Chicago-Style Pizza

Craving authentic Chicago-style deep-dish pizza but think it’s too hard to make? Think again! This easy-to-follow recipe is perfect for beginners and pros alike, with a buttery, dreamy dough that’s simple to handle and always delivers. Bonus: it makes two pizzas—one for now and one for later. Trust me, this will become a family favorite!

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

I’ve been making this deep-dish pizza for years, and let me tell you—it’s a keeper. The dough? Absolute perfection. It’s soft, easy to roll, and so forgiving that even first-time pizza makers will feel like pros. While the steps might look like a lot, I’ve broken them into simple, manageable chunks, so you can tackle them one at a time.

Need to save time? I’ve included make-ahead tips, plus instructions on how to freeze your second pizza (because who doesn’t love a ready-made meal?). If you’re in a pinch, check out my No-Rise Pizza Dough for an even quicker option.

And the best part? This recipe makes two pizzas. We bake one and freeze the other before cooking—perfect for a busy night when you want something delicious without the work. Whether you’re new to pizza-making or a seasoned pro, you’ll feel confident tackling this recipe. Your family and friends will rave about the results!

What is Chicago-Style Pizza?

Originally invented in the ‘40s, the Chicago deep-dish pizza is typically characterized by a tall, butter crust that caramelizes as it bakes, holding a thick layer of mozzarella cheese and robust chunky tomato sauce.

A thick, almost casserole style pizza too rich to eat with your hands and a shameless amount of gooey cheese, best eaten with a fork and knife, it might not be for everyday, but special occasions are perfect for deep dish pan pizza! And by special occasions I mean, Friday or Saturday!

I have eaten many authentic Chicago Deep-Dish pizza’s in Chicago (drool), this recipe mimics Lou Malnati’s pizzas, which you can actually have shipped frozen right to your door. Lou’s signature butter crust pizza is what makes this the best Chicago-style deep dish pizza recipe!

The secret to making the best Chicago-Style Pizza

This butter crust pizza dough recipe makes you look like a pizzeria chef! We’re all busy, and if you need to make your time in the kitchen count, this is the recipe for you. It’s two meals: eat one now and save the other for later! And this recipe is easy enough for a beginner!

Deep Dish Chicago Pizza Ingredients

Every deep-dish pizza dough recipe is going to include basics like flour and yeast, but this one is like a true Chicago-Style deep-dish pizza crust. The butter makes it absolutely silky and delicious!

• All-purpose flour | I use organic all-purpose flour in my recipe.
• Cornmeal | Chicago-style butter crust pizza is a unique dough, the cornmeal is the signature ingredient!
• Active dry yeast | Yeast is a living organism, but it stays fresh stored in the fridge or freezer.
• Butter | Butter adds the best flavor, so use the good stuff!
• Olive oil | Here’s a tip: pure olive oils congeal in the fridge.

Chicago Deep Dish Pizza Toppings

Here are some suggested ingredients; our family usually does one pretty basic pepperoni pizza as shown in the video. But the second pizza, I usually go all out on; with caramelized peppers and onions, artichoke hearts, olives, and pepperoni or sausage, or both! And whatever else I can find in my fridge!

• Cheese | It would hardly be pizza without cheese and as true traditional Chicago-Style deep dish pizza, with a melting layer of mozzarella cheese on the bottom and a little parmesan sprinkled on the top.
• Pepperoni | I use uncured meats, to our family this is the quintessential ingredient!
• Italian sausage | You can mix it up with anything from mild to hot!
• Veggies | I’ve suggested artichoke hearts, peppers, onions, mushrooms, and olives, but you can go wild, adding whatever strikes your fancy!
• Chunky Tomato Sauce | I didn’t leave you hanging without a recipe for thick, chunky pizza sauce, included in the recipe!

How to Make Pan Pizza

1. Start with making the dough for this recipe for deep dish pizza, it’s so easy, read on and see!
2. In a stand mixer bowl, add the flour, cornmeal, kosher salt, sugar, and yeast.
3. Slowly add the butter and warm water, with mixer on low and fitted with “J” hook.

4. Beat the dough until it pulls away from the sides of the bowl—it only takes a few minutes. The dough should be smooth and stretch without breaking.

5. Form the dough into a ball and place it into a large bowl greased with olive oil, coating the dough entirely. Cover and let it rise in a warm space until doubled for 1-2 hours.

