Here is the complete recipe for an authentic Chicago Style Deep-Dish Pizza

April 10, 2026

🍕 Ingredients

For the Dough
3 cups All-purpose flour
½ cup Yellow cornmeal (gives that classic crunch)
1 ¼ tsp Salt
1 tbsp Sugar
2 ¼ tsp Instant yeast
1 ¼ cups Lukewarm water
½ cup Unsalted butter (melted and slightly cooled)
Olive oil (for coating the bowl)
For the Sauce
2 tbsp Unsalted butter
1 small Onion, grated or finely minced
3 cloves Garlic, minced
28 oz Can of crushed tomatoes (well-drained)
1 tsp Dried oregano
½ tsp Red pepper flakes (optional)
The Toppings
1 lb (450g) Mozzarella cheese, sliced or shredded (use low-moisture for best results)
Optional: Cooked Italian sausage, pepperoni, or sautéed bell peppers
¼ cup Grated Parmesan cheese

👨‍🍳 Preparation Steps

1. Make the Dough
Mix the flour, cornmeal, salt, sugar, and yeast in a large bowl.
Add lukewarm water and melted butter. Mix until a soft dough forms.
Knead for about 5 minutes until smooth.
Place in a greased bowl, cover, and let rise in a warm spot for 1 hour (or until doubled in size).
2. Prepare the Sauce
Melt butter in a saucepan over medium heat. Add the onion and cook until soft.
Add garlic, oregano, and salt. Cook for 1 minute.
Add the crushed tomatoes and simmer on low for 15–20 minutes until the sauce is thick and reduced. (You don't want a watery sauce!).
3. Assembly (The "Upside-Down" Way)
Preheat your oven to 220°C (425°F).
Grease a deep-dish pizza pan or a 12-inch cast-iron skillet with plenty of olive oil or butter.
Press the dough into the bottom and up the sides of the pan.
Layer 1 (Cheese): Place the mozzarella slices directly on the dough.
Layer 2 (Meat/Veg): Add your sausage or pepperoni over the cheese.
Layer 3 (Sauce): Spread the thick tomato sauce over the toppings.
Layer 4 (Finish): Sprinkle with Parmesan cheese.
4. Baking
Bake for 25–30 minutes until the crust is golden brown and the sauce is bubbling.
Crucial Step: Let the pizza rest for 10 minutes before slicing. This allows the cheese to set so it doesn't run everywhere!
Tip: Make sure to drain your tomatoes very well before making the sauce. Excess moisture is the enemy of a crisp deep-dish crust!