Chicago Deep Dish Pizza

Chicago Deep Dish Pizza arrives at the table like a savory tart: a thick, buttery crust cradles layers of melted cheese, robust tomato sauce, and seasoned toppings. This rendition refines the classic with restrained richness and balanced acidity, producing a dish both luxurious and approachable. For a compact take on deep-dish technique, see this Air-Fryer Deep Dish method for useful shortcuts and inspiration.

Why Make This Recipe

• Effortless Yet Elegant: Simple steps yield a restaurant-worthy pie with a golden, flaky crust.
• Minimal Ingredients: High-quality staples—butter, flour, ripe tomatoes, and good cheese—do the work.
• Impressive Flavor: The layered assembly concentrates savory richness and bright tomato acidity for depth without heaviness.

This version elevates the ordinary by emphasizing texture contrast: a crisp, buttery shell against gooey mozzarella and a bright, herbed sauce. The result reads refined on the plate and satisfying on the palate.

Ingredients

Base (Dough)

• 2 1/4 cups (280 g) all-purpose flour
• 1 tsp sugar
• 1 tsp fine salt
• 1 tsp instant yeast
• 1/2 cup (115 g) cold unsalted butter, cubed (use room-temperature butter only if you want a softer crumb)
• 1/2 cup (120 ml) ice water, plus a little more if needed
• 1 tbsp olive oil (for pan)

Sauce

• 1 can (14 oz / 400 g) crushed tomatoes, preferably San Marzano
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp sugar (balances acidity)
• 1 tbsp fresh basil, finely chopped
• 1 tbsp olive oil

Topping

• 12 oz (340 g) low-moisture mozzarella, shredded or thinly sliced
• 6–8 oz Italian sausage or pepperoni (optional), cooked and drained
• 1/4 cup grated Parmesan or Pecorino
• Fresh basil leaves for garnish

Precision notes: keep butter cold for flaky layers; fresh herbs finely chopped; drain cooked meat thoroughly to avoid a soggy crust.

How to Make Chicago Deep Dish Pizza

1. Prepare the dough: whisk flour, sugar, salt, and instant yeast. Grate or cut the cold butter into the dry mix until it resembles coarse meal with pea-sized pieces. Add ice water gradually until a shaggy dough forms. Knead briefly just to bring together — the dough should feel cool and slightly tacky. Rest 30 minutes in the refrigerator.
2. Tip: chill keeps butter intact for those flaky layers.
3. Make the sauce: warm olive oil in a saucepan over medium heat; sauté garlic until fragrant and just golden. Add crushed tomatoes, salt, sugar, and simmer 10–12 minutes until slightly thickened and glossy. Stir in chopped basil at the end. The sauce should hold shape on the spoon, bright but not watery.
4. Tip: reduce slowly — a concentrated sauce resists making the pie soggy.
5. Preheat oven to 475°F (245°C). Generously oil a 10–12 inch deep-dish pan with olive oil; the oil helps crisp the outer rim and adds flavor.
6. Shape the dough: on a lightly floured surface press dough into a 1/2-inch-thick circle, then lift and press into the pan, pushing the dough up the sides to create a 1/2–3/4 inch rim. Patch any tears with extra dough. The dough should look even and pale with a slight sheen from the butter.
7. Layer cheese first: scatter the shredded or sliced mozzarella in an even layer across the bottom — this protects the crust from direct moisture and creates a molten interior. Sprinkle cooked sausage or other fillings over the cheese.
8. Tip: place cheese directly on the dough for a barrier against sauce.
9. Add sauce: spoon the warm tomato sauce over the cheese and toppings, spreading to the edges. The sauce should be rich, red, and slightly chunky.
10. Finish and top: sprinkle grated Parmesan around the rim and a light grind of black pepper. Dot with a few small basil leaves if desired.
11. Bake 22–28 minutes, rotating once, until the crust is deep golden-brown and the sauce bubbles gently at the edges. The internal cheese should be visibly melted; the crust will sound hollow when tapped.
12. Professional mini-tip: if the rim browns too quickly, tent with foil to prevent burning while the center finishes.
13. Rest 10–15 minutes before slicing. The layers settle and slice cleanly when allowed to cool slightly; the aroma will be savory and herbaceous, the crust crisp yet tender.
14. Tip: use a heavy, sharp knife or a spatula to lift slices for neat plating.

How to Serve Chicago Deep Dish Pizza

Serve wedges on warmed plates to maintain heat. For an elegant presentation, slice into generous wedges, place each on a small pool of herb-infused olive oil or a light basil pesto smear, and garnish with micro basil or finely grated cheese. Pair with a crisp, acidic red—Chianti or Barbera—or a dry sparkling wine to cut through the richness. For casual sharing, present the pan at the center with a set of long forks and a bread knife.

For guidance on pan sizes and scaling, consult this 14-inch pan guide to choose the right vessel for a larger party.

How to Store Chicago Deep Dish Pizza

• Cool completely at room temperature (no more than 2 hours) before covering. Wrap tightly in plastic wrap or store in an airtight container.
• Refrigerate up to 3 days. Reheat in a 375°F (190°C) oven on a baking sheet for 10–12 minutes to restore crispness; a short blast under the broiler will re-crisp the rim if needed.
• Freeze assembled slices on a tray until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 375°F for 18–22 minutes, covered with foil for the first half to prevent over-browning.

Tips to Make Chicago Deep Dish Pizza

• Use low-moisture mozzarella to avoid an overly wet filling.
• Cook and drain any meats fully; excess fat will soften the crust.
• Cold butter in the dough creates flakiness; avoid overworking the dough.
• Let the finished pizza rest before slicing to keep the layers tidy.
• Brush the crust edge with olive oil or melted butter before baking for a glossy finish.

Variation (if any)

• White Deep Dish: omit tomato sauce, layer ricotta with thyme and lemon zest, then top with mozzarella and roasted mushrooms.
• Truffle and Mushroom: finish with a light drizzle of truffle oil and a scatter of sautéed wild mushrooms for an opulent twist.
• Individual Minis: make smaller pans for elegant single portions; reduce bake time slightly and watch for a golden rim.

FAQs

What pan is best for authentic deep-dish results?

A 10–12 inch heavy steel or cast-iron deep-dish pan gives even heat and a superior crust. The weight helps create that signature deep brown rim.

Can I make the dough ahead of time?

Yes. Refrigerate the dough, well-wrapped, up to 48 hours. Bring to cool room temperature before shaping to make it pliable and easier to lift into the pan.

How do I prevent a soggy bottom?

Layer cheese directly on the dough before sauce, reduce sauce until slightly thick, and ensure any toppings are well-drained. Preheating the pan with oil can also help crisp the base.

Is it possible to freeze a assembled pizza?

Yes. Freeze slices individually on a tray, then bag them. Reheat at 375°F (190°C) from frozen until heated through, tenting with foil if the crust browns too fast.

Conclusion

This Chicago Deep Dish Pizza balances indulgence and refinement: a tender, buttery crust gives way to melted cheese and a lively, herbed tomato sauce. Its architecture—cheese beneath sauce—keeps the crust crisp and the slices clean, making it as suited to a supper for friends as it is to a quiet, celebratory meal. For a deeper dive into technique and inspiration from a well-regarded tutorial, see Chicago-Style Deep Dish Pizza – Sally’s Baking. Share your results and notes in the comments and on social media; how would you make this dish your own?