Chicago-Style Deep Dish Pizza

24 g
40 g
29 g
Total Fat
80 min
Prep Time
25 min
Cook Time


Chicago-Style Deep Dish Pizza  

  • 1 basic Italian pizza dough portion 
  • 3-4 tablespoons olive oil 
  • 13 thin slices of mozzarella cheese (from a block)  
  • 2 cups tomato sauce  
  • 8 ounces favorite toppings (pepperoni, cooked chicken and/or Italian sausage)  
  • 5 ounces shredded mozzarella cheese  
  • 1 teaspoon oregano  
  • 6 fresh basil leaves  

Basic Italian Pizza Dough*

  • 3 ¼ cups unbleached bread flour, plus more as needed  
  • 1 tablespoon dark or medium rye flour 
  • 1 envelope active dry yeast (about 2 ½ teaspoons) 
  • 1 teaspoon kosher salt  
  • 1 ½-2 cups warm water, 105°-110°F
  • 1 ½ teaspoons honey  
  • Olive oil or another neutral flavored oil, such as canola oil 

Nutrition Facts

per serving

Calories: 485
Protein: 24 g
Carbohydrate: 40 g
Fiber: 4 g
Total Fat: 29 g
Saturated Fat: 13 g
Cholesterol: 75 mg
Calcium: 14% DV
Sodium: 1032 mg


For the pizza: 

  1. Preheat oven to 425° F.  
  2. While the dough is rising, prepare 14-inch deep-dish pizza pan. Grease with olive oil by adding 3 to 4 tablespoons olive oil, tilting pan to cover the bottom and partway up the sides.  
  3. Stretch dough to make as large a circle as you can. Do this on a lightly oiled baking mat or stretch the dough in your hands; let it rest for a few minutes.  
  4. Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that is okay. Allow to rest for 15 minutes. 
  5. Shingle sliced cheese all around the edges of the pan (it will caramelize as the pizza cooks). Cover the bottom crust with tomato sauce; top with pepperoni, chicken and/or sausage and shredded mozzarella cheese. Bake for 25 minutes, until cheese is bubbly and crust is golden brown.  
  6. Top with oregano and basil leaves to serve.  

For the dough:  

  1. Mix the flours, yeast and salt in a food processor fitted with a dough blade or a standing mixer with a dough hook.  
  2. Combine the water and honey. While the mixer is running, gradually add the water mixture; beat until the dough forms a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time. If the dough is too dry, add additional water, 1 tablespoon at a time.  
  3. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.  
  4. Grease a large bowl with 2 teaspoons olive oil and add the ball of dough. Cover the bowl with plastic wrap; place in a warm area to let it double in size, about 1 hour.  
  5. Turn the dough out onto a lightly floured surface and divide into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes prior to forming the pizza crusts.  

Makes two pizzas.  

*Tips and Tricks:

  • The dough can be made 24 hours prior to cooking, if kept refrigerated. 
  • Save the second ball for later by freezing. Place the dough in a gallon size plastic bag sprayed with cooking spray and place in the freezer. Use within 2-3 months. When ready to use, let the dough stand at room temperature for 30 minutes. 
  • Ensure pizza dough is at room temperature for ease in forming the pizza crust. 


Recipe Courtesy of Chef Jon Ashton