6. After rising, punch down the dough (my favorite step). Knead on a floured surface.

7. Spread remaining butter onto the dough and roll up into a log. Shape and return the dough ball into a greased bowl. Rise inside the fridge this time for about an hour, covered.

Best Chicago Deep Dish Pizza

For a deep dish pizza, roll out the dough ball into a 12″ circle, this dough is really easy to work with!

Place it over the cake pan, pressing it into the sides and bottom. If there is a lot of overhang, trim, but I like a little irregularity for a more rustic pizza dough.

Start by filling pizza dough lined pan with 2 cups of shredded mozzarella cheese, then layer with your favorite toppings and sprinkle with a little Italian Seasoning and/or red pepper flakes. I used uncured pepperoni, see variations below for all sorts of ideas.

Then evenly spread deep dish pizza pan with 1 ¼ cups of chunky tomato sauce, topping with ¼ cup of grated parmesan cheese. Bake at 425F degrees for about 25-28 minutes until bubbly and crust is golden brown. If crust is browning too quickly, cover with a little foil.

Chicago Deep Dish Pizza Recipe variations

• Deep Dish Veggie Pizza | Use any veggies you like! Think outside the pizza box! Try asparagus or cauliflower and all the other veggies topped with a sprinkling of balsamic vinegar. Presto! You might want to pre-roast the veggies to ensure they are cooked.
• Individual deep dish | Half the fun is choosing your toppings. Try these mini deep dish pizza pans so everyone can personalize their dinner! This is great for teens and kids!
• Make It Yours | use your favorite toppings! Like a Hawaiian deep dish pizza, go for it. Or maybe you are more of a meat lovers deep dish kinda person, load it up with Italian sausage, Canadian bacon, pepperoni.
• Deep Dish Cheese Pizza | Or maybe you are more simple and just want a deep dish cheese pizza! Add some unique cheese like, smoked gouda, maybe a little fresh mozzarella along with the shredded!

When you’re ready for an Italian week, check out Grandpa Frank’s Spaghetti Sauce. Next, try the Best Italian Pasta Salad with Sun Dried Tomatoes, yummy with artichoke hearts and a simple balsamic vinaigrette! Then you have got to try my “souper” easy Easy Italian Wedding Soup with savory meatball. And don’t forget dessert; try this traditional (and easy) Tiramisu.

Recipe adapted from Sally’s Baking Addiction

FAQs for Chicago Style Deep Dish Pizza

Best Ways to Store Deep Dish Pizza

Store leftover recipe for deep dish pizza wrapped tightly in aluminum foil and then placed in an airtight container in the fridge, 5-7 days. 

Reheating Deep Dish Pizza (3 Easy Ways)

Pizza should never be reheated in the microwave oven; ew, it makes it super chewy, with the crust and toppings turning into a soggy mess. Please take a few minutes and do it right!

1. Reheating Pizza in a Skillet (Best Method)

In my opinion the skillet method will give you the best results. In a cast iron skillet is the best way to reheat one or two small leftover slices of pizza. Oil skillet and place skillet over medium-high heat, add slice or slices of pizza if room, cover, reduce to medium heat, and heat for 4-5 minutes until crust is crispy and cheese is melted and hot. 

2. How to Reheat Leftover Deep Dish Pizza in Oven

The second best way to reheat leftover pizza is in a conventional oven. Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper or aluminum foil. The lower temperature will give you better results. Rub or spray with a little oil or cooking spray, this will give you a crispy crust. Place slices of cold pizza or whole pizza if desired onto the prepared cookie sheet. Brush or sprinkle crust with a little water, then cover with aluminum foil and bake until cheese is hot about 15-20 minutes. 

3. How to Reheat Pizza in an Air Fryer

Depending on your air fryer model, you can reheat 1-2 pieces of pizza in a bucket-style air fryer, for a toaster oven air fryer style, then it will fit a lot more slices of pizza.

Line the basket with a sheet of aluminum foil poking a few holes for air circulation, and spray with a little spray oil. Set slices of pizza into the air fryer basket, without overlapping and spritz with a little water to aid against moisture loss. 

• Thin Crust Pizza | Place in preheated 350° F air fryer and air fry for 3-4 minutes.
• Thick Pizza | Do the same thing, it might need to heat for another minute longer.
• Deep Dish Pizza Slices | It can be heated at the same temperature, for 3- 5 minutes.

