Chicago-Style Deep Dish Pizza (Homemade & Foolproof in 2 Hours)

Tutorial: how to make Chicago deep dish pizza — buttery cornmeal crust + reversed layers (cheese first, sauce on top). 2 hours homemade.

Introduction

Tutorial: how to make Chicago deep dish pizza — cornmeal-buttered crust + reversed layers (cheese first, sauce on top). 2 hr Lou Malnati’s-level.

Ingredients List

  • 3.5 cups flour + 1/2 cup cornmeal + 2.25 tsp yeast + sugar + salt + 1.25 cups warm water + 1/4 cup melted butter + 2 tbsp olive oil
  • 1.5 lb mozzarella sliced 1/4-inch + 1/2 lb Italian sausage browned + 15 pepperoni + bell peppers + mushrooms
  • 28 oz San Marzano DRAINED + 3 garlic + oregano + Italian + chili + sugar + salt + olive oil
  • 1/2 cup parm + dried oregano + fresh basil

Timing

Slice of Chicago-style deep dish pizza showing 2-inch thick layers of crust, cheese, meat, and tomato sauce on top Save

Rise 60. Prep 15. Bake 30-35. Rest 10. Total 120 min.

Step 1 — Dough + Rise

Mix dry. Add wet. Knead 6 min. Rise 1 hr doubled.

Step 2 — Brown Sausage

6 min crumbled. Drain.

Step 3 — Sauce

DRAIN tomatoes well. Mix all sauce ingredients.

Step 4 — Press Dough

425°F. Oil cast iron + cornmeal. Press dough up sides 2 inches.

Step 5 — REVERSED Layers

Mozzarella slices bottom. Sausage + pepperoni + peppers + mushrooms middle. Sauce on top. Parmesan + oregano.

Step 6 — Bake 30-35 + Rest 10

Deep golden edges. Cut wedges. Fork + knife. Basil.

Nutritional Information

  • Calories 680 | Protein 32g | Fat 34g | Carbs 56g | Calcium 50% DV

Healthier Alternatives

Whole wheat. Turkey sausage. Part-skim mozz. Spinach.

Serving Suggestions

Caesar salad. Bread. Chianti, IPA. Gelato.

Common Mistakes to Avoid

  • Shredded mozz
  • Soupy sauce
  • No cornmeal
  • Early cuts
  • Underbake

Storing Tips

4 days fridge. 350°F 10 min. Freeze 2 mo (375°F 18 min from frozen). Dough overnight in fridge.

Conclusion

That’s how to make Chicago deep dish pizza. Comment your topping combo, share a photo, subscribe.

FAQs

Cast iron? Best browning.

Store dough? Yes; texture different.

Slices? Cheese barrier.

Frozen sausage? Thaw fully.

Make ahead? Overnight dough.

Why drain? Soggy crust.

Recipe Card: Chicago Deep Dish Pizza

Prep: 15 min | Rise: 1 hr | Bake: 30-35 min | Rest: 10 min | Total: 2 hr | Serves: 8 | Calories: 680/slice

Ingredients

  • Dough: 3.5 cups flour + 1/2 cup cornmeal + 2.25 tsp yeast + sugar + salt + 1.25 cups warm water + 1/4 cup melted butter + 2 tbsp olive oil
  • 1.5 lb low-moisture mozzarella in 1/4-inch slices
  • 1/2 lb browned Italian sausage + 15 pepperoni + bell peppers + mushrooms (optional)
  • 28 oz drained San Marzano + 3 garlic + 2 tsp oregano + Italian + chili + sugar + salt + olive oil
  • 1/2 cup parm + dried oregano + fresh basil to finish

Instructions

  1. Knead dough 6 min; rise covered 1 hr.
  2. Brown sausage; drain.
  3. Drain tomatoes well; mix sauce ingredients.
  4. Press dough into oiled cornmealed cast iron, walls up 2 inches.
  5. Layer reversed: mozzarella bottom, meat/veggies middle, sauce top, parmesan/oregano.
  6. Bake at 425°F for 30-35 min; rest 10 min; finish with basil; serve with fork and knife.

Nutrition (per slice)

Calories 680 | Protein 32g | Fat 34g | Carbs 56g | Calcium 50% DV

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