Chicago-Style Deep-Dish Pizza

At TNBD, we’re continuing our series featuring a recipe from a different U.S. state every day! Today’s stop is Illinois, home of the legendary Chicago-style deep-dish pizza.

Chicago-style deep-dish pizza is a hearty, knife-and-fork pizza known for its tall, buttery crust and generous layers of toppings. Unlike traditional thin pizza, this one is baked in a deep pan that creates a thick, almost pie-like structure. The crust is typically pressed up the sides of the pan, then layered with slices of mozzarella cheese, savory toppings like Italian sausage or pepperoni, and finished with a chunky tomato sauce on top. A sprinkle of Parmesan and herbs completes the dish before it’s baked until golden and bubbling. The result is a rich, comforting pizza with a crispy crust, gooey cheese, and bright tomato flavor in every bite—perfect for sharing.

Chicago-style deep-dish pizza dates back to the 1940s in Chicago, Illinois. It’s widely credited to the founders of Pizzeria Uno, where restaurateur Ike Sewell and chef Rudy Malnati Sr. developed the dish as a more filling, fork-and-knife alternative to traditional pizza. Their creation quickly became a sensation, drawing crowds eager to try the rich, layered pie. Over time, deep-dish pizza became one of Chicago’s most iconic foods, with restaurants across the city putting their own spin on the recipe.

Today, Chicago-style deep-dish pizza is a symbol of the city’s bold culinary spirit. From neighborhood pizzerias to famous institutions like Lou Malnati’s Pizzeria and Giordano’s, this towering pizza continues to delight locals and visitors alike. Whether enjoyed in a bustling Chicago restaurant or baked at home, every slice offers a delicious taste of Illinois tradition.

Chicago-Style Deep-Dish Pizza Recipe

Ingredients

For the Dough

• 3¼ cups all-purpose flour

• ½ cup cornmeal

• 1¼ tsp salt

• 2¼ tsp active dry yeast (1 packet)

• 1¼ cups warm water

• ¼ cup unsalted butter, melted

• 2 tbsp olive oil

For the Filling

• 12 oz sliced mozzarella cheese

• ½ lb Italian sausage (cooked and crumbled)

• ½ cup sliced pepperoni (optional)

• ½ cup sautéed mushrooms or bell peppers (optional)

For the Sauce

• 1 can (28 oz) crushed tomatoes

• 2 cloves garlic, minced

• 1 tsp dried oregano

• ½ tsp dried basil

• ½ tsp salt

• 1 tbsp olive oil

For Topping

• ¼ cup grated Parmesan cheese

Instructions

1. Prepare the Dough: In a bowl, dissolve yeast in warm water and let sit for about 5 minutes until foamy. Add melted butter, olive oil, flour, cornmeal, and salt. Mix until a dough forms, then knead for about 8–10 minutes until smooth. Cover and let rise for about 1 hour, or until doubled in size.

2. Make the Sauce: In a saucepan, heat olive oil over medium heat. Add garlic and cook for about 30 seconds. Stir in crushed tomatoes, oregano, basil, and salt. Simmer for about 15–20 minutes until slightly thickened. Set aside to cool.

3. Preheat the Oven: Preheat oven to 425°F (220°C).

4. Shape the Crust: Grease a deep 9- or 10-inch round pan or cast-iron skillet. Press the dough into the pan and up the sides, creating a thick crust.

5. Layer the Pizza: Start with a layer of sliced mozzarella on the bottom of the crust. Add sausage and other toppings. Pour the tomato sauce evenly over the top, then sprinkle with Parmesan cheese.

6. Bake: Bake for 30–35 minutes until the crust is golden and the filling is bubbling.

7. Cool and Serve: Let the pizza rest for about 10 minutes before slicing. Serve warm and enjoy!

Rich, hearty, and unmistakably Chicago, this deep-dish pizza delivers a true taste of Illinois in every slice.

About Post Author

Detroit City Limits

See author's posts