If you’ve been craving an authentic Chicago-style deep dish pizza recipe you can make at home, you’ve landed in the right place. This buttery, flaky, cornmeal-kissed crust is layered with oozy cheese and a chunky tomato sauce—just like the pies found in Chicago’s most beloved restaurants. Made easily at home, in a standard cake pan!
Every layer is intentional, from the buttery laminated dough to the crushed tomato topping. Read on to learn how to make Chicago deep dish pizza from scratch, step-by-step—even if it’s your first time!
Why You’ll Love This Chicago Deep Dish Pizza
- Authentic technique -- real Chicago deep dish layers (cheese, toppings, then sauce)
- Buttery, laminated crust with cornmeal for authentic texture
- Achievable at home—no special deep dish pan required
- Make-ahead friendly (the dough and sauce both store well)
- Family favorite -- perfect for pizza night
Whether you're a Chicago native or just love a cheesy, hearty slice, this recipe delivers.
What Is Chicago-Style Deep Dish Pizza?
Contrary to what many think, Chicago style pizza isn’t just “thick crust.” It’s a buttery, flaky dough formed up high along the sides of a deep pan, layered with cheese first, then toppings, and finally tomatoes on top to prevent the cheese from burning.
This recipe is a basic cheese pizza, but you can add whatever toppings you like to that middle layer! We often layer with slices of pepperoni or cooked Italian sausage.
Ingredients
For the Deep Dish Crust
- Flour
- Cornmeal
- Butter
- Yeast
- Salt
- Sugar
- Warm Water
For the Sauce
- Butter
- Onion
- Oregano
- Salt and pepper
- Garlic
- Petite-diced tomatoes
- Basil leaves
- Olive oil
- Pinch of sugar
For Assembling & Topping
- Shredded mozzarella
- Grated Parmesan
- Optional: favorite toppings (such as pepperoni, cooked sausage, sauteed mushrooms, peppers, etc.)
Tip: Because the sauce tops the pizza, you want a chunky, bright tomato flavor. Use San Marzano–style tomatoes if possible.
How to Make Chicago-Style Deep Dish Pizza (Quick Steps)
1. Make the Dough
Mix dry ingredients; add water + melted butter. Knead until smooth. Let rise until nearly doubled, 45–60 minutes.
2. Laminate the Dough
Roll into a rectangle; spread softened butter. Roll up, flatten, fold into thirds, and form a ball. Chill 40–50 minutes.
3. Make the Sauce
Sauté onion, oregano, and salt in butter. Add garlic, tomatoes, and sugar; simmer to reduce. Stir in basil + oil; season.
4. Assemble
Roll dough to 13 inches; press into 9-inch pan and up the sides. Layer mozzarella → sauce → Parmesan.
5. Bake
Bake at 425°F for 20–25 minutes until golden. Rest 10 minutes before slicing.
Recipe Notes
This recipe makes one 9-inch pizza, though the technique is adapted from a version that makes two. Times for kneading, sauce prep, and baking were adjusted based on testing. If you decide to double the recipe, expect a slightly longer cook time for the sauce and potentially more baking time.
FAQ: Chicago Deep Dish
What makes Chicago deep dish different from stuffed pizza?
Stuffed pizza adds a second layer of dough over the cheese and fillings, then sauce on top.
Chicago deep dish has only one crust, pressed into the pan with cheese directly against it.
Do I need a special pan?
A dedicated deep dish pizza pan is great, but a tall-sided cake pan works too.
Can I make the dough ahead?
Yes! Store it in the refrigerator up to 24 hours.
Tips for the Best Deep Dish Pizza
-
Cheese first—always. It keeps the crust from getting soggy.
-
Use whole-milk mozzarella for maximum melt.
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Let the pizza rest before slicing.
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Use butter lamination for the flakiest crust.
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San Marzano–style tomatoes = best sauce texture + flavor.
Storage
This deep dish pizza keeps well in the refrigerator for up to 3 days. Store leftovers tightly wrapped, then reheat in a 375°F oven for 10–15 minutes to crisp the crust.
You can also freeze baked slices for up to 2 months.
Make-Ahead Instructions
- Prepare dough through lamination.
