chicago deep dish pizza | chicago style pizza recipe

Chicago Style Pizza Recipe

Preparation: 2 hours and 30 minutes

Recipe for: 6 people


If you are a big fan of pizza but have not yet tried chicago style pizza recipe, you have missed out on a lot.

This unique Chicago deep-dish pizza was invented in 1943 by chef Ike Sewell of the “UNO” pizzeria in Chicago (according to one version) and quickly gained respect, becoming one of the most popular and best pizzas in the United States.

This is not the usual flat pizza with a thin crust and toppings; it is a deep-dish Chicago pizza covered with a thick layer of cheese on top. It is a bulky dish that looks more like a pie.

Although the pizza itself is very thick, the double-dough pizza is of regular thickness, only with deep borders. The base is soaked in olive oil and has an unusually layered texture and excellent taste, which are due to the combination of three oils: vegetable, olive, and butter. Adding butter to the dough gives it a layered and unusually sandy structure for pizza.

In addition, a little cornmeal is added to the dough, which gives the crust a yellowish tint and a pleasant crunch.

The borders are usually 2–3 cm in height and are slightly browned due to the oil in the form.

The topping is laid on the dough not in the usual order for pizza, as we are used to sauce + topping + cheese, but in reverse. This is necessary to avoid the cheese burning during baking since the dish is in the oven for quite a long time. Here, first, a huge layer of cheese is laid, then a meat layer (classic: pepperoni) or vegetable, and, finally, the signature tomato sauce with spicy herbs, oregano, and basil. The dish is sprinkled with grated parmesan on top.

Thanks to all of this, the best Chicago pizza turns out to be incredibly juicy, tasty, and satisfying.

Usually, a special Chicago deep-pan pizza with a diameter of approximately 35 cm is used to bake this pizza, which provides a spectacular presentation right out of the oven. But, in the absence of such, it can be baked in more familiar round shapes with a diameter of 21 cm, halving the number of ingredients.

I should mention that I baked only one Chicago-style pizza, so I will provide a recipe calculated for a 21-cm removable form. And if you are the lucky owner of a large pan or want to bake two pizzas, then multiply the ingredients by 2.

I have a 250-ml glass.

I also want to say that there are several ways to prepare the base. I have tried only one so far, but I want to try them all, so I will share my experience with you later.


Deep dish pizza dough recipe

flour 1 ½ cups
corn flour ¼ cup
water ½ cup
dry yeast 1 ½ tsp.
salt ¾ tsp.
sugar 1 tsp.
vegetable oil 1 ½ tbsp.
butter 50 g
olive oil 2 tbsp.

Chicago style pizza sauce

tomatoes 500 g
onion 1 head
garlic 2 cloves
salt to taste
pepper to taste
dried oregano ½ tsp.
fresh basil 2 sprigs
butter 20 g
sugar ¼ tsp.
olive oil 1 tsp.
Filling(pizza mozzarella) 250 g
sausage 100 g
parmesan 50 g


chicago deep dish pizza | chicago style pizza recipe

Step 1/23

First, let’s make homemade pizza dough. In a bowl, mix sifted flour, cornmeal, salt, sugar, and yeast. Add room-temperature water and vegetable oil. Mix everything well with a spoon, and then knead the elastic dough. I did this manually, and the process took about 5 minutes.

The dough should be soft but elastic, form well into a ball, and not stick to your hands.

Step 2/23

The dough should be soft but elastic, form well into a ball, and not stick to your hands.

Step 3/23

Pour 1 teaspoon of olive oil in pizza dough onto the bottom of a bowl and place the dough ball there, turning it over a few times and dipping it in the oil from all sides. Cover with plastic wrap and let it rise in a warm place for 1 hour.

Step 4/23

Meanwhile, let’s make homemade pizza sauce. You can also use ready-made, but we’ll make it from scratch. Finely chop one small onion, garlic, and basil. Cut the tomatoes into small cubes after blanching them in boiling water and removing the skin.

Step 5/23

Melt the butter in a small saucepan; add the onion, oregano, and salt. Stir and fry the onion over medium heat for about 5 minutes until golden brown.

Step 6/23

Add the garlic, stir for 30 seconds to release its flavor, then add the tomatoes and sugar to the saucepan. Increase the heat to high, let the mixture boil, then reduce the temperature and simmer the sauce for 25–30 minutes until done.

STEP 7/23

Then add basil, olive oil, pepper, and salt to taste if necessary. The sauce is ready!

STEP 8/23

Meanwhile, our dough… To be honest, I was afraid it wouldn’t work because the ball was very dense. But to my delight, I saw this picture! The dough doubled in size!

STEP 9/23

Move the dough onto a dry work surface and roll it out into a rectangle. Mine was about 25 by 45 cm. Spread softened butter over the entire surface, leaving 2 cm from the edges.

STEP 10/23

Roll the dough tightly into a cylinder from the smaller end.

STEP 11/23

Roll it out again into a smaller rectangle. Mine was about 15 x 40 cm. If the butter comes out, it’s okay; just spread it over the surface of the rectangle.

STEP 12/23

Fold the dough like an envelope. First one edge.

STEP 13/23

Then the other

STEP 14/23

Shape the dough into a ball, pressing the seams together, and place it in the same greased bowl, cover with plastic wrap, and let it rise again, but in the refrigerator for about 1 hour.

STEP 15/23

While waiting, prepare the filling. Grate the mozzarella cheese. I cut it, but it’s better to grate it so it will distribute more evenly over the base. Cut the sausage (I used thin, semi-dry Bavarian sausages). Grate the Parmesan cheese. In fact, the filling can be anything; the main thing is to leave out the cheese!

STEP 16/23

Preheat the oven to 220 degrees Celsius. Roll out the risen dough into a circle with a diameter larger than the form by at least 5 centimeters.

STEP 17/23

Pour 2 tablespoons of olive oil into the form (preferably detachable but non-leaking, as the oil will “escape” during baking) and spread it over the entire surface. Using a rolling pin, transfer the dough into the form and tightly distribute it, making borders 3 centimeters high; if more, it’s not scary; we’ll adjust later.

STEP 18/23

On the dough, lay out the mozzarella, then the sausages.

STEP 19/23

Evenly spread the tomato sauce on top.

STEP 20/23

And sprinkle all this splendor with grated parmesan. Place on the lower level of the preheated oven for 30 minutes, until golden brown.

STEP 21/23

Remove from the oven, release from the borders of the form, and let it cool for 10 minutes before serving.

STEP 22/23

Cut (for greater effect, it is better to do this in front of the diners!) and serve! Look at this filling! I could eat another piece right now! incomparable left-over-over dough and a huge amount of juicy, delicious filling! Goodbye, figure!

STEP 23/23

I tried to convey the texture of the dough. It is unusual and very delicious! Try it and enjoy!

If you want to know something related to Chicago-style pizza or want a detailed recipe, watch this video. If you want different recipes, visit “” for the best result.

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