10 Recipes for Chicago-Style Deep Dish Pizza

Brace yourself for a buttery, cheesy slice of heaven. These 10 Chicago-style deep dish pizza recipes bring the Windy City’s iconic comfort food right to your kitchen. Whether you’re a crust purist or a topping adventurer, there’s a pie here calling your name. Ready to get your bake on?

Classic Chicago-Style Deep Dish Pizza

So you think you’re ready for a real Chicago deep dish? This isn’t some floppy New York slice—this is a buttery, cheesy, Italian-sausage-stuffed pie baked in a cast iron skillet. It’s like a casserole that thinks it’s pizza, and honestly, we’re here for it.

Serving: 8 | Prep Time: 45 minutes | Cooking Time: 40 minutes

Ingredients

Dough

• 1 ½ cups all-purpose flour (plus extra for dusting)
• ½ cup yellow cornmeal
• 1 packet active dry yeast (2 ¼ teaspoons)
• 1 teaspoon sugar
• ½ teaspoon salt
• ⅔ cup warm water (110°F)
• 3 tablespoons unsalted butter, melted
• 2 tablespoons olive oil, divided

Filling

• 1 pound sweet Italian sausage, casings removed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• Salt and black pepper to taste
• 8 ounces low-moisture mozzarella, sliced into thin rounds
• ½ cup grated Parmesan cheese
• A few fresh basil leaves (optional for garnish)

Instructions

1. In a large bowl, whisk together 1 cup of the flour, cornmeal, yeast, sugar, and salt. Add warm water, melted butter, and 1 tablespoon olive oil. Stir until a shaggy dough forms. Gradually add remaining ½ cup flour until dough comes together. Tip: The dough should be slightly sticky but still manageable—don’t over-flour.
2. Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour, or until doubled in size.
3. While dough rises, cook the sausage: Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Transfer sausage to a plate using a slotted spoon.
4. In the same skillet, add diced onion and minced garlic. Cook for 2-3 minutes until softened. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Reduce heat to low and let simmer for 10 minutes, stirring occasionally, until thickened. Tip: For a richer sauce, let it simmer a few minutes longer.
5. Preheat your oven to 425°F. Punch down the risen dough and roll it into a 14-inch circle on a floured surface. Carefully press the dough into a well-oiled 12-inch cast iron skillet, pushing it up the sides about 2 inches.
6. Layer the mozzarella slices evenly over the bottom of the dough. Spread the cooked sausage over the cheese. Pour the tomato sauce on top and spread gently. Sprinkle grated Parmesan over the sauce. Tip: Don’t drown it—deep dish is about balance, not soup.
7. Bake for 35-40 minutes, until the crust is golden brown and the cheese is bubbly. Let the pizza cool in the skillet for 5 minutes before slicing. Garnish with fresh basil if desired.

Like the Chicago skyline, this pizza stands tall. Each slice delivers a crisp, buttery crust, a layer of gooey cheese, and a hearty meat sauce that screams comfort. Serve it with a cold lager and a side of ’tude—you’ve earned it.

Vegetarian Spinach and Mushroom Deep Dish Pizza

So you think deep dish pizza is only for carnivores? Time to flip the script! This vegetarian version piles on sautéed spinach and mushrooms, creamy ricotta, and gooey provolone for a pie that’s anything but boring. Plus, it’s baked until golden in a deep pan, giving you that iconic tall, buttery crust.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 40 minutes

Ingredients

For the Dough

• 2 1/4 teaspoons active dry yeast
• 1 cup warm water
• 3 1/2 cups all-purpose flour
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon sugar

For the Filling

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 8 oz cremini mushrooms, sliced
• 5 oz fresh spinach
• 1 cup ricotta cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

For the Topping

• 1 1/2 cups shredded provolone cheese
• 1 cup crushed tomatoes
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• 1/2 teaspoon salt