- Refrigerate overnight OR freeze; thaw in refrigerator.
- When ready to bake:
- Place pan in oven while it preheats to 425°F, so it warms gradually.
- Once preheated, bake about 20. minutes, until golden.
Chicago Style Deep Dish At Home
This authentic Chicago-style deep dish pizza recipe brings Windy City flavor straight into your kitchen. With its buttery laminated crust, tall sides, bold tomato sauce, and layers of mozzarella, it’s a recipe worth slowing down for—and sharing!
Try it for your next pizza night and let me know how your family loves it!
Loved This Recipe?
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Photos by Lindsay Evers Photography
Recipe Card
Chicago-Style Deep Dish Pizza
Ingredients
Ingredients for the dough:
- 1 ½ cups plus 2 tablespoons all purpose flour
- ¼ cup yellow cornmeal
- ¾ teaspoon salt
- 1 teaspoon sugar
- 1 ⅛ teaspoon instant yeast
- ½ cup plus 2 tablespoons water at room temperature
- 1 ½ tablespoons unsalted butter melted
- 1 teaspoon olive oil
- 2 tablespoons unsalted butter softened
Ingredients for the sauce:
- 1 tablespoon unsalted butter
- 2 tablespoons grated onion
- Pinch of dried oregano
- ¼ teaspoon salt
- 1 clove garlic minced or pressed
- 14.5 oz. can petite-diced tomatoes
- Pinch granulated sugar
- 2 tablespoons chopped basil leaves
- 1 ½ teaspoon olive oil
- Salt and pepper to taste
Remaining Ingredients:
- 2 tablespoons olive oil
- 8 ounces whole milk Mozzarella shredded (about 2 cups)
- 2 tablespoons grated Parmesan cheese
Instructions
To make the dough:
- Whisk together the flour, cornmeal, salt, sugar and yeast in the bowl of a stand mixer, until well blended. Attach the dough hook and mix in the water and melted butter on low speed for 1 to 2 minutes. Scrape the sides and bottom of the bowl as needed. Increase the speed to medium-‐low and knead until the dough is glossy and smooth, about 3 to 4 minutes.
- Coat a medium bowl with 1 teaspoon of the olive oil. Transfer the dough to the bowl, turning once to coat with oil. Cover tightly with plastic wrap and let rise at room temperature until nearly doubled, about 45 to 60 minutes.
- Once dough is risen, turn it out onto a dry work surface and roll into an 8-‐ x 6-‐inch rectangle. To laminate the dough, spread the softened butter over the surface, leaving a ½-‐inch border around the edge. Starting at the short end, roll the dough into a tight cylinder. With the seam side down, flatten the cylinder into a 9-‐ x 2-‐inch rectangle, then fold into thirds like a business letter. Pinch the seams to form a ball, and return to the oiled bowl. Cover tightly again with plastic wrap and let rise in the refrigerator for 40 to 50 minutes. (Mine did not double in size, but it rose to about size and a half.)
Meanwhile, prepare the sauce:
- In a medium saucepan, melt the butter over medium heat. Stir in the onion, oregano and salt. Saute until the liquid has nearly evaporated and the onion is golden brown, stirring often, about 3 to 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Stir in the tomatoes and sugar, then increase the heat to medium-high. Bring the mixture just to a boil, then lower the heat to medium-low and continue to simmer until reduced to about 1 ¼ cups, about 15 minutes. Remove from heat and stir in the basil and oil. Season with salt and pepper to taste.
Assemble the pizza:
- Preheat oven to 425˚F. Coat a 9-‐inch round cake pan with olive oil. Move the dough to a dry work surface and roll out into a 13-‐inch disk about ¼-‐inch thick. Carefully transfer the dough to the pan and lightly press to line the bottom of the pan and up the sides. If the dough resists stretching, wait 5 minutes before trying again. Lightly brush the tops of the crust with olive oil.
- Layer the shredded Mozzarella into the pan, then top with the sauce. Sprinkle with Parmesan and bake for 20 to 25 minutes, until the crust is golden. Let rest for 10 minutes. Carefully transfer the whole pie onto a cutting board, or slice and serve from the pan.
Nutrition
