Description

This homemade Chicago-Style Deep Dish Pizza is the ultimate comfort food, featuring a buttery, flaky crust loaded with layers of mozzarella cheese, savory tomato sauce, and your favorite toppings. Perfectly baked in a deep pan, this pizza recipe is easy to follow and gives you a true taste of Chicago in your own kitchen. Whether you prefer pepperoni, bacon, or simply cheese, this rich and indulgent pizza is sure to satisfy!

Ingredients

Scale

For the Pizza Crust (makes 2 pizzas):

3 and 1/4 cups (406g) all-purpose flour, spooned & leveled
1/2 cup (60g) yellow cornmeal
1 and 1/4 teaspoons salt
1 tablespoon (12g) granulated sugar
2 and 1/4 teaspoons (7g) instant yeast (1 packet)
1 and 1/4 cups (300ml) warm water (about 90°F/32°C)
1/2 cup (8 tbsp; 113g) unsalted butter, divided (1/4 cup melted, 1/4 cup softened)
Olive oil, for coating

For the Tomato Sauce:

2 tablespoons (28g) unsalted butter
1 small onion, grated (about 1/3 cup)
3/4 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
3 garlic cloves, minced
1 can (28-ounce/794g) crushed tomatoes
1/4 teaspoon granulated sugar

For the Toppings:

4 cups (about 16 oz) shredded mozzarella cheese
1/2 cup (45g) grated parmesan cheese
Optional: 1/2 cup sliced pepperoni
Optional: 4 slices bacon, cooked and crumbled

Instructions

Prepare the Dough:
In a large bowl, combine flour, cornmeal, salt, sugar, and yeast. Add warm water and 1/4 cup melted butter. Mix on low speed or stir by hand until a soft dough forms. Knead for 4-5 minutes until smooth and supple.
Let Dough Rise:
Transfer the dough to a lightly greased bowl, cover with foil, and let rise in a warm environment for 1-2 hours, until doubled in size.
Roll and Layer the Dough:
Once risen, roll the dough into a 15×12-inch rectangle. Spread 1/4 cup softened butter on top, roll it up, and cut into two dough balls. Place in a greased bowl, cover, and refrigerate for 1 hour.
Make the Tomato Sauce:
Melt butter in a saucepan over medium heat. Add grated onion, salt, oregano, and red pepper flakes. Once the onion softens, add garlic, crushed tomatoes, and sugar. Simmer on low heat for 30 minutes, stirring occasionally.
Assemble the Pizzas:
Preheat oven to 425°F (218°C). Roll out each dough ball into a 12-inch circle and press into a 9×2-inch cake pan. Layer each pizza with 2 cups of shredded mozzarella cheese, desired toppings, 1 and 1/4 cups of tomato sauce, and 1/4 cup grated parmesan cheese.
Bake the Pizzas:
Place the pans on a baking sheet and bake for 20-28 minutes until the crust is golden brown. Let cool for 10 minutes before slicing.
Serve and Enjoy:
Slice and serve immediately, or store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

You can freeze the dough and sauce for up to 2 months for easy future pizza nights.
For a crispier crust, bake the pizzas for an additional 3-5 minutes uncovered.

Prep Time: 2 hours (including rising time)
Cook Time: 30 minutes