Deep Dish Pizza Recipe Chicago Style

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!

Paleo Chicago Style Deep Dish Pizza

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.

Chicago Style Pizza (can Be Vegetarian)

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.

Baking School In Depth: Chicago Deep Dish Pizza

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.

Vegan Chicago Style Deep Dish Pizza With Spicy Sauce

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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Deep Dish Chicago Style Pizza

If I was stuck on an island for the rest of my life and could only eat one dish, it would be pizza. I never get tired of pizza and love making it at home. According to Pizza Hut, pizza is often voted the number one most popular food in America and in fact, 94 percent of Americans eat it at least once a month! I love knowing that I’m doing my part as a pizza loving American 🙂

This deep dish pizza recipe makes enough dough and sauce for two 9-inch pizzas.I baked one pizza in a 9-inch cast iron skillet and the other in a 9-inch cake pan. Both came out beautifully but just a little different. The cast iron yielded a slightly crispier crust while the cake pan produced a softer, chewier crust. Both are fantastic and hold up extremely well under the thick layer of toppings.

If you allow the pizza to rest for 20 to 30 minutes before serving, it can easily be removed to a cutting board for slicing.This extra time to rest and cool ensures the toppings and cheese won’t spill out onto your plate. Not saying that’s a bad thing, in fact it’s super appealing to me! But if you don’t want to eat this deep dish pizza recipe with a fork, let it cool a while before enjoying.

Keto Chicago Style Deep Dish Pizza

Pizza is easily customizable to all your favorite toppings.We served this Chicago Style Deep Dish pizza recipe with big chunks of sweet Italian sausage and a few chopped kalamata olives. Since this recipe makes two pizzas, you can top each with different family favorites. Check the Notes section of the recipe for more delicious topping ideas.And please don’t let the long list of detailed instructions scare you off. This pizza dough and sauce recipes are easy to make and worth every single minute in the kitchen.

Once a month our adult children, their spouses and our grandchildren come over for Sunday supper. This Chicago Style Deep Dish pizza recipe is on the menu for our next family gathering. I’m going to double the recipe and let the whole family help by adding their favorite toppings. Such a fun way to enjoy family time and America’s favorite food!

Here's a Chicago Style Deep Dish Pizza recipe you can make at home. Try this easy, detailed recipe with step-by-step directions for a thick and buttery, flaky crust and a rich, chunky tomato sauce, with plenty of gooey cheese.

How To Make Deep Dish Pizza For Pizzeria Flavors At Home

TIP: I would start making this recipe about 2 1/2 to 3 hours before you want it on the table. The sauce and toppings are easily made ahead and refrigerated until needed, and that would cut some time.

Optional add-ins:Feel free to omit the Italian sausage and olives in this recipe, if preferred, and prepare the best plain cheese pizza you've ever had!

Serving: 1 slice , Calories: 525 kcal , Carbohydrates: 33 g , Protein: 20 g , Fat: 34 g , Saturated Fat: 14 g , Cholesterol: 75 mg , Sodium: 1129 mg , Potassium: 191 mg , Fiber: 1 g , Sugar: 1 g , Vitamin A: 490 IU , Vitamin C: 1 mg , Calcium: 346 mg , Iron: 2.4 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.

Chicago Style Deep Dish Pizza Authentic Recipe

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.

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