Make our Chicago Deep Dish Pizza Recipe at home tonight for your family. With our Secret Restaurant Recipe your Deep-Dish Pizza will taste just like it came from one of the traditional Chicago Pizza Joints.

Photo by William Jones

Chicago Deep Dish Pizza

The Chicago-style ‘deep-dish’ pizza was invented at Pizzeria Uno, in Chicago, in 1943, reportedly by Uno’s founder Ike Sewell, a former University of Texas football star.

However, a 1956 article from the Chicago Daily News asserts that Uno’s original pizza chef Rudy Malnati developed the recipe.

Either way, Chicago-Style Deep Dish Pizza is now served in dozens of pizzerias in the Chicago area, including:

Pizzeria Uno
Buona Beef
Aurelio’s Pizza
Rosati’s
Lou Malnati’s
Nancy’s Pizza
Giordano’s
Gino’s East
Edwardo’s Natural Pizza

And now, your home. 🙂

Print Pin Recipe

Chicago Deep Dish Pizza Recipe

Prep Time1

Active Time1

Resting Time2

Total Time4

Course: Kid Favorite, Main Course, Party Recipe

Keyword: Chicago Food, Pizza, Regional Food Favorite

Ingredients

For the Dough

1 1/2 cups + 2 tablespoons (8 1/8 ounces) All-Purpose Flour
1/4 cup (1 3/8 ounces) Yellow Cornmeal
3/4 teaspoons Salt
1 teaspoon Sugar
1 1/8 teaspoon Instant Yeast
1/2 cup + 2 tablespoons (5 ounces) Water, at room temperature
1 1/2 tablespoons unsalted Butter melted
1 teaspoon Olive Oil
2 tablespoons Unsalted Butter softened

For the Sauce

1 tablespoon Unsalted Butter
2 tablespoons grated Onion
Pinch of dried Oregano
1/4 teaspoon Salt
1 clove Garlic minced or pressed
1 14 1/2 ounces can Crushed Tomatoes
Pinch of Sugar
2 tablespoon fresh Basil Leaves coarsely chopped
1 1/2 teaspoon Extra-Virgin Olive Oil
Freshly ground Black Pepper to taste

For Assembling and Topping

2 tablespoons Olive Oil
8 ounces Mozzarella (about 2 cups) shredded
1/4 ounces Parmesan Cheese (about 2 tablespoons) grated

Instructions

To Make the Dough

Combine the flour, cornmeal, salt, sugar and yeast in the bowl of a stand mixer fitted with the dough hook on low speed.
Mix until blended, about 1 minute.
Add the water and melted butter. Continue mixing on low speed until fully incorporated, 1 - 2 minutes, scraping the sides and bottom of the bowl occasionally.
Increase the speed to medium-low and knead until the dough is glossy and smooth, and pulls away from the sides of the bowl, 4 - 5 minutes.
Using your hands, coat a medium bowl with 1 teaspoon of the olive oil.
Transfer dough to the bowl, turning once to coat with oil.
Cover tightly with plastic wrap and let rise at room temperature until nearly doubled, about 45 - 60 minutes.

While the dough is rising, Prepare the Sauce.

Melt butter in a medium saucepan over medium heat.
Add onion, oregano and salt. Cook, stirring occasionally, until the liquid has evaporated and the onion is golden brown, about 5 minutes.
Add garlic. Cook just until fragrant, about 30 seconds.
Stir in tomatoes and sugar. Increase the heat to medium-high.
Bring the mixture to a simmer, then lower the heat to medium-low and continue to simmer until reduced to about 1 1/4 cups, about 25 minutes.
Turn off heat.
Stir in the basil and oil.
Season with salt and pepper to taste.

Back to the Dough

To laminate the dough, turn the dough out onto a dry work surface and roll into a 8- by 6-inch rectangle.
Using an offset spatula, spread the softened butter over the surface of the dough, leaving a 1/2-inch border around the edges.
Starting at the short end, roll the dough into a tight cylinder.
With the seam side down, flatten the cylinder into a 9- by 2 inch rectangle.
Fold into thirds like a business letter. Pinch the seams to form a ball.
Return to the oiled bowl.
Cover tightly with plastic wrap.
Let rise in the refrigerator until nearly doubled in size, 40 - 50 minutes.

Assemble the Pizza

Preheat the oven to 425°F.
Coat a 9-inch round cake pan with 2 tablespoons of olive oil.
Transfer the dough ball to a dry work surface and roll out into a 13-inch disk about 1/4-inch thick.
Transfer dough to the pan.
Lightly press the dough into the pan, working into the corners and 1 inch up the sides. If the dough resists stretching, let rest 5 minutes before trying again.
Sprinkle shredded mozzarella over the surface of the dough.
Spread tomato sauce over the cheese.
Top with Parmesan.
Bake until the crust is golden brown, 20 - 30 minutes.
Remove from the oven and let rest 10 minutes before slicing and serving.

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Photo of Deep Dish Pizza is by William Jones and is used by permission under the Creative Commons Attribution-NonCommercial-ShareAlike 2.0 Generic (CC BY-NC-SA 2.0) License. Thank you, William. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe adapted from Cook’s Illustrated, January-February 2010. Portions of the information about Chicago Deep Dish Pizza and additional information come from Wikipedia and is used by permission.

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Chicago Deep Dish Pizza Recipe

Chicago Deep Dish Pizza