Deep Dish Pizza
Just look at that crust!
It’s homemade Chicago-style deep dish pizza, made in a springform pan.
Yes, the same pan you use to make cheesecake is the perfect vessel to make the deepest of deep dish pizzas at home.
It was absolutely delicious, and I think you should add it to your list of things to make soon.
Here’s the deal: Homemade Chicago-style deep dish pizza is an intimidating recipe to make at home.
But if you can make homemade regular-crust pizza at home, there’s no reason you can’t master deep dish pizza too!
What’s Different About Chicago-Style Pizza?
Chicago-style deep dish pizza is notable in many ways:
- As the name suggests, it’s deep. Thick. Fork-and-knife worthy. You’ll need a springform pan for this recipe (or a really deep round cake pan or pie plate).
- The crust is cornmeal-based (or at least has some amount of cornmeal in it).
- The toppings are piled on in reverse: Cheese first, then pizza toppings like pepperoni, sausage and veggies, then sauce.
- It takes longer to bake – because it’s so darn thick!
You don’t have to travel to Chicago to eat great deep dish pizza. Now you can make it at home!
Homemade Chicago-Style Deep Dish Pizza: What You’ll Need
This pizza recipe is just like other pizza recipes in terms of ingredients — except because it’s so deep, you’ll need more toppings and crust.
Don’t worry – I’ve spelled it all out for you in the recipe below.
Toppings: There is some flexibility when it comes to toppings. Topped mine with pepperoni, sausage, onions, and mushrooms.
You can top yours with your favorite pizza toppings. Just avoid anything with high water content, like fresh tomatoes or pineapple. This can make the middle of the pizza soggy.
The Process: How To Make Deep Dish Pizza At Home
- Prepare your pan: Make sure your springform pan is properly tightened. Spray with cooking spray or apply a thin coat of olive oil to keep the crust from sticking. Don’t have a springform pan? You can use a cast iron skillet or a round cake pan.
- Make crust: This recipe is a cornmeal crust traditionally used for deep dish pizza. This recipe will likely be more than you need. You can freeze any extra crust (unbaked). To get the temperature right to activate the yeast (between 105F and 110F), I recommend using a food thermometer. Otherwise, you’re guessing!
- Layer toppings: This pizza is literally filled with toppings: Cheese, tomato sauce, meat, veggies… repeat until full, and end up with a layer of chopped tomatoes (with the water squeezed out!)
- Bake: Because this pizza is so thick, it takes awhile to bake: 35 minutes covered with tinfoil at 450F, and 5 minutes uncovered to brown the top.
Recipe Tips: How Not To Screw Up Deep Dish Pizza
You’re going to put a lot of time and energy into making this pizza, so make sure to do the following:
- Preheat oven to 450F. You’ll want the oven to be hot to ensure the cheese is melted throughout and the toppings are cooked.
- Press the dough evenly into the pan – including up the sides.
- Avoid watery toppings (like tomatoes or pineapple).
- Follow the recipe!
About The Toppings
Toppings for this Chicago-style deep dish pizza are flexible. You can substitute your favorite toppings if you’re not fond of my suggestions, below.
- How to make homemade pizza sausage
- Pizza sauce: I used store-bought pizza sauce, but you can certainly make your own. Recipe: Add a tablespoon of sugar, 1 teaspoon Italian seasoning, and 1 teaspoon of garlic powder to a can of tomato sauce. Simmer for about 5 minutes to thicken. Voila! Homemade pizza sauce.
Finally, if you don’t feel like making homemade crust but still want homemade pizza, check out these alternative pizza crust ideas!
- 3 1/2 cups all purpose flour
- 1/3 cup cornmeal
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 package (1/4 ounce) quick-rise yeast
- 1 cup water + 1 tablespoon
- 1/6 cup olive oil
- 3 tablespoons butter, melted
- 3 cups shredded mozzarella cheese
- 2 cups pizza sauce
- 1 cup prepared pizza sausage
- 1 cup sliced mushrooms
- 1/2 white onion, thinly sliced
- 12 pepperoni slices
- 1 cup canned tomatoes, drained
- In a large mixing bowl, combine flour, cornmeal, sugar, and salt. Set aside.
- Heat water to between 105F and 110F. Mix in yeast and allow to sit for a couple of minutes to bloom. Once the yeast mixture is foamy on top, whisk in olive oil and melted butter.
- Make a well in the flour mixture and pour in liquid mixture. Stir with a spoon until incorporated. Move mixture to a clean floured surface, and knead for about 5 minutes until dough is smooth. Coat with a bit of olive oil, place in a clean bowl, cover, and allow to rise for about 30 minutes, until doubled in size.
- Preheat oven to 450F. Spray a springform pan with cooking spray or olive oil.
- Take about 2/3 of the dough and press into the pan and up the sides.
- Start layering ingredients: Mozzarella cheese, tomato sauce, sausage, mushrooms, onion, mozzarella cheese, sauce, pepperoni, mozzarella cheese, tomato sauce, and tomatoes. By this time, the pan should be nearly full.
- Cover pan with tin foil. Bake, covered for 35 minutes. Remove foil and bake for an additional 5 minutes to crisp the crust.
- Remove from oven and allow to cool for 5 minutes before cutting.
- Dip crust in honey, if desired.