Picture this: a golden, buttery crust rising high against the sides of a deep pan, cradling layers of melted cheese, savory Italian sausage, and a bright, uncooked tomato sauce that bubbles up through the crevices. This isn’t just pizza—it’s Chicago’s culinary crown jewel, a knife-and-fork affair that has divided pizza lovers for generations.
Born in the Windy City in 1943 at Pizzeria Uno, deep-dish pizza represents the brilliant fusion of Italian immigrant traditions and American innovation. While its DNA traces back to Sicilian sfincione (a thick, rectangular pizza sold as street food), Chicago deep-dish evolved into something entirely its own—a hearty, satisfying meal that’s more akin to a savory pie than traditional pizza.
What sets this recipe apart? We’ve distilled decades of Chicago pizza wisdom into a streamlined approach that delivers authentic results without the all-day commitment. Our version features a signature buttery crust that’s both tender and crisp, the perfect vessel for the iconic inverted layering that prevents cheese from burning while allowing flavors to meld beautifully. The result? A restaurant-quality deep-dish that will have you questioning why you ever settled for delivery.
![Hero Shot: Professional food photography of Chicago deep-dish pizza served in a cast-iron skillet, with visible layers of cheese, sausage, and tomato sauce. Shot at 45° angle with natural lighting, shallow depth of field, and rustic wooden backdrop.]
Ingredients
For the Dough
- 500g (3½ cups) all-purpose flour
- 50g (½ cup) fine cornmeal
- 7g (1 packet) active dry yeast
- 10g (2 teaspoons) granulated sugar
- 8g (1½ teaspoons) fine sea salt
- 2g (¼ teaspoon) cream of tartar
- 60ml (¼ cup) extra-virgin olive oil
- 30g (2 tablespoons) unsalted butter, melted
- 325ml (1⅓ cups) warm water (about 38°C/100°F)
For the Filling
- 225g (8 ounces) sliced part-skim mozzarella cheese
- 115g (4 ounces) sliced provolone cheese
- 450g (1 pound) bulk Italian sausage
- 115g (4 ounces) sliced pepperoni (optional)
- 1 (28-ounce) can whole San Marzano tomatoes, crushed by hand
- 30g (⅓ cup) grated Parmesan cheese
- 5g (1 teaspoon) dried oregano
- 3g (½ teaspoon) red pepper flakes (optional)
For the Pan
- 15g (1 tablespoon) unsalted butter, melted
- 5g (1 teaspoon) olive oil
Dietary Substitutions:
- Gluten-free: Replace all-purpose flour with gluten-free pizza flour blend
- Vegetarian: Omit sausage and pepperoni, add roasted vegetables and extra cheese
- Dairy-free: Use dairy-free cheese alternatives and olive oil instead of butter
- Lower sodium: Reduce salt to 5g (1 teaspoon) and use low-sodium tomatoes
Seasonal Notes: San Marzano tomatoes are best during late summer and fall. During winter months, high-quality canned tomatoes work perfectly. Fresh Italian sausage is typically available year-round at specialty butcher shops.
Instructions/Steps
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Activate the yeast (15 minutes): In a small bowl, combine warm water, sugar, and yeast. Let sit until foamy and bubbly, about 10-15 minutes. This ensures your yeast is active and will give your crust the perfect rise.
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Mix the dry ingredients (5 minutes): In a large bowl or stand mixer, whisk together flour, cornmeal, salt, and cream of tartar. The cornmeal adds texture and helps create that signature golden crust, while cream of tartar regulates yeast activity for a controlled rise.
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Combine and knead (10 minutes): Add the activated yeast mixture and olive oil to the dry ingredients. Mix with a dough hook or by hand until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky.
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First rise (1 hour): Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour. Unlike traditional pizza dough, deep-dish benefits from a shorter rise to maintain its cake-like texture.
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Prepare the pan (5 minutes): Preheat oven to 425°F (220°C). Generously coat a 12-inch cast-iron skillet or deep-dish pan with melted butter and olive oil. This combination creates the signature crispy, buttery crust that Chicago deep-dish is famous for.
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Shape the crust (10 minutes): Punch down the risen dough and let rest for 5 minutes. Using your hands, press the dough into the prepared pan, working it up the sides to create a high wall. The crust should be thin against the sides and slightly thicker on the bottom.
