Chicago-Style Deep Dish Pizza
Chicago-Style Deep Dish Pizza is a medium American recipe that serves 30. 350 calories per serving. Recipe by Binging with Babish on YouTube.
Prep: 2 hrs 14 min | Cook: 1 hr | Total: 3 hrs 34 min
Cost: $116.82 total, $3.89 per serving
Ingredients
- 8.25 oz Water (room temperature) (Approximately 240 ml)
- 2.25 tsp Active dry yeast (One packet (2 ¼ tsp))
- 1 tsp Granulated sugar
- 12.5 oz All‑purpose flour (About 355 g)
- 2.5 oz Medium‑grind cornmeal (About 70 g)
- 1.5 tsp Kosher salt
- 0.125 tsp Cream of tartar
- 7 tbsp Vegetable oil (1/3 cup + 2 tbsp)
- 28 oz San Marzano whole tomatoes (One 28‑oz can, crushed by hand)
- 0.5 White onion (Half a medium onion, finely chopped)
- 3 Garlic cloves (Minced)
- 2 tbsp Olive oil (For sautéing)
- 0.25 tsp Crushed red pepper flakes (Pinch)
- 0.25 tsp Dried oregano (Pinch)
- 0.5 tsp Dried basil (Generous shake)
- 2.5 tbsp Tomato paste
- 1 tbsp Granulated sugar (for sauce)
- 4 oz Provolone cheese (Thinly sliced)
- 8 oz Low‑moisture mozzarella cheese (Sliced)
- 2 tbsp Parmesan cheese (Pre‑grated, for finishing)
- 1 lb Mild Italian sausage (Removed from casings, optional)
- 1 tbsp Olive oil (for drizzling) (Drizzle over crust and sauce)
Instructions
Activate yeast
Combine 8¼ oz (240 ml) room‑temperature water, 2¼ tsp active dry yeast, and 1 tsp sugar in the mixing bowl. Stir gently and let sit for 10 minutes until foamy.
Time: PT10M
Mix dry ingredients
Whisk together 12½ oz (355 g) all‑purpose flour, 2½ oz (70 g) medium‑grind cornmeal, 1½ tsp kosher salt, and 1⁄8 tsp cream of tartar until evenly combined.
Time: PT2M
Combine wet ingredients
Add 7 tbsp vegetable oil to the yeast mixture. Mix on low speed for 1–2 minutes until the mixture clears the sides of the bowl.
Time: PT2M
Knead the dough
Increase mixer speed to medium and knead for 7–8 minutes until the dough is smooth, elastic, and pulls away from the bowl sides.
Time: PT8M
Final hand‑knead
Turn the dough onto a lightly floured surface and knead by hand for 1–2 minutes until it feels tacky but not sticky.
Time: PT2M
First rise
Shape the dough into a ball, place it in a lightly oiled bowl, coat the surface with oil, cover with plastic wrap, and let rise at room temperature for 60–90 minutes, or until doubled in size.
Time: PT75M
Prepare pan and rest dough
Generously oil a 12‑inch cast‑iron skillet with vegetable oil. Gently press the risen dough into the skillet, pushing it up the sides. Cover with plastic wrap and let rest for 20–30 minutes so the gluten relaxes.
Time: PT25M
Sauté aromatics
Heat 2 tbsp olive oil in a high‑walled sauté pan over medium heat until shimmering. Add the finely chopped half onion and sauté 2–3 minutes until translucent.
Time: PT3M
Add garlic
Stir in the minced garlic and cook 1 minute until fragrant.
Time: PT1M
Build sauce base
Add a pinch of crushed red pepper flakes, oregano, basil, and 2½ tbsp tomato paste. Cook 1 minute, stirring constantly.
Time: PT1M
Simmer sauce
Add the hand‑crushed 28‑oz can of San Marzano tomatoes and 1 tbsp sugar. Reduce heat to medium and simmer, stirring occasionally, for 20–30 minutes until thick and slightly reduced.
