There’s nothing quite like a Chicago-style deep dish pizza with its thick, buttery crust and layers of cheese that stretch for miles. This recipe delivers that iconic cheese pull in every bite.
I’ve refined this method to ensure a golden crust, perfectly melted cheese, and rich tomato sauce that comes together in one satisfying slice.
Ingredients for Recipe for Deep Dish Pizza
Thick buttery crust, layers of melty cheese, and rich tomato sauce come together here.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ¼ cups | Plus extra for dusting work surface |
| Active Dry Yeast 🍞 | ¼ oz | One packet, proofed in warm water |
| Granulated Sugar 🍚 | 1 tsp | For activating yeast |
| Warm Water 💧 | 1 ¼ cups | 110°F for yeast activation |
| Unsalted Butter 🧈 | ½ cup | Melted and cooled, for crust |
| Olive Oil 🫒 | 2 tbsp | For greasing bowl and pan |
| Kosher Salt 🧂 | 1 ¼ tsp | Divided for dough and topping |
| Low-Moisture Mozzarella Cheese 🧀 | 1 lb | Shredded from block, not pre-shredded |
| Mild Cheddar Cheese 🧀 | 8 oz | Shredded, for stretchiness |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated for depth |
| Whole Milk 🥛 | ¼ cup | Warmed for sauce richness |
| Canned Crushed Tomatoes 🍅 | 28 oz | San Marzano preferred for flavor |
| Tomato Paste 🍅 | 2 tbsp | For concentrated tomato flavor |
| Dried Oregano 🌿 | 1 tsp | For authentic Italian seasoning |
| Dried Basil 🍃 | 1 tsp | Complements tomato sauce perfectly |
| Garlic Powder 🧄 | 1 tsp | For savory depth in sauce |
The crust requires precise flour measurement—King Arthur or Gold Medal all-purpose are ideal. Proof the yeast in warm water (not hot) with sugar until foamy, about 5-10 minutes. Unsalted butter allows control over salt content, and melting it slowly prevents scorching. For the pan, a 12-inch cast iron skillet or dark metal pizza pan mimics Chicago’s traditional deep dish vessels.
No low-moisture mozzarella? Whole-milk mozzarella pressed in paper towels removes excess moisture. Skip cheddar and use all mozzarella for a milder flavor. San Marzano tomatoes (imported from Italy) are the gold standard for sauce, but domestic canned tomatoes work acceptably. Fresh garlic can replace garlic powder—use 3 cloves minced for equivalent flavor.
Dough can be made 1 day ahead and refrigerated. Sauce keeps for 1 week in the fridge or 3 months frozen. Baked pizza stays fresh for 3-4 days when stored airtight, though it’s best served immediately. Reheat slices in a skillet to revive the crust.
Why You’ll Love This Recipe
- One Bowl Wonder: I love that the dough comes together in a single bowl—no fancy mixer, just flour, yeast, sugar, warm water, and butter doing their magic.
- Buttery Crust: That golden, buttery crust from the unsalted butter is flaky outside, soft inside, and honestly the best part.
- Feeds a Crowd: Between us, this deep dish pizza stretches to feed six with leftovers for midnight snacks.
- Pantry Staples: All-purpose flour and yeast are already in my cupboard, so it’s a last-minute lifesaver.
Step-by-Step Instructions for Chicago-Style Deep Dish Pizza
Master this multi-layered process for a golden crust and stretchy cheese pull in every bite.
Step 1: Activate Yeast and Prepare Dough
In a small bowl, combine the 1 tsp Granulated Sugar with the 1.25 cups Warm Water at 110°F. Sprinkle the 0.25 oz Active Dry Yeast over the surface and let it sit for 5-10 minutes until foamy. This proofing step confirms your yeast is alive and active.
In a stand mixer, combine the yeast mixture with 3.25 cups All-Purpose Flour and 0.5 tsp Kosher Salt. Mix on low with the dough hook until combined. Add the 0.5 cup Unsalted Butter (melted and cooled) and 2 tbsp Olive Oil, then knead on medium for 4-5 minutes until the dough is smooth and elastic.
Step 2: First Rise and Prepare the Pan
Transfer the dough to a bowl lightly greased with some of the 2 tbsp Olive Oil, cover with a damp towel, and let rise in a warm place for 1-2 hours or until doubled in volume. The dough should spring back slowly when pressed with a finger.
