Chicago Style Deep Dish Pizza Recipe from RecipeGirl.com

why make this recipe

Chicago Style Deep Dish Pizza is thick, filling, and full of cheese. It is a great meal when you want something warm and comforting. The deep crust holds a lot of cheese and sauce. It feeds a family and is good for leftovers.

introduction

This recipe makes a true deep dish pizza with a buttery crust, melted cheese, and a rich tomato sauce on top. It takes more time than a thin crust pizza, but the result is worth it. If you want more hearty baked meals, see our breakfast recipes collection for ideas that are also easy to make.

how to make Chicago Style Deep Dish Pizza

Make the dough first and let it rise. Press the dough into a deep pan so it comes up the sides. Add a layer of mozzarella cheese first so the crust stays crisp under the sauce. Add cooked sausage or toppings next. Spoon a chunky tomato sauce over the top and sprinkle with parmesan. Bake until the crust looks golden and the cheese is melted.

Ingredients :

• For the dough:
  • 3 1/4 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 cup warm water (about 110°F / 43°C)
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup vegetable oil or melted butter
• For the filling:
  • 2 cups shredded mozzarella cheese
  • 1 pound Italian sausage, cooked and drained (or pepperoni)
  • 2 cups crushed tomatoes or pizza sauce
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Directions :

1. Make the dough: In a bowl, mix warm water, sugar, and yeast. Let sit 5 minutes until foamy. Add oil, salt, and flour. Stir until a soft dough forms.
2. Knead the dough on a floured surface 5–7 minutes until smooth. Put in a lightly oiled bowl, cover, and let rise 1 hour or until doubled.
3. Preheat oven to 425°F (220°C). Grease a 9-inch deep-dish pan well with oil or butter.
4. Press dough into the pan, bringing it up the sides to form a deep crust. Trim excess dough.
5. Layer 1 cup of mozzarella on the bottom of the crust. This helps keep the crust from getting soggy.
6. Add the cooked sausage or chosen toppings evenly over the cheese.
7. Spoon crushed tomatoes or pizza sauce over the toppings. Spread to cover but do not pack down.
8. Sprinkle the remaining mozzarella and then the Parmesan on top. Drizzle olive oil and sprinkle oregano, basil, salt, and pepper.
9. Bake 25–35 minutes until crust is golden and cheese bubbles. If top browns too fast, cover lightly with foil.
10. Let the pizza cool 10 minutes before slicing so it holds together.

how to serve Chicago Style Deep Dish Pizza

Cut into wedges with a sharp knife. Serve warm with a simple salad or roasted vegetables. A glass of cold soda or iced tea pairs well. Let guests know slices will be thick and hearty.

how to store Chicago Style Deep Dish Pizza

• In the fridge: Cool completely, cover tightly with foil or plastic wrap, and store up to 3–4 days.
• To reheat: Warm slices in a 350°F (175°C) oven for 10–15 minutes until heated through. A skillet with a lid on low heat also works to keep the crust crisp.
• In the freezer: Wrap slices well and freeze up to 2 months. Thaw in the fridge before reheating.

tips to make Chicago Style Deep Dish Pizza

• Use a deep-dish pan or a cake pan with high sides to hold the layers.
• Pre-cook meats and drain excess fat to keep the pizza from getting greasy.
• Put cheese directly on the dough before toppings; it helps keep the crust crisp under the sauce.
• Let the pizza rest briefly after baking so it slices cleanly.
• If your oven runs hot, check the pizza early and cover with foil if needed.

variation

• Vegetarian: Skip the meat and add roasted vegetables like peppers, mushrooms, and onions.
• Extra cheese: Use a mix of mozzarella and provolone for a richer cheese layer.
• Spicy: Add red pepper flakes to the sauce or use spicy sausage.

FAQs

Q: How long does the dough need to rise?
A: The dough needs about 1 hour at room temperature, until it doubles in size.

Q: Can I use store-bought pizza dough?
A: Yes. Store-bought dough works fine and saves time. Press it into a deep pan the same way.

Q: Can I make this ahead and bake later?
A: Yes. Assemble the pizza and cover it in the fridge for a few hours. Bake when ready, but add a few extra minutes if cold.

Q: What temperature should I bake at?
A: Bake at 425°F (220°C) for about 25–35 minutes, until the crust is golden and cheese bubbles.

Q: How do I keep the crust from getting soggy?
A: Put cheese on the dough first as a barrier, cook toppings like sausage beforehand, and avoid too much wet sauce.

Chicago Style Deep Dish Pizza

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian (with adjustments)

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Description

A thick and filling deep dish pizza with a buttery crust, melted cheese, and a rich tomato sauce.

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Ingredients

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• 3 1/4 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 cup warm water (about 110°F / 43°C)
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/4 cup vegetable oil or melted butter
• 2 cups shredded mozzarella cheese
• 1 pound Italian sausage, cooked and drained (or pepperoni)
• 2 cups crushed tomatoes or pizza sauce
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon olive oil
• Salt and pepper to taste

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Instructions

1. Make the dough: In a bowl, mix warm water, sugar, and yeast. Let sit 5 minutes until foamy. Add oil, salt, and flour. Stir until a soft dough forms.
2. Knead the dough on a floured surface 5–7 minutes until smooth. Put in a lightly oiled bowl, cover, and let rise 1 hour or until doubled.
3. Preheat oven to 425°F (220°C). Grease a 9-inch deep-dish pan well with oil or butter.
4. Press dough into the pan, bringing it up the sides to form a deep crust. Trim excess dough.
5. Layer 1 cup of mozzarella on the bottom of the crust. This helps keep the crust from getting soggy.
6. Add the cooked sausage or chosen toppings evenly over the cheese.
7. Spoon crushed tomatoes or pizza sauce over the toppings. Spread to cover but do not pack down.
8. Sprinkle the remaining mozzarella and then the Parmesan on top. Drizzle olive oil and sprinkle oregano, basil, salt, and pepper.
9. Bake 25–35 minutes until crust is golden and cheese bubbles. If top browns too fast, cover lightly with foil.
10. Let the pizza cool 10 minutes before slicing so it holds together.

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Notes

Use a deep-dish pan to hold the layers. Pre-cook meats and drain fat to avoid greasiness.

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Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 6g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 40mg