Sponsored By ⛔
This is unsponsored, ad-free content by FindMySlice.com.
If you’d like to support this site, please:
- Sponsor a post, brand page or recipe for your business.
- or Buy Me a Coffee.
Thank you! 🍕 😊
If you’ve ever sunk your fork into a true Chicago deep dish pizza, you’ll know this isn’t your average pie. It’s a bold, saucy monument to indulgence — thick crust, serious cheese pull, and that signature upside-down layering.
Chicago-style pizza flips the script. Cheese goes on first, then any extra toppings, and finally, a chunky tomato sauce crowns the lot. The crust is buttery, crisp on the outside, and soft on the inside, with a satisfying bite thanks to the cornmeal.
Whether you’re a born-and-bred Chicagoan or just deep dish-curious, this homemade version brings the best of the Windy City into your own kitchen.
What Makes Chicago Deep Dish Unique?
This isn’t New York foldable. It’s not Neapolitan and airy. Deep dish pizza is almost like a pizza casserole — in the best way. Baked in a deep pan (a cake tin works well at home), this pizza is:
- Hearty and filling
- Layered with intention
- Designed for knife and fork consumption
It’s also endlessly customisable, but the base ingredients remain the same: a rich crust, mozzarella first, then tomatoes on top.
Perfect for Pizza Night with a Twist
Want to impress guests or just treat yourself to something totally different? This single-serving recipe is ideal for:
- Cosy nights in
- Showing off your dough game
- Testing deep dish before committing to a bigger batch
- Making Valentine’s Day a pizza the action
And if you’re running a pizza blog or food site — this is exactly the kind of content that sets you apart.
🍕 The Full Recipe
We’ve put together a complete Chicago Deep Dish Pizza Recipe tailored for one person — ideal if you want a trial run or if you’re craving something special for yourself. It includes exact weights, dough instructions, topping layering, baking tips and even estimated nutrition.
Equipment
- 6-inch deep cake tin (or cast-iron pan)
- mixing bowl
- spoon
Ingredients
Dough
- 120 g plain flour
- 15 g cornmeal for authentic crunch
- ½ tsp sugar
- ¼ tsp salt
- 1 tsp instant yeast
- 15 ml olive oil
- 45 ml warm water add more if dough feels too dry
- 10 g unsalted butter softened
Filling
- 80 g mozzarella sliced
- 1 tbsp grated parmesan
- 100 g canned chopped tomatoes drained
- ½ garlic clove finely minced
- Pinch of oregano
- Pinch salt and pepper to taste
- Drizzle of olive oil
Instructions
Make the Dough
- In a bowl, mix flour, cornmeal, sugar, salt, and yeast.120 g plain flour, 15 g cornmeal, ½ tsp sugar, ¼ tsp salt, 1 tsp instant yeast
- Add warm water, olive oil, and softened butter.15 ml olive oil, 45 ml warm water, 10 g unsalted butter
- Knead by hand or mixer for about 5–7 minutes until smooth and elastic.
- Cover the dough and let it rise for 1 hour in a warm spot.
Prep the Pan
- Grease a 6-inch deep baking tin or cast-iron pan with olive oil.
- Roll out the dough and press it into the pan, ensuring it goes up the sides.
Assemble the Pizza
- Lay the mozzarella slices directly on the dough.80 g mozzarella
- (Optional: Add extras like sausage, mushrooms, or pepperoni.)
- Top with drained chopped tomatoes.100 g canned chopped tomatoes
- Sprinkle with garlic, oregano, salt, pepper, and parmesan.½ garlic clove, Pinch of oregano, Pinch salt and pepper to taste, 1 tbsp grated parmesan
- Drizzle with olive oil.Drizzle of olive oil
Bake
- Preheat oven to 220°C (430°F).
- Bake for 30–35 minutes until crust is golden and the cheese is bubbling.
Rest and Serve
- Allow to rest for 5–10 minutes before slicing.
- Use a knife and fork — this one’s not for folding!
