Chicago Style Pizza Recipe: Chicago Style Pizza isn’t just a meal—it’s an experience. Unlike the traditional thin-crust versions you find in New York or Italy, Chicago style is all about bold flavor, thick layers, and that buttery, golden crust. What sets it apart most is its structure: a high-edged, deep-dish crust that holds a chunky tomato sauce, layers of gooey cheese, and hearty toppings. This isn’t something you fold and eat with one hand—this pizza demands a fork, a knife, and your full attention.
What’s more? The order of ingredients is flipped. Instead of putting cheese on top like most pizzas, Chicago deep dish goes with cheese at the bottom, toppings in the middle, and sauce poured generously on top. This reverse layering ensures the cheese doesn’t burn and the crust stays flaky. If you’ve never tried it before, get ready for a delicious game-changer.
Brief History and Origin
The roots of Chicago style pizza date back to the 1940s, a post-World War II era when America’s food scene began to evolve rapidly. Legend has it that the first deep dish pizza was served at Pizzeria Uno in Chicago, created by either Ike Sewell or Rudy Malnati—though who exactly takes the credit is still up for debate.
The idea was to create a pizza that wasn’t just a quick bite but a full meal in itself. Inspired by traditional Italian dishes but adapted for American tastes, Chicago deep dish gained popularity fast. Soon, it became a symbol of the city itself—filling, flavorful, and unapologetically bold. Today, it’s a must-try dish for anyone visiting Chicago and a beloved classic for those who enjoy hearty comfort food.
Ingredients You’ll Need
For the Dough
The dough is the backbone of any Chicago style pizza. It’s slightly different from your usual pizza dough because it’s rich, buttery, and flaky. Here’s what you’ll need:
- 3¼ cups all-purpose flour
- ½ cup yellow cornmeal (for that signature texture)
- 1½ teaspoons salt
- 2¼ teaspoons active dry yeast
- 1¼ cups warm water (around 110°F)
- ¼ cup olive oil
- ¼ cup melted butter
The cornmeal is what gives Chicago-style its unique color and crunch. Combined with olive oil and butter, it produces a crust that’s more like a pie than your average pizza.
For the Sauce
Chicago pizza sauce is thick, chunky, and herby. Think of it as more of a slow-simmered tomato stew than a simple marinara. Ingredients include:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 2 cans (28 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1½ teaspoons dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Simmer this mixture until it’s thick and rich. It’s the final touch that seals all the flavor inside the pizza.
For the Toppings
You can customize toppings to your liking, but here’s a classic deep-dish combo:
- 3 cups shredded mozzarella cheese (low-moisture preferred)
- 1 pound Italian sausage (raw, crumbled)
- ½ cup sliced pepperoni
- 1 green bell pepper, sliced
- 1 cup sliced mushrooms
- ½ cup grated Parmesan cheese (for finishing)
Remember, the magic lies in layering it correctly—cheese first, then meats and veggies, sauce on top.
Essential Tools and Equipment
Deep Dish Pan vs. Regular Pizza Pan
If you’re aiming for authenticity, a deep-dish pizza pan is non-negotiable. It’s what gives Chicago-style pizza its tall, straight sides and signature thick base. Most deep-dish pans are around 2 to 2.5 inches deep, allowing you to load in all those glorious layers.
Don’t have one? You can substitute with a round cake pan or a cast-iron skillet. Just make sure it’s oven-safe and deep enough to hold everything without overflowing.
Other Kitchen Tools You’ll Need
To make this recipe go smoothly, here are a few essentials:
- Stand mixer with dough hook (or a strong arm for kneading)
- Rolling pin
- Saucepan
- Wooden spoon or spatula
- Cutting board and knife
- Oven mitts (you’ll be dealing with a hot pan)
- Pizza cutter or sharp knife
Having the right tools on hand will make the whole process more fun and far less stressful.
Step-by-Step Guide to Making Chicago Style Pizza
Step 1: Making the Dough
First things first—let’s get that rich, buttery dough started. Begin by activating your yeast. In a small bowl, mix the warm water and yeast. Let it sit for about 5 minutes until foamy. This means your yeast is alive and ready to do its thing.
In a large bowl (or a stand mixer), combine flour, cornmeal, and salt. Add the yeast mixture, olive oil, and melted butter. Mix until a rough dough forms. If you’re using a mixer, let it knead for about 5-7 minutes. If you’re doing it by hand, knead for about 10 minutes on a floured surface until smooth and elastic.