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Layer the fillings (10 minutes): This is where Chicago deep-dish differs from all other pizzas. Start with a layer of mozzarella and provolone cheese, covering the entire bottom and slightly up the sides. Next, add a thin, even layer of raw Italian sausage (it will cook perfectly in the oven). If using pepperoni, add it now. Finally, top with hand-crushed San Marzano tomatoes, spreading them gently to cover everything.
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Bake (35-40 minutes): Place the pizza on the middle rack of your preheated oven. Bake for 25 minutes, then rotate the pan for even cooking. Continue baking for another 10-15 minutes until the crust is deep golden brown and the filling is bubbly.
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Finish and rest (10 minutes): Remove from oven and immediately sprinkle with Parmesan cheese, oregano, and red pepper flakes if using. Let the pizza rest for at least 10 minutes before slicing. This crucial step allows the layers to set and prevents a soupy mess when cutting.
Pro Tip: For the crispiest crust, preheat your pan in the oven for 10 minutes before adding the dough. This mimics the effect of professional pizza ovens and gives you that perfect golden-brown bottom.
Common Pitfall to Avoid: Don’t overfill your pizza! The deep pan might tempt you to add more toppings, but this can lead to undercooked dough and soggy results. Stick to the layering order and quantities for best results.
Recipe Info Box
| Prep Time | Cook Time | Total Time | Servings | Difficulty Level | Course | Cuisine Style |
|---|---|---|---|---|---|---|
| 30 minutes | 40 minutes | 1 hour 40 minutes | 6-8 slices | Intermediate | Main Course | American/Italian |
Nutrition Information
Per serving (1 of 8 slices):
Health Benefits: While indulgent, this pizza provides protein from cheese and sausage, calcium for bone health, and lycopene from tomatoes (a powerful antioxidant). The cornmeal in the crust adds fiber and essential minerals.
Nutrition Disclaimer: Values are estimates and may vary based on specific ingredients and portion sizes used. For precise nutritional information, consult with a registered dietitian or use a nutrition calculator with your exact ingredients.
Tips/Variations/Notes
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Butter vs. Oil Crust: For a richer flavor, use all butter in the crust. For a crispier texture, increase the olive oil ratio. Traditional Chicago pizzerias often use a combination of both.
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Cheese Variations: Experiment with different cheese combinations. Try adding fontina for creaminess, Asiago for sharpness, or smoked mozzarella for a smoky depth of flavor.
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Vegetarian Version: Replace sausage with roasted vegetables like bell peppers, mushrooms, and onions. Add spinach or kale for extra nutrients and color.
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Meat Lovers’ Twist: Add cooked crumbled bacon, diced ham, or ground beef along with the Italian sausage for an even heartier version.
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Seasonal Adaptations: In summer, add fresh basil and cherry tomatoes. In fall, incorporate butternut squash and sage. Winter calls for heartier toppings like caramelized onions and roasted garlic.
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Make-Ahead Instructions: The dough can be made up to 24 hours in advance and refrigerated. Bring to room temperature before shaping. Fully baked pizza can be refrigerated for up to 3 days and reheated in a 350°F oven for 15 minutes.
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Freezing Guidelines: Freeze unbaked pizza (before adding tomatoes) for up to 1 month. Thaw overnight in refrigerator, add tomatoes, and bake as directed. Baked pizza slices can be frozen individually for quick meals.
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Troubleshooting Soggy Crust: Ensure your oven is fully preheated and don’t skip the butter/oil in the pan. If your crust consistently comes out soggy, try pre-baking the crust for 5 minutes before adding fillings.
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Serving Suggestions: Cut with a sharp knife and serve with a spatula. Pair with a simple green salad dressed with red wine vinaigrette to cut through the richness.
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Leftover Magic: Transform leftovers into breakfast by topping with fried eggs, or cube and add to soups and stews for extra flavor and substance.
