This Homemade Chicago-Style Deep Dish Pizza is the real deal—flaky, buttery crust, rich tomato sauce, layers of gooey mozzarella, and crispy bacon.
Let’s get one thing straight—deep dish pizza is not just pizza. It’s an event. A commitment. A full-blown relationship.
The first time I ever had a real Chicago-style deep dish, I was on a trip to the Windy City with a few friends. We were tourists, which meant we did all the stereotypical things: took selfies at The Bean, froze our faces off walking near Lake Michigan, and of course, ate deep dish pizza. Now, I had heard about it before, but I was totally unprepared for what landed on our table—a pizza that looked more like a pie. I remember thinking, How do I even eat this? (Answer: With a fork. And patience.)
One bite in, and I got it. The crispy-yet-buttery crust, the outrageous amount of cheese, the thick, slightly sweet tomato sauce—every bite felt like a warm, cheesy hug. We practically rolled out of that restaurant, swearing we’d never eat again. (Lies. We got dessert an hour later.)
Ever since, I’ve been chasing that feeling—the perfect homemade Chicago-style deep dish pizza. And after a few not-so-great attempts (one of which involved an actual dough explosion in my oven), I finally nailed it. And now, I get to share it with you.
Why You’ll Love This Homemade Chicago Style Deep Dish Pizza Recipe?
- The crust is everything. Flaky, buttery, and slightly crispy thanks to the cornmeal. It’s basically a love child between a pizza and a pie crust.
- The sauce is rich and packed with flavor. None of that bland canned tomato paste nonsense—we’re making this from scratch.
- Cheese. Cheese. More cheese. Layers of gooey mozzarella sit under the sauce (which still feels weird, but trust me, it works).
- Fully customizable. Not a fan of pepperoni? Go for sausage. Hate meat? Load it with mushrooms and peppers. There are no rules in deep dish land.
- It’s a meal and an experience. This isn’t a quick Tuesday night pizza. It’s a project, but one that’s totally worth it.
Ingredient Notes:
Flour & Cornmeal (The Base of It All)
The flour gives structure, while the cornmeal adds that slightly crisp texture you expect from deep dish. Some people skip the cornmeal, but to me, that’s like leaving out the cheese. Just wrong.
Butter (More Than You Think You Need)
You know how some people say “less is more”? Yeah, not here. We’re layering butter into the dough for maximum flavor and flakiness.
Mozzarella (And Lots of It)
Low-moisture mozzarella is key. If you use fresh mozzarella, your pizza might turn into a soggy, cheesy soup. Delicious? Maybe. But not quite what we’re going for.
Tomato Sauce (Homemade = Better)
We’re slow-simmering crushed tomatoes with onions, garlic, and spices. The result? A thick, flavorful sauce that’s way better than anything from a jar.
Toppings (Where You Get to Have Fun)
I love a mix of pepperoni and crispy bacon, but this pizza is your playground. Italian sausage? Sure. Sautéed mushrooms? Go for it. Pineapple? Listen… I won’t judge. (Okay, maybe a little.)
How To Make Homemade Chicago Style Deep Dish Pizza?
Step 1: Make the Dough
Start by mixing flour, cornmeal, salt, sugar, and yeast in a large bowl. Pour in warm water and ¼ cup melted butter, then mix until a rough dough forms.
Now, knead it for 5-7 minutes until smooth and elastic. Grease a bowl with a little olive oil, pop the dough in, cover it, and let it rise for about 2 hours, or until doubled in size.
Step 2: Butter Up That Dough
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This is where deep dish gets fun. Roll the dough out into a 15×12-inch rectangle and spread ¼ cup softened butter evenly over it. Think of it like making cinnamon rolls—but instead of sugar and cinnamon, you’re using butter (which honestly sounds even better).
Roll the dough up from the long side, slice it in half, shape both pieces into balls, and chill them in the fridge for 30 minutes. This step? Totally worth it.
Step 3: Make the Sauce
Melt butter in a pan, then cook grated onion until soft. Stir in garlic, oregano, red pepper flakes, and crushed tomatoes, then let it all simmer for 30 minutes. The longer it simmers, the better it gets.
Step 4: Assemble the Pizza
Preheat your oven to 425°F (218°C).
Take one dough ball and roll it out into a 12-inch circle. Press it into a 9×2-inch cake pan, making sure it comes up the sides (because, you know, this pizza is thick).
