Chicago-Style Deep-Dish Pizza
Chicago-Style Deep Dish Pizza

Chicago-Style Deep Dish Pizza

Updated on October 14, 2026
4.6 out of 5 stars 223 Reviews
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Recipe by
King Arthur Test Kitchen

There’s pizza, and then there’s pizza pie. This Chicago-Style Deep Dish Pizza earns the name with its 1 1/2"-tall crust, which cradles layers of cheese, sausage, and pizza sauce in a substantial, sliceable pie. Baked in an 11" deep dish pizza pan, it makes a spectacular centerpiece straight from the oven.

Test Kitchen notes:
  • Pizza Flour Blend adds lightness to the crust, which was unanimously preferred during a Test Kitchen tasting. If you don't have it, see "tips," below. 
  • This recipe was updated in October 2026 to fit an 11" deep dish pizza pan.
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Instructions

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  1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl or the bowl of a stand mixer fitted with the dough hook, add all the dough ingredients, then mix and knead to make a soft, smooth dough. (This will take about 7 minutes at medium-low speed in a stand mixer.)

  2. Place the dough in a lightly greased bowl, cover, and let it rise untill very puffy, about 1 hour.

  3. To prepare the pan: While the dough is rising, lightly grease an 11" deep dish pizza pan with nonstick spray. Add the olive for the pan, then tilt to evenly distribute the oil and cover the bottom and halfway up the sides of the pan.

  4. Preheat the oven to 425°F with racks in the upper and lower thirds of the oven.

  5. Transfer the risen dough to the prepared pan and turn it over once to coat it in oil. Lightly oil your hands, then gently press and stretch the dough toward the edges of the pan. Use your fingers to press the dough about halfway up the sides of the pan; it’s OK if it shrinks back at this point.  

  6. Cover the dough and let it rest for 20 minutes in the pan. Use your fingers to press, stretch, and push the dough halfway up the sides of the pan again. The olive oil may drip over the edge of the dough; that's OK. 

  7. To top the pizza: Sprinkle the cheese over the dough, then top with the cooked sausage. Dollop the pizza sauce on top, then use the back of a spoon or a small offset spatula to spread it into an even layer, completely covering the sausage and cheese. 

  8. To bake the pizza: Bake the pizza on the lower rack for 28 to 32 minutes, until the filling is bubbly and the crust is golden brown. If the crust is pale, move the pizza to the upper rack and bake for 4 to 6 minutes more, until well browned.

  9. Remove the pizza from the oven and let it cool in the pan on a wire rack for 2 minutes. Carefully remove the pizza from the pan and return it to the wire rack and top with the Parmesan cheese.  

  10. Let the pizza rest for 10 minutes before slicing. Removing the pizza from the pan after a few minutes helps keep the crust crisp, while the 10-minute rest allows the toppings to set before slicing. 

Tips from our Bakers

  • No Pizza Flour Blend? Simply mix the dough using 2 2/3 cups (320g) King Arthur Unbleached All-Purpose Flour and reduce the water to 3/4 cup plus 2 tablespoons (198g). Allow the kneaded dough to rise for 1 1/2 hours before shaping and baking as directed.  

  • For individual deep dish pizzas: Grease the wells of an individual hamburger bun pan. Divide the risen dough into 12 equal pieces; if you have a scale, each piece will weigh about 2 1/2 ounces. Roll each piece into a tight ball, then cover six of them and transfer to the refrigerator. Allow the remaining six balls of dough to rest, covered, at room temperature for 20 minutes. Stretch an unrefrigerated dough ball to cover the bottom of a well, then push it up the sides of the pan. Repeat with the remaining dough. After a 15-minute rest, bake the individual crusts for 10 minutes until they're set and barely beginning to brown. Fill, then bake the pizzas for another 20 to 25 minutes, until the filling is bubbly and the topping is golden brown. Repeat with the remaining (refrigerated) dough.

  • Deep dish pizza has a long history in the city of Chicago, where it's revered as a delicious native invention. The crust, based on a recipe whose supposed provenance is Chicago's Pizzeria Uno, has an unusual flaky/tender texture, and great taste — courtesy of two types of fat: olive oil and butter. Also, the tiny bit of cornmeal adds subtle but delightful crunch.

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