Chicago-style deep dish pizza is where the crust has a high edge and the pizza is filled generously with cheese and “toppings.” It’s a delicious and filling style of pizza and has been around since the early to mid-1900s!
I take my Chicago-style deep dish pizza very seriously. When I lived in Chicago I ate at just about every deep dish parlor and had strong opinions about all of them (as one should!).
I brought my love of deep dish pizza into my kitchen before I even left the windy city, and make this pie at least a few times a year! It’s one of my favorites for large gatherings as it is always a big hit and everyone leaves satisfied and with full bellies!
Chicago Style Deep Dish Pizza Recipe
These days I use vegan mozzarella, but the dough is the same! And if it sits a bit lighter in my stomach, well, I’m certainly not going to complain and miiiiight just have an extra slice!
Chicago-style deep dish pizza is all about the crust. Get the crust down and you’re basically golden! Cause the crust bakes up golden… get it? ………….
It should be thick enough to support generous amounts of filling, cheese, and sauce. The crust should be buttery tasting and tender enough to cut with a butter knife.
Cast Iron Deep Dish Pizza Recipe (chicago Style!)
The dough is flavorful due to long ferment times, meaning this isn’t a recipe you can throw together in just a couple of hours. Though, I mean, the cooking time along kinda prevents that!
It’s worth every second though, and a little planning ahead either in the morning or the night before means you’ll have an easy pizza dinner!
Working from bottom to top, Chicago-style deep dish should have crust followed by a mixture of mozzarella and “toppings.” Of course here, the toppings are really the filling/stuffing. Then we have the sauce, which needs to be thick and not watery, because we can’t have a soggy pizza! Finally (and optionally) some parmesan sprinkled on top to finish the pie off!
Make A Legendary Chicago Deep Dish Pizza
For deep dish pizza you need: all purpose flour, water, oil, yeast, sugar, salt, and this last one is optional–cream of tartar.
A lot of people are under the impression that deep dish pizza contains cornmeal. This is just not true, at least not for traditional Chicago-style deep dish.
Traditionally corn oil is used to make deep dish pizza (probably because Illinois is land of the corn), and the faint taste of corn is likely from the choice of oil.
Easy 1 Hour Deep Dish Pizza Recipe
The second ingredient that may surprise you is cream of tartar. This is optional but works to slow down the proliferation of yeast. Slower yeast = slower rise = more flavor!
The dough itself requires very little effort to make. You whisk together the dry ingredients, add the wet, bring it together to make a shaggy dough, then just knead for one to minutes!
Yes that’s right. No long kneading times here! This is in part to keep the tenderness of the crust. The oil in the dough also effectively shortens the gluten strands which also means a more tender crust.
Deep Dish Pizza Recipe With Step By Step Photos
You then leave the dough to rise for several hours, or overnight in the fridge. This long fermentation times does some of the work of kneading for you. The gluten strands relax and start to align in the wet dough.
So with the dough done it’s time to decide on the stuffing. You can go with a plain cheese deep dish, but what’s the fun in that!
Beyond vegetables you can add your usual pizza suspects. I used a vegan pepperoni in this one, but also love a good veggie sausage!
Cast Iron Buttery Deep Dish Pizza Crust
Mozzarella is the traditional cheese, though in some you may find a mix of mozz and cheddar if you want to replicate that style.
I like to layer my filling: a little sprinkle of cheese on bottom and then some cheese in between the filling if I’m using more than one, and then most of the cheese on top of the fillings as it will melt downwards to fill in any gaps!
Note: some deep dish pizza places add a little mozzarella around the edge of the dough so that the crust bakes up cheesy and crispy. Tuck some mozz around the crust if you want this effect.
Easy Homemade Deep Dish Pizza Recipe With Sausage
Choose high quality san marzano style whole peeled canned tomatoes. Then crush them up by hand or a few pulses in a food processor or blender and set it to drain in a fine mesh strainer for 5-10 minutes. A bit longer is okay too!
