Chicago-Style Deep Dish Pizza
Chicago-Style Deep Dish Pizza is a medium American (Chicago) recipe that serves 4. 800 calories per serving. Recipe by MATTY MATHESON on YouTube.
Prep: 50 min | Cook: 45 min | Total: 25 hrs 50 min
Cost: $18.72 total, $4.68 per serving
Ingredients
- 2 packets Active Dry Yeast (dry active yeast)
- 1 tablespoon Granulated Sugar (helps activate the yeast)
- 2.5 cups Warm Water (about 110°F (43°C) for yeast activation)
- 7 cups All-Purpose Flour (for the high‑hydration dough)
- 4 teaspoons Salt (for dough seasoning)
- 2 cups Olive Oil (adds richness and elasticity to the dough)
- 1 pound Italian Sausage (cooked and sliced)
- 1 cup Sweet Bell Pepper (sliced into strips)
- 2 pieces Jalapeño Pepper (sliced; optional for heat)
- 1 medium Yellow Onion (sliced)
- 2 cups Mozzarella Cheese (shredded, full‑fat)
- 1 cup Provolone Cheese (shredded)
- 0.5 cup Parmesan Cheese (freshly grated)
- 1 can (28 oz) Canned Crushed Tomatoes (for raw pizza sauce)
- 2 cloves Garlic (minced)
- to taste pinch Black Pepper (freshly ground)
- 1 teaspoon Red Wine Vinegar (adds brightness to sautéed peppers)
Instructions
Activate Yeast
Combine warm water, sugar, and the two packets of active dry yeast in a small bowl. Stir gently and let sit for 10 minutes until foamy.
Time: PT10M
Mix Dough
In the stand mixer bowl, add flour, salt, and olive oil. Attach the dough hook, start on low speed, and slowly pour in the yeast mixture. Mix for 5 minutes, then increase to medium speed and knead for another 5‑7 minutes until the dough is smooth, elastic, and slightly tacky.
Time: PT12M
First Rest
Cover the mixer bowl with a clean kitchen towel and let the dough rest for 5 minutes. This allows the gluten to relax before chilling.
Time: PT5M
Cold Fermentation
Transfer the dough to a lightly oiled container, cover tightly with plastic wrap, and refrigerate overnight (at least 12 hours, up to 24 hours).
Time: PT24H
Prepare Raw Pizza Sauce
In a medium bowl, combine the crushed tomatoes, minced garlic, a pinch of salt, a pinch of pepper, and a tiny pinch of sugar. Stir gently and set aside.
Time: PT10M
Sauté Sausage and Vegetables
Heat a large skillet over medium‑high heat. Add the sliced Italian sausage and cook until browned, about 5 minutes. Add the sliced bell pepper, jalapeño, and onion, drizzle the teaspoon of red wine vinegar, and sauté until the vegetables are softened, about 5‑7 minutes. Set aside.
Time: PT12M
Preheat Oven & Prepare Pan
Preheat the oven to 450°F (232°C). Lightly oil the bottom and sides of the 12‑inch springform pan with olive oil.
Time: PT10M
Temperature: 450°F
Shape and Layer the Pizza
Turn the chilled dough onto a lightly floured surface. Gently stretch and press it into the springform pan, pushing the dough up the sides to form a 1‑inch high edge. Drizzle a little olive oil over the bottom. Layer half of the shredded mozzarella, then provolone, and sprinkle half of the grated Parmesan. Spoon two ladles of the raw tomato sauce over the cheese, then distribute the sautéed sausage and vegetables evenly. Top with the remaining mozzarella, provolone, and Parmesan.
Time: PT10M
Bake the Deep Dish
Place the pan on the middle rack and bake for 30 minutes, or until the crust is golden brown and the cheese is bubbling and lightly browned.
Time: PT30M
Temperature: 450°F
Rest and Serve
Remove the pizza from the oven, let it rest in the pan for 10 minutes, then release the springform and transfer to a cutting board. Slice with a pizza cutter or sharp knife and serve hot.
Time: PT10M
Nutrition Facts
- Calories
- 800
- Protein
- 30 g
- Carbohydrates
- 70 g
- Fat
- 45 g
- Fiber
- 4 g
Dietary info: Contains meat, Gluten
Allergens: Wheat, Milk, Soy
Ingredient Substitutions
- Instead of Active Dry Yeast: Instant yeast
- Instead of All-Purpose Flour: Bread flour
- Instead of Olive Oil: Vegetable oil
- Instead of Italian Sausage: Ground pork with Italian seasoning
- Instead of Jalapeño Pepper: Red pepper flakes
- Instead of Mozzarella Cheese: Low‑moisture mozzarella
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Canned Crushed Tomatoes: Fresh ripe tomatoes, crushed
- Instead of Red Wine Vinegar: Apple cider vinegar
Equipment Needed
- Stand Mixer with Dough Hook
- Measuring Cups
- Measuring Spoons
- Plastic Wrap
- Refrigerator
- Large Skillet
- Spatula
- Knife
- Cutting Board
- 12‑inch Springform Pan
- Oven
- Oven Mitts
- Pizza Cutter or Sharp Knife
Critical Steps — Do Not Skip
- Activating the yeast properly
- Achieving the high‑hydration dough consistency
- Cold fermentation for 24 hours
- Forming the dough edge in the pan
- Using a cheese barrier to prevent soggy crust
Chef Tips from the Video
- The high hydration (≈50%) gives the deep‑dish its buttery, tender crumb.
