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Chicago Deep-Dish Pizza with plenty of cheese and tomato sauce
Golden brown deep-dish pizza overflowing with melted cheese and chunky tomato sauce.

Chicago deep-dish pizza

Author: Flavelo
Recipes Main Courses Quick Meals
This is not your thin, crisp Italian pizza, but rather a 'pizza pie'. The essence of Chicago style is the high-edged, buttery, shortcrust-like dough and the reverse assembly order: cheese goes on the bottom (to prevent the dough from getting soggy), followed by toppings, and finally the thick tomato sauce on top. This ensures that during the long baking time, the cheese doesn't scorch, while the base bakes to a crisp even under the weight of the filling.
🕒 Prep Time 40 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 6 servings
🔥 Calories 550 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • High-sided round cake tin or cast iron frying pan (skillet)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Mix the flour with the salt. Add the diced cold butter and rub it in with your fingertips until you have a crumbly texture.

Tip: The butter pieces create steam in the dough during baking, making it flaky and short (like pastry).
2 ✓

Pour in the water and bring it together with quick movements. Do not overwork it! Place in the fridge to rest for 30 minutes.

Tip: If you overwork it, the gluten will make it tough and chewy instead of crumbly.
3 ✓

Oil the tin. Roll out the dough and line the bottom and sides of the tin (about 3-4 cm high).

Tip: It should be thicker than a standard pizza to hold the filling.
4 ✓

Layer up: First a thick layer of mozzarella on the bottom. Add other toppings (if desired) on top of this, and finally the thick tomato sauce on top. Sprinkle with oregano and Parmesan.

Tip: The sauce must be thick, not watery, or it will make the pizza soggy.
5 ✓

Bake at 200°C for 30-35 minutes, until the crust edge is golden brown and the filling is bubbling.

Tip: If the edges brown too quickly, cover with aluminium foil.
6 ✓

Let it stand in the tin for 10 minutes before slicing.

Tip: This is mandatory! If you cut it immediately, the filling will run out. Resting lets the cheese and sauce 'set'.

Recipe FAQ

Why does the cheese go on the bottom?
Because the baking time is long. If it were on top, the cheese would burn before the thick dough is cooked through. At the bottom, it's protected and insulates the dough from the wet tomato sauce.

Ingredients

  • 500 g Wheat flour (Plain flour)
  • 100 g Butter (cold)
  • 200 ml Water (ice cold)
  • 400 ml Thick tomato sauce
  • 300 g Mozzarella cheese (grated or sliced)
  • 50 g Parmesan cheese
  • 2 tbsp Olive oil
  • 1 tsp Dried oregano
  • 1 tsp Salt