Equipment Needed
Essential Tools
- 12-inch cast-iron skillet or deep-dish pizza pan
- Stand mixer with dough hook (or large mixing bowl)
- Rolling pin (optional, for initial dough flattening)
- Sharp knife or pizza cutter
- Spatula for serving
- Measuring cups and spoons
Nice-to-Have Extras
- Kitchen scale for precise measurements
- Pizza stone for even heat distribution
- Infrared thermometer for checking oven temperature
- Bench scraper for dough handling
- Pizza peel for easier pan handling
FAQs
Q: Can I substitute the all-purpose flour with bread flour? A: Yes, bread flour will create a chewier crust, but reduce the amount by 10% as it absorbs more liquid. The texture will be slightly different but still delicious.
Q: How long does Chicago deep-dish pizza last in the fridge? A: Properly stored in an airtight container, it will last 3-4 days. Reheat in a 350°F oven for 15 minutes or in a skillet over medium heat for 5 minutes per side.
Q: Can I freeze Chicago deep-dish pizza? A: Absolutely! Freeze individual slices wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator before reheating.
Q: Is this recipe kid-friendly? A: Yes, though you might want to reduce or omit the red pepper flakes. Kids love the cheesy, saucy layers, and you can involve them in the dough-making process.
Q: How can I make this recipe gluten-free? A: Substitute the all-purpose flour with a gluten-free pizza flour blend. You may need to adjust the liquid slightly, so add water gradually until the right consistency is achieved.
Q: What if I don’t have a deep-dish pan? A: A 12-inch cast-iron skillet works perfectly. Alternatively, use a 9-inch round cake pan or even a springform pan. The key is having sides at least 2 inches high.
Q: Can I make the dough ahead of time? A: Yes, the dough can be refrigerated for up to 24 hours after the first rise. Bring it to room temperature for 30 minutes before shaping.
Q: What toppings work best in Chicago deep-dish pizza? A: Traditional toppings include Italian sausage, pepperoni, mushrooms, bell peppers, and onions. Avoid watery vegetables like fresh tomatoes that can make the pizza soggy.
Q: Why is the sauce put on top in Chicago deep-dish? A: The inverted layering (cheese first, then toppings, then sauce) prevents the cheese from burning during the long baking time and allows the flavors to meld perfectly.
Q: Can I make this without a stand mixer? A: Absolutely! Mix the dough by hand using a wooden spoon or spatula until it comes together, then turn out onto a floured surface and knead for 10-12 minutes until smooth.
Recipe Story & Cultural Context
Chicago deep-dish pizza stands as one of America’s most iconic culinary creations, a testament to the ingenuity of immigrant communities adapting traditional recipes to new world ingredients and tastes. While pizza itself has ancient roots dating back to the Phoenicians, Greeks, and Romans, the Chicago deep-dish variation is a purely American innovation born in the early 1940s.
The story begins in 1943 when Ike Sewell, a former University of Texas football star, and Ric Riccardo, a restaurant owner, opened Pizzeria Uno in Chicago’s Near North Side. Seeking to create something different from the thin-crust Neapolitan pizzas that dominated the scene, they developed a heartier version that could serve as a full meal rather than just a snack. Their creation featured a thick, buttery crust with high sides, inverted layers of ingredients, and a substantial filling that required a knife and fork.
However, the true origins of the recipe remain shrouded in controversy. Adolpho “Rudy” Malnati Sr., who worked at Pizzeria Uno, claimed the recipe was his creation, developed through experimentation in the restaurant’s kitchen. According to the Malnati family, Rudy and Riccardo would hand out samples on street corners to promote their new creation, while Sewell, they argue, was primarily the business partner rather than the culinary innovator.
This dispute led to a pizza dynasty that continues to this day. After Riccardo’s death, Rudy and his son Lou managed Pizzeria Uno until family tensions prompted Lou to open his own restaurant, Lou Malnati’s, in 1971. Lou’s version featured a lighter, buttery crust and tangier tomatoes, becoming one of Chicago’s most beloved pizza institutions. The family saga continued when Lou’s half-brother, Rudy Jr., opened Pizano’s in 1991, claiming to use their mother Donna Marie’s original recipe.
The Sicilian influence on Chicago deep-dish cannot be overstated. Early Sicilian immigrants brought with them the tradition of sfincione—a thick, rectangular pizza topped with tomatoes, onions, and anchovies, sold as street food in warm squares. This concept of a substantial, bread-like pizza formed the foundation for what would become Chicago deep-dish, though the American version is significantly richer and more indulgent than its Sicilian ancestor.
