Chicago-Style Deep Dish Pizza

There’s something undeniably satisfying about a deep dish pizza. With its buttery crust, rich tomato sauce, gooey cheese, and endless topping possibilities, it’s a dish that’s as much about indulgence as it is about flavour. I recently decided to recreate the famous Chicago-style deep dish at home but gave it my own twist by adding red onions, peppers, and an extra sprinkle of parmesan on top for a boost of flavour. While I didn’t have a cake tin on hand, I found that baking it in a cast iron skillet worked perfectly, and you can easily use a cake tin if that’s what you have.

This recipe makes two pizzas, depending on the size of your dish, and it’s a showstopper for family dinners, gatherings, or when you’re just craving an ultra-comforting meal.

Why Cast Iron Works So Well for Chicago-Style Deep Dish Pizza

If you don’t have a cake tin, don’t worry—a cast iron skillet is an excellent alternative. The cast iron’s ability to retain and evenly distribute heat ensures a perfectly golden and crisp crust, which is key for a deep dish pizza. Plus, it gives the bottom of the crust that slight crunch while keeping the inside soft and buttery.

Why This Recipe Stands Out

Chicago deep-dish pizza is all about the layers, and this version takes it up a notch by incorporating red onions and bell peppers, adding sweetness, crunch, and vibrant flavor. The additional parmesan cheese sprinkled on top creates a deliciously golden finish. Using a cast iron skillet instead of a cake tin enhances the crispiness of the crust, thanks to the even heat distribution. This small adjustment, along with the vegetable additions, elevates the classic recipe into a truly unique dish that’s easy to customize.

Health Benefits of a Homemade Deep Dish Pizza

Making deep dish pizza at home allows you to control the ingredients, making it a healthier and fresher alternative to store-bought or restaurant versions.

• Red onions and peppers: These vegetables add fibre, vitamins, and antioxidants, contributing to heart health and boosting your immune system.
• Olive oil: Swapping traditional vegetable oils for olive oil introduces heart-healthy monounsaturated fats.
• Homemade sauce: By making the tomato sauce yourself, you avoid added sugars and preservatives often found in store-bought versions.
• Cheese: While indulgent, cheese provides protein and calcium, which support strong bones and muscles.

This pizza is a satisfying treat that offers fresh flavours without the excess sodium and processed ingredients of takeout options.

This homemade version is also free from preservatives and artificial additives often found in store-bought or takeaway pizzas, making it a healthier choice overall.

Why Make It at Home?

Making deep-dish pizza at home allows you to customize every element, from the dough to the toppings. You can control the amount of cheese, adjust the spice level of the sauce, and load it up with as many veggies as you like. Plus, it’s a fun, rewarding process that results in a restaurant-quality dish you can enjoy in the comfort of your home

Making deep-dish pizza at home allows you to customize every element, from the dough to the toppings. You can control the amount of cheese, adjust the spice level of the sauce, and load it up with as many veggies as you like. Plus, it’s a fun, rewarding process that results in a restaurant-quality dish you can enjoy in the comfort of your home

Chicago-Style Deep Dish Pizza

Recipe by TheFeelGoodCookCourse: MainCuisine: Italian AmericanDifficulty: Medium

Servings

8-10

servings

Prep time

2

hours 

30

minutes

Cooking time

30

minutes

Calories

300

kcal

Ingredients

• For the pizza crust (makes 2 pizzas):

• 3 and 1/4 cups (406g) all-purpose flour (spooned and levelled)

• 1/2 cup (60g) yellow cornmeal

• 1 and 1/4 teaspoons salt

• 1 tablespoon (12g) granulated sugar

• 2 and 1/4 teaspoons (7g) instant yeast (1 standard packet)

• 1 and 1/4 cups (300ml) slightly warm water

• 1/4 cup (4 tbsp; 56g) melted unsalted butter

• 1/4 cup (4 tbsp; 56g) softened unsalted butter

• Olive oil for coating

• For the tomato sauce:

• 1 tablespoon extra virgin olive oil

• 1 small onion, grated (about 1/3 cup)

• 3/4 teaspoon salt

• 1 teaspoon dried oregano

• 1/2 teaspoon crushed chilli flakes (optional)

• 3 garlic cloves, minced

• 1 large jar of Passata

• 1/4 teaspoon granulated sugar

• 4 cups (about 16 oz) shredded mozzarella cheese

• 1/2 cup (45g) grated parmesan cheese

• 1/2 cup sliced red onion

• 1/2 cup sliced bell peppers (any colour)

• Optional: 1/2 cup sliced pepperoni

• Optional: 4 slices bacon, cooked and crumbled

Directions

• Make the pizza dough
• In a mixing bowl or the bowl of a stand mixer fitted with a dough hook, dissolve the yeast in warm water. Let it sit for 5 minutes until foamy.
• Add the flour, cornmeal, salt, sugar, melted butter, and softened butter. Mix until a smooth dough forms. Knead for 8-10 minutes (by hand or with the mixer).
• Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise for 1-2 hours until doubled in size.
• Prepare the tomato sauce
• In a saucepan over medium heat, add the olive oil. Add the grated onion, salt, oregano, and crushed red pepper flakes, cooking until the onion is soft and fragrant, about 2-3 minutes.
• Stir in the garlic and cook for another 30 seconds. Add the passata and sugar, simmering the sauce for 20 minutes until thickened.
• Assemble the pizzas
• Preheat your oven to 220°C (425°F). Grease a cast iron skillet or cake tin with olive oil.
• Punch down the dough and divide it into two equal portions. Roll out each portion to fit the base and sides of your skillet or tin. Press the dough into the pan, making sure it covers the sides to create a deep crust.
• Spread a layer of mozzarella cheese evenly over the base of each crust.
• Add the toppings
• Spoon a generous layer of the tomato sauce over the cheese.
• Scatter the sliced red onions and peppers over the sauce. Sprinkle a mix of mozzarella and parmesan cheese on top to finish.
• If using pepperoni or bacon, add these as an additional layer.
• Bake the pizzas
• Place the pans in the oven and bake for 25-30 minutes, or until the crust is golden and the cheese is bubbling.
• Remove from the oven and let the pizzas cool slightly before slicing.