Deep Dish Chicago Style

The smell of butter melting into hot cornmeal still takes me back to my first apartment, where I discovered that real Chicago deep dish has almost nothing in common with delivery pizza. I spent three frustrated weekends trying to replicate that thick, buttery crust until I learned the secret: you press the dough up the sides of the pan like a fortress wall. My roommate thought I was crazy for spending two hours on pizza, but the first time we sliced into that golden crust and watched the cheese stretch in ribbons across the kitchen, she understood completely.

I made this for my dads birthday last winter, and he kept calling it a casserole until the first bite hit his tongue. Watching him go from skeptical to speechless, with tomato sauce somehow on his chin, reminded me why certain recipes become traditions. Now whenever Chicago comes up in conversation, someone asks when Im making the pizza again.

Ingredients

• All-purpose flour: Forms the structure of that iconic thick crust, and measuring by weight ensures consistent results every time
• Yellow cornmeal: The secret ingredient that gives Chicago deep dish its characteristic crunch and golden color
• Active dry yeast: Needs warm water around 110°F to properly activate and create those beautiful air bubbles in the dough
• Olive oil: Keeps the dough tender and adds that subtle richness that sets deep dish apart from regular pizza
• Unsalted butter, melted: Brushing the pan with butter creates those crispy, golden edges everyone fights over
• Shredded mozzarella cheese: Use a full three cups because the cheese layer needs to be substantial enough to support all those toppings
• Grated Parmesan cheese: Sprinkled on top for that salty finish that cuts through the rich tomato sauce
• Crushed tomatoes: Canned crushed tomatoes give you the perfect chunky texture without needing to cook down fresh tomatoes
• Dried oregano and basil: Simmered into the sauce, these herbs bloom and release their oils into the tomatoes
• Sugar: Just a teaspoon balances the acidity of the tomatoes without making the sauce taste sweet

Instructions

Wake up the yeast:

Combine warm water and yeast in a large bowl, watching for that foamy layer that tells you its alive and ready to work

Build the dough foundation:

Mix in flour, cornmeal, salt, olive oil, and melted butter until everything comes together into a shaggy mass

Knead until smooth:

Work the dough for 5 to 7 minutes until it feels silky and springs back when you press it with your finger

Let it rise:

Cover the bowl and leave it alone for an hour, resisting the urge to check on it every ten minutes

Simmer the sauce:

Sauté garlic in olive oil until fragrant, then add crushed tomatoes, herbs, sugar, salt, and pepper, letting it bubble gently for 20 minutes

Preheat and prepare:

Heat your oven to 425°F and generously grease a 12-inch deep dish pan with olive oil

Shape the crust:

Press the dough into the pan and push it up the sides to create those signature high edges

Layer it up Chicago style:

Start with mozzarella cheese directly on the dough, add your toppings, then finish with sauce and Parmesan on top

Bake until golden:

Cook for 35 to 40 minutes until the crust is deeply golden and the sauce is bubbling enthusiastically

The hardest part:

Let the pizza rest for 10 minutes before slicing, or everything will slide right off the crust

Save

My neighbor once knocked on my door because he thought I was burning something, but that was just the heavenly smell of cornmeal crust caramelizing in the oven. We ended up sharing slices on the porch while he admitted he had never understood deep dish until that moment.

Pan Choice Matters

A true deep dish pan has angled sides that are at least 2 inches high, which creates that architectural structure Chicago pizza is famous for. If you use a regular pizza pan or cookie sheet, you will end up with something closer to thick crust pizza than the real deal. Cast iron works beautifully if you do not have a proper deep dish pan, just remember it will stay hot much longer.

Cheese Strategy

Low moisture mozzarella is your best friend here because it will not make the crust soggy during the long bake time. I have learned to grate my own cheese from blocks rather than using pre shredded bags, which contain anti caking agents that prevent proper melting. The layer of cheese should be thick enough that you can barely see the dough underneath.

Sauce Science

The sauce needs to be thicker than regular pizza sauce because it sits on top and needs to cling to the cheese rather than soaking into the crust. Using crushed tomatoes instead of puree gives you those satisfying chunks of tomato that burst in your mouth.

• Make the sauce a day ahead and let it sit in the refrigerator
• Add a pinch of red pepper flakes if you want some heat
• Taste and adjust the seasonings after the sauce has simmered

Save

There is something deeply satisfying about serving pizza that requires a knife and fork, turning a casual dinner into an event worth lingering over. This recipe has become my go to for celebrations, heart to heart conversations, and those nights when only something indulgent will do.

Recipe FAQs

→ How long should the dough rise for deep dish?

Allow the dough to rise for about 1 hour or until it doubles in size to develop a light, airy texture.

→ What temperature is best for baking deep dish style?

Baking at 425°F (220°C) ensures a golden crust while thoroughly cooking toppings and sauce.

→ Can I substitute toppings for vegetarian options?

Yes, omit meat toppings and increase vegetables like mushrooms, peppers, and olives for a vegetarian version.

→ How to prevent crust edges from burning?

Cover edges with foil partway through baking to avoid over-browning while allowing the center to cook properly.

→ What cheeses complement the deep dish style?

Mozzarella provides meltiness, Parmesan adds sharpness, and blends with provolone can enhance richness.