Make the best Chicago Style Deep Dish Pizza at home! If the thick, buttery crust doesn’t win you over the layers of gooey cheese, sausage and a sweet and spicy red sauce will surely have you craving seconds!
Sally is the author of four cookbooks and is a regular correspondent for the Boston Globe Wednesday Food Section. She also is a food photographer.
Chicago-style deep dish pizza is not your everyday pizza fare. This thick pie with buttery, crisp crust is filled to the max with oozy cheese and crumbled sausage and then topped with a slightly sweet and spicy tomato sauce and even more cheese. By most accounts invented in Chicago (thus the name) this deep-dish version fulfills hungry pizza cravings in a most satisfying way!
Deep Dish Pizza On My Mind
The dough is layered with butter, rolled and fitted into a cake pan. The high-sided crust makes room for a substantial amount of filling. To create its buttery flavor and light crust you laminate the dough and give it an extra rise.
Laminate means to create alternate thin layers of butter and dough (think croissants or puff pastry.) While those pastries require folding, rolling, and folding again a few times over, in this simplified version, all you do is spread a layer of softened, room temperature butter over the dough and roll it into a cylinder, creating layers. Easy enough, right? The dough gets another rest in the refrigerator to maintain the layers, to rise slightly, and to allow the butter to become firm. Then it is rolled out into a circle and pressed into the pan.
The assembly of a Chicago-style deep-dish pizza is a bit different, too. You start with a layer of mozzarella cheese slices on the bottom not the top! This keeps the crust crisp and allows the cheese to melt and ooze to the max. Top it with crumbled, cooked sausage (or other fillings of your choice) and spread the sauce on top not the bottom! Sauce on top keeps the crust from becoming soggy. Sprinkle with Parmesan and your pie is ready to go into the oven. That thick sauce holds the pie together when you slice it, and the cheese on the bottom oozes just a little on the plate.
Where To Devour Chicago Deep Dish Pizza
A slightly chunky, slightly sweet sauce is the hallmark of deep-dish pizza. I used crushed tomatoes, but you could also use diced or whole canned tomatoes crushed in a bowl. Just be sure to let the sauce simmer long enough for it to thicken; it should be thicker and chunkier than tomato puree but not as thick as tomato paste. Garlic, onions, and Italian seasonings like oregano, rosemary or basil are the usual suspects, and they add an essential panache to the sauce.
There are specific deep-dish pizza pans, but you won’t need one. This recipe is geared to work in a 9-inch cake pan with 2-inch sides. You could also use a 9-inch spring form pan, or a 9- or 10-inch cast-iron pan. You can serve the pizza right from the pan or lift the whole pie out for a dramatic presentation. Let it cool for about 10 minutes so the sauce settles and then run a knife around the circumference of the pan. Carefully slide a wide, thin spatula under the dough to lift it out of the pan in one piece.
To refrigerate the dough: After laminating (step 3), the dough can be stored in the refrigerator for up to 24 hours. Let it come to room temperature (about 1 hour) before rolling.
Best Pizza In Chicago
To freeze the dough: Before rolling wrap the dough in a double layer of plastic for up to 2 months or you could roll it and freeze it flat on a sheet pan, and when completely frozen, wrap it well in double layers of plastic. Defrost overnight in the refrigerator and then let rise at room temperature for about 1 hour before rolling.
To refrigerate or freeze the sauce: Store the sauce in the fridge for up to 3 days or freeze for up to 2 months.
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.
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Cast Iron Deep Dish Pizza Recipe (chicago Style!)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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Pizza dough baked to thick, soft, chewy perfection under a bed of homemade sauce, gooey mozzarella cheese, and hearty meats create an undeniably delicious deep dish pizza. There’s a reason it’s only gotten more popular every year since its creation in 1943!
Chicago Style Deep Dish Pizza Recipe
I love the classic combination of pepperoni and sausage, but you can really make up this pizza any way you like! Try your hand at some local classics, such as:
Chicago deep dish pizza is instantly recognizable due to its incredibly deep crust, abundance of toppings, and saucy top. Chicago-style deep dish pizza is arranged differently than a typical pizza, with cheese on the bottom, followed by toppings, then sauce, and a sprinkle of Parmesan.
With a regular pizza, the dough is stretched into a wide circle and the dough is rolled in on itself to create a crust. With Chicago deep dish pizza, the crust is pressed into a tall baking pan (like a cake pan) to create a more pie-like appearance. This allows for more toppings, cheese, and sauce to be added to the pizza.
Chicago Style Deep Dish Pizza
To bloom yeast means to dissolve it in warm liquid (often with a little bit of sugar) and leave it for a few minutes, or until foamy. Proofing yeast ensures that it is alive and vigorous enough to make your dough rise.
Dense or heavy pizza is usually caused by not kneading the dough long enough. Be sure to knead the dough until it is smooth and elastic. If your dough is properly kneaded, it should slowly spring back when pressed with one finger. If it springs back too quickly, it is under-kneaded. If it does not spring back at all, it is over-kneaded. The same tips can be used to tell if the dough has been proofed enough. Too springy means under-proofed and not springy enough means over-proofed.
You can prepare the dough through step 4 and place it in the refrigerator for up to 24 hours to slowly rise rather than letting it rise on the countertop.
Chicago Style Deep Dish Pizza With Sausage & Pepperoni
Freeze Chicago deep dish pizza whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 2 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven loosely covered with foil for 15-20 minutes, until warmed through.
There’s no denying that this hearty pizza is a meal all by itself, but I love to serve a pizza shop spread when I make my pizzas. A fresh chopped salad helps to cut through the richness of the pizza for an easy weeknight meal. Or opt for a more classic Caesar salad. For a party or family gathering, sides like Buffalo wings, mozzarella sticks, and garlic bread muffins help fill up a large group.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @ on Instagram!
Deep Dish Pizza Recipe With Homemade Pizza Sauce
Storage:Store Chicago deep dish pizza in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Serving: 1 slice Calories: 403 kcal (20%) Carbohydrates: 31 g (10%) Protein: 15 g (30%) Fat: 25 g (38%) Saturated Fat: 10 g (63%) Polyunsaturated Fat: 3 g Monounsaturated Fat: 11 g Trans Fat: 0.3 g Cholesterol: 52 mg (17%) Sodium: 859 mg (37%) Potassium: 340 mg (10%) Fiber: 3 g (13%) Sugar: 4 g (4%) Vitamin A: 321 IU (6%) Vitamin C: 6 mg (7%) Calcium: 120 mg (12%) Iron: 3 mg (17%)
Becky is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world,
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