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Chicago-Style Deep Dish Pizza
Chicago-Style Deep Dish Pizza is a buttery, cornmeal-kissed pan pizza baked in a deep round pan, layered with cheese first, then toppings, then a chunky tomato sauce on top so the cheese doesn’t burn during the longer bake. Many home-tested recipes bake deep dish around 425°F to 450°F until the crust is golden and the filling is set, often covering with foil partway through to prevent over-browning.
Dish type
Dish type: Deep dish pan pizza (Chicago-style).
Main ingredients: Flour + cornmeal dough with fat (butter and/or oil), lots of mozzarella, optional sausage/pepperoni, crushed tomato sauce, Parmesan.
Cuisine: American, Chicago-style.
Cooking method: Yeast dough proof, press into deep pan, layer cheese then fillings then sauce, bake hot until set.
Why You’ll Love This Recipe
- That signature deep dish structure: crisp-edged, buttery crust with a thick, rich filling.
- The reverse layering (cheese under sauce) protects the cheese from burning during the longer bake.
- It’s a crowd-pleaser for game day, family nights, and special weekends.
- You can customize it endlessly, but it still tastes like the real deal.
Ingredients
Step-by-Step Instructions
Make the dough. Mix flour, cornmeal, salt, yeast, warm water, and your fats (butter and/or oil) until a soft dough forms, then knead until smooth. Tip: the dough should be supple and slightly tacky, not dry, since it needs to press easily up the sides of a deep pan.
Let it rise. Cover and proof until doubled. Tip: a warmer spot speeds the rise, but don’t over-proof or the dough can get too gassy and harder to shape neatly.
Prep the sauce. Sauté onion/garlic in olive oil if using, then stir in crushed tomatoes, oregano, and tomato paste; optionally drain tomatoes first to reduce excess liquid. Tip: a thicker sauce helps the pizza bake up more “sliceable” and less soupy.
Oil and shape in the pan. Grease your deep dish pan or cast iron and press dough across the bottom and up the sides to form a “crust wall.” Tip: press from the center outward and keep the bottom even so it bakes through at the same time as the edges.
Layer like Chicago. Add mozzarella first, then meat/veggie toppings, then spread tomato sauce over everything and finish with Parmesan. Tip: this reverse layering helps prevent the cheese from burning during the longer cook time.
Bake hot. Bake in a fully preheated oven, commonly around 425°F to 450°F, until golden around the edges and set. Tip: if the crust is browning too fast, loosely cover with foil partway through baking.
Rest and slice. Let it rest about 5 minutes before removing/slicing so the layers settle. Tip: resting helps you get cleaner slices and keeps the cheese from sliding.
Tips for Success
- Use sliced mozzarella rather than shredded in some methods, because it melts into a protective layer and helps avoid over-browning.
- Drain crushed tomatoes briefly if they seem watery to prevent a loose, runny top layer.
- Always place the pan on a baking sheet just in case anything bubbles over.
- Foil is your friend: tenting after about 15 minutes is commonly suggested to prevent overly dark edges.
Variations & Substitutions
- Sausage classic: layer Italian sausage under the sauce for a traditional deep dish vibe.
- Pepperoni and sausage combo: add pepperoni over the cheese, then sausage, then sauce.
- Vegetarian: load up on sautéed mushrooms, onions, peppers, and spinach under the sauce.
What to Serve With It
- A crisp, simple salad with a tangy dressing, since deep dish is rich and cheesy.
- Sparkling water or a cold soda for that classic pizza-night feel.
Storage & Reheating
Reheat deep dish slices on a baking sheet in a 350°F oven until hot and gooey, usually about 15 to 20 minutes, to keep the crust from getting soggy. Leftovers reheat well because the structure is sturdy and the sauce stays on top.
Nutrition Facts
Nutrition varies widely based on cheese quantity and meat toppings, since deep dish often uses a heavy layer of mozzarella and optional sausage. If you tell me pan size, number of slices, and your cheese/meat amounts, I can help estimate per-slice calories and macros.
Common Mistakes to Avoid
- Putting sauce under the cheese like a thin-crust pizza, which can lead to burned cheese during the longer bake.
- Using watery tomatoes without draining, which can make the center too loose to slice neatly.
- Skipping the rest time, which makes the layers slide when you cut.
FAQ
Why is Chicago deep dish layered with cheese on the bottom?
Because deep dish bakes longer, and putting cheese under the sauce helps prevent the cheese from burning.
What temperature should I bake deep dish pizza?
Many recipes bake it around 425°F to 450°F until set and golden.
How long does it take to bake?
Common bake times range roughly 20 to 30 minutes (sometimes longer depending on pan depth), and some recipes recommend covering with foil partway through.
Do I need a special pan?
A deep round pan or cast iron skillet works, since the dough needs to press up the sides to hold the layers.
How do I keep the crust from over-browning?
Loosely tenting with foil partway through baking is a commonly recommended fix.
Conclusion
Chicago-Style Deep Dish Pizza is the ultimate cozy, indulgent pizza-night project: buttery crust, a thick cheese layer, and bold tomato sauce baked right on top. If you want, tell me your pan size (9-inch, 10-inch, or 12-inch) and whether you want sausage, pepperoni, or veggie, and I’ll dial in the exact ingredient amounts and timing for your Chicago-Style Deep Dish Pizza.
Chicago-Style Deep Dish Pizza
A delicious and indulgent American classic that features a thick, buttery crust filled with layers of mozzarella cheese, savory tomato sauce, and flavorful toppings. This iconic dish is perfect for gatherings or cozy nights in.
Ingredients
- 4 cups high-protein flour
- 2 tablespoons cornmeal
- 2 cups mozzarella cheese, shredded
- 1 cup Italian sausage, cooked and crumbled
- 1 can canned tomatoes, simmered
- Herbs and spices (oregano, basil, garlic)
Directions
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Start by preparing the pizza dough and allowing it to rise until doubled in size.
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Press the dough into a deep-dish pan, creating a raised edge for the crust.
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Layer the cheese, Italian sausage, canned tomatoes, and herbs/spices in the prepared pan.
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Bake the pizza in a preheated oven until the crust is golden brown and the cheese is bubbly and melted.
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Remove the pizza from the oven, let it cool slightly, then slice and serve.