Today, Chicago deep-dish has evolved into numerous variations, each pizzeria claiming authenticity while putting its unique spin on the classic. From the cornmeal-tinted crust at Gino’s East to the buttery perfection at Lou Malnati’s, each version tells a story of culinary tradition, family legacy, and Chicago’s unwavering pride in its most famous food export.
What makes Chicago deep-dish truly special is its ability to bring people together. Unlike its thin-crust counterparts meant for quick, casual eating, deep-dish demands attention and time. It’s a meal to be shared, discussed, and savored—a true culinary experience that represents the heart and soul of Chicago’s food culture.
Pairing Suggestions
Beverage Pairings
Beer: A crisp Chicago-style lager or pilsner cuts through the richness perfectly. For craft beer enthusiasts, try an IPA with hoppy notes to balance the cheese, or a malty amber ale that complements the buttery crust.
Wine: A medium-bodied Chianti or Barbera stands up to the robust flavors without overwhelming the palate. For white wine lovers, a dry Pinot Grigio or crisp Sauvignon Blanc provides refreshing acidity.
Non-Alcoholic: Craft root beer or cream soda enhances the nostalgic, comfort-food experience. For a healthier option, sparkling water with lemon cleanses the palate between bites.
Side Dish Accompaniments
Classic Chicago Combo: A simple green salad with red wine vinaigrette, dressed with shaved Parmesan and croutons. The acidity and freshness balance the pizza’s richness perfectly.
Hearty Options: For a full Chicago experience, serve with Italian beef sandwiches or Chicago-style hot dogs. Though it might seem excessive, these combinations are beloved by locals.
Light Alternatives: Roasted vegetables or a caprese salad provide freshness without competing with the pizza. In summer, a simple tomato and cucumber salad with herbs works beautifully.
Seasonal Pairings
Fall/Winter: Pair with hearty soups like minestrone or Italian wedding soup. Warm spiced cider or mulled wine creates a cozy, comforting meal perfect for cold weather.
Spring/Summer: Serve with fresh fruit salad or a light antipasto platter. Iced tea or lemonade provides refreshing contrast to the rich pizza.
Special Occasion Ideas
Game Day: Create a pizza bar with various toppings and let guests customize their slices. Serve with Chicago sports memorabilia and local craft beers for the full Windy City experience.
Dinner Parties: Start with bruschetta or arancini, then present the whole pizza at the table for dramatic effect. End with tiramisu or cannoli for a complete Italian-American feast.
Family Gatherings: Make mini individual deep-dish pizzas in smaller pans so everyone can customize their toppings. This interactive approach makes for memorable family meals.
Conclusion
Chicago deep-dish pizza isn’t just a meal—it’s an experience, a conversation starter, and a delicious piece of culinary history. This recipe captures the essence of what makes Windy City pizza special: the buttery, golden crust that gives way to layers of melted cheese, savory sausage, and bright, uncooked tomato sauce. Each bite tells a story of immigrant innovation, family tradition, and American culinary creativity.
What sets this version apart is its accessibility. We’ve distilled decades of pizza wisdom into a recipe that delivers authentic results without requiring professional equipment or all-day preparation. The careful balance of techniques—from the cream of tartar that regulates the dough’s rise to the inverted layering that prevents cheese burning—ensures restaurant-quality results in your home kitchen.
The beauty of Chicago deep-dish lies in its versatility. Whether you stick to the classic sausage and pepperoni combination or experiment with vegetarian variations, seasonal vegetables, or different cheese blends, the fundamental technique remains the same. This recipe provides the foundation, but the creative possibilities are endless.
We encourage you to make this recipe your own. Share your creations with family and friends, post photos on social media with #ChicagoDeepDish, and let us know about your favorite variations in the comments below. Did you try a different cheese combination? Discover a new topping pairing? We want to hear about your deep-dish adventures!
Most importantly, remember that great food brings people together. Chicago deep-dish pizza is meant to be shared, savored, and enjoyed slowly. So gather your loved ones, pour your favorite beverage, and experience the magic of knife-and-fork pizza that has captured hearts (and appetites) for generations.
Now it’s your turn—roll up your sleeves, preheat that oven, and create a little piece of Chicago magic in your own kitchen. Your perfect deep-dish pizza awaits!