Chicago deep dish is not a thick round — it is a layered pie baked in a two-inch pan with cheese directly on the dough, toppings in the middle, and crushed tomatoes on top so the crust does not steam soggy during its long bake.
Buttery crust
- 400 g all-purpose flour
- 60 g cornmeal
- 14 g salt
- 85 g butter, melted
- 30 ml olive oil
- 240 ml warm water
- 7 g instant yeast
Build the pan
Press dough up the sides of a well-oiled twelve-inch cast iron skillet or cake pan. Layer sliced mozzarella across the bottom — this insulates the crust from moisture. Add Italian sausage, peppers, or mushrooms if desired.
Top with tomatoes
Spoon seasoned crushed tomatoes over everything. Do not mix cheese on top — the sauce layer protects the crust during baking. Drizzle olive oil over the sauce.
Bake low and slow
Bake at 425°F for thirty-five to forty minutes until the crust is golden and the cheese melts completely. Rest ten minutes before unmolding or slicing in the pan. Deep dish is eaten with a fork, not folded.
Cheese on the bottom, sauce on top — this inverted structure is what keeps Chicago deep dish crisp rather than doughy.