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A delicious Chicago-Style Deep Dish Pizza with a thick crust and generous toppings is showcased as a featured image.

ULTIMATE CHICAGO-STYLE DEEP DISH PIZZA

This recipe provides a guide to creating an authentic Chicago-style deep dish pizza at home. It emphasizes the importance of a buttery, flaky crust, a thick layer of cheese, toppings layered under the sauce, and a chunky, slightly sweet tomato sauce, resulting in a symphony of flavors and textures.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour, plus more for dusting
  • ¼ cup yellow cornmeal
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ cup unsalted butter, cold and cut into cubes
  • ¼ cup vegetable shortening, cold
  • 6-8 tablespoons ice water
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes optional
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1 pound mozzarella cheese, sliced or shredded
  • ½ pound Italian sausage, cooked and crumbled
  • ½ cup sliced mushrooms
  • ½ cup sliced green bell peppers
  • ½ cup sliced onions
  • Butter or olive oil for greasing the pan

Equipment

  • 9-inch or 10-inch deep dish pizza pan
  • Springform pan (optional)
  • large mixing bowl
  • Rolling Pin
  • Pizza cutter or sharp knife
  • Measuring cups
  • Measuring spoons
  • Pastry blender or fingertips
  • medium saucepan
  • whisk
  • Aluminum foil (optional)

Method
 

  1. Making the Crust: Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, salt, and sugar.
  2. Cut in the Fats: Add the cold butter and vegetable shortening to the bowl. Use a pastry blender or your fingertips to cut the fats into the dry ingredients until the mixture resembles coarse crumbs. The smaller the pieces of butter and shortening, the flakier the crust will be.
  3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
  4. Form and Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours). This allows the gluten to relax, resulting in a more tender crust.
  5. Making the Sauce: Sauté Garlic: In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
  6. Add Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), and sugar. Season with salt and pepper to taste.
  7. Simmer: Bring the sauce to a simmer, then reduce the heat and cook for at least 30 minutes, stirring occasionally. This allows the flavors to meld together. The longer it simmers, the better the flavor!
  8. Assembling the Pizza: Preheat Oven: Preheat your oven to 425°F (220°C).
  9. Prepare the Pan: Grease your deep dish pizza pan with butter or olive oil. This will help prevent the pizza from sticking.
  10. Roll Out the Dough: On a lightly floured surface, roll out the dough into a circle that is large enough to fit up the sides of your deep dish pan. The dough should be about ¼ inch thick.
  11. Transfer Dough to Pan: Carefully transfer the dough to the prepared pan, pressing it into the bottom and up the sides. Crimp the edges of the dough to create a decorative border.
  12. Layer the Cheese: Arrange the mozzarella cheese slices or shredded cheese evenly over the bottom of the crust. Make sure to create a generous layer of cheese, as this is the foundation of the pizza.
  13. Add Toppings: Sprinkle the cooked Italian sausage, mushrooms, green bell peppers, and onions over the cheese. Feel free to add any other toppings you like!
  14. Pour the Sauce: Pour the tomato sauce over the toppings, spreading it evenly. Don't be shy with the sauce – this is a deep dish pizza, after all!
  15. Bake: Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and the cheese is bubbly and melted. If the crust is browning too quickly, you can loosely tent the pizza with aluminum foil.
  16. Cool and Serve: Remove the pizza from the oven and let it cool for at least 10 minutes before slicing and serving. This allows the cheese to set slightly and prevents it from being too runny.

Notes

Use cold ingredients for a flaky crust and avoid overmixing the dough. Chill the dough before rolling. Pre-cook sausage to avoid a greasy pizza. Don't overload toppings. Use high-quality ingredients for the best flavor. Let the pizza rest before slicing. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave. Variations include Vegetarian, Meat Lover's, Spicy, and Supreme Deep Dish. Serve with a simple salad, garlic bread, a cold beer, or Italian soda.