Time: PT25M
Assemble pizza
Layer the bottom of the dough with thin slices of provolone, then a generous layer of sliced low‑moisture mozzarella. Spoon the thickened sauce over the cheese, sprinkle 2 tbsp pre‑grated Parmesan, and drizzle 1 tbsp olive oil over the top and around the crust edges.
Time: PT5M
Bake
Place the skillet in a preheated 425°F oven. Bake for 25–35 minutes, rotating the pan halfway through, until the crust is golden‑brown and the cheese is bubbling and lightly browned.
Time: PT30M
Temperature: 425°F
Rest and serve
Remove the pizza from the oven and let it rest in the skillet for 10 minutes before cutting. This allows the cheese to set and prevents a sauce flood.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 30 g
- Fat
- 18 g
- Fiber
- 2 g
Dietary info: Vegetarian (omit sausage), Contains dairy, Contains gluten, low-calorie
Allergens: Dairy, Gluten, Eggs (none in recipe but cross‑contamination possible in bakery equipment), Soy (if using processed cheese)
Ingredient Substitutions
- Instead of Active dry yeast: Instant yeast (use 1½ tsp)
- Instead of Granulated sugar: Honey (½ tsp)
- Instead of All‑purpose flour: Bread flour (same amount)
- Instead of Medium‑grind cornmeal: Polenta (same amount)
- Instead of Kosher salt: Table salt (use 1 tsp)
- Instead of Cream of tartar: Lemon juice (½ tsp)
- Instead of Vegetable oil: Canola oil
- Instead of San Marzano whole tomatoes: Good quality canned plum tomatoes
- Instead of White onion: Yellow onion
- Instead of Garlic cloves: Garlic powder (¼ tsp)
- Instead of Olive oil: Vegetable oil
- Instead of Crushed red pepper flakes: Cayenne pepper (pinch)
- Instead of Dried oregano: Italian seasoning
- Instead of Dried basil: Fresh basil (¼ cup, chopped)
- Instead of Tomato paste: Concentrated tomato sauce
- Instead of Granulated sugar (for sauce): Honey (½ tbsp)
- Instead of Provolone cheese: Swiss cheese
- Instead of Low‑moisture mozzarella cheese: Whole‑milk mozzarella
- Instead of Parmesan cheese: Pecorino Romano
- Instead of Mild Italian sausage: Chicken sausage, plant‑based sausage
- Instead of Olive oil (for drizzling): Vegetable oil
Equipment Needed
- Kitchen scale
- Large mixing bowl
- Whisk
- Stand mixer with dough hook (optional)
- Plastic wrap
- 12‑inch cast‑iron skillet
- High‑walled sauté pan
- Wooden spoon or silicone spatula
- Oven
- Thin spatula (optional)
Critical Steps — Do Not Skip
- Activating the yeast and confirming foam
- First rise until dough doubles in size
- Resting the dough in the skillet to relax gluten
- Simmering the sauce until thick
- Baking at the correct temperature for the full time
Chef Tips from the Video
- For an extra buttery crust, substitute 1 tbsp of melted butter for part of the vegetable oil.
- A quick blast of broiler for the last 2 minutes gives the cheese a beautiful golden top.
- If you like a sweeter sauce, add an extra half‑teaspoon of sugar during simmering.
Troubleshooting
Dough did not rise.
Check that the yeast is fresh and the water was not too hot (>120°F). Warm the bowl in a turned‑off oven or sunny spot.
Crust is soggy.
Ensure the sauce is thickened before adding, and bake the pizza a few minutes longer. Also, pre‑heat the skillet before adding the dough.
Cheese slides off after baking.
Use low‑moisture mozzarella and avoid excess sauce. Add a thin layer of provolone underneath to act as a barrier.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven to retain crust crispness.
Freezer: Cool completely, slice, wrap each piece in foil and place in a freezer bag. Freeze up to 2 months. Reheat from frozen at 375°F for 15‑20 minutes.
Room temperature: Do not store at room temperature beyond 2 hours due to dairy.
Make-Ahead Tips
- The dough can be refrigerated overnight after the first rise; bring to room temperature before shaping.
- Sauce freezes well; make a double batch and freeze in portions.
- Pre‑slice cheese and store in airtight containers for quicker assembly.
