Why You’ll Love It
There is a slow, comforting rhythm to making a deep, buttery crust and layering glossy mozzarella and chunky sauce, and this Chicago Style Pizza Recipe brings that ritual into a weeknight or a small weekend gathering with a result that feels both indulgent and reliably homey, the kind of pie people linger over and ask about again.
Serves 4
Prep Time: 40 minutes |
Cook Time: 45 minutes |
Total Time: 85 minutes
Ingredients
- 3 cups (360 g) all purpose flour
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup (240 ml) warm water about 105 115 F
- 1 tbsp granulated sugar
- 1 tsp fine salt
- 2 tbsp olive oil for the dough
- 3 tbsp unsalted butter for greasing the pan
- 1/4 cup cornmeal for the pan
- 12 oz (340 g) shredded low moisture mozzarella about 3 cups packed
- 12 oz (340 g) mild Italian sausage cooked and crumbled or sliced pepperoni
- 28 oz (800 g) can crushed tomatoes
- 2 tbsp tomato paste
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil or 1 tbsp fresh chopped basil
- 1 tsp sugar optional to balance acidity
- Salt and black pepper to taste
- 1/2 cup (50 g) grated Parmesan for topping
Instructions
- Bloom the yeast by whisking warm water, sugar, and yeast in a bowl and letting it sit until foamy about 5 to 10 minutes.
- In a large bowl combine flour and salt, then add the foamy yeast and olive oil, mix until a shaggy dough forms.
- Knead on a lightly floured surface for 6 to 8 minutes until smooth and elastic, or use a stand mixer with dough hook for 4 to 6 minutes.
- Lightly oil a bowl, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm spot until doubled about 30 to 40 minutes.
- While the dough rises make the sauce by heating a tablespoon of olive oil in a saucepan, cook garlic briefly, stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper, simmer gently for 15 to 20 minutes until slightly thickened, then taste and adjust seasoning.
- Preheat the oven to 425 F and butter a 10 to 12 inch deep dish pan or cast iron skillet, sprinkle cornmeal across the bottom and up the sides.
- Punch down the dough and press it into the prepared pan forming a rim that comes slightly above the edge, trim any excess.
- Layer the shredded mozzarella evenly across the dough to form a cheese barrier, scatter the cooked sausage or arranged pepperoni over the cheese, spoon the warm chunky tomato sauce over the top spreading gently, finish with grated Parmesan.
- Bake on the center rack for 35 to 45 minutes until the crust is deep golden and the sauce bubbles thickly. If the crust browns too quickly tent lightly with foil in the last 10 minutes.
- Let the pizza rest for 10 to 15 minutes to settle, then run a spatula around the edge and lift slices onto a wooden board to serve.
Recipe Variations
- Classic Sausage and Peppers Swap the sausage for a combo of thinly sliced bell peppers and caramelized onions for a sweeter vegetable forward pie.
- Vegetarian Margherita Use sliced fresh tomatoes, extra basil, and omit meat for a lighter but still creamy deep dish Margherita.
- Spicy Chicago Add sliced hot soppressata and a pinch of red pepper flakes to the sauce for heat without changing technique.
- Whole Wheat Crust Replace half the all purpose flour with whole wheat flour for a nuttier crust, expect a slightly denser texture.
Make Ahead: – Dough can be made up to 48 hours in advance and refrigerated in an oiled bowl covered, bring to room temperature before shaping.
– Sauce keeps well refrigerated for 3 to 4 days or frozen for up to 2 months, reheat gently before assembling.
– You can pre-cook and season meat toppings and store them in the refrigerator for 2 days, then assemble and bake when ready.
Frequently Asked Questions
Can I make this in a regular pizza pan instead of a deep dish pan
Yes use a 12 inch round cake pan or cast iron skillet with higher sides to replicate the deep dish depth and bake a bit longer if needed
How do I prevent a soggy crust
Make a cheese layer directly on the dough before adding sauce and use cooked toppings to reduce moisture, also make sure sauce is thick and not watery
Can I use store bought pizza dough or freeze bought crusts
Store bought dough works fine, just press it into the pan and let it relax for 10 minutes before shaping, frozen crusts may need thawing and extra care to avoid cracking
Is there a vegetarian version that still feels hearty
Yes load the pie with roasted eggplant mushrooms and bell peppers and use a thicker layer of cheese and a robust sauce to keep it satisfying
Chicago Style Pizza Recipe
There is a slow, comforting rhythm to making a deep, buttery crust and layering glossy mozzarella and chunky sauce, and this Chicago Style Pizza Recipe brings that ritual into a weeknight or a small weekend gathering with a result that feels both indulgent and reliably homey, the kind of pie people linger over and ask about again.
Ingredients
- 3 cups (360 g) all purpose flour
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup (240 ml) warm water about 105 115 F
- 1 tbsp granulated sugar
- 1 tsp fine salt
- 2 tbsp olive oil for the dough
- 3 tbsp unsalted butter for greasing the pan
- 1/4 cup cornmeal for the pan
- 12 oz (340 g) shredded low moisture mozzarella about 3 cups packed
- 12 oz (340 g) mild Italian sausage cooked and crumbled or sliced pepperoni
- 28 oz (800 g) can crushed tomatoes
- 2 tbsp tomato paste
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil or 1 tbsp fresh chopped basil
- 1 tsp sugar optional to balance acidity
- Salt and black pepper to taste
- 1/2 cup (50 g) grated Parmesan for topping
Instructions
- Bloom the yeast by whisking warm water, sugar, and yeast in a bowl and letting it sit until foamy about 5 to 10 minutes.
- In a large bowl combine flour and salt, then add the foamy yeast and olive oil, mix until a shaggy dough forms.
- Knead on a lightly floured surface for 6 to 8 minutes until smooth and elastic, or use a stand mixer with dough hook for 4 to 6 minutes.
- Lightly oil a bowl, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm spot until doubled about 30 to 40 minutes.
- While the dough rises make the sauce by heating a tablespoon of olive oil in a saucepan, cook garlic briefly, stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper, simmer gently for 15 to 20 minutes until slightly thickened, then taste and adjust seasoning.
- Preheat the oven to 425 F and butter a 10 to 12 inch deep dish pan or cast iron skillet, sprinkle cornmeal across the bottom and up the sides.
- Punch down the dough and press it into the prepared pan forming a rim that comes slightly above the edge, trim any excess.
- Layer the shredded mozzarella evenly across the dough to form a cheese barrier, scatter the cooked sausage or arranged pepperoni over the cheese, spoon the warm chunky tomato sauce over the top spreading gently, finish with grated Parmesan.
- Bake on the center rack for 35 to 45 minutes until the crust is deep golden and the sauce bubbles thickly. If the crust browns too quickly tent lightly with foil in the last 10 minutes.
- Let the pizza rest for 10 to 15 minutes to settle, then run a spatula around the edge and lift slices onto a wooden board to serve.
Conclusion
This Chicago style pizza recipe is one of those comforting projects that pays off with generous, layered slices and a crust that feels almost like a buttery, savory pie. It is forgiving enough for a first timer yet rewarding to refine over several bakes, and it adapts to whatever toppings you prefer. Trust the simple steps, make the sauce in advance if you like, and enjoy the slow pleasure of cutting into a deep, cheesy slice with friends or family.
