ow to Make It, Step by Step
1. Make the Dough
In a bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
Add flour, cornmeal, salt, and melted butter. Mix until a soft dough forms. Knead lightly (about 5 minutes) until smooth.
Place in a greased bowl, cover, and let rise for 1–1½ hours, until doubled.
Why this matters:
The cornmeal + butter combo gives deep dish its signature flaky, almost pie-like crust.
2. Prepare the Sauce
Simmer all sauce ingredients together for 15–20 minutes, stirring occasionally. It should be thick, not watery.
Set aside to cool slightly.
Tip: Deep dish sauce is bold because it’s the final layer—don’t under-season it.
3. Shape the Crust
Preheat oven to 425°F (220°C).
Generously butter a deep-dish pan or cast-iron skillet. Roll out the dough and press it into the pan, pushing it up the sides about 1½–2 inches.
Let it rest in the pan for 10 minutes.
4. Layer Like Chicago
This order matters:
Mozzarella slices (cover the dough completely)
Cooked meat
Vegetables and pepperoni
Spoon sauce on top, spreading evenly
Optional: sprinkle grated Parmesan on top
5. Bake
Bake for 30–40 minutes, until:
The crust edges are golden
The sauce is bubbling
The pizza feels firm when gently shaken
If the top browns too quickly, loosely cover with foil.
6. Rest Before Cutting (Important!)
Let the pizza rest 10–15 minutes before slicing.
This allows the layers to set and keeps the slices intact.
The Result
What you get is a thick, savory, cheese-forward pizza with a crisp, buttery crust and rich tomato finish—exactly what Chicago deep dish is supposed to be.
It’s not fast food.
It’s not light.
And it’s absolutely worth it.