Don’t want all the fuss of a deep-dish pizza, then try my 10 minute Pizza Dough recipe and How to Bake Homemade Pizza!

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I hope you loved this recipe for deep dish pizza — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!

Recipe Card

Chicago Style Pizza Recipe

5 from 3 readers

Author: Kathleen Pope

Prep Time: 40 minutes minutes

Cook Time: 30 minutes minutes

Inactive (Rise) Time: 3 hours hours

Total Time: 4 hours hours 10 minutes minutes

Servings: 12 Slices, 2 9-inch pizzas

Print Pin SaveSaved!

This recipe shows how to make deep dish pan pizza, in easy step-by-step detail! An incredible and easy butter crust pizza is filled with cheese, your favorite toppings, and a rich, zesty chunky tomato sauce, it can even be frozen for later! Crust, Sauce and pizza recipe included.

Video

Equipment

• ▢
  Rolling Pin
• ▢
  Stainless Steel Round-Handle Pizza Cutter
• ▢
  USA Round Cake Pan 9"

Ingredients 

US Customary – Metric

Deep Dish Pizza Dough (makes two)

• ▢ 3 ¼ cups all-purpose flour
• ▢ ½ cup yellow cornmeal
• ▢ 1 teaspoon kosher salt
• ▢ 1 tablespoon granulated sugar
• ▢ 2 ¼ teaspoons active dry yeast instant yeast may be used (1 standard packet)
• ▢ 1 ¼ cups slightly warm water not hot, but warm to the touch
• ▢ ½ cup butter divided (¼ cup softened to room temp ¼ cup melted and cooled slightly) (Salted or unsalted butter, if using unsalted, increase salt to 1 ¼-1 ½ teaspoons)
• ▢ Olive oil for coating the bowl

Deep Dish Pizza Ingredients (divided between two pizzas)

• ▢ 4 cups mozzarella cheese shredded
• ▢ ½ cup parmesan cheese grated (also try Asiago or Quatro Frommagi)

Pizza Sauce (or favorite marinara sauce, but make the sauce!)

• ▢ 2 tablespoons butter regular or unsalted
• ▢ 1 small onion grated on a cheese grater, about ⅓ of a cup
• ▢ 3 cloves garlic minced
• ▢ ¾- 1 teaspoon kosher salt
• ▢ 1 teaspoon dried oregano
• ▢ ½ teaspoon crushed red pepper flakes optional, but so good
• ▢ 1 28 ounce can crushed tomatoes*
• ▢ ¼ teaspoon brown sugar or granulated sugar, optional

Optional Topping Suggestions

• ▢ 6 ounces pepperoni Uncured or regular, try turkey pepperoni
• ▢ 1-2 teaspoons Italian Seasoning blend
• ▢ 6 ounces Italian sausage mild or hot, cooked, crumbled
• ▢ Canadian bacon
• ▢ Artichoke Hearts diced in large chunks
• ▢ Sliced bell peppers any color
• ▢ Sliced sweet or red onions
• ▢ Sliced mushrooms
• ▢ Sliced Olives

Get Recipe Ingredients

Instructions

Deep Dish Butter Pizza Crust

• Make dough at least 3 hours ahead of time! You will need two deep dish round pans, 9” x 2” for this recipe, or you may use a 9” inch springform pan. I have also made this in a 10” cast iron skillet.
• In the bowl of a stand mixer* fitted with a dough hook (J hook) combine flour, cornmeal, kosher salt, sugar and yeast. With mixer on low speed mix the above ingredients, then slowly add the ¼ cup of slightly cooled melted butter and the warm water. If the water is too hot, it will kill the yeast, you just want it warm. 
• With the mixer on low speed, beat or stir the dough until everything begins to moisten, beat the dough until it is soft and elastic and pulls away from the sides of the bowl, about 4-5 minutes.
• If the dough is too stiff (hard) , beat in an additional teaspoon of warm water, or if it’s too soft and sticky, add in additional tablespoon of flour. 
• Remove dough from bowl and form into a ball and place in a large bowl greased with some olive oil, place the dough ball inside, turning to coat both sides. Cover the bowl tightly with plastic wrap or aluminum foil and allow to rise in a warm place for 1-2 hours, until doubled in size. If you have a proofing setting on your oven, turn it to proof and place bowl in a warm oven. If you do not have a proofing setting, preheat oven to 150 degrees F, once it is heated, TURN OFF OVEN. Place covered dough inside oven; close oven and turn on lights, the residual heat will help dough rise. 
• Once the dough has risen, gently punch down dough and place dough ball on lightly floured surface and knead gently a couple times to remove any air bubbles. Roll dough into 15×12 inch rectangle, it will be very easy to work with, almost like play-doh. 
• Spread remaining ¼ cup softened butter on top of dough. Roll up dough from 12” side (shorter) the length of the dough, cut the dough log in half using a bench scraper or sharp knife. Gently shape the dough logs into two dough balls and return to greased bowl, cover again with plastic wrap or foil and this time allow to rise in the refrigerator for one hour (not a warm place). This is a great time to make your pizza sauce. 

