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+ servings
A cast-iron skillet with pizza dough and tomato sauce on it.

Chicago Style Deep Dish Pizza

Extra cheesy deep dish pizza!
Course Main Course
Cuisine Italian
Keyword chicago style, pizza
Prep Time 30 minutes
Cook Time 30 minutes
Rise Time 6 hours
Total Time 1 hour
Servings 8 slices
Calories 434kcal


To make the crust:

  • 3/4 cup warm water
  • 1 1/2 teaspoons active dry yeast
  • 2 cups flour
  • 1/3 cup vegetable or corn oil
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • softened butter for greasing the pan
  • 2 tablespoons corn meal

For the sauce:

  • 28 ounce can whole peeled tomates
  • 1 teaspoon Italian seasoning
  • pinch of sugar
  • pinch of salt


  • 12 ounces deli sliced mozzarella cheese
  • 6 ounces deli sliced provolone
  • pepperoni sausage, onions, etc.


To make the crust:

  • Add the water and yeast to the bowl of a stand mixer fitted with dough hook. Let sit 5 minutes.
  • Add the flour, oil, sugar, and salt to the bowl and turn the mixer to low. Mix until just combined and increase speed to medium, kneading for 2 minutes.
  • Place the dough ball into a large, greased bowl and set in a warm place for 6 hours.
  • Lightly butter a 12 inch cast iron skillet. Sprinkle the corn meal in the skillet.
  • Punch down the dough and let rest for 15 minutes.
  • Place the dough in the skillet. Use your fingers to press it into the bottom of the skillet and up the sides.
  • Bake for 10 minutes in a preheated 450 degree oven.
  • While the crust is parbaking, prepare the sauce.
  • Drain the whole tomatoes and place in a blender or food processor. Add the Italian seasoning, sugar, and salt and blend until the tomatoes are mostly broken up, but still somewhat chunky.
  • Remove the crust from the oven and layer the cheese slices in the crust.
  • Add your favorite toppings.
  • Pour on about 1/2 cup of sauce. Use more or less, depending on how saucy you like your pizza. We go pretty easy on the sauce. (There will be quite a bit of leftover sauce. Freeze it in a freezer bag or refrigerate and use within 5 days.)
  • Return to the oven and bake for 20 more minutes or until the crust is golden and the cheese has melted.
  • Let sit 5 minutes before serving.


Serving: 1slice | Calories: 434kcal | Carbohydrates: 32g | Protein: 20g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 887mg | Potassium: 311mg | Fiber: 2g | Sugar: 3g | Vitamin A: 590IU | Vitamin C: 9.2mg | Calcium: 415mg | Iron: 2.9mg