Lightly oil a clean bowl, place the dough inside, and cover it with a kitchen towel. Let it rise for about 1 to 1.5 hours or until doubled in size. The dough should be soft and slightly tacky to the touch.
Once risen, punch it down and transfer it to a floured surface. Roll it out into a circle large enough to fit your pan and come up the sides. Carefully press the dough into your greased deep-dish pan, ensuring it’s evenly spread. Pop it into the fridge to chill while you work on the sauce and toppings.
Step 2: Preparing the Sauce
Ah, the sauce—arguably the soul of any Chicago-style pizza. This sauce isn’t your average pizza topping; it’s thick, hearty, and packed with deep tomato flavor. To start, heat two tablespoons of olive oil in a saucepan over medium heat. Add the chopped onions and sauté until translucent—about 5 minutes. Then toss in the minced garlic and cook for another minute until fragrant.
Now, it’s time to bring in the tomatoes. Pour in the crushed tomatoes and stir in the tomato paste for added richness. Mix well and add sugar, oregano, basil, salt, and pepper. Let the sauce simmer uncovered on low heat for 30-40 minutes. You want it thick and chunky—not runny. Stir occasionally to prevent sticking, and taste-test as you go. Adjust seasoning as needed. This sauce should be punchy and slightly sweet, balancing the savory sausage and gooey cheese.
Once the sauce is ready, remove it from heat and set it aside to cool slightly. This will make spreading it over your pizza a whole lot easier when it’s time to assemble.
Step 3: Preparing the Toppings
One of the best things about Chicago-style pizza is the generous toppings. But unlike regular pizzas where everything gets baked fast at high heat, deep dish needs thoughtful prep because of the long bake time. Start with your Italian sausage—remove it from the casing and break it into small, bite-sized pieces. There’s no need to cook it beforehand; it’ll cook perfectly during the bake, infusing flavor into the layers.
Slice up your bell peppers and mushrooms into thin strips. Keep toppings relatively small so they cook evenly. For cheese, shred your mozzarella if it’s not already shredded. Low-moisture mozzarella is best because it won’t release as much liquid during baking. This helps keep your crust crisp instead of soggy.
Feel free to get creative here. Want olives or onions? Go for it. Prefer all veggies? Totally fine. But stick to a manageable amount, or your pie might end up too heavy to hold together.
Step 4: Assembling the Pizza
Now for the fun part—putting everything together. Take your chilled dough out of the fridge and preheat your oven to 425°F (220°C). Start by layering a thick bed of mozzarella cheese directly on the crust. This acts as a moisture barrier to prevent the dough from getting soggy as it bakes.
Next, evenly distribute your crumbled raw sausage over the cheese layer. Then go in with your other toppings—bell peppers, mushrooms, or whatever you chose. After all your toppings are in place, it’s time to pour on the sauce. Use a ladle or large spoon to cover everything with a generous amount of tomato sauce. Don’t skimp—you want that deep, saucy finish that’s signature to Chicago pies.
Finally, sprinkle grated Parmesan cheese over the top. This adds a salty, nutty finish and helps brown the top layer beautifully. Your masterpiece is ready for the oven.
Step 5: Baking the Pizza to Perfection
Place your assembled pizza on the middle rack of your preheated oven. Bake for 30 to 40 minutes, checking it after 30. You’re looking for a deep golden crust and bubbling sauce. If the top starts to brown too much before the crust is done, loosely tent the pizza with foil and continue baking.
Once it’s done, resist the temptation to cut into it right away. Let the pizza sit for at least 10-15 minutes. This allows the cheese to set slightly and makes slicing easier. Use a sharp knife or pizza cutter to cut slices—you might even need a spatula to lift them out cleanly.
You’ll notice the crust is crisp on the outside, tender inside, with a buttery taste that complements the cheesy, saucy filling. Each bite is a delicious explosion of textures and flavors.
Tips for the Best Chicago Style Pizza
How to Avoid a Soggy Crust
Nobody wants a soggy crust—especially not in a deep-dish pizza. To prevent this kitchen nightmare, a few tricks work like magic:
- Always layer the cheese directly on the dough. It forms a protective barrier.
- Use low-moisture mozzarella. Fresh mozzarella may be tasty, but it releases too much water during baking.
- Pre-cook watery vegetables like mushrooms and spinach to remove excess moisture before adding them to the pizza.
- Make sure your sauce is thick. A watery sauce will ruin the crust, no matter how well you’ve prepped everything else.
Using these methods ensures your crust comes out crisp and delicious every single time.
