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Brief Overview
Deep Dish Pizza is not just food, it is a slice of Chicago’s soul. Towering, indulgent, and unapologetically rich, this thick crust creation has become a defining symbol of the city’s culinary identity. It is the kind of pizza that invites you to slow down and savour every bite.
While other pizzas aim for speed and simplicity, Deep Dish takes its time. Baked in a deep, round pan with high edges, it is a meal in itself. Often enjoyed during family dinners, celebrations or weekend indulgences, it offers warmth, comfort and bold flavour in every slice.
Want to dive deeper into American Cuisine? Don’t miss our post on 65 Traditional American Foods to Try
What Is Deep Dish Pizza?
Unlike the thin, foldable slices found in places like New York, Deep Dish Pizza is built in layers, starting with a thick, buttery crust pressed into a well-oiled pan. It rises up the sides to form a sturdy shell that holds a mountain of ingredients.
What sets it apart is the order in which it is assembled. First comes the cheese, usually mozzarella, placed directly on the crust. Then comes the meat or vegetables, and finally a chunky tomato sauce spread generously over the top, sealing everything beneath it.
This reversed layering protects the cheese during baking and locks in moisture. The result is a pizza that is more structured and filling than most, eaten with a knife and fork rather than by hand. Each bite delivers rich flavour, warmth and texture in perfect balance.
Ingredients and Taste
The crust is a standout feature. Golden, crisp at the edges and tender inside, it is made from a dough enriched with butter or oil, giving it a slightly flaky texture similar to a savoury pastry. It forms the base for the pizza’s generous filling.
Fresh mozzarella is used in abundance, creating a creamy layer that melts into the crust and clings to the toppings. The cheese adds richness and acts as a binder, making each slice cohesive and indulgent without being overly heavy.
The tomato sauce is bold and chunky, often made from crushed tomatoes with hints of garlic, oregano and sometimes a pinch of sugar to soften its acidity. Unlike cooked sauces, this one is bright and fresh, offering contrast to the richness below.
Toppings range from sausage and pepperoni to mushrooms, onions and green peppers. Some versions add olives or spinach. What matters most is the harmony of textures: the softness of the cheese, the brightness of the sauce and the crispness of the crust.
A Taste of History
Deep Dish Pizza made its debut in Chicago in the 1940s. While stories vary, many credit Pizzeria Uno, co-founded by Ike Sewell and Ric Riccardo, with creating the first version. Their goal was to offer something more substantial than traditional pizza.
It was a bold departure from the fast, flat pies of Italian American tradition. This new approach turned pizza into a sit down meal, something that demanded time, attention and appetite. It resonated with the city’s hardworking spirit and appetite for comfort.
Over the decades, Deep Dish became more than a regional speciality. Though its heart remains in Chicago, it found fans across the United States and beyond. Some debate whether it should be called pizza at all, but few deny its bold, unforgettable character.
Eating Deep Dish Pizza is more than a meal, it is a moment. Each slice tells a story of innovation, local pride and a city that is not afraid to break the mould. If you are after something layered, satisfying and full of heart, Deep Dish delivers every time.
How to Make Traditional Chicago Style Deep Dish Pizza
Chicago style deep dish pizza is unapologetically bold. With its buttery, biscuit like crust, layers of melty mozzarella, savoury sausage, and chunky tomato sauce, it’s a knife and fork kind of meal. The baking process is a slow build, allowing flavours to fuse and textures to contrast perfectly. You’ll need a deep pan and a bit of patience, but the payoff is a comforting classic. See the recipe card at the bottom for printable directions
Ingredients
For the Dough
- 250ml warm water (around 43°C)
- 2¼ tsp active dry yeast
- 1 tsp granulated sugar
- 325g all-purpose flour
- 65g yellow cornmeal
- 1 tsp fine sea salt
- 60ml unsalted butter, melted (for the dough)
- 2 tbsp unsalted butter, room temperature (for laminating)
- Additional butter or oil for greasing the pan
For the Tomato Sauce
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 800g canned crushed tomatoes
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp sugar
- Pinch of chilli flakes (optional)
- Salt to taste
For the Filling
- 350g low moisture mozzarella, sliced or shredded
- 250g raw Italian sausage, casings removed
- 2 tbsp grated Parmesan cheese (for topping)
Cooking Instructions
Step 1: Prepare the Dough
To begin, preheat your oven to 95°C just for proofing. In a large bowl, combine 250ml warm water (not hot), 2¼ tsp active dry yeast, and 1 tsp sugar. Stir gently and let sit for 5 to 10 minutes until foamy. Add 325g all-purpose flour, 65g yellow cornmeal, and 1 tsp salt. Drizzle in 60ml melted butter and mix with a wooden spoon until it forms a shaggy dough. Knead for 5 to 7 minutes until smooth. Cover and place in the warm oven (turned off) for 1 hour to rise.
Step 2: Make the Crust Buttery
Once risen, punch down the dough and knead in 2 tbsp room temperature butter. This step gives the crust its signature flaky, rich texture. Shape into a ball, cover again, and let it rise for another 30 minutes at room temperature.
Step 3: Prepare the Tomato Sauce
In a saucepan, heat 1 tbsp olive oil over medium. Add 2 finely chopped garlic cloves and sauté until fragrant, about 30 seconds. Pour in 800g canned crushed tomatoes and add 1 tsp dried oregano, ½ tsp dried basil, ½ tsp sugar, and a pinch of chilli flakes. Simmer uncovered for 20 minutes until thickened. Season with salt to taste. Set aside.
