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  • Writer's pictureRock Rousseau

HOW TO Make Authentic Chicago-Style Deep Dish Pizza

Making Chicago-style Deep Dish pizza has definitely become an art form over the past 50 years. This style of pizza is thicker and features a chewy crust because of the olive oil in the dough.

To make the Pizza Dough:

  • 2 teaspoon granulated sugar

  • 1 1/3 cups warm water

  • 1 packet (2 1/4 teaspoons) active dry yeast 

  • 1/2 cup cornmeal

  • 3 cups bread flour

  • 2 teaspoons fine sea salt 

  • 1/2 cup corn oil, plus additional for oiling the bowl 

  • 1 tablespoon melted unsalted butter 

To add fillings and toppings:

  • 4 ounces sliced provolone cheese

  • 8 ounces fresh mozzarella cheese, sliced

  • 1 pound spicy Italian sausage, sliced thick

  • 4 ounces Parmigiano-Reggiano cheese

  • 1 tablespoon olive oil

  • 8 ounces thinly sliced pepperoni 

To make the Pizza Sauce:

  • One 28-ounce can whole San Marzano tomatoes, crushed by hand 

  • One 6 oz can tomato paste

  • 2 TBSN Extra Virgin Olive Oil

  • 1 TBSN unsalted butter

  • 2 TBSN dried basil

  • 2 TBSN dried oregano

  • 2 teaspoons basil

  • 2 teaspoons sugar

  • 1 teaspoon minced garlic

  • 1 teaspoon kosher salt

  • 1/2 teaspoon red pepper flakes

  • 1 small yellow onion, peeled and quartered

Large mixing bowl, mixing spoon, measuring spoons, Chicago style baking pan or cake pan or large cast iron skillet, measuring cups, food processor Prep: 4 hours prep Cook: 30 minutes Serves: 1 12-15" pie

1. Mix sugar and warm water in a bowl. Sprinkle in yeast and let dissolve, about 15 minutes.

TIP: Do not use cold water, it must be warm to appropriately mix with the yeast. Adding sugar helps the crust to brown more evenly for a golden and flavorful crust.

2. Combine cornmeal, flour, and salt in a bowl. Once yeast becomes foamy, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a dough ball is formed.

TIP: Bread flour is high in gluten and essential for a great pizza. You may substitute with all purpose flour if necessary but it won't turn out as well.

3. Knead for 90 seconds. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.

4. Make the sauce: In a food processor, blend all of the sauce ingredients until it forms into a puree. Cook sauce in a large saucepan over medium-low heat for 5 minutes.

5. Bring to a simmer, reduce heat to lowest setting, and cook, stirring occasionally, for about 1 hour.

TIP: The sauce should be thick enough to coat the back of a wooden spoon but thin enough to spread easily on the pizza.

6. Use immediately or store in a air-tight container in the refrigerator for up to 5 days, or freeze for up to 2 months.

7. Punch down risen dough and knead for another 3 minutes to release any air. Let settle for 15 more minutes.

TIP: Make sure to thoroughly knead in the olive oil, which will allows the dough to hydrate properly and have a more tender crust when baked.

8. Position an oven rack in the middle of the oven and preheat to 450 degrees F.

TIP: Preheat oven at 425 degrees for about 1 hour to ensure consistent heating throughout the oven.

9. Coat bottom and sides of a 12-inch cake pan or traditional Chicago-style pizza pan with melted butter.

10. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (if you more dough than needed, freeze the remainder to use later).

11. Spread provolone cheese over the bottom of the crust. Spread a layer of fresh mozzarella on top. Add a layer of Italian sausage and pepperoni.

12. Ladle pizza sauce generously on top and spread out to the edges. Sprinkle top evenly with grated Parmesan Cheese.

13. Drizzle crust and center with 1 tablespoon olive oil.

14. Bake, rotating halfway through, until golden around the edge, about 30 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie.

Calories: 612

Total Fat: 32.4g Saturated Fat: 14.0g Cholesterol: 75mg Sodium: 1487mg Potassium: 215mg Total Carbohydrates: 52.6g Dietary Fiber: 3.4g Protein: 25.4g Sugars: 5g

You will receive a lot of health benefits when you choose the right ingredients for your pizza. Combined, these nutrients go a long way to protect your heart and prevent disease. Other sources of nutrients in pizza include cheese, which contains calcium, protein and vitamin A. Another source of nutrients in pizza is the dough, which contains some antioxidants due to the chemical reactions of the yeast. Try to eat a mix of different-colored vegetables for the greatest health benefits.

Cabernet Sauvignon or Tempranillo, Shiraz, Malbec


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Mara H
Mara H
Mar 13, 2021

The only change I made was to cook my onions separately so they don't get "slimey" from the acid in the tomatoes. This is my second time with this recipe and the sauce is soooooo good. I am going to substitute mushrooms for the pepperoni as I don't like pepperoni.


Dec 03, 2020

Wow. amazing. it actually turned out great. I did add a little water and a bit more olive oil to the dough as it was doing that second small rise. I made the sauce in a pan and just smashed it up with a wisk. Mde the red pepper, onion garlic in the oil for a few minutes and added everything else mashing the tomatoes with a wisk. excellent


Dec 03, 2020

Hi! I am thinking this right now but a little concerned becasue the dough is all risen and I just did the 2nd knead but it feels very tough and kind of breaks apart. I added a little water...maybe i'll add a little olive oil. Invited people over so I hope it is edible!

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