Chicago-style Pizza Crust Recipe - Delicious Deep Dish Pizza

Chicago-style Pizza Crust

Chicago-style Pizza Crust Recipe - Delicious Deep Dish Pizza
Region / culture: USA | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 4


Chicago-style Pizza Crust
Chicago-style Pizza Crust

Chicago-style pizza is known for its deep dish crust and hearty toppings, making it a favorite comfort food for many. This recipe will guide you through making the perfect Chicago-style pizza crust at home.


Chicago-style pizza originated in the 1940s in Chicago, Illinois. It is believed to have been created by Ike Sewell, the founder of Pizzeria Uno, who wanted to create a pizza that could be eaten with a knife and fork. The deep dish crust and generous toppings quickly became a hit, and Chicago-style pizza has since become a staple in the city's culinary scene.


How to prepare

  1. Add the ingredients to your bread machine following the instructions provided by the manufacturer.
  2. Run the dough program on your bread machine.
  3. Lightly oil a heavy 10-inch skillet.
  4. Press out the dough into the pan.
  5. Cover the pan and let the dough rise in a warm place for 20 minutes.
  6. Top the dough with your favorite sauce, toppings, and cheese.
  7. Bake at 425°F (218°C) for 25 minutes.


  • You can customize the toppings on your Chicago-style pizza to suit your preferences. Try adding sausage, peppers, onions, or mushrooms for a delicious twist.

Cooking Tips & Tricks

Make sure to let the dough rise properly to achieve a light and airy crust.

- Use a heavy skillet to ensure even cooking and a crispy crust.

- Don't be afraid to load up on toppings, as Chicago-style pizza is known for its generous portions.

Serving Suggestions

Serve the Chicago-style pizza hot out of the oven with a side salad for a complete meal.

Cooking Techniques

Using a bread machine to make the dough simplifies the process and ensures a consistent result.

Ingredient Substitutions

You can use whole wheat flour or gluten-free flour as a substitute for all-purpose flour in this recipe.

Make Ahead Tips

You can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking.

Presentation Ideas

Serve the Chicago-style pizza in the skillet it was baked in for a rustic and authentic presentation.

Pairing Recommendations

Pair your Chicago-style pizza with a cold beer or a glass of red wine for a classic combination.

Storage and Reheating Instructions

Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

250 per serving


35g per serving


8g per serving


6g per serving

Vitamins and minerals

Chicago-style pizza crust is not a significant source of vitamins and minerals.


This recipe contains gluten from the flour.


Chicago-style pizza crust is a hearty and indulgent dish that is high in carbohydrates and fats. It is best enjoyed in moderation as a treat.


- Chicago-style pizza crust is a delicious and indulgent dish that is perfect for a cozy night in. With a deep dish crust and hearty toppings, it is sure to satisfy your pizza cravings. Enjoy!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Chicago-style Pizza Crust. It was a sweltering summer day in the bustling city of Chicago, and I was perusing through a quaint little bakery on the corner of Wabash and Lake. The smell of freshly baked bread wafted through the air, drawing me in like a moth to a flame.

As I approached the counter, I noticed a display of various types of pizza crusts, each one more tempting than the last. But it was the deep-dish Chicago-style crust that caught my eye. The crust was thick and fluffy, with a golden brown crust that looked just perfect. I knew I had to learn how to make it myself.

I struck up a conversation with the baker, a kindly old man with a twinkle in his eye. He had been making pizza crusts for over fifty years, and he was more than happy to share his recipe with me. He handed me a worn and stained piece of paper, the recipe written in neat cursive script. I thanked him profusely and tucked the recipe into my purse, eager to try it out at home.

That evening, I set to work in my kitchen, gathering the ingredients listed on the recipe. Flour, yeast, sugar, salt, olive oil, and water. It was a simple enough recipe, but I knew that the real magic lay in the technique. I followed the instructions meticulously, kneading the dough until it was smooth and elastic, then letting it rise in a warm spot until it had doubled in size.

As I rolled out the dough and pressed it into my deep-dish pizza pan, I couldn't help but feel a sense of anticipation. Would it turn out as delicious as the crust I had sampled earlier that day? I sprinkled on some cheese, sauce, and toppings, then popped it into the oven to bake.

The smell of baking pizza filled my kitchen, and I could hardly contain my excitement. When I pulled the pizza out of the oven, the crust was golden brown and perfectly cooked. I couldn't wait to take my first bite.

As I sat down to enjoy my creation, I marveled at how a simple piece of paper could hold the key to such culinary perfection. The crust was crispy on the outside and soft and chewy on the inside, just like the one I had tasted at the bakery. I knew then that this recipe would become a staple in my kitchen for years to come.

Over the years, I have made countless Chicago-style pizzas for my family and friends, each one met with rave reviews. The recipe has become a treasured heirloom, passed down from generation to generation. And every time I make it, I think back to that fateful day in that little bakery in Chicago, and the kind old baker who shared his recipe with me.

So here it is, my own version of the Chicago-style Pizza Crust recipe. I hope you enjoy it as much as I have, and that it brings a little taste of Chicago into your own home. Happy baking!


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