Chicago Deep-Dish Pizza Recipe: Pure Comfort

I’ll be honest with you – I’m not from Chicago, and I probably can’t pronounce “giardiniera” correctly, but I’ve fallen hard for deep-dish pizza‘s ridiculous charm. There’s something almost rebellious about calling this towering, cheese-laden masterpiece “pizza,” isn’t there? While purists might debate semantics, I’m here to show you how to create this buttery, saucy monument to comfort food that’ll make your kitchen smell like heaven.

Why You’ll Love this Chicago Deep-Dish Pizza

Authenticity meets indulgence in this Chicago deep-dish pizza that’ll transport you straight to the Windy City without leaving your kitchen.

I’m talking about a pizza that’s more like a savory pie, with buttery cornmeal crust that cradles layers of gooey cheese and tangy marinara sauce.

What makes this irresistible? The reverse construction puts cheese on bottom, protecting it from burning while creating those coveted cheese pulls.

The thick crust provides the perfect vessel for generous toppings.

Trust me, this isn’t your average weeknight dinner, but it’s worth every minute of rise time.

What Ingredients are in Chicago Deep-Dish Pizza?

The secret to authentic Chicago deep-dish pizza lies in using the right combination of ingredients that work together to create that signature thick, buttery crust and perfectly layered filling.

Unlike regular pizza where you might get away with shortcuts, deep-dish demands specific components that each play a vital role in the final masterpiece.

The beauty of this recipe is that most ingredients are probably sitting in your pantry right now, waiting to be transformed into something magical.

You’re not hunting down exotic specialty items or breaking the bank – just good, honest ingredients that know how to work together.

For the Dough:

• 1 cup plus 3 tablespoons warm water (90-110°F)
• 1/2 teaspoon sugar
• 2 1/4 teaspoons instant dry yeast (1 packet)
• 3 1/2 cups all-purpose flour, plus more for kneading
• 1/2 cup fine cornmeal
• 1/2 teaspoon kosher salt
• 1/4 cup extra-virgin olive oil, plus more for bowl and pan

For the Toppings:

• 4 ounces provolone cheese, sliced
• 4 ounces mozzarella cheese, sliced
• 1 to 1 1/2 cups marinara sauce
• 2 ounces pepperoni, sliced
• 1/2 cup grated Grana Padano or Parmigiano-Reggiano cheese
• 1/2 teaspoon dried oregano

The cornmeal in the dough isn’t just there for show – it creates that distinctive texture and subtle corn flavor that separates deep-dish from regular pizza crust.

Fine cornmeal works best because coarse cornmeal can make your crust feel gritty, and nobody wants that surprise crunch.

When it comes to cheese, don’t even think about using pre-shredded bags.

Fresh sliced provolone and mozzarella will melt into those gorgeous, stretchy layers that make deep-dish famous.

The combination gives you both flavor depth and that Instagram-worthy cheese pull.

Your marinara sauce should be on the thicker side since it’s going on top where it can’t hide.

Too thin, and it’ll make your beautiful crust soggy.

Too chunky, and it won’t spread evenly over the cheese layer underneath.

How to Make this Chicago Deep-Dish Pizza

Making Chicago deep-dish pizza is like building a delicious edible fortress, and honestly, it’s way more forgiving than you might think. Sure, it takes some time, but most of that’s just waiting around while the dough does its thing.

Start by mixing 1 cup plus 3 tablespoons of warm water with 1/2 teaspoon sugar and 2 1/4 teaspoons instant dry yeast in a bowl. The water should feel like a comfortable bath – around 90-110°F. Too hot and you’ll murder the yeast, too cold and it’ll just sit there looking at you. Let this mixture hang out for about 5 minutes until it starts getting bubbly and foamy, which means your yeast is alive and ready to work.

