Chicago Style Deep Dish Pizza

Chicago Pizza
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Chicago style pizza is famously deep and crammed full of cheesy tomato goodness.

Goodness, of course, is a relative word – as it’s a dish that’s definitely an occasional treat!  This famous pizza can be created and cooked in standard ovens in no time at all. If you’ve never made pizza before, why not give the thick, deep dish Chicago standards a go first?

Read on to learn more about the saucy, cheesy creations you could make with just a few ingredients and steps.

Serves: 10

Preparation: 35 Minutes

Cooking Time: 35 Minutes

Difficulty Level: 2/5

What You’ll Need


  • 2 tsp white sugar
  • 1 ½ tsp of salt (fine)
  • 70g cornmeal or equivalent
  • 200ml warm water
  • 50ml olive oil
  • 55g butter (melted)
  • 1 ¼ tsp active dry yeast
  • 200g pizza sauce
  • 500g all-purpose flour
  • A further 2 teaspoons of olive oil (divided, if required


  • 120g Dutch Edam slices
  • 200g mozzarella cheese (fresh and cubed)
  • 50g sliced pepperoni (optional)
  • 100g Parmesan
  • 1 tbsp olive oil

You’ll also benefit from having a stand mixer with paddle for this recipe

Nutritional Information

  • Calories: 612
  • Fat: 32.4g
  • Saturated Fat: 14g
  • Carbohydrates: 52.6g
  • Sugar: 5g
  • Fibre: 3.4g
  • Protein: 25.4g



Empty the water in to your bowl and sprinkle in the yeast. Once it’s dissolved according to instructions, add in the oil, salt, melted butter, sugar, cornmeal and vast majority of the flour


Knead or mix everything together and add in extra flour if you need to. Make sure the mixture is nice and elasticated


Lightly flour a work surface and transfer the dough there. Roll it up into a ball.
Grease a bowl with ½ a teaspoon of olive oil and place the dough ball inside, before covering with a plate or film. You’ll now need to leave it for up to 2 hours to rise naturally


Heat up the pizza sauce to simmer in the meantime in a pot on low. This may take a while, until it’s nice and thick


Preheat your oven to 425°F/220°C/Gas Mark 7


Take out the dough, poke to deflate and turn it over onto your work surface. Stretch and press the dough out until it’s around 15 inches wide at largest, around 3 or 4 inches wider than a normal cast iron skillet


Take your skillet and brush with oil, placing dough before stretching it to hang over the sides


Layer the Edam cheese over the crust bottom and add the fresh mozzarella on top, before covering in pizza sauce. Be generous! Top with pepperoni, add grated Parmesan on top of the sauce, and fold in any extra crust. The sides should seal in


Drizzle oil over it all, and bake in the oven until nice and brown. You should be looking at around 35 minutes to bake on average. Take out the pizza and let cool for 10 minutes, then slice and serve!

Tip 1
Use instant or rapid-rise yeast for a quicker, easier result
Tip 2
Cheddar cheese is a good alternative to Edam, and you can also use parmesan alternative and leave out the pepperoni to make it veggie
Tip 3
Not a fan of greasiness? Pre-cook the pepperoni slices to release some extra grease for a cleaner result
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