Super Cheesy Homemade Deep Dish Pizza
Super Cheesy Homemade Deep Dish Pizza is a medium American recipe that serves 4. 620 calories per serving. Recipe by Joshua Weissman on YouTube.
Prep: 3 hrs 2 min | Cook: 47 min | Total: 4 hrs 9 min
Cost: $16.05 total, $4.01 per serving
Ingredients
- 3 cups All-Purpose Flour (430 g, sifted)
- 0.5 cup Cornmeal (82 g, fine cornmeal for texture)
- 2 teaspoons Fine Sea Salt (12 g)
- 1 tablespoon Granulated Sugar (14 g)
- 2.5 teaspoons Instant Yeast (8 g)
- 1.33 cup Water (300 ml, warmed to 95 °F (35 °C))
- 0.25 cup Unsalted Butter (56 g, melted but not hot for dough)
- 3.5 tablespoons Unsalted Butter (50 g, softened for rolling the dough)
- 4 slices Bacon (cut into ½‑inch lardons, then finely chopped)
- 0.25 cup Olive Oil (56 g, for sautéing sauce base)
- 1 large Onion (finely minced or grated)
- 5 cloves Garlic (minced)
- 2 teaspoons Red Pepper Flakes (7 g, adjust for heat)
- 28 oz Crushed Tomatoes (one 28‑oz can, about 794 g)
- 0.5 pound Mozzarella Cheese (shredded or sliced, about 227 g)
- 1 cup Comté Cheese (grated, about 100 g)
- 0.5 cup Parmigiano‑Reggiano (grated, about 50 g, plus extra for finishing)
- 0.25 pound Pepperoni (optional, sliced)
- 1 tablespoon Extra Virgin Olive Oil (for finishing drizzle)
Instructions
Combine Dry Ingredients
In a large mixing bowl, whisk together the all‑purpose flour, cornmeal, fine sea salt, and granulated sugar until evenly distributed.
Time: PT5M
Activate Yeast
In a separate container, dissolve the instant yeast in the warm water (95 °F / 35 °C) and let sit for 2 minutes.
Time: PT2M
Mix Dough and Knead
Add the melted butter and the yeasty water to the dry mixture. Using a stand mixer on medium‑low speed (or by hand), mix until a shaggy dough forms, then knead for about 5 minutes until smooth and elastic.
Time: PT5M
First Rise
Transfer the dough to a lightly greased bowl, cover with a clean towel, and let it rise in a warm place until doubled in size, about 1 hour.
Time: PT1H
Butter‑Roll the Dough
Turn the risen dough onto a lightly floured surface. Shape into a rough 14‑inch rectangle, spread the softened butter evenly, then tightly roll the dough into a log. Cut the log in half and shape each half into a ball.
Time: PT15M
Chill Dough Balls
Place the two dough balls side‑by‑side in a lightly greased bowl, cover with plastic wrap, and refrigerate for 1 hour. This relaxes the gluten and makes the dough easier to stretch later.
Time: PT1H
Prepare Bacon‑Infused Sauce
In a medium pot, cook the bacon lardons over medium heat until crisp. Remove with a slotted spoon, let cool, then finely chop. In the same pot, add olive oil (or butter) and heat until shimmering. Sauté the minced onion, garlic, and red pepper flakes until the onion is translucent and most moisture has evaporated. Add the crushed tomatoes, a pinch of salt, and a pinch of sugar. Return the chopped bacon to the pot, bring to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until the sauce thickens, about 15 minutes. Cool the sauce to near‑room temperature before using.
Time: PT30M
Grate and Mix Cheeses
Grate the Comté and half of the Parmigiano‑Reggiano together in a bowl. Set aside the remaining Parmigiano for topping.
Time: PT5M
Preheat Oven
Place a rack in the middle of the oven and preheat to 425 °F (220 °C).
Time: PT10M
Temperature: 425°F
Assemble the Pizza
Lightly grease the 10‑inch cast‑iron skillet. Take one chilled dough ball, roll it out to about 12 inches in diameter, and drape it over the skillet, pressing the edges against the walls. Sprinkle the shredded mozzarella evenly, then add the grated Comté‑Parmigiano mixture. Distribute any optional meats (pepperoni, salami) over the cheese. Spoon the cooled tomato‑bacon sauce over the toppings, spreading it evenly. Finish with a light sprinkling of the remaining Parmigiano‑Reggiano.