While that’s happening, grab your electric mixer with the paddle attachment and combine 3 1/2 cups all-purpose flour, 1/2 cup fine cornmeal, and 1/2 teaspoon kosher salt on low speed. Once your yeast mixture is properly foamy, pour it into the flour along with 1/4 cup extra-virgin olive oil, keeping the mixer running on low to bring everything together.

Here’s where things get interesting. Switch to your dough hook and crank the speed up to medium-high for 2-3 minutes until you’ve got a smooth, cohesive dough. If it’s looking too dry or too sticky, add a tiny bit more water or flour as needed. You want a soft dough that’s not fighting you every step of the way.

Plop that beautiful dough into an oiled bowl, cover it up, and let it rise until it doubles in size. This takes about 1 1/4 to 1 1/2 hours, which is the perfect time to clean your kitchen, prep your toppings, or contemplate why you didn’t just order takeout.

When your dough has properly puffed up, preheat your oven to 400°F and punch down that dough with more satisfaction than you probably should feel. Press it into a well-oiled 14 x 10 inch baking pan or 12-inch cast iron skillet, gently working it up the sides to create your pizza shell. This is where deep-dish gets its name – you’re basically making an edible bowl.

Now comes the fun part, and this is where deep-dish breaks all the pizza rules. Layer 4 ounces of sliced provolone and 4 ounces of sliced mozzarella evenly across the bottom of your dough shell. Then spread 1 to 1 1/2 cups marinara sauce over the cheese, making sure to cover it completely. Yes, the sauce goes on top – this isn’t a mistake, it’s tradition.

Scatter 2 ounces of sliced pepperoni over the sauce, then sprinkle 1/2 cup grated Grana Padano or Parmigiano-Reggiano cheese and 1/2 teaspoon dried oregano on top. Cover the whole thing with foil and slide it into the oven for 45 minutes.

After 45 minutes, remove the foil and bake for another 20 minutes until the crust is deep golden brown and everything’s bubbling like a cheese volcano. The hardest part is letting it sit for 5-10 minutes before cutting into wedges, but trust me on this one – molten cheese burns are real, and they’re not fun to explain to people.

Chicago Deep-Dish Pizza Substitutions and Variations

Why stick to the traditional recipe when deep-dish pizza is basically a blank canvas begging for your personal touch?

I love swapping pepperoni for Italian sausage or adding roasted vegetables like bell peppers and mushrooms.

Want something lighter? Try ricotta mixed with spinach instead of all that cheese.

Feeling adventurous? BBQ chicken with red onions works surprisingly well, though purists might cringe.

The cornmeal gives that signature crunch, but you can substitute with semolina flour.

Can’t find grana padano? Regular parmesan does the trick.

Just remember, whatever you choose, don’t skimp on that sauce-on-top rule.

What to Serve with Chicago Deep-Dish Pizza

Balance becomes everything when you’re serving Chicago deep-dish pizza, because let’s face it, this isn’t your average slice.

You need something light to cut through all that cheesy, saucy goodness.

I always go for a crisp Caesar salad or simple mixed greens with vinaigrette. The acidity helps cleanse your palate between bites.

Roasted vegetables work beautifully too, especially Brussels sprouts or asparagus.

For drinks, skip anything heavy. A cold beer, sparkling water with lemon, or even a light white wine does the trick.

Trust me, your stomach will thank you for keeping things simple alongside this indulgent masterpiece.

Final Thoughts

Chicago deep-dish pizza isn’t just a recipe, it’s a commitment.

You’re signing up for roughly two hours of your life, but trust me, it’s worth every minute. This isn’t some quick weeknight dinner solution.

I love how this pizza defies everything we think we understand about pizza.

Cheese on the bottom? Sauce on top? It sounds backwards, but it works beautifully. The thick, buttery crust cradles all those layers like a delicious edible bowl.

Will it be messy? Absolutely.

Will you need a fork? Probably.

Will you care? Not one bit when you taste it.

Recipe Card

Introduction: This iconic Chicago-style pizza features a thick, buttery crust that acts as a vessel for layers of cheese, tangy marinara sauce, and savory toppings. With its reverse construction—cheese on the bottom, sauce on top—this deep-dish masterpiece is more like a delicious pizza casserole that requires a fork to fully enjoy.