Instructions

1. In a small bowl, dissolve yeast and sugar in warm water; let stand until foamy, about 5 minutes.
2. In a large bowl, combine flour and salt. Add yeast mixture and 2 tablespoons olive oil; mix until a shaggy dough forms. Turn onto a floured surface and knead until smooth, about 5 minutes. Place in an oiled bowl, cover, and let rise in a warm spot for 30 minutes.
3. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook until soft, 3 minutes. Add garlic and mushrooms; cook until mushrooms release liquid and start to brown, about 5 minutes.
4. Add spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and stir in ricotta, salt, pepper, and red pepper flakes (if using). Set aside.
5. Preheat oven to 425°F. Grease a 10-inch cast iron skillet or deep dish pan with olive oil. Press dough into the pan and up the sides to form a thick crust.
6. Spread the spinach-mushroom filling evenly over the dough. Top with shredded provolone cheese. In a small bowl, combine crushed tomatoes, oregano, minced garlic, and salt; spoon over the cheese.
7. Bake for 35-40 minutes, until the crust is golden brown and the filling is bubbly. Let cool in the pan for 10 minutes before slicing. (Tip: For extra crispy edges, brush the crust with olive oil before baking.)

On your first bite, you'll get that crispy, buttery crust giving way to a creamy, savory filling—it's a flavor explosion. Serve it with a simple side salad to balance the richness, or just dive in solo. This pizza proves that meatless can be just as satisfying.

Spicy Pepperoni and Jalapeño Deep Dish Pizza

Let's be real—sometimes you need a pizza that bites back. This deep dish is loaded with pepperoni, pickled jalapeños, and a drizzle of hot honey that'll wake up your taste buds and leave you craving more.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 40 minutes

Ingredients

For the Crust

• 1 ½ cups all-purpose flour
• ¼ cup yellow cornmeal
• 1 packet (2 ¼ tsp) active dry yeast
• ½ cup warm water (110°F)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp unsalted butter (for greasing the pan)

For the Sauce

• 1 can (14.5 oz) crushed tomatoes
• 2 tbsp tomato paste
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp red pepper flakes
• ½ tsp salt
• ½ tsp sugar
• 1 tbsp olive oil

For the Toppings

• 2 cups shredded low-moisture mozzarella
• 24 slices pepperoni
• ½ cup pickled jalapeño slices, drained
• 2 tbsp hot honey
• ¼ cup grated Parmesan cheese (for crust edge)

Instructions

1. In a small bowl, dissolve yeast and sugar in warm water (110°F). Let sit 5-10 minutes until foamy (tip: if it doesn't foam, your yeast is dead—start over).
2. In a large bowl, whisk together flour, cornmeal, and salt. Add yeast mixture and olive oil; stir until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 8 minutes until smooth and elastic (tip: the dough should feel slightly tacky but not sticky).
4. Grease a 10-inch cast iron skillet with butter. Press dough into the skillet, working it up the sides about 1.5 inches. Cover with plastic wrap and let rise in a warm spot for 30 minutes.
5. Meanwhile, make the sauce: In a saucepan over medium heat, heat olive oil. Add garlic and cook 30 seconds. Stir in crushed tomatoes, tomato paste, oregano, red pepper flakes, salt, and sugar. Simmer 10 minutes, stirring occasionally, until thickened.
6. Preheat oven to 425°F. Once dough has risen, par-bake the crust for 10 minutes (tip: this prevents a soggy bottom).
7. Remove crust from oven. Sprinkle 1 cup mozzarella over the bottom. Layer on half the pepperoni and jalapeños. Add remaining mozzarella, then top with remaining pepperoni and jalapeños (tip: push pepperoni slightly into cheese to keep them from sliding off).
8. Spoon sauce over the top—don't drown it, just cover the cheese. Sprinkle Parmesan on the crust edge for a crispy, salty finish.
9. Bake for 25-30 minutes until crust is golden and cheese is bubbly. Let cool 5 minutes, then drizzle with hot honey (tip: the honey caramelizes and adds a sweet-spicy kick).
10. Slice and serve immediately. For extra crunch, run the pan under the broiler for 1 minute before drizzling honey.

Zingy, crispy, and loaded with heat—this deep dish is a showstopper. Serve it straight from the oven with extra hot honey on the side for those who dare. It's the pizza that puts the 'fire' in 'dinner'.

