Deep Dish Pizza Recipe (Chicago-Style Pizza)

This Deep Dish Pizza recipe makes a Chicago-style pizza with a thick buttery crust, mozzarella cheese, sautéed vegetables and tangy marinara sauce. Baked in a deep pan, it has tall edges and a crust that is crisp at the edges and soft and chewy inside. The sturdy crust holds generous layers of cheese and toppings without becoming soggy. Made with mushrooms, onions and bell peppers, this vegetarian pizza is hearty and perfect for homemade pizza nights.

About Deep Dish Pizza

Deep dish pizza originated in Chicago, USA, and is one of the city’s most famous foods. It is believed to have first appeared in the 1940s and became popular for its thick crust and rich layers of cheese and tomato sauce.

This style of pizza is thicker, cheesier and more filling than a classic Thin Crust Pizza. One or two slices can easily make a satisfying meal.

Why Is It Called Deep Dish Pizza

Unlike regular Pizza where the sauce is spread first, Chicago-style deep dish pizza is assembled in reverse. Cheese is layered first, followed by vegetables or other toppings, and finally the tomato sauce is spread on top.

It is called deep dish pizza because it is baked in a deep pan that gives the pizza tall edges and a thick crust.

With its layered filling and tall crust, the pizza has a hearty texture somewhat similar to a savory pie. If you enjoy such pie-style pizzas, you can also try my Tomato Pie recipe.

The crust is buttery and crisp at the edges with a soft, chewy and slightly flaky texture inside. It is sturdy enough to hold generous layers of cheese, sauce and toppings without becoming soggy.

My Recipe

In this vegetarian deep dish pizza recipe, mushrooms, onions and bell peppers add both flavor and texture. The sautéed vegetables also prevent excess moisture in the pizza.

Mozzarella cheese forms the main cheesy layer and melts beautifully while baking. A thick marinara sauce adds tanginess and balances the richness of the cheese.

Semolina flour or cornmeal in the dough gives the crust a slightly rustic texture and light crunch. Butter and olive oil help make the crust flavorful and tender.

You can make this pizza in a regular cake pan, springform pan or cast iron skillet. It is a good homemade option when you want bakery-style pizza without ordering from outside.

You can also customize the toppings with olives, jalapeños, cottage cheese, spinach or roasted vegetables depending on your preference.

If you enjoy homemade pizza recipes, then you can also try Margherita Pizza, Whole Wheat Pizza Dough, Pesto Pizza and No Yeast Pizza Dough.

How To Make Deep Dish Pizza (Stepwise)

Make Deep Dish Pizza Crust Dough

1. In your stand mixer bowl or in a large mixing bowl add 2 teaspoons sugar and 1½ teaspoons instant yeast (rapid-rise yeast). Mix well with a spoon.

2. Add 3 cups all-purpose flour, ½ cup semolina flour (also called rava or sooji in India) or cornmeal and 1½ teaspoons salt.

3. Add 2 tablespoons olive oil, 4 tablespoons melted butter and 1 cup + 2 tablespoons water or as needed.

4. Knead for 10 to 12 minutes until you get a soft, smooth and elastic dough. If using a stand mixer, knead with the dough hook attachment until the dough becomes supple and soft.

5. Shape the dough into a neat ball. Spread a little olive oil all over the dough.

First Proofing

6. Place the dough in a large bowl. You can flatten it if using a medium-sized or a slightly smaller bowl.

7. Cover with a lid or kitchen napkin and let it proof at room temperature for 30 to 45 minutes or until the dough doubles in volume.

8. Meanwhile brush some olive oil on a 7-inch baking pan before lining with parchment. Then line the pan with parchment paper.

Brush 2 tablespoons olive oil on the parchment paper all over.

Second Proofing

9. Once proofed, divide the dough into two equal portions and shape each into a neat ball.

Note: Traditionally, some deep dish pizza recipes spread butter on the first proofed dough and fold or roll it similar to cinnamon rolls for extra flaky layers. I have kept this recipe simpler and easier for home kitchens, while still getting a buttery, crisp and chewy crust. If you prefer, you can try that method before shaping the dough in the pan.