- Let the dough rest uncovered for a few minutes after refrigeration to take the chill off before shaping.
- For an extra golden edge, brush the crust with a little melted butter before baking.
Troubleshooting
Dough is too sticky and unmanageable.
Add flour a tablespoon at a time while mixing; remember the dough should feel like a thick batter, not a dry ball.
Crust is soggy after baking.
Ensure the cheese barrier is thick enough and bake at a high temperature (450°F). Also, avoid over‑loading the pizza with sauce.
Pizza does not rise enough.
Make sure the yeast was active (foamy) and give the dough a full 24‑hour cold fermentation. If the dough is too cold, let it sit at room temperature for 30 minutes before shaping.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven until hot.
Freezer: Wrap tightly in foil and freeze for up to 1 month. Thaw overnight in the fridge and bake for 15‑20 minutes.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- The dough can be refrigerated up to 48 hours or frozen for up to 2 weeks (thaw overnight).
- Pizza sauce can be made 2 days ahead and kept refrigerated.
- Cooked sausage and sautéed vegetables can be prepared ahead and reheated quickly before assembling.
Frequently Asked Questions
What is the cultural significance and history of Chicago Deep Dish Pizza in American cuisine?
Chicago Deep Dish Pizza originated in the 1940s at Pizzeria Uno and quickly became a symbol of the city’s hearty, comfort‑food culture. It’s celebrated as a “pizza cake” that reflects Chicago’s love for bold, indulgent dishes and is often served at family gatherings and sporting events.
What are the traditional regional variations of deep‑dish pizza in the Chicago area?
Traditional Chicago deep‑dish uses a buttery crust, a thick layer of mozzarella, a chunky tomato sauce on top, and toppings like Italian sausage or pepperoni. Variations include “stuffed” deep‑dish with an extra layer of dough on top, and “tomato‑first” versus “cheese‑first” styles that affect texture.
How is deep‑dish pizza traditionally served in Chicago restaurants?
In Chicago, deep‑dish pizza is usually cut into large, wedge‑shaped slices and served hot on a plate with a fork and knife. It’s often accompanied by a side of hot sauce or a cold beer, and diners may eat it with a fork and knife rather than hands.
What occasions or celebrations is Chicago Deep Dish Pizza traditionally associated with in the United States?
Deep‑dish pizza is a staple at birthday parties, sports‑watching gatherings, and Chicago‑themed celebrations. Its hearty nature makes it popular for holidays like St. Pat’s Day and the Fourth of July when large groups gather.
What makes Chicago Deep Dish Pizza special or unique in American pizza cuisine?
Its thick, buttery crust, high cheese‑to‑sauce ratio, and the layering technique (cheese first, sauce on top) set it apart from thin‑crust or New York‑style pizzas. The dish is essentially a savory pie, offering a dense, cake‑like texture that’s both crispy and fluffy.
What are the authentic traditional ingredients for Chicago Deep Dish Pizza versus acceptable substitutes?
Authentic ingredients include a high‑hydration dough made with flour, olive oil, and yeast; shredded mozzarella; provolone; grated Parmesan; Italian sausage; and a raw crushed‑tomato sauce with garlic. Substitutes can include other cheeses (e.g., cheddar), different meats (e.g., pepperoni), or a cooked tomato sauce if time is limited.
What other Chicago‑style dishes pair well with deep‑dish pizza?
Classic pairings include Chicago‑style hot dogs, Italian beef sandwiches, and a side of garlic‑buttered breadsticks. A cold craft beer or a glass of Malört adds a traditional local touch.
What are the most common mistakes to avoid when making Chicago Deep Dish Pizza at home?
Common errors include under‑activating the yeast, using too much flour which makes the crust dense, skipping the cheese barrier which leads to a soggy crust, and over‑loading the pizza with sauce. Also, baking at a lower temperature can result in a pale, under‑cooked crust.
Why does this deep‑dish pizza recipe use a raw, uncooked tomato sauce instead of a cooked sauce?
A raw sauce preserves the bright, fresh tomato flavor and prevents the crust from becoming soggy during the long bake. The heat of the oven cooks the sauce gently while the cheese barrier protects the dough.
Can I make Chicago Deep Dish Pizza ahead of time and how should I store it?
Yes. The dough can be prepared and refrigerated overnight, and the sauce can be made up to two days ahead. After baking, let the pizza cool, then wrap tightly and refrigerate for up to three days or freeze for up to a month. Reheat in a 350°F oven for best texture.
What texture and appearance should I look for when my Chicago Deep Dish Pizza is done cooking?
The crust should be golden‑brown and firm to the touch, with a slightly puffed edge. The cheese on top must be fully melted, bubbling, and lightly browned. The sauce should be hot and slightly thickened but still bright red.
What does the YouTube channel Matty Matheson specialize in?
The YouTube channel Matty Matheson focuses on bold, high‑energy cooking tutorials that blend comfort food classics with Matty’s unapologetic personality. He often showcases indulgent, hearty dishes and shares candid kitchen stories.
How does the YouTube channel Matty Matheson’s approach to American comfort food differ from other cooking channels?
Matty Matheson’s style is raw, unscripted, and humor‑driven, emphasizing big flavors, generous portions, and a “no‑rules” attitude. Unlike more polished channels, he often cooks in a chaotic home kitchen, making the process feel authentic and relatable.
Last updated: August 31, 2026