Frequently Asked Questions
What is the cultural significance and history of Chicago-Style Deep Dish Pizza in American cuisine?
Chicago-Style Deep Dish Pizza originated in the 1940s in Chicago’s Italian‑American neighborhoods, created as a hearty, casserole‑like pizza that could feed families. It quickly became a signature dish of the city, symbolizing Chicago’s love for bold flavors and substantial portions, and remains an iconic representation of American regional pizza culture.
What are the traditional regional variations of Chicago-Style Deep Dish Pizza within the United States, especially in Chicago?
While the classic Chicago-Style Deep Dish Pizza uses a buttery crust, mozzarella, provolone, and a thick San Marzano sauce, some Chicago pizzerias add sausage, pepperoni, or even a layer of vegetables. In the suburbs, lighter crusts or a thinner cornmeal blend are sometimes used, but the core layering technique remains consistent across the region.
How is Chicago-Style Deep Dish Pizza traditionally served in Chicago restaurants and at home?
Traditionally, Chicago-Style Deep Dish Pizza is cut into square portions and served on a plate with a fork and knife, allowing diners to enjoy the thick layers of cheese, sauce, and crust. It is often paired with a simple side salad or a cold beer, and many families serve it as a centerpiece for weekend meals.
On what occasions or celebrations is Chicago-Style Deep Dish Pizza traditionally associated in American culture?
Chicago-Style Deep Dish Pizza is a popular choice for sports‑watching parties, especially during Chicago Bears or Cubs games, and is often featured at birthdays, graduations, and holiday gatherings in the Midwest. Its shareable size makes it ideal for communal celebrations.
What makes Chicago-Style Deep Dish Pizza special or unique in American cuisine compared to other pizza styles?
Chicago-Style Deep Dish Pizza stands out because of its tall, buttery crust made with a blend of flour and cornmeal, a cheese‑first layering that prevents soggy dough, and a thick, slow‑cooked tomato sauce on top. This inverted layering creates a rich, custardy texture that differs dramatically from thin‑crust or New York‑style pizzas.
How has Chicago-Style Deep Dish Pizza evolved over time in the Chicago region?
Since its inception, Chicago-Style Deep Dish Pizza has seen variations such as stuffed‑crust versions, gluten‑free doughs, and the addition of gourmet toppings like caramelized onions or truffle oil. However, the core technique of a cornmeal‑infused crust and cheese‑first layering remains the defining hallmark of the original recipe.
What are the most common mistakes to avoid when making Chicago-Style Deep Dish Pizza using the Binging with Babish recipe?
Common pitfalls include under‑proofing the dough, which leads to a dense crust, and over‑loading the pizza with toppings that can prevent the sauce from bubbling properly. Also, neglecting to pre‑heat the cast‑iron skillet can result in uneven browning of the crust.
Why does this Chicago-Style Deep Dish Pizza recipe use a combination of all‑purpose flour and medium‑grind cornmeal for the crust instead of using only flour?
The blend of all‑purpose flour and medium‑grind cornmeal creates a crust that is both tender and slightly crunchy, giving the pizza its characteristic buttery edge. Cornmeal adds texture and a subtle corn flavor that distinguishes Chicago‑style deep‑dish from other pizza doughs.
How do I know when the Chicago-Style Deep Dish Pizza is done cooking in a 12‑inch cast‑iron skillet?
The pizza is done when the crust is golden‑brown around the edges, the cheese is fully melted and bubbling, and the thick tomato sauce on top is thickening and slightly caramelized. A quick tap on the bottom of the skillet should sound hollow, indicating the crust is fully baked.
What does the YouTube channel Binging with Babish specialize in, and how does its cooking style influence the Chicago-Style Deep Dish Pizza recipe?
Binging with Babish specializes in recreating iconic dishes from movies, TV shows, and popular culture, often adding clear, step‑by‑step instructions and a relaxed, personable tone. The channel’s emphasis on technique and ingredient quality is evident in the Chicago-Style Deep Dish Pizza recipe, which highlights precise dough handling and layering for a reliable, restaurant‑quality result.
Last updated: August 20, 2026
