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Chicago Deep-Dish Pizza with abundant cheese and tomato sauce
Deep-pan American style pizza with rich cheese layers

Chicago Deep-Dish Pizza: The Ultimate Cheesy Deep-Dish Guide

Author: Flavelo
Recipes Main Courses Quick Meals
This isn't your thin, crispy Italian slice—it's practically a pizza 'cake'. The essence of Chicago style is the tall, buttery, flaky crust and the inverted assembly: cheese goes on the bottom (to protect the dough), followed by toppings, and finished with a thick layer of tomato sauce on top. This order prevents the cheese from burning and ensures the crust bakes up crisp even under the weight of the fillings during the long bake time.
🕒 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 pan or cast iron skillet

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Mix the flour and salt. Add the cubed cold butter and rub it into the flour with your fingers until the mixture resembles coarse crumbs.

Tip: The butter chunks create steam during baking, making the crust flaky and tender, similar to a pie crust.
2 ✓

Pour in the ice water and knead quickly until the dough just comes together. Do not overwork it. Wrap and refrigerate for 30 minutes.

Tip: Overworking the dough develops gluten, making it tough instead of flaky.
3 ✓

Oil your pan. Roll out the dough and press it into the bottom and up the sides of the pan (about 1.5 inches high).

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

Layer the ingredients: Start with a thick layer of mozzarella on the bottom. Add any other fillings you like, then top with the thick tomato sauce. Sprinkle with oregano and Parmesan.

Tip: Ensure the sauce is thick, not watery, to prevent a soggy pizza.
5 ✓

Bake at 400°F (200°C) for 30-35 minutes, until the crust is golden brown and the filling is bubbling.

Tip: If the crust edges brown too quickly, cover them with aluminum foil.
6 ✓

Let it rest in the pan for 10 minutes before slicing.

Tip: This is mandatory! If you cut it immediately, the filling will flow out. Resting allows the cheese and sauce to set.

Recipe FAQ

Why put the cheese on the bottom?
Because of the long baking time. If the cheese were on top, it would burn before the thick crust cooks through. Placing it on the bottom protects it and insulates the dough from the wet tomato sauce.

Ingredients

  • 1 lb All-Purpose Flour
  • 1 stick (4 oz) Unsalted Butter (cold)
  • 3/4 cup Ice Water (plus more if needed)
  • 1 can (15 oz) Thick Pizza Sauce or Crushed Tomatoes
  • 10 oz Mozzarella Cheese (shredded or sliced)
  • 2 oz Parmesan Cheese
  • 2 tbsp Olive Oil
  • 1 tsp Dried Oregano
  • 1 tsp Salt