This Chicago Deep Dish Pizza recipe brings the iconic, cheesy, pie-like pizza experience to your kitchen. With a buttery cornmeal crust, layers of mozzarella, and a rich tomato topping, it's a hearty, comforting slice of the Windy City.
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!
Notes
Chicago deep dish is traditionally layered cheese → toppings → sauce, in that order.
Draining the tomatoes is key to avoid a soggy base.
This recipe scales up easily — just double quantities for a larger pan!
Calories Note: (based on standard ingredients and serving size — may vary with toppings)