If you love pizza as much as me, then you know not all pizza is the same. The crust makes a huge difference in the end result of your homemade pizza, as well as the sauce, cheese, and toppings.
This deep dish pizza recipe is everything I love about pizza with a thicker crust. This pizza gets baked in a square baking dish, and I like to cut the pizza into small squares before serving.
This pizza features a thick, rectangular crust with crispy edges and a soft interior. The dough is stretched out and pressed into a well-oiled square or rectangular pan, creating a caramelized, cheesy crust.
Chicago Deep Dish Pizza (gino's Copycat)
If you wanted this deep dish pizza to be more like an authentic Detroit-style pizza, then I’d recommend putting the sauce on top of the cheese rather than the other way around.
I add oil to the bottom of the pan the edges, also being sure to spread the cheese to the edge of dough so it touches the pan. This creates that crispy, crunchy edge to the pizza that reminds me of childhood
You can use any kind of sauce, homemade or store bought. But I do recommend having some extra sauce on the side, as this is the kind of pizza you might want to dip into more sauce!
My Favorite Deep Dish Pizza Recipe
And even though the pizza may not look big, I think you can easily feed four or five people with this if you have some kind of side since the deep dish crust is so thick and filling. This is a great pizza recipe to serve alongside a big, delicious salad.
You can top the pizza with any toppings you prefer, but here’s some quick ratios to give you an idea of how much of this and that to use.
I use 1/3 cup of sauce, 3 ounces mozzarella, and a handful of whatever toppings I have or am using (pepperoni, sliced vegetables, etc.).
Easy Deep Dish Pizza Dough
To get that crispy edge, be sure to sprinkle the cheese all the way to the edge so that it’s touching the pan.
Here I tried to show you the thick and fluffy crust with that crispy edge. It’s soooo good! I love this deep dish pizza recipe. Enjoy!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.
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.
Easy Deep Dish Recipe
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.
Vegan Deep Dish Pizza
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.
Deep Dish Pizza (authentic Chicago Style!)
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.
Easy Mini Deep Dish Chicago Pizzas
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?
Roasted Grape Tomato Deep Dish Pizza
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 Deep Dish Pizza With Sausage & Pepperoni
I always use Red Star Yeast. I use it for all of my yeast doughs including cinnamon rolls, breads, pizzas, etc. Their platinum line is 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 it will kill the yeast. Likewise, make sure the butter isn’t boiling hot. If you melt it in the microwave, let it sit for 5 minutes before adding.
Continuing on low speed (or kneading by hand), beat the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook. If the dough is too hard (it will be textured from the cornmeal), but if it feels too tough, beat in a teaspoon of warm water. Alternatively, if it feels too soft, beat in a Tablespoon of flour.
Easy Chicago Deep Dish Pizza Recipe
Remove the dough from the bowl and form into a ball. Lightly grease a large mixing bowl and place the dough inside, turning it around so that all sides of the dough are
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