Use whole canned tomatoes because these are the best quality tomatoes. One large can of tomatoes (~28 oz) is enough for one 12-inch pizza.
Add some garlic, oregano, and salt. I also added some fennel this time around for a hint of sausage flavor. If you add fennel I recommend lightly crushing it first. You could also add some dried basil for more Italian-seasoning!
Loaded Deep Dish Pizza
I like my dough on the medium thick side, but if you prefer a thinner dough, just use less. Extra dough can always be made into a small personal pie or turned into some breadsticks.
I use my 12-inch cast iron skillet to make my deep dish pizza, but you can also buy specialty deep dish pans or use cake pans!
No matter what pan you use, you’ll want to oil or butter the pan to give that slight fried dough effect and also ensure that the pie will be easily removed from the pan!
Beef Taco Cast Iron Pizza
I think that’s everything you need to know to make amazing deep dish pizza at home! Feel free to drop any questions in the comments below!
If you make this Chicago-style Deep Dish Pizza, leave a comment below and rate the recipe on the recipe card. And please share your photos with me on Instagram, tag @ and #. I love seeing your recreations!
*If using active dry yeast dissolve the yeast in warm (not room temperature) water (1 1/4 cups/294g) along with the sugar and let activate for 5-10 minutes before adding to the rest of the ingredients.
Deep Pan Pizza
I like a medium-thick crust, but if you prefer a thinner crust remove some of the dough (about 1/4 to 1/3 of it) and with this extra dough make a smaller personal pan sized pizza or turn it into breadsticks.This is a deep and hearty and meaty pizza. Use the homemade pizza sauce recipe included or feel free to use a store-bought pizza sauce. For those wanting even more meat, a layer of pepperoni would be very nice in this pizza, as well.
There’s lots to love about this Chicago Style Pizza. This deep dish pizza has lots of cheese and sausage and its topped off with a great pizza sauce and Parmesan cheese. And there’s the easy homemade crust, sturdy enough to hold all the fillings and it cooks up perfectly in the cast iron skillet.
Mozzarella – any block mozzarella will work fine here, though I’m partial to the low-moisture pizza mozzarella, for the best cheese pulls.
Easy Deep Dish Pizza Dough
Pizza Sauce – I have included a recipe for a homemade sauce, which is delicious for this pizza. That said, if you are in a hurry, you can replace it with a nice, store-bought pizza sauce. Just note that you will need a good bit, so count on about 2 cups worth.
Sausage – I generally use Mild Italian Sausage, but you can use Hot, if you like a spicy pizza. Or, maybe a mixture of both. As you like.
Note 1: To make your own pizza sauce. Drain a 28 oz. can of whole plum tomatoes. Crush the tomatoes with a fork or your hands, leaving them just a little chunky. In a saucepan, heat a little olive oil. Add some diced onion (about 1/4 cup) and cook until softened. Add a couple of cloves of minced garlic. Add the tomatoes. Season with some dried oregano, basil , salt and pepper. Simmer on a low heat, stirring often for at least 15 minutes. Remove from heat and allow to cool at room temperature until needed.
Chicago Style Deep Dish Pizza
Be sure to read the “Ingredient and Cook's Notes (above the recipe card!), where I share more detailed tips, variations and substitution suggestions for this recipe!
Calories: 295 kcal , Carbohydrates: 28 g , Protein: 14 g , Fat: 14 g , Saturated Fat: 6 g , Cholesterol: 33 mg , Sodium: 650 mg , Potassium: 291 mg , Fiber: 2 g , Sugar: 5 g , Vitamin A: 554 IU , Vitamin C: 4 mg , Calcium: 264 mg , Iron: 2 mg
Perogies meet pizza in this sliced potato-topped pizza, spiced with jalapeno and topped with bacon, green onion and lots of cheese. Serve with sour cream.
Chicago Style Deep Dish Pizza Recipe — Savory Spice
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
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