• Prep Time: 1 hour 45 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 2 hours 50 minutes
• Serves: 8

Ingredients:

*For the Dough:*

• 1 cup plus 3 tablespoons warm water (90-110°F)
• 1/2 teaspoon sugar
• 2 1/4 teaspoons instant dry yeast (1 packet)
• 3 1/2 cups all-purpose flour, plus more for kneading
• 1/2 cup fine cornmeal
• 1/2 teaspoon kosher salt
• 1/4 cup extra-virgin olive oil, plus more for bowl and pan

For the Toppings:

• 4 ounces provolone cheese, sliced
• 4 ounces mozzarella cheese, sliced
• 1 to 1 1/2 cups marinara sauce
• 2 ounces pepperoni, sliced
• 1/2 cup grated grana padano or parmigiano-reggiano cheese
• 1/2 teaspoon dried oregano

Instructions:

1. Pour warm water into a bowl, then stir in sugar and yeast. Let sit until yeast begins to bubble, about 5 minutes.
2. In an electric mixer fitted with paddle attachment, mix flour, cornmeal, and salt on low to combine.
3. Pour in yeast mixture and olive oil while mixing on low speed until combined.
4. Switch to dough hook and knead on medium-high speed until smooth, about 2-3 minutes. Add water or flour as needed to make a soft dough.
5. Place dough in an oiled bowl, cover, and let rise until doubled in size, 1 1/4 to 1 1/2 hours.
6. Preheat oven to 400°F. Punch down dough and press into a 14×10 inch oiled baking pan or 12 inch oiled cast iron skillet, pressing dough up sides to form a shell.
7. Fill shell with an even layer of provolone and mozzarella, then spread sauce to completely cover cheese.
8. Top with pepperoni and sprinkle with grated cheese and oregano.
9. Cover with foil and bake 45 minutes.
10. Remove foil and bake until crust is deep golden brown and pizza is bubbly, about 20 minutes.
11. Let sit 5-10 minutes before cutting into wedges and serving.

Notes:

• The cornmeal in the dough adds authentic texture and helps prevent sticking
• Make sure sauce completely covers the cheese to prevent burning during baking
• A cast iron skillet creates an especially crispy bottom crust
• Dough can be made up to 24 hours ahead and refrigerated; bring to room temperature before shaping
• Pizza can be assembled completely and frozen unbaked for up to 3 months; add 15-20 minutes to baking time if cooking from frozen
• Use a pizza wheel or sharp knife to cut through the thick crust cleanly

Nutritional Information:

Frequently Asked Questions

Can I Make the Dough Ahead of Time and Refrigerate It?

Yes, I’d make the dough ahead and refrigerate it after the first rise. You can store it up to three days. Just bring it to room temperature before pressing into your pan.

What’s the Difference Between Chicago Deep-Dish and Regular Pizza?

I’ll explain the key differences between Chicago deep-dish and regular pizza. Deep-dish has a thick, buttery crust that’s pressed into a pan, creating walls. You’ll layer cheese first, then sauce on top, opposite of traditional pizza.

How Do I Prevent the Bottom Crust From Getting Soggy?

I’d recommend pre-baking the crust alone for 10-12 minutes before adding toppings. This creates a barrier against moisture. Also, I’ll place the pizza on the oven’s lowest rack for better bottom heat circulation.

Can I Freeze Leftover Deep-Dish Pizza Slices?

I’d wrap leftover slices individually in plastic wrap, then place them in freezer bags. They’ll keep for up to three months. I recommend reheating from frozen in a 350°F oven.

Why Is the Sauce on Top Instead of Under the Cheese?

I’ll explain why deep-dish pizza puts sauce on top. The thick crust and generous cheese layer underneath need protection from burning. Sauce on top prevents overcooking while everything bakes together perfectly.