Chicago Deep Dish Pizza Dough Recipe
A tall, buttery, sturdy crust built to hold layers of cheese, fillings and chunky tomato sauce on top. Baked in a deep round pan in a home oven.
Open in the dough calculator →Ingredients
Makes one 9–10" deep-dish pizza
- 300 g bread flour
- 30 g fine cornmeal (or semolina)
- 175 g water (about 53% hydration)
- 6 g fine sea salt
- 40 g melted butter or oil
- 2 g instant dry yeast
Method
Mix
Combine the flour, cornmeal, yeast, salt, water and the melted butter or oil into a firm dough.
Knead
Knead briefly — deep dish wants structure, not a strong chew.
Rise
Bulk ferment until roughly 50% risen (1–2 hours), or refrigerate overnight.
Press into pan
Oil a deep round pan and press the dough up the sides to build a tall wall.
Layer
Cheese on the base, then fillings, then chunky tomato sauce on top.
Bake
Bake at 220°C (425°F) for 25–35 minutes until the crust is deep golden.
Tips
- Butter adds flavour; cornmeal adds the signature texture and bite.
- Sauce goes on top to stop the deep crust from turning soggy.
- Use a proper deep-dish or cake pan for the tall sides.
FAQ
Why is the sauce on top of Chicago deep dish?
The cheese and fillings sit under the sauce so they do not burn during the long bake, and the sauce protects the tall crust from going soggy.
Do I need a pizza oven for Chicago deep dish?
No — deep dish bakes low and slow in a standard home oven, not a high-temperature pizza oven.