Chicago Style Pizza Recipe: How to Make Authentic Deep Dish Pizza at Home

Introduction

Chicago style pizza stands as one of America’s most celebrated culinary treasures. Its towering crust, generous layers of cheese and sauce, and hearty filling make it a feast for the senses. Home cooks often assume that making it at home is too complex. In truth, once you understand the technique, it becomes entirely manageable. For those craving a slice of deep dish joy, this recipe will guide you from start to finish.

Every bite of Chicago style pizza delights with contrasting textures. The base is crisp and buttery, the cheese melty and forgiving, the sauce vibrant and zesty. Sauces swim above the cheese rather than beneath it. A well made Chicago pizza feels like a layered cake of flavors. With patience and the right method, you can replicate that pizzeria magic in your own kitchen.

This article gives you a complete Chicago style pizza recipe written in human tone. I share tips and tricks born from trial and error, explain each step clearly, and offer room for creativity. Whether you make it for family dinner or a weekend treat, this recipe should feel friendly, doable, and delicious.

Ingredients Needed

Below is a table showing all ingredients you will need along with approximate calorie counts per listed amount. Use full measurements for one 10 to 12 inch deep dish pizza.

Ingredient	Amount	Approximate Calories
All purpose flour	3 cups	1365
Cornmeal	½ cup	220
Granulated sugar	2 tablespoons	96
Salt	1½ teaspoons	0 (negligible)
Instant yeast	1 packet (7 g)	21
Warm water	1 cup (around 110°F)	0
Olive oil	¼ cup	477
Mozzarella cheese (shredded)	4 cups	1320
Parmesan cheese (grated)	⅓ cup	140
Italian sausage (crumbled and cooked)	8 ounces	620
Green bell pepper (chopped)	½ cup	15
Red onion (thin slices)	½ cup	30
Mushrooms (sliced)	½ cup	10
Crushed tomatoes (plain, no salt added)	28 ounces	140
Garlic (minced)	2 cloves	10
Dried oregano	1 teaspoon	3
Dried basil	1 teaspoon	3
Black pepper	½ teaspoon	3

Total approximate calories for full pizza (before dividing into slices): ~4770 calories

The calorie count will vary based on your ingredients and how much you eat per slice.

Step by Step Cooking Instructions

Here is a detailed guide to making Chicago style pizza in your home kitchen.

1. Prepare the Dough

Mix flour and cornmeal in a large bowl. In a separate small bowl combine warm water, sugar, and yeast. Let it sit about five minutes until the yeast becomes foamy on top. Pour the yeast mixture and olive oil into the flour mixture. Stir until a rough dough forms.This recipe goes hand-in-hand with Neapolitan Pizza Dough_ for a perfect combo.

Turn the dough onto a lightly floured surface. Knead for eight to ten minutes until smooth and elastic. Place dough in a greased bowl, cover with cloth or plastic wrap, and let it rise in a warm place until doubled in size. That will take around sixty minutes depending on room temperature.

2. Preheat Oven and Prepare Pan

Preheat the oven to 425°F (about 220°C). Choose a deep dish pizza pan or a high walled round cake pan about ten to twelve inches in diameter. Grease the pan generously with olive oil.

When dough has risen, punch it down gently. Transfer it into the prepared pan. Use fingers to press the dough so it covers bottom and sides, coming about one inch above rim. Trim off any excess.

3. Layer Cheese and Fillings

Spread half the mozzarella over the crust. Sprinkle half the cooked sausage. Add half of the chopped vegetables. Then add the rest of mozzarella, the rest of sausage, and remaining vegetables. The idea is to layer cheese, meat, vegetables, cheese, then meat and vegetables again.

4. Make the Tomato Sauce

In a saucepan over medium heat combine crushed tomatoes, minced garlic, oregano, basil, salt, and black pepper. Simmer gently about ten to fifteen minutes, stirring occasionally. Let the sauce thicken slightly but remain spoonable.

5. Add Sauce and Cheese Topping

Once sauce is ready, spoon it evenly over the top of the pizza layers. Sprinkle grated Parmesan cheese on top as final finish.

6. Bake the Pizza

Place pizza in preheated oven on the lower rack. Bake for about twenty five to thirty minutes until crust is golden brown and center is bubbling. If top browns too fast, you may cover loosely with foil during last five minutes.

Allow pizza to rest about five to ten minutes before slicing. This resting time helps the layers settle and avoids the toppings sliding off.

Tips for Customizing the Recipe

Everyone’s taste is different. Use these ideas to make the pizza your own:

• Use chicken, pepperoni, ham, or spinach instead of or in addition to sausage.
• Try using smoked mozzarella or fontina for a deeper flavor.
• Add a touch of red pepper flakes to the sauce for heat.
• Swap half the water for milk to get a richer dough.
• Use fresh basil or thyme instead of dried herbs.
• For a thinner crust, press dough less up the sides of the pan.
• Add a layer of ricotta dollops between cheese layers for extra creaminess.
• Use part whole wheat flour for a more nutty crust.
• Include roasted garlic or caramelized onions for sweetness and depth.

Nutritional Information

Here is a rough estimate of nutrition per slice, assuming you cut the pizza into eight large slices:

These numbers are approximate. You can reduce calories and fat by using part low fat cheese or lean meats, controlling cheese quantity, or using lower sodium ingredients.

Serving Suggestions

Serve slices while still warm so cheese stretches and flavors shine. Pair with:

• A crisp green salad with vinaigrette to cut richness
• Steamed vegetables or asparagus
• Garlic bread on the side for extra indulgence
• A light soup like tomato basil or minestrone
• Non alcoholic drinks like iced tea, sparkling water with lemon, or soda

Offer grated Parmesan, crushed red pepper, or fresh herbs at table so guests can customize.

Slice it using a sharp knife or pizza cutter. Because of its height, press gently but firmly to get clean slices. Use spatula to support base if needed. Serve each slice on a warmed plate to help keep it hot.

FAQs (Frequently Asked Questions)

Can I make the dough ahead of time?
Yes. After kneading, you can refrigerate the dough overnight in a covered bowl. Bring it to room temperature before shaping and baking.

What size pan should I use?
A ten to twelve inch deep dish pan works best. The depth should allow at least one inch of dough rising above rim.

Can I freeze the pizza?
You can freeze unbaked pizza (wrapped tightly) or baked slices. Thaw overnight in fridge and reheat in oven until warmed through.

What if my crust becomes soggy?
Prebake the dough for five minutes before adding fillings. Also avoid overloading with watery vegetables. Drain mushrooms or tomatoes first.

Can I make it gluten free?
Yes, use a gluten free flour blend designed for yeast baking. Increase hydration slightly and watch baking time carefully.

Conclusion

Making classic Chicago style pizza at home brings serious satisfaction. From the crisp buttery crust to the rich layers of cheese, sauce, and toppings, each bite is a journey. With careful layering, the right pan, and a bit of patience, you can produce a pie that rivals pizzeria offerings. Taste after rest, serve with fresh salad or soup, and watch smiles appear around the table. Enjoy every slice and let your creativity guide future versions.