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Chicago-style Deep Dish Pizza

Sally's Baking Addiction
A thick layer of cheese separates this pizza from others. It is distinct to the Chicago area.
Prep Time 4 hrs
Cook Time 30 mins
Total Time 4 hrs 30 mins
Course Main Course
Cuisine American
Servings 2 pizzas


  • deep dish 9x2 inch round cake pan
  • mixer (optional but recommended)


Crust (makes two crusts)

  • 3 1/4 cups AP Flour recommended to spoon and level
  • 1/2 cup yellow cornmeal
  • 1 1/4 tsp salt
  • 1 tbsp granulated sugar
  • 2 1/4 tsp quick rise or instant yeast
  • 1 1/4 cups warm water (not too hot or it will kill yeast)
  • 1/2 cup unsalted butter, divided 1/4 cup melted, 1/4 cup room temp
  • olive oil


  • 2 tbsp unsalted butter
  • 1 small onion grated, approx 1/3 cup
  • 3/4 tsp salt
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 3 cloves garlic minced
  • 1 can crushed tomatoes 28 oz
  • 1/4 tsp granulated sugar


  • 4 cups shredded mozzarella
  • 1/2 cup grated parmesan

Optional toppings

  • pepperoni
  • bacon cooked and crumbled
  • sausage cooked and crumbled
  • green peppers thinly sliced
  • onions thinly sliced
  • sliced mushrooms



  • Combine flour, cornmeal, salt, sugar, and yeast in large bowl.
  • Combine ingredients together, either in stand mixer with dough hook on low, with a hand mixer on low, or by hand with a wooden spoon.
  • Add warm water and 1/4 cup melted butter. (Water should be around 90 degrees F to avoid killing yeast. Also butter should not be very hot for the same reason.)
  • Mix together ingredients on low speed or by hand until dough is moistened, continuing until it begins to pull away from sides of the bowl and falls off dough hook, approximately 4-5 minutes.
  • If dough is too tough, mix in a teaspoon of warm water. If too soft, mix in a tbsp of flour.
  • Remove dough from bowl and form into a ball. Place dough into mixing bowl, ensuring both bowl and dough have a light coating of olive oil. Cover with aluminum foil and place in warm environment to rise for 1 to 2 hours or until double in size. If you need an artificial warm environment, preheat oven to 250 degrees F, turn oven off, place bowl in oven, then close the oven to let the dough rise.
  • Lightly flour large work area. Setting aside the bowl and foil, gently punch down the dough to remove air pockets, then roll the dough out to a 15 x 12 inch rectangle. Spread 1/4 cup softened butter on top of dough, then roll it up. Cut dough log in half. Form into balls and return to greased bowl. Cover with foil and place in refrigerator for 1 hour until puffy
  • If you will only make 1 pizza, freeze the other ball of dough for up to 2 months. Then allow to thaw overnight and allow to rise at room temp for 1 hour before assembling pizza.


  • Place butter in medium saucepan over medium heat until melted. Add grated onion, salt, oregano, and red pepper flakes.
  • Once onion has browned slightly, add garlic, tomatoes, and sugar.
  • Reduce heat to low and simmer until fragrant, approximately 30 minutes. (Should make about 2 1/2 cups of sauce.) Remove from heat.
  • You may freeze any sauce you do not need for up to 2 months as well.


  • Preheat oven to 425 degrees F
  • Remove dough from refrigerator. Roll onto lightly floured surface, working into a 12 inch circle. Place over 9x2 inch deep dish cake pan.
  • Press dough into pan with fingers, ensuring dough is tight against sides of the pan. Trim excess dough with knife.
  • Brush top edge of dough with olive oil.
  • Fill each pizza with 2 cups of mozzarella cheese, then optional toppings of your preference.
  • Top with 1 1/4 cups of sauce (less if you prefer) and finally sprinkle with 1/4 cup grated parmesan cheese.


  • Place pizzas on large baking sheet to catch spill.
  • Bake 20-28 minutes until crust is golden brown.
  • To prevent uneven baking or too much browning, cover loosely with aluminum foil after 15 minutes.
  • Remove from oven and place on wire rack to cool for 10 minutes.
  • Slice and enjoy!
Keyword cheese, pizza, tomato sauce