Four Cheese Deep Dish Pizza

Oh boy, who's ready for a cheese pull that'll make your Instagram followers weep with envy? This Four Cheese Deep Dish Pizza is the ultimate comfort food — a buttery, flaky crust cradling a decadent blend of mozzarella, sharp cheddar, salty parmesan, and tangy gorgonzola. One bite and you'll never go back to thin crust.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

For the Dough

• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup warm water (110°F)
• 1 tsp sugar
• 2 tbsp olive oil
• 1/2 tsp salt

For the Cheese Filling

• 2 cups shredded mozzarella
• 1 cup shredded sharp cheddar
• 1/2 cup grated Parmesan
• 1/2 cup crumbled gorgonzola

For the Sauce

• 1 can (15 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. In a small bowl, dissolve the sugar and yeast in warm water (110°F). Let stand for 5 minutes until frothy. (Tip: if not foamy, your yeast is dead — start over!)
2. In a large bowl, whisk together flour, cornmeal, and salt. Add the yeast mixture and olive oil; stir until a shaggy dough forms. Turn onto a floured surface and knead for 5 minutes until smooth and elastic.
3. Lightly oil the bowl, place dough in it, cover with plastic wrap, and let rise in a warm spot for 20 minutes. (Tip: preheat your oven to 200°F, then turn it off to create a cozy proofing box.)
4. Meanwhile, make the sauce: In a small saucepan over medium heat, warm 1 tbsp olive oil. Add garlic and sauté 30 seconds until fragrant. Stir in crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer, then lower heat and cook 10 minutes, stirring occasionally. Set aside.
5. Preheat oven to 425°F. Grease a 9-inch cast-iron skillet or deep-dish pizza pan with olive oil.
6. After rising, punch down the dough and roll it out on a floured surface into a 12-inch circle. Press the dough into the skillet, pushing it up the sides to form a 2-inch rim. (Tip: if the dough snaps back, let it rest 5 minutes before rolling again.)
7. Layer the cheeses: Sprinkle half the mozzarella, then all the cheddar, Parmesan, and gorgonzola. Top with remaining mozzarella.
8. Spoon the sauce evenly over the cheese layer — don't drown it; you want a thin, even coating.
9. Bake at 425°F for 20-25 minutes, until crust is golden brown and cheese is bubbly. Let rest 5 minutes before slicing (this prevents the cheese from sliding off).

Unbelievably gooey and loaded with bold flavors, this pizza is a showstopper. Serve it with a crisp green salad to cut through the richness, or just dive in with a fork — no apologies needed. Every bite delivers a perfect crust-to-cheese ratio that'll have you reaching for seconds before the first slice is gone.

BBQ Chicken Deep Dish Pizza

Pizza night just got a major upgrade! This BBQ Chicken Deep Dish Pizza piles smoky shredded chicken, red onions, and sharp cheddar onto a buttery crust, all under a tangy tomato-BBQ sauce. It’s like your favorite barbecue joint and pizzeria had a delicious baby.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

For the Crust

• 1 lb store-bought pizza dough, at room temperature
• 2 tbsp unsalted butter, softened
• 1 tbsp cornmeal

For the Tangy Tomato-BBQ Sauce

• 1/2 cup BBQ sauce
• 1/2 cup canned crushed tomatoes
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

For the Toppings

• 2 cups shredded cooked chicken (rotisserie works great)
• 1 cup shredded sharp cheddar cheese, divided
• 1/2 small red onion, thinly sliced
• 1/4 cup fresh cilantro leaves, roughly chopped

