chicago style deep dish pizza recipe

Written BySheba G Updated On
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The Best chicago style deep dish pizza recipe

I love making this Chicago style deep dish pizza recipe because it feels like a special treat every time. My family gets so excited when they see me pulling out the deep dish pan, and the kids love helping me layer the cheese and toppings. It is a perfect recipe for weekend dinners or when we have friends over, because it is hearty and satisfying. The best part is that you can load it with vegetables like bell peppers and mushrooms, which adds fiber and vitamins, making it a bit healthier than regular pizza. Plus, using part skim mozzarella and a simple tomato sauce keeps the calories in check.

Chicago Style Deep Dish Pizza

4.9 from 1656 votes

This Chicago style deep dish pizza has a buttery, flaky crust that is pressed into a deep pan and filled with layers of cheese, toppings, and a chunky tomato sauce. It is a hearty and satisfying meal that tastes like it came from a Windy City pizzeria.

Prep Time30 mins
Cook Time35 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Dough

2 1/4 cups all purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons salt
1 teaspoon sugar
1 packet active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (110°F)
1/4 cup unsalted butter, melted
2 tablespoons olive oil

For the Filling

3 cups shredded part skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 pound Italian sausage, casings removed and crumbled
1 green bell pepper, sliced
1 small onion, sliced
8 ounces sliced mushrooms
1 can (28 ounces) crushed tomatoes
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and pepper to taste

👨‍🍳Directions

1In a small bowl, combine warm water and sugar. Sprinkle yeast on top and let sit for 5 minutes until frothy.
2In a large bowl, whisk together flour, cornmeal, and salt. Add the yeast mixture, melted butter, and olive oil. Stir until a dough forms.
3Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 30 minutes.
4While dough rises, cook the Italian sausage in a skillet over medium heat until browned. Remove and set aside. In the same skillet, cook bell pepper, onion, and mushrooms until softened, about 5 minutes.
5Preheat oven to 425°F. Grease the deep dish pan with olive oil.
6Press the dough into the pan, pushing it up the sides about 1 1/2 inches. Layer the mozzarella cheese evenly over the dough.
7Spread the cooked sausage and vegetables over the cheese. Sprinkle with Parmesan.
8In a small bowl, mix crushed tomatoes, garlic, oregano, basil, salt, and pepper. Spoon the sauce over the toppings, spreading to cover.
9Bake for 30 to 35 minutes until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before slicing.

🔧Equipment

Deep dish pizza pan (10 or 12 inch)
Mixing bowls
Skillet
Rolling pin
Cheese grater

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 60mg🧂Sodium: 950mg🌾Total Carbs: 40g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 22g

📝Notes

For a vegetarian version, skip the sausage and add more vegetables like spinach or olives. You can also use a store bought dough to save time.

Watch Video Of How Chicago Style Deep Dish Pizza Works

This Chicago style deep dish pizza recipe is always a good idea for any occasion because it feels special without being too complicated. It works perfectly for family gatherings where everyone can dig into a hearty slice, and the leftovers are just as delicious the next day.

❓ Frequently Asked Questions About Chicago Style Deep Dish Pizza

1. Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. After it rises, punch it down, wrap it tightly in plastic wrap, and refrigerate. Let it come to room temperature for about 30 minutes before pressing it into the pan.

2. What is the best pan for deep dish pizza?

A deep dish pizza pan or a cast iron skillet works best. You want a pan that is at least 2 inches deep to hold all the layers. A 10 or 12 inch pan is ideal for this recipe.

3. Can I freeze this pizza?

Absolutely. Bake the pizza, let it cool completely, then wrap it tightly in foil and freeze for up to 3 months. To reheat, bake at 350°F for 20 to 25 minutes until heated through.

4. Why does my crust come out soggy?

A soggy crust usually means the dough was not pressed high enough up the sides, or the sauce was too watery. Make sure to use crushed tomatoes that are thick, and do not oversaturate the sauce layer. Also, baking on the lowest oven rack helps crisp the bottom.

5. Can I use different cheeses?

Yes, you can substitute provolone, fontina, or a blend of Italian cheeses for the mozzarella. Just keep the total amount the same for the best texture and flavor.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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