Deep Dish Pizza Recipe Springform Pan

Deep dish pizza is made with a tender, flaky crust that is topped with gooey cheese, Italian sausage, and lots of thick, flavorful sauce. Grab a fork and get ready to dig into something special!

The ongoing debate on whether Chicago-style deep dish pizza or New York-style pan pizza is best may never be settled, but one thing we can all agree on is that Americans love pizza! Both deep dish and pan pizzas are undeniably delicious, and despite being made with similar ingredients, they are two totally different things.

The crust: The crust for a deep dish pizza is made with a much higher fat content than traditional pizza . It's also thicker and more tender and flaky. Kind of similar to a pie crust. Because it's baked in a deep pan it has plenty of room for lots of toppings and plenty of sauce.

Giordano's Famous Stuffed Deep Dish Pizza

Toppings: The toppings are added in an order different from pan-style pizza. The cheese, typically low-moisture mozzarella, is spread over the bottom right on top of the dough and then gets covered with the toppings, followed by the sauce. Italian sausage is the most popular topping for Chicago-style deep dish pizza, but feel free to use any toppings you prefer.

Sauce: There's a lot more of it and it's also chunkier than regular pizza sauce. You can use store-bought if you prefer, but my homemade sauce is pretty dang good and always gets rave reviews!

Laminated dough: Another key difference in deep dish pizza is that the dough is laminated. Laminating dough creates lots of flaky layers, just like with croissants or biscuits. Fortunately, unlike making croissants which can take days(!!!), for pizza, the laminating process is extremely easy and takes like 5 seconds.

Easy Deep Dish Pizza • Zona Cooks

Note: This recipe makes enough dough for 2 - 9 deep dish pizzas. If you're making both then you will need to double the sauce and topping ingredients, or if you're only making one, wrap the second portion of dough in plastic wrap and place in a large plastic bag. Keep in the fridge for up to 3 days or in the freezer for up to 3 months. Thaw overnight in the fridge when ready to use.

Deep dish pizza is made with a tender, flaky crust that is topped with gooey cheese, Italian sausage, and lots of thick, flavorful sauce.

*Wrap the second portion of dough with plastic wrap, place it in a plastic bag, and save it for a later use.

Keto Deep Dish Pizza — Low Carb Love™

If you're making 2 - 9 pizzas, you will need to double the sauce and topping ingredients. If you're just making the 1, save the wrapped portion of dough in the fridge for 3 days or in the freezer for 3 months. 

Calories: 381 kcal | Carbohydrates: 26.9 g | Protein: 17.1 g | Fat: 22.8 g | Saturated Fat: 9.4 g | Cholesterol: 50 mg | Sodium: 1047 mg | Potassium: 166 mg | Fiber: 1.4 g | Sugar: 2.3 g | Calcium: 35 mg | Iron: 2 mgHere’s how to make authentic-tasting Chicago deep dish pizza. Complete with the buttery crust, slightly sweet tomato sauce, and a thick layer of cheese.

Warning: this post has about 1, 000, 000 step-by-step photos and lots of little explanations to go along with them. Might want to grab some coffee.

Chicago Style Deep Dish Pizza

I recently looked at my website’s stats and came to find out that Chicago is my most popular city in the US. I have more Chicago readers than any other place in this country. That’s crazy awesomebecause I love Chicago. As a little tribute to my #1 city, I’m finishing one blow-out year with a Chicago inspired recipe.

I’ve only had the pleasure of having real, authentic Chicago-style pizza a few times. And those few times have been enough to convince me that Chicago-style pizza is incomparably good. Better than good.

So, whatmakes Chicago-style pizza so damn amazing? The answer is everything. Every little detail about this pizza is special. First, this pizza clearly doesn’t look like a pizza you are used to. It’s baked in a deep dish cake pan. The cheese goes directly on top of the crust and the sauceis piled on top. An upside-down pizza pie of sorts. Now, I may be completely wrong, but I’ve learned that the proper way to eat Chicago-style pizza is with a fork. Is this right, Chicago readers? I hope so because it’s the only way I can eat it without making an atrocious and very embarrassing mess.