Time: PT10M
Bake the Deep Dish
Place the skillet in the preheated oven and bake for 18–25 minutes, until the crust is a deep golden brown. If the top is browning too quickly, tent with foil.
Time: PT22M
Temperature: 425°F
Rest and Finish
Remove the skillet from the oven and let the pizza rest for 8 minutes. Drizzle with a tablespoon of extra‑virgin olive oil and add a final grate of Parmigiano‑Reggiano before slicing.
Time: PT8M
Nutrition Facts
- Calories
- 620
- Protein
- 30 g
- Carbohydrates
- 60 g
- Fat
- 30 g
- Fiber
- 3 g
Dietary info: Contains gluten, Contains dairy, Contains pork, Not vegetarian, Not vegan
Allergens: Gluten, Dairy, Pork
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will change texture)
- Instead of Cornmeal: Polenta (coarse)
- Instead of Fine Sea Salt: Kosher Salt (use 1.5×)
- Instead of Granulated Sugar: Honey (reduce other liquids)
- Instead of Instant Yeast: Active Dry Yeast (double proofing time)
- Instead of Unsalted Butter: Margarine, Olive Oil (use 3 Tbsp)
- Instead of Unsalted Butter: Margarine
- Instead of Bacon: Pancetta, Smoked Turkey Bacon
- Instead of Olive Oil: Unsalted Butter
- Instead of Onion: Shallots
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Red Pepper Flakes: Cayenne Pepper (½ tsp)
- Instead of Crushed Tomatoes: San Marzano whole tomatoes, crushed
- Instead of Mozzarella Cheese: Provolone, Low‑moisture mozzarella
- Instead of Comté Cheese: Gruyère, Emmental
- Instead of Parmigiano‑Reggiano: Pecorino Romano
- Instead of Pepperoni: Salami, Italian sausage
- Instead of Extra Virgin Olive Oil: Olive oil
Equipment Needed
- Stand Mixer
- Mixing Bowl
- Plastic Wrap
- 10‑inch Cast Iron Skillet
- Rolling Pin
- Chef's Knife
- Cutting Board
- Saucepot
- Box Grater
- Oven
- Measuring Cups and Kitchen Scale
- Tongs (optional)
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Kneading the dough until smooth and elastic
- First rise until the dough doubles in size
- Rolling the dough with butter and chilling for an hour
- Thickening the bacon‑infused tomato sauce
- Layering cheese before sauce to prevent soggy crust
- Baking at high heat until the crust is deep golden brown
Chef Tips from the Video
- Use a combination of cornmeal and flour for a slightly gritty, authentic Chicago crust texture.
- Chill the dough balls; cold dough is easier to stretch without springing back.
- Finely grate the bacon after cooking; it distributes smoky flavor throughout the sauce.
- A light drizzle of extra‑virgin olive oil after baking adds a fresh finish and prevents the cheese from drying out.
Troubleshooting
Dough is too sticky and hard to handle.
Add a tablespoon of flour at a time while kneading until the dough becomes tacky but not wet. Avoid adding too much flour, which will make the crust dense.
Sauce remains watery after simmering.
Continue simmering uncovered, stirring occasionally, until it reaches a thick, jam‑like consistency. Adding a pinch of tomato paste can also help thicken.
Crust is soggy after baking.
Make sure the sauce is fully thickened before adding it, and always layer the cheese first. Baking at a high temperature (425 °F) creates a crisp bottom.
Cheese does not melt fully.
Cover the skillet loosely with foil for the first 10 minutes of baking, then remove the foil to allow the cheese to brown and melt completely.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat to retain crust crispness.
Freezer: Wrap individual slices tightly in plastic wrap and foil; freeze for up to 2 months. Reheat directly in a preheated oven at 350 °F (175 °C) for 12‑15 minutes.
Room temperature: Do not leave at room temperature for more than 2 hours due to dairy and meat.
Make-Ahead Tips
- The dough can be prepared up to 24 hours ahead and kept refrigerated; bring to room temperature before rolling.
- The sauce thickens further after cooling; make it a day ahead and store in the fridge.
- Assemble the pizza up to the point of baking, cover tightly, and refrigerate for up to 12 hours; bake when ready.
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 hallmark of Chicago’s culinary identity. It reflects the city’s love for hearty, comfort‑food dishes and is often called “pizza‑casserole” because of its thick crust and layered structure.
What are the traditional regional variations of Chicago Deep Dish Pizza within the United States?