Instructions

1. Preheat oven to 425°F. Place a rack in the lower third of the oven. If you have a pizza stone, put it on the rack to preheat too – it’ll give you an extra crispy bottom.
2. Grease a 9-inch deep dish pizza pan (or a cast-iron skillet) with the softened butter. Dust the bottom and sides with cornmeal, tapping out the excess.
3. On a lightly floured surface, roll out the pizza dough into a 14-inch circle. Carefully transfer it to the pan, pressing it into the bottom and up the sides. Trim any overhang and crimp the edges slightly.
4. Sprinkle half of the shredded cheddar (about 1/2 cup) evenly over the bottom of the dough. This cheese barrier prevents the crust from getting soggy.
5. In a medium bowl, combine shredded chicken, 1/2 cup of the BBQ sauce mixture, and a pinch of pepper. Stir until chicken is coated. (Reserve the rest of the sauce for later.)
6. Spread the BBQ chicken mixture over the cheese layer. Scatter the red onion slices on top.
7. Pour the remaining sauce mixture evenly over the chicken and onions. Use a spoon to spread it gently if needed.
8. Top with the remaining 1/2 cup cheddar cheese, covering the sauce as much as possible.
9. Bake for 30-35 minutes, until the crust is golden brown and the cheese is bubbly and slightly browned. Rotate the pan halfway through for even baking.
10. Remove from oven and let cool in the pan for 5 minutes – this step is crucial for clean slices. Then slide onto a cutting board, sprinkle with fresh cilantro, and serve warm.

Just one bite and you’ll be hooked on this smoky, cheesy masterpiece. The tangy tomato base cuts through the richness, while fresh cilantro adds a pop of color and flavor. Serve with a side of ranch or extra BBQ sauce for dipping – and maybe a napkin or three!

Gluten-Free Deep Dish Pizza

Veggie lovers, brace yourselves: this gluten-free deep dish is about to rock your pizza world. Made with a nutty almond flour crust, it's sturdy enough to hold all the toppings—no sad, soggy slices here.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the crust

• 1 1/2 cups almond flour
• 1 large egg
• 2 tbsp olive oil
• 1/2 tsp salt

For the sauce

• 1/2 cup crushed tomatoes
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

For the toppings

• 1/2 lb turkey sausage, casings removed
• 1 bell pepper, sliced
• 1 cup dairy-free shredded cheese

Instructions

1. Preheat oven to 375°F. Grease a 9-inch deep dish pizza pan.
2. In a medium bowl, mix almond flour and salt. Add egg and olive oil, stir until a dough forms.
3. Press dough evenly into the prepared pan, building up a 1-inch edge. Tip: Press firmly to avoid cracks.
4. Par-bake the crust for 10 minutes until lightly golden.
5. Meanwhile, cook turkey sausage in a skillet over medium heat, breaking it up, until browned, about 5-7 minutes.
6. In a small bowl, combine crushed tomatoes, garlic powder, oregano, salt, and pepper for the sauce.
7. Remove crust from oven. Spread sauce evenly, then top with cooked sausage, sliced bell pepper, and dairy-free cheese.
8. Bake for 20 minutes until cheese is melted and edges are deep golden. Tip: Don't overload with sauce; it can make the crust soggy.
9. Let pizza cool in the pan for 5 minutes before slicing. Tip: This rest ensures clean cuts.

Texture-wise, this crust has a satisfying crunch that holds up to the hearty toppings. For extra fun, serve with a side of marinara for dipping—because double sauce is never a bad thing.

Breakfast Deep Dish Pizza

Ugh, you know those mornings when only a slice of pizza will cure your hangry—but wait, it's breakfast? Enter the Breakfast Deep Dish Pizza: a glorious, buttery crust cradling eggs, bacon, cheddar, and crispy hash browns. It's like your favorite diner breakfast decided to get into a deep-dish pie and never looked back.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the Crust

• 1 1/2 cups all-purpose flour
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/4 cup ice water
• 1/2 tsp salt

For the Filling

• 6 large eggs
• 1/4 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Toppings

• 6 slices bacon, cooked and crumbled
• 2 cups frozen hash browns, thawed and patted dry
• 1 cup shredded sharp cheddar cheese
• 2 green onions, sliced (optional)