Vegetable Lovers' Deep Dish Pizza Recipe

The deep dish pizza crust.A crunchy-edged, flaky crust is key in Chicago-style pizza. It’s absolutely not a regular pizza crust. No, this crust is unique. And that’s why I steered completely away from my regular pizza crust recipe and dove headfirst into something completely nuts. Adding a little cornmeal. Cornmealis what makes the crust so crunchy and flavorful. Not to mention, tasting like you’re eating the real deal.

What else is special about this pizza crust? It’s so buttery. The butteriest pizza crust on the planet, or at least the butteriest pizza crust I’ve ever had the pleasure of tasting. To get that ultra buttery flavor, as well as the iconic flaky texture of Chicago-style pizza crust, we’re going to laminate the pizza dough. Umm, what?? Yes. It sounds weird, I know. But laminating dough is exactly what gives croissants its flaky layers. Laminating, or layering, butter into dough is the answer an authentic tasting Chicago pizza crust.

This allsounds hard, doesn’t it? Good news, it’s not!Laminating is literally just spreading butter on your pizza dough and foldingit up. Then, rolling the pizza dough out again locking that butter inside. Easy.

Tips You Need When Making Deep Dish Pizza At Home

I’m not sure how and I’m not sure why… but despite being a little crunchy and veryflaky, this pizza crust will absolutely melt in your mouth. It’s crunchy, buttery, and tender all at the same time? A miracle crust.

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions!

Let’s talk about the pizza sauce. Slightly sweet, incredibly thick, and wonderfully flavorful. The sauce is always my favorite part about Chicago-style pizza. In fact, I usually order extra sauce on the side.All about the condiments in my world.

Deep Dish Cheese Pizza Recipe

This garlic infused pizza sauce is made on the stovetop and, while waiting for the pizza dough to rise, simmers quietly allowing the flavors to develop and the texture to thicken. I like to add some red pepper flakes for a little heat; it really gives this sauce something extra. If you don’t like heat, you can leave it out. This sauce is unlike ANY other tomato sauce I’ve ever had. To me, it tastes like the kinds I’ve had in Chicago. You’re going to love it. Unless of course you don’t like tomato sauce.

Along with the miracle crust and this luscious pizza sauce, a whole lotta cheese goes into this deep dish pie. You may use sliced mozzarella or shredded. Whatever it is, slice or shred it yourself from a block of real mozzarella cheese. Pre-shredded mozzarella is just fine, but the taste of sliced or shredded fresh mozzarella is just unbeatable.

My husband loves a good pepperoni pizza with bacon, so I add both to the Chicago-style pizza. These go on top of the cheese and before the sauce.A little grated parmesan to finish things up and we’ve got ourselves one damn tasty copycat Chicago deep dish pizza. How many times can I type Chicago in one post?

Deep Dish Pizza Recipe

This recipe makes 2 deep dish pizzas. They are small 9 inch pizzas. Two hungry people can easily finish one. Make them both if you have a family of 4-5 or are having friends over. If your family is smaller, freeze half of the dough per the make-ahead/freezing instructions in the recipe notes. Please use my step-by-step photos below this written out recipe as a guide to making the pizza. For best results and ease of mind (!!!), please read through the recipe completely before beginning.

Here’s how to make authentic-tasting Chicago deep dish pizza. Complete with the buttery crust, slightly sweet tomato sauce, and a thick layer of cheese. This recipe makes two deep dish 9-inch pizzas. Make them both if you have a family of 4-5 or are having friends over. If your family is smaller, freeze half of the dough per the make-ahead/freezing instructions in the recipe notes.

Begin by combining the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment. If you do not have a stand mixer, use your hand mixer and a very very large bowl. If you do not have any mixer, you will do this all by hand. Use a very large bowl.

Chicago Style Stuffed Pizza Recipe

I always use Red Star yeast. I use it for all of my yeast doughs including cinnamon rolls, breads, pizzas, etc. Their platinum lineis my variety of choice.

Per the recipe instructions above, add 1 and 1/4 cups of warm water and 1/4 cup of melted butter. The warm water should be around 90 degrees. Make sure it is not very, very hot or

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