Chicago, this pizza features a deep, pan-style crust that is often compared to a pie. It is layered with cheese, toppings such as Italian sausage or vegetables, and then topped with a robust tomato sauce. Unlike traditional pizzas, which are typically thin and crispy, the deep dish pizza offers a hearty, indulgent experience with its rich, savory filling.
To make a healthier Chicago deep dish pizza, consider these substitutions: Use whole wheat flour or a gluten-free flour blend for the dough to increase fiber content. Replace regular cheese with reduced-fat mozzarella or a blend of lower-fat cheeses to cut down on calories. Opt for lean meats like turkey sausage or grilled chicken instead of traditional fatty Italian sausage. For the sauce, use a reduced-sodium option and add extra vegetables like bell peppers, mushrooms, or spinach to boost nutrition without compromising taste.
Yes, you can prepare Chicago deep dish pizza ahead of time. Assemble the pizza up to a day before baking and store it in the refrigerator, covered with plastic wrap or aluminum foil. When ready to bake, let the pizza come to room temperature for about 30 minutes before placing it in the oven. Alternatively, you can freeze the unbaked pizza. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Bake directly from frozen, adding extra cooking time as needed.
Chicago deep dish pizza can be kept in the refrigerator for up to 4 days. Make sure it is stored in an airtight container or tightly wrapped in plastic wrap. For longer storage, freeze the pizza. It can be kept in the freezer for up to 3 months. To reheat, thaw the pizza overnight in the refrigerator before reheating in the oven to ensure it is heated through and the crust remains crispy.
Both store-bought and homemade pizza dough can be used for Chicago deep dish pizza, depending on your preference and time constraints. Store-bought dough is convenient and time-saving, though it may not be as flavorful as homemade. Homemade dough allows you to customize the texture and flavor, and you can ensure it’s made with high-quality ingredients. If using store-bought dough, choose a high-quality brand to achieve the best results.
To prevent your pizza crust from becoming too flat, ensure that the dough is well-proofed before baking. Allow it to rise in a warm environment until doubled in size, which helps create a light and airy texture. Use a deep-dish pizza pan or skillet to give the crust its characteristic height. Additionally, avoid overworking the dough, as this can lead to a denser crust. Pre-bake the crust for 5-10 minutes before adding toppings to help it maintain its shape.
To prevent your pizza crust from burning, preheat your oven to the correct temperature, typically between 400°F to 450°F (200°C to 230°C). Use a pizza stone or a well-seasoned pan to ensure even heat distribution. If you notice the crust is browning too quickly, cover the edges with aluminum foil to shield them from direct heat. Additionally, monitor the pizza closely during baking and adjust the oven rack position if necessary to prevent the crust from burning while allowing the toppings to cook properly.
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Serves
8
For The Dough:
Dried Instant Yeast
Honey
“00” Flour
Salt
Unsalted Butter
For The Sauce:
White Onion
Garlic Clove
Dried Oregano
Sugar
Passata
Basil
Olive Oil
Salt
Black Pepper
For The Filling:
Mozzarella
Sausage
Sliced Pepperoni
Parmesan
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Step 1.
In a large bowl, mix the yeast and honey into 220ml of warm water and set aside. Tip the flour and salt into another bowl, dice the cold butter and add to the flour mixture. Using your fingertips, rub the butter into the flour until it has the texture of fine breadcrumbs.
Step 2.
Tip the yeast mixture into the butter and flour and mix to a shaggy dough. Tip out onto a work surface and knead briefly until you have a smooth dough. Form into a ball and add to an oiled bowl, cover and let rise in a warm place until doubled in size. Alternatively, pop the dough into the fridge for 12-24 hours.
Step 3.
While the dough is rising, make the sauce. Finely dice the onion and finely grate the garlic. Grab a medium saucepan and set over a medium heat. Add a shot of oil and add the onion with a big pinch of salt.
Step 4.
Cook for 5-6 mins until translucent and softened. Add the garlic and dried oregano and cook for a further 2-3 mins. Add the sugar, tomatoes and a whole bunch of basil. Bring to a simmer and cook for 10 mins. Allow the basil leaves to break down and mix through the sauce, fishing out the stems at the end. Set the sauce aside.
Step 5.
Preheat the oven to 210°C.
Step 6.
Grab a round tin or cast iron pan that is roughly 25cm by 5cm. Turn the dough out onto a lightly oiled surface. Roll out until it is a circle measuring roughly 35cm across. Transfer to the pan and work into the corners and up the sides of the pan.
Step 7.
Layer the bottom of the dough with the sliced mozzarella so it is completely covered. Remove the meat from the sausage casings and pinch small amounts, dotting over the mozzarella, again, making sure there is an equal amount of meat over the pizza. Now ladle over your tomato sauce, covering the sausage.
Step 8.
Top the sauce with the pepperoni, be generous. Cover the whole lot with grated Parmesan and a shed load of black pepper. Drizzle with olive oil and slide into the oven for 35-40 mins.
Step 9.
Once baked, remove from the oven and allow to rest for 10 mins before slicing and serving.
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