Chicago Deep Dish Pizza
By Emily Carter ·
Published
Quick answer
Mix flour, yeast, salt, warm water and olive oil into a soft dough, let it rise 1 hour, then press it into an oiled deep dish pan. Layer sliced mozzarella, cooked sausage and crushed tomato sauce, bake at 425 F for 30 to 35 minutes until golden and bubbling, rest 10 minutes, then slice and serve.
Chicago Deep Dish Pizza is the tall, proud pie that made Chicago famous for pizza. A buttery crust rises up the sides of a deep pan, sliced mozzarella melts underneath, sausage and tangy tomato sauce pile on top, and the whole thing bakes until the edge is golden and crisp. It is a knife and fork pizza, and it is worth every minute.
Why you’ll love it
- A tall buttery crust with a crisp fried edge from the oiled pan.
- Cheese layered under the sauce, so it stays creamy through the long bake.
- Bold sausage and tomato flavor in every tall slice.
- Feeds a crowd from a single pan, perfect for a weekend dinner.
- Tastes like a Chicago pizzeria, made in your own oven.
Ingredient notes
All purpose flour: the sturdy base for a crust that must hold tall layers. Measure it spooned and leveled so the dough stays soft, not stiff.
Olive oil: the flavor and the crisp. Oil in the dough keeps it tender, and oil in the pan fries the crust edge golden.
Instant yeast: no proofing step needed. Stir it straight into the flour and the dough rises in about an hour.
Low moisture mozzarella: sliced, not shredded, for an even layer. Fresh mozzarella holds too much water and pools in the pan.
Crushed tomatoes: thick and simple, seasoned only with garlic and herbs. A thin sauce makes a soggy center.
Italian sausage: the classic filling, browned and drained well. The fat must leave the pan before the sausage goes in.
The cheese under the sauce rule that makes or breaks it
One order decides this pizza: cheese first, sauce last. In a flat pizza the cheese sits on top and browns in minutes. In a deep dish pizza the bake runs 30 minutes or more, and cheese on top would burn long before the center sets. Layered under the sauce, the mozzarella melts slowly into a creamy blanket while the sauce bubbles and reduces on top. The second rule is the pan itself. A generously oiled pan fries the crust edge as it bakes, giving deep dish its signature crisp rim. A dry pan gives a pale soft edge and a pizza that sticks. Oil the pan, layer cheese under sauce, bake the full time, and the slices stand tall.
Variations
- Pepperoni deep dish: swap the sausage for pepperoni layered over the cheese for a spicier classic.
- Vegetable deep dish: use sauteed peppers, onions and mushrooms in place of the sausage for a hearty meat free pie.
- Spinach deep dish: layer wilted spinach over the cheese for a green, savory filling that pairs well with garlic.
- Four cheese deep dish: add provolone, fontina and extra Parmesan over the mozzarella for a richer cheese pull.
What we learned testing it
- Cornmeal in the pan beat a plain oiled pan clearly. The cornmeal batch had a crisp textured base; the plain batch stuck in spots and tasted flat.
- Sliced mozzarella beat shredded mozzarella in the test. The shredded batch melted into puddles; the sliced batch formed an even cheese layer under the sauce.
Read how we test recipes.
Chicago Deep Dish Pizza
Makes 1 deep dish pizza (8 slices) · 1 hr 15 min total · Medium
Ingredients
Equipment
Deep dish pizza pan or cast iron skillet · Large mixing bowl · Rolling pin · Wooden spoon · Cheese grater
Instructions
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Make the buttery dough
Stir the flour, sugar, yeast and salt in a large bowl. Add the warm water and olive oil and stir until a shaggy dough forms, then knead 5 minutes until smooth and soft. Cover the bowl and let the dough rise in a warm spot for 1 hour, until doubled in size.
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Layer cheese sausage and sauce
Cook the sausage in a skillet over medium heat until browned, breaking it into small pieces, then drain it well. Oil the deep dish pan and dust it with cornmeal. Press the dough up the sides of the pan, then layer the mozzarella slices, the cooked sausage and the crushed tomatoes mixed with garlic, oregano, basil and pepper. Shower the top with Parmesan.
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Bake until golden and bubbling
Bake at 425 F for 30 to 35 minutes, until the crust is deep golden at the edges and the sauce is bubbling. If the top browns too fast, tent it loosely with foil for the last 10 minutes. A deep dish pizza needs the full bake time so the center sets.
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Rest slice and serve
Rest the pizza in the pan for 10 minutes so the cheese settles and the slices hold their shape. Cut into 8 wedges with a sharp knife, lifting each slice with a wide spatula, and serve with fresh basil leaves on top.
Notes
- Oil the pan generously. The oil fries the crust edge as it bakes, which is what gives deep dish its crisp golden rim.
- Cheese goes under the sauce in Chicago style pizza. That order keeps the cheese from burning during the long bake.
- Drain the sausage well. Extra fat in the pan makes the crust soggy instead of crisp.
- Let the pizza rest before slicing. Cut too soon and the cheese runs out; rested slices stand tall.
- No protein claims here; this is a celebratory weekend pizza, built for a crowd.
Nutrition per serving
Nutrition information is being calculated.
Substitutions
- Italian sausage
- Use cooked ground beef or mushrooms in place of the sausage. Season either one well with salt, pepper and oregano so the filling stays bold.
- Crushed tomatoes
- Use a can of whole peeled tomatoes crushed by hand. Drain a little juice first so the sauce stays thick.
- Low moisture mozzarella
- Use fresh mozzarella only if you pat it very dry first. Wet cheese pools water in the pan and softens the crust.
Storage and make-ahead
Refrigerate leftover slices in a covered container up to 3 days. Warm slices in a 375 F oven for 10 to 12 minutes until the cheese bubbles again. Do not microwave a whole slice if you want the crust to stay crisp.
Frequently asked questions
What makes chicago deep dish pizza different?
It is baked in a tall pan with a thick buttery crust pressed up the sides, cheese layered under the sauce, and a long bake. The result is a pizza you eat with a knife and fork, closer to a savory pie than a flat pizza.
Do I need a special pan for deep dish pizza?
A deep dish pizza pan is ideal, but a well seasoned cast iron skillet works well too. Use a pan at least 2 inches deep so the tall crust and layers fit.
Why does the cheese go under the sauce?
The long bake would burn exposed cheese. Tucked under the sauce, the cheese melts gently and stays creamy while the sauce on top can bubble and reduce.
Can I make the dough ahead of time?
Yes. Let the dough rise, then refrigerate it up to 1 day in a covered bowl. Bring it back to room temperature for 30 minutes before pressing it into the pan.
Why is my deep dish pizza soggy in the middle?
The usual causes are wet sausage, watery sauce or slicing too soon. Drain the sausage, use thick crushed tomatoes, bake the full time and rest the pizza 10 minutes before slicing.