While the classic Chicago style uses a buttery corn‑meal crust, mozzarella, and a chunky tomato‑bacon sauce, some Chicago pizzerias add Italian sausage, green peppers, or a blend of provolone. Outside Chicago, home cooks often simplify the recipe with store‑bought crusts or omit the bacon for a milder flavor.
How is Chicago Deep Dish Pizza traditionally served in Chicago restaurants?
In Chicago, deep‑dish pizza is typically served on a metal pizza pan, cut into square or triangular slices, and eaten with a fork and knife. It’s often accompanied by a simple green salad and a cold beer.
What occasions or celebrations is Chicago Deep Dish Pizza traditionally associated with in American culture?
Deep‑dish pizza is a popular choice for casual gatherings, sports‑watch parties, and family dinners in the Midwest. It’s also a staple at Chicago‑themed events and is frequently ordered for birthdays and holidays because it feeds a crowd.
How does Chicago Deep Dish Pizza fit into the broader American pizza tradition?
Chicago Deep Dish represents the American tendency to regionalize pizza, turning the thin‑crust Neapolitan style into a hearty, casserole‑like dish. It showcases the blend of Italian immigrant roots with Midwestern comfort food preferences.
What are the authentic traditional ingredients for Chicago Deep Dish Pizza versus acceptable substitutes?
Authentic ingredients include a flour‑cornmeal crust, mozzarella, a chunky crushed‑tomato sauce, and often bacon or Italian sausage. Acceptable substitutes are using all‑purpose flour only (no cornmeal), provolone instead of mozzarella, or pancetta in place of bacon.
What other American dishes pair well with Chicago Deep Dish Pizza?
Classic pairings include a crisp Caesar salad, garlic‑buttered breadsticks, or a cold craft beer. For a heartier meal, serve with a side of Italian‑style roasted vegetables or a creamy mushroom soup.
What makes Chicago Deep Dish Pizza special or unique in American cuisine?
Its thick, buttery crust, layered cheese‑first construction, and sauce on top set it apart from other pizza styles. The dish’s casserole‑like texture and generous toppings make it a filling, indulgent centerpiece.
How has Chicago Deep Dish Pizza evolved over time in the United States?
Originally a simple cheese‑and‑tomato pie, modern variations now include a wide range of meats, vegetables, and even gluten‑free crusts. Some chefs experiment with different cheese blends or add caramelized onions for extra depth.
What are the most common mistakes to avoid when making Chicago Deep Dish Pizza at home?
Common errors include under‑kneading the dough, using a watery sauce, and placing the sauce before the cheese, which leads to a soggy crust. Also, baking at too low a temperature prevents the crust from becoming golden and crisp.
Why does this Chicago Deep Dish Pizza recipe use butter in the dough and roll‑up technique instead of a traditional pizza dough method?
Butter adds richness and creates a tender, flaky crumb that mimics the classic pizzeria crust. Rolling the buttered dough into a log and folding it creates layers, similar to a laminated dough, giving the deep‑dish its signature texture.
Can I make Chicago Deep Dish Pizza ahead of time and how should I store it?
Yes. Prepare the dough and refrigerate for up to 24 hours, make the sauce a day ahead, and keep both in airtight containers. Assemble the pizza, cover tightly, and refrigerate for up to 12 hours before baking. Store leftovers as described in the storage section.
What texture and appearance should I look for when making Chicago Deep Dish Pizza?
The crust should be golden‑brown and slightly crisp on the outside while remaining airy inside. The cheese layer should be fully melted and slightly browned, and the sauce on top should be thick, glossy, and not pool at the edges.
How do I know when Chicago Deep Dish Pizza is done cooking?
The pizza is done when the crust edges are a deep golden brown, the cheese on top is bubbling and lightly browned, and a toothpick inserted into the crust near the edge comes out clean without raw dough.
What does the YouTube channel Joshua Weissman specialize in?
The YouTube channel Joshua Weissman focuses on detailed, home‑cooking tutorials that emphasize technique, ingredient quality, and making classic dishes from scratch with a modern, approachable style.
How does the YouTube channel Joshua Weissman's approach to American comfort food differ from other cooking channels?
Joshua Weissman combines thorough ingredient explanations, precise measurements, and a narrative storytelling style, often adding personal twists while still respecting traditional methods—unlike many channels that rely on shortcuts or pre‑made components.
Last updated: August 31, 2026
