The Chicago-Style Deep Dish Pizza is a beloved culinary emblem of the Windy City, a dish synonymous with both indulgence and innovation. This iconic pizza traces its origins back to the post-World War II era, when Italian-American restaurateurs set out to redefine pizza as a hearty, knife-and-fork feast that would satiate even the hungriest appetites. Unlike traditional thin-crust pizzas, the Chicago-style deep dish is unique in its construction and presentation, characterized by its thick, buttery crust, generous layers of gooey cheese, and a rich, tangy tomato sauce that famously crowns the creation.
Its story begins in 1943 at Pizzeria Uno, a small restaurant in Chicago’s River North neighborhood. According to legend, restaurateurs Ike Sewell and Ric Riccardo wanted to create a pizza that stood out, one that would combine the appeal of classic Italian flavors with the hearty, pie-like qualities of an American comfort food. The result was a revolutionary pizza layered “upside-down,” with flavors stacked almost like a casserole: crust on the bottom, followed by a foundation of mozzarella cheese, a filling of savory ingredients like sausage or vegetables, and a thick layer of tomato sauce spread on top to prevent the cheese from burning during baking.
The hallmark of the Chicago deep dish pizza lies in its crust, which is both sturdy enough to hold the mountain of toppings and delightfully flaky thanks to its buttery composition. A touch of cornmeal lends a subtle crunch and a golden hue. The dough is pressed into a deep-dish pan, often resembling more of a pie crust than a traditional pizza dough. Its signature height—an impressive rim of crust climbing the sides of the pan—creates the perfect vessel to hold copious amounts of filling.
The filling itself is a hearty symphony of flavors. Sweet and acidic crushed tomatoes, seasoned with aromatic oregano and basil, balance out the richness of melted mozzarella and savory Italian sausage. Additional layers of sautéed vegetables, such as bell peppers and onions, add texture and sweetness. Parmesan cheese often serves as the finishing touch, crowning the dish with a nutty, salty kick. A drizzle of olive oil seals the deal, lending a glossy finish and extra depth of flavor to every bite.
Although the debate over the “best” pizza style is a spirited topic for many, Chicago-style deep dish pizza has earned its place as a culinary icon and tourist magnet. It represents the ingenuity of Chicago’s food scene and the city’s love for bold flavors and hearty meals. Enjoying a slice of this indulgent dish is not just about satisfying hunger—it’s also about experiencing the rich gastronomic history of a city that has embraced immigrants’ culinary contributions and reinvented them in a way that is unapologetically Chicago.
Whether enjoyed at a corner pizzeria in Chicago or baked fresh in your own kitchen using the recipe above, Chicago-style deep dish pizza is the ultimate comfort food, combining nostalgia, innovation, and the city’s larger-than-life personality in every slice.
Chicago-Style Deep Dish Pizza
Ingredients
Crust
- 2.5 cups all-purpose flour preferably unbleached
- 1 cup yellow cornmeal
- 0.5 cup unsalted butter cold and cubed
- 1 teaspoon salt
- 1 package instant yeast about 2 1/4 teaspoons
- 1 cup warm water approximately 110°F/43°C
Filling
- 2 tablespoons olive oil
- 3 cups mozzarella cheese shredded
- 1.5 pounds Italian sausage crumbled and cooked
- 1 large green bell pepper diced
- 1 small onion diced
- 1 can crushed tomatoes 28-ounce can, preferably San Marzano
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
Topping
- 0.5 cup grated Parmesan cheese
- 1 tablespoon olive oil for drizzling
Instructions
- Crust Preparation: In a large bowl, combine the flour, cornmeal, salt, and yeast. Add in the cold, cubed butter and, using your fingertips, work it into the flour until the mixture resembles coarse crumbs. Gradually pour in the warm water while mixing until a dough forms. Knead the dough on a lightly floured surface until smooth, about 5-7 minutes. Cover with a tea towel and let it rise for 60 minutes in a warm, draft-free space.
- Filling Preparation: Preheat the oven to 220°C (428°F). In a large skillet over medium heat, add the olive oil and sauté the onions and bell peppers until the onions are translucent, approximately 5 minutes. Stir in the sausage and cook until browned. Drain any excess grease. Add the crushed tomatoes, oregano, and basil; simmer for 10 minutes.
- Assembling the Pizza: Once the dough has risen, roll it out into a circle about 30 cm (12 inches) in diameter. Grease a deep-dish pizza pan or cast-iron skillet with olive oil and carefully transfer the rolled dough into the pan, pressing up the sides. Layer half of the mozzarella cheese evenly over the base, followed by the sausage filling, and the remaining mozzarella.
- Baking the Pizza: Pour the tomato sauce mixture over the cheese, spreading it evenly. Sprinkle the top with grated Parmesan cheese. Drizzle with olive oil. Bake in the preheated oven for 30-35 minutes, or until the crust is golden and the cheese is bubbling. Let cool in the pan for 10 minutes before slicing.
