The Chicago Style deep dish pizza crust is a high fat / low hydration dough. This gives the crust a flaky texture that browns easily and repels the moist fillings, keeping the crust crisp.


250 g Bread Flour (100%)
50 g Butter, Melted (20%)
25 g Olive Oil (10%)
100 g Warm Water (40%)
3 g Yeast, Instant (1.4%)
5 g Salt (2%)


1⃣ Stir together flour, melted butter, and olive oil.

2⃣ Dissolve yeast in water and add to flour mixture.

3⃣ Mix together just long enough to form a shaggy dough. Cover with plastic wrap and allow to rest for 30 minutes at room temperature.

4⃣ Add salt, and mix on speed #2 with dough hook attachment for 4 minutes. Allow dough to rest for 3-4 minutes, and then knead of #2 for an additional 4 minutes.

5⃣ Round dough and place in an airtight container to bulk ferment for 2-3 hours, or until dough has doubled in size.

6⃣ Degas dough, form into a tight ball and allow to proof for 30-60 minutes.

7⃣ While the dough is proofing, preheat oven with a baking stone to 500ºF/260ºC.

8⃣ Flatten dough into a disc and place in a 10” cast iron pan, pressing the dough along the inside rim of the pan until the top of the crust is even with the top of the pan. The dough should be spread evenly, and crimped along the top.

9⃣ Layer slices of mozzarella cheese into the bottom of the pan, followed by ground, loose, sausage and top with pizza sauce.

🔟Place cast iron pan directly on pre-heated pizza stone, and reduce heat to 425ºF/216ºC. Bake for 35-45 minutes, or until the crust is a dark golden brown.

☑️Remove from oven and serve immediately.


100% Drained, Crushed or Diced Tomatoes (6 in 1 Brand is classic)
0.5% Kosher Salt
0.5% Sugar
0.5% Red Wine Vinegar
0.4% Dried Oregano

1⃣ Make sure crushed tomatoes are thoroughly drained. Stir in salt, sugar, vinegar and oregano.

2⃣ Allow flavors to marry for at least 10 minutes before using (best case scenario, make pizza sauce while dough is proofing).

✏️NOTES ✏️

Although any number of ingredients can be added to a Chicago Style Pizza, it is important to make sure that they do not contain a lot of water. For ingredients such as mushrooms, peppers, etc, that are high in water content, it is advisable to cook first to remove as much excess moisture as possible which will also concentrate flavors. Just like any “pie,” if your filling contains too much water, it will not set properly, be difficult to slice and a mess to serve.

Do you love pizza? Check out the Stella Culinary Pizza Resource Page:



  1. Overall good job, and very authentic. Only thing I'd say is it isn't casserole like. It has the same toppings, and near same quantity as thin crust, only in a different order.

  2. I agree, I use to work at a place called Andolinis based on UNO'S… ☺

    P.S. Do you realize you show putting cornmeal into the ingredients but in the recipe/website it's not there?

  3. I'm so happy i ran into your video, and can't thank you for the lesson , i also went on your site and its awesome!, im a avid cook , and make food from all over the world and your video will enhance my pizza skills ( coming from Queens, NY lol) Thank you and i'll send you comments on my outcome. Regards, Rene Sarasota, Florida

  4. You RAT! You stole my secret!!! My mom always made 6 or more large pizzas at a time for our large family plus leftovers, and she always made an anchovy pizza for dad. But – she always used the liquid from the anchovy can to add to her sauce bowl that was used on every pizza. Fast forward to today and I use fish sauce (fermented anchovy and salt) because I don't add anchovies to my pizza (my kids don't like it). I've heard that anchovy paste also works. I don't know if it's authentic, but oregano in the sauce is another secret.

  5. I tried this recipe and cooked it and it came out amazing. I didn't have enough diced tomato and actually had to use some mild salsa as a substitute and the pizza still came out just like you'd eat here in chicago at Lou Malnati's or Giordano's. I baked it on a 15 inch Cast Iron pan and I will say that I needed double the ingredients to fill the pan with a thin layer of crust. Next time I'm going to make about 2.5 times the amount of dough and that should be enough to fill my 15 inch cast iron pan. Thank you Jacob Burton for posting this! One small bit of feedback I'll give though is that it would be cool if the instructions would tell you what to do just in case you don't have a Kitchenaid mixer (but I have one and it worked just fine for me). Thanks again Mr. Burton!

  6. Just to let you know Lou Malnati’s and Pizzeria Due does not use corn meal the only ingredients they use is flour, water, and yeast in their crust. Also the tomatoes they literally take a can of San Marzano tomatoes ( Lou Malnati’s has their own brand) and put it on the pizza there’s no seasoning on them. The way I know this is because I worked in both restaurants and got asked those questions 100 times a day. But yours might be more like Gino’s East or Giordano’s.

  7. is there any difference between chicago style pizza dough and regular pizza dough?? if i make this with regular pizza dough it'd be as good as yours in the video?

  8. COMPLIMENT FROM A NATIVE CHICAGOAN: Your recipe is the most authentic I've yet to find on YouTube thus far. Having been in Chicago's food scene for more than thirty-five years (before I retired), I recognize your 'build technique', crust development, cornmeal use, etc, etc. Have relatives who have worked in just about all of the most popular and successful pizza places in Chicago. They would be proud to acknowledge your style. Thank you for keeping it 100%!

  9. The Chicago "pizza' is really a more American Pizza then the New York Pizza which really got its start from the true pizza of Naples. The Chicago Pizza is a uniquely American product and like the hamburger most Italians love it when we visit America but I believe we still are partial to our Neapolitan creation.


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