Step 4: Preheat the Oven and Pan
Preheat your oven to 220°C. Place a 23cm deep dish pizza pan or cast iron skillet in the oven to heat slightly. This helps the crust crisp on the bottom when baked.
Step 5: Shape the Dough
Roll out the dough into a 35cm round. Gently press it into the greased, warm pan, pushing it up the sides to form a tall edge. Trim any excess overhang. Use a fork to prick the base to prevent air bubbles.
Step 6: Layer the Cheese
Cover the bottom of the crust with 350g sliced low moisture mozzarella. Arrange the slices evenly across the dough, overlapping slightly. This reverse layering technique keeps the crust from becoming soggy.
Step 7: Add the Sausage
Pinch and scatter 250g raw Italian sausage (mild or spicy) over the cheese. Use your fingers to flatten and spread the sausage across, keeping it even. Avoid precooking the sausage so the juices infuse the pizza during baking.
Step 8: Spoon the Sauce
Carefully spoon the prepared tomato sauce over the sausage layer. Spread it evenly using the back of a spoon. Avoid pressing too hard so the layers remain distinct.
Step 9: Top and Bake
Sprinkle 2 tbsp grated Parmesan over the top. Bake the pizza for 30 to 35 minutes on the lower rack until the crust is golden, the cheese is bubbling at the edges, and the top is slightly caramelised. If the crust browns too quickly, cover the edge with foil.
Final Step: Rest and Serve
Let the pizza rest in the pan for 10 minutes before slicing to allow the layers to settle. Use a metal spatula to lift out slices cleanly. Serve with extra Parmesan or crushed red pepper if desired. A crisp salad or cold root beer pairs nicely for balance.
Cooking Tips for Perfect Deep Dish Pizza
- Use yellow cornmeal in the dough for texture and slight sweetness
- Butter layers in the dough create a flaky finish similar to pastry
- Heating the pan before baking helps avoid a soggy crust
- Don’t overload the sauce or toppings; layering is key to structure
- Resting before cutting ensures clean slices and no molten collapse
Deep Dish Pizza (Thick Crust Chicago Style Pizza)
Ingredients
For the Dough
- 250 ml warm water around 43°C
- 2¼ tsp active dry yeast
- 1 tsp granulated sugar
- 325 g all-purpose flour
- 65 g yellow cornmeal
- 1 tsp fine sea salt
- 60 ml unsalted butter melted (for the dough)
- 2 tbsp unsalted butter room temperature (for laminating)
- Additional butter or oil for greasing the pan
For the Tomato Sauce
- 1 tbsp olive oil
- 2 garlic cloves finely chopped
- 800 g canned crushed tomatoes
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp sugar
- Pinch of chilli flakes optional
- Salt to taste
For the Filling
- 350 g low moisture mozzarella sliced or shredded
- 250 g raw Italian sausage casings removed
- 2 tbsp grated Parmesan cheese for topping
Instructions
- To begin, preheat your oven to 95°C just for proofing. In a large bowl, combine 250ml warm water (not hot), 2¼ tsp active dry yeast, and 1 tsp sugar. Stir gently and let sit for 5 to 10 minutes until foamy. Add 325g all-purpose flour, 65g yellow cornmeal, and 1 tsp salt. Drizzle in 60ml melted butter and mix with a wooden spoon until it forms a shaggy dough. Knead for 5 to 7 minutes until smooth. Cover and place in the warm oven (turned off) for 1 hour to rise.
- Once risen, punch down the dough and knead in 2 tbsp room temperature butter. This step gives the crust its signature flaky, rich texture. Shape into a ball, cover again, and let it rise for another 30 minutes at room temperature.
- In a saucepan, heat 1 tbsp olive oil over medium. Add 2 finely chopped garlic cloves and sauté until fragrant, about 30 seconds. Pour in 800g canned crushed tomatoes and add 1 tsp dried oregano, ½ tsp dried basil, ½ tsp sugar, and a pinch of chilli flakes. Simmer uncovered for 20 minutes until thickened. Season with salt to taste. Set aside.
- Preheat your oven to 220°C. Place a 23cm deep dish pizza pan or cast iron skillet in the oven to heat slightly. This helps the crust crisp on the bottom when baked.
- Roll out the dough into a 35cm round. Gently press it into the greased, warm pan, pushing it up the sides to form a tall edge. Trim any excess overhang. Use a fork to prick the base to prevent air bubbles.
- Cover the bottom of the crust with 350g sliced low moisture mozzarella. Arrange the slices evenly across the dough, overlapping slightly. This reverse layering technique keeps the crust from becoming soggy.
- Pinch and scatter 250g raw Italian sausage (mild or spicy) over the cheese. Use your fingers to flatten and spread the sausage across, keeping it even. Avoid precooking the sausage so the juices infuse the pizza during baking.
- Carefully spoon the prepared tomato sauce over the sausage layer. Spread it evenly using the back of a spoon. Avoid pressing too hard so the layers remain distinct.
- Sprinkle 2 tbsp grated Parmesan over the top. Bake the pizza for 30 to 35 minutes on the lower rack until the crust is golden, the cheese is bubbling at the edges, and the top is slightly caramelised. If the crust browns too quickly, cover the edge with foil.
- Let the pizza rest in the pan for 10 minutes before slicing to allow the layers to settle. Use a metal spatula to lift out slices cleanly. Serve with extra Parmesan or crushed red pepper if desired. A crisp salad or cold root beer pairs nicely for balance.
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