Now, let’s stack it up:
- Cheese first—a full 2 cups of shredded mozzarella.
- Toppings second—pepperoni, bacon, whatever you like.
- Sauce goes on top—spread it evenly.
- Finish with parmesan.
Bake for 20-28 minutes until golden brown. Let it sit for 10 minutes before slicing. I know waiting is hard, but trust me—you do not want molten cheese lava burning your mouth.
Repeat with the second pizza. Because one is never enough.
Storage Options:
- Fridge: Keeps for 4 days in an airtight container.
- Freezer: Wrap slices in foil and freeze for up to 3 months.
- Reheating Tip: Bake at 375°F for 10 minutes to keep the crust crispy.
Variations and Substitutions:
- No cornmeal? Use semolina flour instead.
- Want a veggie version? Load it up with mushrooms, bell peppers, and spinach.
- Like spice? Add extra red pepper flakes to the sauce.
- Gluten-free? A 1:1 gluten-free flour blend works great.
What to Serve with Homemade Chicago Style Deep Dish Pizza?
Since this pizza is basically a meal on its own, keep the sides light:
- Caesar salad – for a little freshness.
- Garlic bread – because why not?
- A cold beer or a bold red wine – because deep dish deserves a good drink.
Frequently Asked Questions:
Why is the cheese under the sauce?
That’s how deep dish works! It keeps the cheese from burning while letting the crust bake up perfectly.
Can I make this without a cake pan?
Yep! A cast iron skillet works great.
How do I get a crispy crust?
Brush the pan with olive oil before adding the dough. It helps crisp up the bottom.
Deep dish pizza isn’t just dinner—it’s a whole experience. It’s thick, cheesy, buttery, and totally unforgettable.
So, are you team deep dish, or do you still prefer thin crust? Try it out and let me know—I’m dying to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Homemade Chicago Style Deep Dish Pizza
Ingredients
Pizza Crust (makes 2):
- 3 and 1/4 c 406 grams all-purpose flour (spoon & leveled)
- 1/2 c 60 grams yellow cornmeal
- 1 and 1/4 tsp salt
- 1 tbsp 12 grams granulated sugar
- 2 and 1/4 tsp 7 grams Platinum Yeast from Red Star instant yeast (1 standard packet)
- 1 and 1/4 c 300ml slightly warm water
- 1/2 c 115 grams unsalted butter, divided (1/4 c melted, 1/4 c softened to room temperature)
- olive oil for coating
Tomato Sauce for Both Pizzas:
- 2 tbsp. 30 grams unsalted butter
- 1 small onion grated (about 1/3 c)
- 3/4 tsp salt
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes optional, but recommended
- 3 garlic cloves minced
- one 28-oz 794 grams can crushed tomatoes
- 1/4 tsp granulated sugar
Toppings for Both Pizzas:
- 4 c about 16 ounces shredded mozzarella cheese
- 1/2 c 45 grams grated parmesan cheese
- optional: 1/2 c sliced pepperoni
- optional: 4 slices bacon cooked and crumbled
Instructions
For the Pizza Crust:
- In a bowl combine flour, cornmeal, salt, sugar and yeast.
- Add water and 1/4 cup of melted butter to the mixture. Stir until a dough forms.
- Shape the dough into a ball. Coat it with oil in a separate bowl. Cover it. Let it rise until it doubles in size.
- Roll out the dough into a rectangle measuring 15x12 inches. Spread 1/4 cup of softened butter on top of the dough.
- Roll up the dough lengthwise then cut it in half to form two balls. Place them in the fridge to rise.
For the Tomato Sauce:
- Melt butter in a saucepan. Add onion, salt, oregano, red pepper flakes and garlic to it.
- Add tomatoes and sugar to the saucepan mixture. Allow it to simmer until the sauce thickens.
To Assemble:
- Preheat your oven to 425°F (218°C).
- Take one of the dough balls. Roll it out into a circle measuring 12 inches in diameter.
- Fit this rolled-out dough into a dish cake pan measuring 9x2 inches.
- Fill half of the pan with mozzarella cheese followed by your desired toppings.
- Pour tomato sauce on top of everything and sprinkle some parmesan cheese well.
- Bake for 20 to 28 minutes or until you achieve a golden crust.
- Allow your pizza to cool for around 10 minutes before serving.
- Repeat these steps for your second pizza.
- Enjoy your Chicago-style Deep Dish Pizza!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!