10. Take one dough ball and roll it gently to about ½ inch thickness on a lightly floured surface.

11. Place the rolled dough in the prepared pan. Gently stretch and press the dough towards the edges and slightly up the sides of the pan, leaving a little space at the top edge.

12. Cover again with a napkin and let the dough proof for another 25 to 30 minutes.

Prepare Toppings

While the dough is proofing, prepare the toppings.

Rinse and slice 1 medium to large onion, 1 medium to large green bell pepper and chop 1½ to 2 cups button mushrooms.

13. Heat 1 tablespoon olive oil in a skillet or frying pan on medium-low heat.

Add the onions, bell peppers and mushrooms.

14. Mix and begin to sauté on medium to medium-high heat for 9 to 10 minutes or until the vegetables soften and the moisture reduces.

15. Season with salt as needed, ¼ teaspoon ground black pepper and ¼ to ½ teaspoon mixed dried herbs or pizza seasoning.

Mix well and set aside.

Assemble & Bake Chicago Deep Dish Pizza

16. Preheat the oven for 20 minutes at 230 degrees Celsius (450 degrees Fahrenheit).

After the second proofing, lightly press the dough again into the pan and gently shape the sides if needed.

Brush 2 tablespoons olive oil all over the dough.

17. Add 1½ cups grated or shredded mozzarella cheese evenly on the base.

18. Spread half of the sautéed vegetables evenly over the cheese layer.

19. Top with ½ cup or ½ cup + 2 tablespoons of Marinara Sauce or Pizza Sauce. The sauce should be thick and not watery.

I have used homemade marinara sauce.

20. Place the baking pan on a baking tray and keep in the oven. Bake at 230 degrees Celsius (450 degrees Fahrenheit) for 25 to 30 minutes or until the crust becomes golden and crisp at the edges.

21. Once baked, remove the pan from the oven.

The crust should look golden at the edges and feel firm and crisp from the sides. The sauce on top should look slightly thickened.

22. Top with 1 to 2 tablespoons shredded mozzarella cheese or vegetarian parmesan cheese.

Sprinkle dried herbs or Italian seasoning on top.

23. Place the pizza back in the oven and bake for 1 to 2 minutes more until the cheese melts.

Remove from the oven and let the pizza rest for 2 to 3 minutes.

24. Carefully lift the pizza with the parchment paper and place on a chopping board.

25. Rest for another 2 to 3 minutes and slice with a serrated knife. Serve hot.

Similarly assemble and bake the second deep dish pizza with the remaining dough, cheese, toppings and sauce.

If not using immediately, refrigerate the remaining dough and toppings separately for a day. You can also freeze the dough for a few weeks in an airtight container.

Serving Suggestions

Serve Chicago-style deep dish pizza hot while the cheese is still melted and stretchy. It pairs well with Garlic Bread, roasted vegetables or a light salad like Green Salad or a Vegetable Salad.

You can also serve it with chili flakes, dried herbs or extra marinara sauce on the side.

Storage

Refrigerate leftover pizza slices in an airtight box for up to 1 day.

Reheat in an oven, skillet or air fryer until the crust becomes crisp again. Avoid reheating in a microwave as the crust can turn chewy.

The extra dough can be refrigerated for 1 day or frozen for a few weeks in an airtight container.

Dassana’s Recipe Tips

1. Use Thick Sauce: The marinara or pizza sauce should be thick. Thin or watery sauce can make the pizza soggy.
2. Sauté the Vegetables: Always sauté or roast the vegetables or mushrooms before adding them. Raw mushrooms or vegetables release moisture while baking.
3. Do Not Skip Oil and Butter: Olive oil and butter help create the signature buttery and crisp deep dish pizza crust.
4. Proof the Dough Properly: A well-proofed dough gives a soft and airy crust with good texture.
5. Use a Deep Pan: A cake pan, springform pan or cast iron skillet works best for getting the classic thick crust shape.
6. For Crispy Bottom Crust: During the last 7 to 8 minutes of baking, place the pan closer to the bottom heating rod.
7. Cheese Goes First: In Chicago-style pizza the cheese layer is added before the sauce. This helps protect the crust from becoming soggy.
8. Rest Before Slicing: Let the pizza rest for a few minutes after baking so the cheese and layers settle properly.

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