Instructions

1. Preheat oven to 425°F. Place a baking sheet on the lower rack to catch any drips.
2. Make the crust: In a food processor, pulse flour and salt. Add cubed butter; pulse until mixture resembles pea-sized crumbs. Add ice water; pulse until dough just holds together. Press dough into a 9-inch deep-dish pie pan, forming a high rim. Prick bottom with a fork and chill for 10 minutes.
3. Blind bake the crust: Line the crust with foil and fill with pie weights or dried beans. Bake for 12 minutes. Remove foil and weights; bake for 5 more minutes, until lightly golden. Set aside.
4. Meanwhile, cook bacon in a skillet until crisp; drain on paper towels and crumble. In a medium bowl, whisk eggs, milk, salt, and pepper until well combined.
5. Reduce oven temperature to 375°F. Spread thawed hash browns evenly over the bottom of the crust. Sprinkle crumbled bacon and half of the shredded cheddar over the hash browns. Carefully pour the egg mixture over the top.
6. Top with remaining cheddar cheese. Bake for 20–25 minutes, until eggs are set and top is golden brown. Tip: the center should jiggle slightly when shaken—it will set as it cools. If the crust edges brown too quickly, tent with foil.
7. Let the pizza cool for 5 minutes. Garnish with sliced green onions if desired. Slice into wedges and serve warm.

Every bite is a symphony of textures: the flaky crust, crispy hash browns, creamy eggs, and gooey cheddar. Serve with a dollop of sour cream and a side of hot sauce if you're feeling extra. This breakfast pizza will make you wonder why you ever settled for cereal.

Mini Deep Dish Pizza Bites

You know those moments when you crave pizza but don’t want to commit to a whole pie? Welcome to your new favorite appetizer, a bite-sized deep dish dream that fits in the palm of your hand—and your muffin tin.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the crust

• 1 lb refrigerated pizza dough
• 2 tbsp melted butter
• 1 tsp garlic powder

For the filling

• 1 cup shredded mozzarella cheese
• 1/2 cup mini pepperoni
• 1/2 cup marinara sauce

For the topping

• 2 tbsp grated Parmesan cheese
• 1 tsp dried oregano

Instructions

1. Preheat oven to 400°F. Grease a 12-cup muffin tin with nonstick spray.
2. Divide pizza dough into 12 equal pieces. Press each into a muffin cup, forming a small crust that comes up the sides. Tip: For an even crust, press the dough firmly into the corners—no one wants a doughy center.
3. Brush each crust with melted butter and sprinkle with garlic powder.
4. Add about 1 tablespoon of marinara to each cup.
5. Top with a generous pinch of mozzarella (about 1.5 tablespoons total per bite).
6. Arrange 4-5 mini pepperoni on top of cheese. Tip: Press pepperoni gently into cheese so they don’t slide off during baking.
7. Sprinkle with Parmesan and oregano.
8. Bake for 12-15 minutes until crust is golden and cheese is bubbly. Tip: Rotate the pan halfway through for even browning.
9. Let cool in pan for 5 minutes before removing with a fork.

Love the crunch of the buttery crust against the gooey cheese and tangy sauce? Dip these little guys in extra marinara or ranch, and watch them disappear at your next game day or party. They’re basically edible trophies.

Supreme Deep Dish Pizza

Deep dish pizza is the heavyweight champion of comfort food, and this Supreme version is packed with all the goodies—sausage, pepperoni, peppers, onions, olives, and mushrooms—under a mountain of melty cheese. It’s like a party in a cast iron skillet!

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

For the Crust

• 2 1/4 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (110°F)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar

For the Sauce

• 1 can (15 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

For the Toppings

• 1/2 lb Italian sausage, casings removed
• 1/2 cup sliced pepperoni
• 1 green bell pepper, sliced
• 1/2 cup sliced onion
• 1/2 cup sliced black olives
• 1 cup sliced mushrooms
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 425°F. Grease a 12-inch cast iron skillet or deep dish pizza pan with olive oil.
2. In a small bowl, dissolve yeast and sugar in warm water; let stand 5 minutes until foamy.
3. In a large bowl, combine flour, cornmeal, and salt. Add yeast mixture and 2 tbsp olive oil; mix until dough forms. Knead on a floured surface for 5 minutes until smooth.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 15 minutes (it won't double—that's fine).
5. Press dough into the prepared skillet, pushing it up the sides about 1 1/2 inches. Prick bottom with a fork and pre-bake for 8 minutes. (Tip: Pre-baking prevents a soggy crust!)
6. While crust pre-bakes, cook Italian sausage in a skillet over medium heat, breaking it up, until browned (about 5 minutes). Drain excess fat.
7. In a small saucepan, heat 1 tbsp olive oil over medium heat. Sauté minced garlic for 30 seconds. Add crushed tomatoes, oregano, basil, salt, and pepper; simmer for 5 minutes. (Tip: Let the sauce thicken slightly so it doesn't make the crust soggy.)
8. Remove pre-baked crust from oven. Layer half the mozzarella cheese on the bottom—this creates a barrier against moisture. (Tip: Cheese on bottom = crispy crust!)
9. Spread cooked sausage, pepperoni, bell pepper, onion, olives, and mushrooms evenly over the cheese. Top with remaining mozzarella and Parmesan.
10. Pour the prepared sauce over the toppings—yes, sauce goes on top in deep dish! Spread gently without disturbing toppings.
11. Bake at 425°F for 30-35 minutes, until crust is golden and cheese is bubbly. Let cool 10 minutes before slicing—this helps it hold together.

How does that sound? Each slice is a glorious tower of crispy crust, gooey cheese, and savory toppings—perfect for game day or a cozy night in. Serve it with a side of marinara for dipping and watch it disappear!

Chicago-Style Seafood Deep Dish Pizza

Upping the pizza game with a coastal twist that'll make your taste buds do the happy dance! This Chicago-Style Seafood Deep Dish Pizza swaps pepperoni for shrimp, crab, and garlic butter—because why not have the best of both worlds? It's deep, it's cheesy, and it's absolutely worth every bite.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 40 minutes

Ingredients

For the crust

• 2 1/4 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (110°F)
• 1 tbsp sugar
• 1 tsp salt
• 3 tbsp olive oil
• 1/2 cup cornmeal (for dusting)

For the garlic butter sauce

• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tbsp chopped parsley
• 1/2 tsp red pepper flakes (optional)

For the seafood topping

• 1/2 lb raw shrimp, peeled and deveined
• 1/2 lb lump crab meat
• 1 tsp Old Bay seasoning
• 1 tbsp lemon juice

For the cheese

• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan

Also

• 1 (15 oz) can crushed tomatoes
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. In a small bowl, dissolve yeast and sugar in warm water (110°F). Let sit for 5 minutes until foamy.
2. In a large bowl, whisk flour and salt. Add yeast mixture and olive oil; stir until a dough forms. Knead on floured surface for 5 minutes until smooth.
3. Place dough in oiled bowl, cover with plastic wrap, and let rise in warm place for 30 minutes until doubled. (Tip: Use your oven with light on for consistent warmth.)
4. While dough rises, make garlic butter: melt butter in saucepan over medium heat. Add garlic and cook 1 minute until fragrant. Stir in parsley and red pepper flakes; set aside.
5. Prepare seafood: toss shrimp with Old Bay and lemon juice. In a bowl, combine crab meat with 2 tbsp of garlic butter (reserve rest for topping). Set aside.
6. Preheat oven to 425°F. Grease a 12-inch deep dish pizza pan or cast iron skillet.
7. Punch down dough and press into pan, going up the sides. Sprinkle cornmeal over bottom for crunch. (Tip: Use your knuckles to evenly spread dough.)
8. Spread crushed tomatoes over dough, then sprinkle oregano, salt, and pepper.
9. Layer shrimp and crab mixture evenly over sauce.
10. Drizzle remaining garlic butter over seafood.
11. Top with mozzarella and Parmesan cheeses.
12. Bake for 30-35 minutes until crust is golden and cheese is bubbly. Let cool 5 minutes before slicing. (Tip: For extra browning, broil last 2 minutes.)

Slice into this beauty and you’ll get a crunchy, buttery crust with a cheesy, garlicky seafood center that’s pure magic. Serve with a side of marinara or a crisp green salad to balance the richness. Seriously, this deep dish is a showstopper for game day or any day you’re craving something over-the-top delicious.

Conclusion

Perfect for a cozy night in, these 10 deep dish recipes bring the authentic taste of Chicago straight to your kitchen. Give one a try, then leave a comment with your favorite and don’t forget to share the article on Pinterest! Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.