Chicago-Style Deep-Dish Pizza Recipe
This Chicago-style deep-dish pizza has it all: a buttery, flaky crust, lots of melted cheese, savory sausage, and that signature layer of sauce on top. It’s a fun one to make at home—and well worth it.
Chicago-style deep-dish pizza is in a league of its own—rich and layered with a flaky, almost pastry-like crust. It’s baked in a deep pan, allowing for the unique layering of cheese, toppings, and a generous chunk of sauce on top. Experimentation is key, and having a Chicago native guide the process helps refine the recipe to get close to the authentic taste.
What You’ll Need To Make Deep Dish Pizza
Ingredients Table
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour | 3¼ cups | Foundation of the crust |
| Sugar | 1 teaspoon | Feeds the yeast |
| Salt | 1¾ teaspoons | For flavor |
| Cream of Tartar | ⅛ teaspoon | Provides a tender texture |
| Instant/Rapid-Rise Yeast | 2¼ teaspoons | Add directly to dry ingredients |
| Corn Oil | ½ cup | Gives richness to the crust |
| Unsalted Butter | 2 tablespoons | For greasing the pan |
| Whole Tomatoes | 1 can (28-oz) | Preferably San Marzano, drained |
| Sliced Whole-Milk Mozzarella | 12 oz | For melting richness |
| Raw Italian Sausage | ½ lb (8 oz) | Cooked in the oven |
| Dried Oregano | 1 teaspoon | Adds Italian flavor |
| Parmigiano Reggiano | ¾ cup (heaping) | For a salty crust |
Step-By-Step Instructions
- Make the Dough: In a large bowl, whisk together flour, sugar, salt, cream of tartar, and yeast. Add corn oil and warm water, stirring until a shaggy mass forms.
- Knead and Rise: Knead the dough for about 30 seconds until just combined. Oil a bowl, place the dough inside, cover with plastic wrap, and let rise for 5 to 6 hours at room temperature.
- Make the Sauce: Drain the tomatoes in a colander, crush them by hand, and set aside to prevent sogginess in the crust.
- Press the Dough: Divide the dough and press it evenly into greased 9-inch cake pans or one 12-inch deep-dish pan.
- Layer the Toppings: Begin with mozzarella, followed by sausage, tomatoes, oregano, and finish with Parmigiano Reggiano.
- Bake: Preheat oven to 450°F and bake on the bottom rack for 25 to 35 minutes until the crust is golden.
- Rest and Serve: Allow the pizza to rest in the pan for 10-15 minutes before slicing. This ensures the layers don’t separate.