Pizza Sauce

• Melt butter in a medium saucepan over medium heat. Then add grated onion, oregano, salt, and red pepper flakes, stirring occasionally until lightly browned/golden, about 5 minutes. During the last 2 minutes, add minced garlic and stir until fragrant, about 1-2 minutes.
• Add the tomatoes and sugar if using, stirring to combine. Reduce heat to simmer or low and allow to simmer until the sauce is thick, fragrant and rich in color, about 30 minutes. The sauce should reduce to about 2 ½ cups at this point, if it looks like more, continue simmering until it reduces further. Remove from heat and set aside until ready to use. 
• Spread on pizza crust and build pizza as desired. This pizza sauce works great on deep dish pizzas, thin crust, regular crust, even on french bread or store bought pizza crust. Note: allow to cool 15-20 minutes before using on thinner unbaked crusts, to avoid soggy crusts.
• If not using sauce immediately, cool completely and store in airtight container or freezer baggie until ready to use. Refrigerated keeps 4-6 days, frozen up to 3 months. 

Assemble Deep Dish Pizza

• Preheat oven to 425° F (218°C).
• After the dough has risen in the fridge for an hour, remove dough balls one at a time and roll out on a lightly floured surface into a 12-inch round. Place dough over a 9×2” cake pan, using hands to press into the sides and bottom of the pan, fold edges over, or trim if desired, repeat with second dough ball if desired. Brush the edges of dough with a little olive oil, optional.
• Spread 2 cups of mozzarella cheese into bottom of pizza in pan, then add desired toppings, sprinkle with Italian seasoning blend, next spoon on about 1 ¼ cups of pizza sauce spreading to cover the toppings. Sprinkle sauce with ¼ cup of parmesan cheese. Repeat with second pan if making both. Place pan(s) on large cookie sheet and bake for about 25-28 minutes (we like ours a little longer). If crust is browning too quickly, loosely cover edges with foil. Allow to cool on wire rack for 10 minutes before slicing. 

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Notes

*If you do not have a mixer with a dough hook, mix in mixer until just combined, then knead on a floured surface for 7-8 minutes until elastic and soft. Or using a large bowl and a wooden spoon mix everything until combined, then turn out onto floured surface and knead until smooth and elastic about 7-8 minutes (a great arm workout!)

Storage: Dough will keep in fridge for up to 1 day, I recommend freezing if storing for longer. This dough is freezer friendly, place each dough ball in separate quart sized freezer baggies with a little spray oil or olive oil. Place in refrigerator overnight to thaw and then use as directed. 

To Freeze Assembled Deep Dish Pizza

Pre-bake the crust for 10 minutes in the pan, allow to cool completely then wrap pizza dough tightly in aluminum foil, then plastic wrap and freeze up to 6 months. I recommend measuring out the cheese, sauce and toppings needed for the pizza freezing in separate containers, then assembling as directed below.

To assemble from frozen:

Thaw overnight in fridge or 3 hours at room temperature, fill with (thawed) cheese, toppings and sauce, then bake in preheated 425 degree F oven for 25 minutes. Allow to cool 10 minutes before slicing.

Recipe adapted from Sally's Baking Addiction

Nutrition

Serving: 1slice | Calories: 492kcal | Carbohydrates: 34g | Protein: 19g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1239mg | Potassium: 187mg | Fiber: 2g | Sugar: 2g | Vitamin A: 583IU | Vitamin C: 1mg | Calcium: 257mg | Iron: 2mg

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