Nothing quite compares to the indulgent experience of a true Chicago-style deep dish pizza. With its towering edges, chunky tomato sauce, and generous layers of melted cheese, this homemade version brings the Windy City right to your kitchen.
While traditionalists might spend hours perfecting their deep dish technique, this approachable recipe delivers authentic flavors in just 45 minutes. The buttery, crisp crust cradles layers of gooey mozzarella and zesty sauce, creating that iconic deep-dish experience you crave.
Why You’ll Love This
- Ready in under an hour – perfect for weeknight dinner cravings
- Uses simple pantry ingredients you likely already have
- Customizable with your favorite toppings and cheese combinations
- Creates an impressive presentation that wows dinner guests
- Leftovers reheat beautifully for lunch the next day
Ingredients
- 3 cups all-purpose flour
- 2¼ teaspoons active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup warm water
- ½ cup butter, melted
- 2 tablespoons olive oil
- 4 cups shredded mozzarella cheese
- 2 cups crushed San Marzano tomatoes
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- ½ cup grated Parmesan cheese
Instructions
- Mix yeast with warm water and sugar in a bowl. Let stand 5 minutes until foamy.
- Combine flour and salt in a large bowl. Add yeast mixture and melted butter.
- Knead dough for 5-7 minutes until smooth. Rest 15 minutes.
- Press dough into a greased 14-inch deep dish pan, pushing up the sides.
- Layer mozzarella cheese across the bottom of the crust.
- Mix crushed tomatoes with garlic and Italian seasoning.
- Pour sauce over cheese layer. Sprinkle with Parmesan.
- Bake at 425°F for 25-30 minutes until crust is golden.
Tips & Variations
- For extra flavor, add Italian sausage or pepperoni between cheese and sauce layers
- Let dough come to room temperature if made ahead – cold dough won’t spread easily
- Use whole milk mozzarella for the best melting quality
- Drain tomatoes well to prevent a soggy crust
- Brush crust edges with olive oil before baking for extra crispiness
Serving Suggestions
Serve this hearty pizza with a crisp Caesar salad or fresh arugula dressed with lemon and olive oil. For the full Chicago experience, pair it with a cold craft beer or your favorite Italian red wine.
Notes
- Allow pizza to rest 5-10 minutes before slicing for cleaner cuts
- Stores well in the refrigerator for up to 3 days
- Reheat slices in a 350°F oven for 10 minutes to restore crispiness
FAQs
- Can I make the dough ahead of time? Yes, prepare up to 24 hours in advance and refrigerate.
- Why put cheese before sauce? This prevents the crust from getting soggy and is traditional Chicago style.
- Can I freeze leftover slices? Yes, wrap well and freeze for up to 2 months.
- What pan should I use? A 14-inch deep dish pizza pan or cast iron skillet works best.
Servings4
Prep1440 min
Cook45 min
Calories—
Ingredients
- 3 cups all-purpose flour
- 2¼ teaspoons active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup warm water
- ½ cup butter, melted
- 2 tablespoons olive oil
- 4 cups shredded mozzarella cheese
- 2 cups crushed San Marzano tomatoes
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- ½ cup grated Parmesan cheese
Steps
- Mix yeast with warm water and sugar in a bowl. Let stand 5 minutes until foamy.
- Combine flour and salt in a large bowl. Add yeast mixture and melted butter.
- Knead dough for 5-7 minutes until smooth. Rest 15 minutes.
- Press dough into a greased 14-inch deep dish pan, pushing up the sides.
- Layer mozzarella cheese across the bottom of the crust.
- Mix crushed tomatoes with garlic and Italian seasoning.
- Pour sauce over cheese layer. Sprinkle with Parmesan.
- Bake at 425°F for 25-30 minutes until crust is golden.
Notes
- Allow pizza to rest 5-10 minutes before slicing for cleaner cuts
- Stores well in the refrigerator for up to 3 days
- Reheat slices in a 350°F oven for 10 minutes to restore crispiness
