Deep Dish Pizza

Chicago-style deep-dish pizza is in a category all its own—unapologetically rich and layered, with a flaky, almost pastry-like crust. If you ask five Chicagoans what makes the perfect version, you’ll probably get five different answers. So, in the name of research, I ordered a few to try at home (some all the way from Chicago!). And as luck would have it, I also had a Chicago native staying with us while I was testing this recipe, so I had some built-in quality control. With his help, I think we got pretty close to the real thing.

What sets Chicago deep dish apart is its structure as much as its flavor. It’s baked in a deep pan, with a buttery crust that comes up the sides, creating a pie-like shell. The cheese goes in first, followed by the toppings, and then a layer of chunky tomato sauce on top. The dough itself is richer than typical pizza dough, thanks to the added oil, which gives it that tender, slightly flaky texture and helps it crisp and lightly fry against the pan as it bakes. It’s the kind of pizza you eat with a knife and fork—and every bite is worth it.

• All-Purpose Flour: The foundation of the crust.
• Sugar: Just a pinch helps feed the yeast and promote a beautifully golden-brown crust.
• Salt: Essential for giving both the dough and the sauce a savory flavor so they don’t taste flat.
• Cream of Tartar: This is the secret to a super tender, biscuit-like texture rather than a chewy or bready one.
• Instant/Rapid-Rise Yeast: This gets the dough rising quickly and can be mixed straight in with the dry ingredients. If you’re using yeast packets, you’ll need slightly more than one.
• Corn Oil: Corn oil is traditional and gives the crust a subtle richness, but vegetable oil works too.
• Unsalted Butter: Using softened butter to grease the pan helps the oily dough cling to the sides much better than liquid oil or melted butter.
• Whole Tomatoes: San Marzano tomatoes are best here; just be sure to let them drain well and crush them by hand to keep the pizza from getting soggy.
• Sliced Whole-Milk Mozzarella: Stick with whole-milk and avoid part-skim so the cheese melts into a rich, gooey layer.
• Raw Italian Sausage: Since this goes on raw in small pinches, it cooks right in the oven and releases its flavorful juices directly into the pizza.
• Dried Oregano: A classic herb that adds that familiar savory aroma to the sauce.
• Parmigiano Reggiano: The freshly grated cheese goes on last to create a salty, savory crust on top as the pizza bakes.
• Jump to the printable recipe for precise measurements

Step 2: Knead and rise. Knead briefly by hand for about 30 seconds just until the dough comes together, being careful not to overmix. Place the dough in a lightly oiled bowl, flipping to coat the top, then cover with plastic wrap and let rise at room temperature until doubled, about 5 to 6 hours.

Pro Tip: Don’t worry if the dough looks spotty or uneven; that’s normal for this high-oil dough, and it will smooth out.

Step 3: Make the sauce. Place the tomatoes and their juices into a colander in the sink to drain. Crush the tomatoes by hand to let the excess liquid and seed gel drain away, then set them aside.

Pro Tip: Removing as much water as possible from the tomatoes prevents the crust from getting soggy during the bake.

Step 7: Bake, rest, and serve. Bake on the bottom rack in a 450°F oven for 25 to 35 minutes until the crust is deeply golden and the top is lightly browned. Let the pizza rest in the pan for 10 to 15 minutes to set. Run a thin spatula around the edge to loosen, then carefully lift it out onto a cutting board and slice with a serrated knife.

Pro Tip: Do not skip the 10-minute rest after baking. Letting the pizza settle keeps the heavy layers of cheese and sauce from sliding off the crust when you slice it.