While the dough rises, prepare your 9×13-inch pan by coating it generously with the remaining Olive Oil. Press the risen dough into the pan, stretching it to cover the bottom and 2 inches up the sides. This creates the signature deep dish structure. Cover and let rest for 30 minutes.
Step 3: Layer Cheeses and Prepare Sauce
Preheat your oven to 425°F. Evenly distribute the 1 lb Low-Moisture Mozzarella Cheese (shredded) and 8 oz Mild Cheddar Cheese (shredded) over the dough, pressing gently into the corners. Sprinkle 0.25 cup Parmesan Cheese over the top. This cheese layer goes directly against the crust to create that iconic golden, cheesy edge.
For the sauce, combine the 28 oz Canned Crushed Tomatoes, 2 tbsp Tomato Paste, 1 tsp Dried Oregano, 1 tsp Dried Basil, 1 tsp Garlic Powder, 0.5 tsp Kosher Salt, and 0.25 cup Whole Milk in a bowl. Mix until smooth and spread evenly over the cheese layer.
Step 4: Bake to Golden Perfection
Bake on the middle rack for 25-30 minutes until the crust is deep golden brown and the cheese is bubbling. Rotate the pan halfway through for even cooking. The edges should pull away slightly from the pan, indicating the crust is fully baked.
Remove from the oven and let rest for 10-15 minutes before slicing. This rest period allows the cheese to set slightly, making it easier to achieve those perfect, stretchy slices. Use a sharp knife to cut into squares, and serve immediately while hot and melty.
Pro Tips For Making Recipe For Deep Dish Pizza
- Proof the Yeast: Always bloom your active dry yeast in warm water with a pinch of sugar for 5-10 minutes until foamy—I learned this the hard way after a few flat crusts.
- Chill the Dough: After kneading, let the dough rest in the fridge for at least an hour; it’s easier to press into the pan and develops better flavor.
- Butter the Pan Well: Coat your deep dish pan with a full 2 tablespoons of melted unsalted butter, including the sides, to prevent sticking and add richness.
- Pre-Bake the Crust: Blind-bake the crust for 8-10 minutes before adding toppings to avoid a soggy bottom—sounds weird, but it works.
Perfect Pairings for These Flavors
Best Salad Pairings
A crisp iceberg wedge salad with creamy blue cheese dressing cuts through the richness perfectly. I toss 4 cups chopped iceberg with ½ cup dressing and ¼ cup crumbled blue cheese. The crunch contrasts beautifully with the soft pizza layers. 🥗
Wine Recommendations
A bold Chianti Classico stands up to the rich tomato and cheese flavors. The acidity refreshes your palate between bites. For white wine lovers, a buttery Chardonnay from California complements the buttery crust.
Beer Options
Chicago locals swear by Goose Island Honker’s Ale with their deep dish. The malt sweetness balances the tomato acidity. A crisp Italian pilsner like Peroni also works beautifully. Avoid overly hoppy IPAs. 🍺
Side Dish Ideas
Garlic bread knots are ideal for soaking up any leftover sauce. I use the same dough recipe, rolled into small balls and baked with garlic butter. Roasted broccoli with parmesan adds a light, veggie contrast.
Dessert Pairings
End with classic Italian cannoli or tiramisu to stay in theme. The sweetness provides a perfect counterpoint to the savory pizza. I love serving vanilla gelato with a drizzle of chocolate sauce for simplicity.
Nutrition Facts
Frequently Asked Questions
Can I use a springform pan instead of a deep dish pan?
A 9-inch springform pan works well for a thicker pizza. Just press the dough 2 inches up the sides and adjust baking time by 5-10 minutes as needed.
Why does the sauce go on top of the cheese?
This prevents the crust from getting soggy. The thick cheese layer acts as a barrier, keeping the crust crisp while the sauce bakes into the top layer. It’s a Chicago tradition!
How do I prevent a burnt crust?
Bake on the middle rack and check at 20 minutes. If the crust browns too quickly, tent the pan with foil. Also, avoid over-greasing the pan.
Can I make this ahead of time?
Yes! Assemble the pizza, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if cold.
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