Getting the Cheese Just Right
Let’s be honest—cheese is one of the best parts of any pizza, but it’s especially crucial in Chicago-style. The right cheese creates those beautiful, stretchy, gooey layers that keep you coming back for more. Here’s how to make sure your cheese game is strong:
- Stick with low-moisture mozzarella. It melts evenly and doesn’t make your pizza soggy.
- Don’t overload. It’s tempting to pile on, but too much cheese can drown the other flavors and make slicing a mess.
- Add a dusting of Parmesan on top of the sauce. It boosts flavor and helps create that beautifully browned finish.
You can also mix in some provolone or Monterey Jack for an extra cheesy bite, but keep mozzarella as your base. Your taste buds will thank you.
Serving and Storing Your Pizza
Best Ways to Serve
So your masterpiece is baked, cooled, and ready to slice—now what? The best way to serve a Chicago-style pizza is straight from the pan. Use a long spatula or pie server to lift out each slice since they’re thick and loaded. If you’ve done everything right, the slice will stand tall with visible layers of gooey cheese, savory sausage, and rich tomato sauce.
Chicago-style pizza is a heavy hitter, so you won’t need many sides. But if you’re planning a meal around it, keep it light—think a crisp Caesar salad or roasted veggies. Garlic bread or breadsticks are also a nice complement, especially to mop up any leftover sauce.
Want to take things to the next level? Sprinkle fresh basil or crushed red pepper flakes on top for extra zing. And don’t forget a cold drink—soda, beer, or even a glass of red wine pairs beautifully with this dish.
Chicago pizza is all about indulgence, so don’t rush the experience. Sit down, dig in, and enjoy every thick, cheesy bite.
Storing Leftovers Properly
Let’s be real: even a single slice of deep-dish can be filling, so chances are you’ll have leftovers. The good news? Chicago-style pizza reheats like a dream if stored correctly.
First, let the pizza cool completely before storing—never stash a hot pizza in the fridge. Wrap each slice individually in foil or plastic wrap to keep moisture out. Then, place the wrapped slices in an airtight container or zip-top bag.
Store in the refrigerator for up to 3-4 days. When it’s time to reheat, avoid the microwave if possible—it tends to make the crust rubbery. Instead, reheat slices in a 375°F (190°C) oven or toaster oven for 10-15 minutes. You can place them on a baking sheet or directly on the oven rack for a crispier base.
If you want to store it long-term, freezing is also an option. Wrap slices in foil and place them in a freezer-safe bag. They’ll last for up to 2 months. To reheat, thaw in the fridge overnight and then bake as usual.
FAQs about Chicago Style Pizza Recipe
Can I make it without a deep-dish pan?
Yes, you can! If you don’t have a traditional deep-dish pan, a round cake pan or even a cast-iron skillet works well. Just make sure it’s deep enough (2 inches or more) to hold all the layers without spilling over.
What cheese works best for this pizza?
Low-moisture mozzarella is the gold standard. It melts beautifully and doesn’t release too much liquid. You can mix it with provolone or Monterey Jack for a richer flavor, but mozzarella should always be your base.
Can I freeze Chicago style pizza?
Absolutely. Cool the pizza completely, wrap slices tightly in foil, and store them in freezer bags. They’ll stay good for up to 2 months. To reheat, thaw overnight in the fridge and warm in a 375°F oven for 10-15 minutes.
How long does it take from start to finish?
From prepping the dough to serving the final slice, expect to spend about 3 hours. That includes time for the dough to rise, the sauce to simmer, and the pizza to bake and cool. It’s a labor of love—but totally worth it.
Is it okay to use store-bought dough?
You can, but homemade dough gives a much better texture and flavor. If you’re short on time, try to at least find dough made with olive oil and cornmeal for a closer match to the real thing.
Conclusion
Making Chicago-style pizza from scratch might seem like a big task, but the payoff is more than worth it. From its rich, buttery crust to the melty cheese and chunky sauce, every bite delivers layers of flavor and comfort. It’s more than a pizza—it’s a hearty, satisfying meal that brings people together and leaves a lasting impression.
This deep-dish icon isn’t just about indulgence—it’s about creating something that feels special, whether you’re feeding your family, impressing guests, or just treating yourself on a cozy night in. Once you get the hang of the dough and layering technique, you’ll find yourself coming back to this recipe time and time again.
So roll up your sleeves, grab that deep-dish pan, and channel your inner Chicagoan. You’ve got a pizza to make—and it’s going to be unforgettable.
