The Real Chicago Deep Dish Pizza Dough

The Real Chicago Deep Dish Pizza Dough

owensjo 0

"I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias."


6 h 25 m servings 299 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 362 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
  2. Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
  3. Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
  4. Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.


  • Cook's Note:
  • Add cheese, toppings, and tomatoes that you've flavored with garlic, basil, oregano, etc. Bake at 450 degrees for 30 minutes, depending on your oven. You may want to prebake the crust, if you wish, for 10-15 minutes.
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Your rating



  1. 67 Ratings


Alright, first reviewer! I took the gamble on making this crust without any reviews to go off off, and i'm glad I took the chance. Now let me share my experience to make the next guy or gal mo...

Great dough. I actually left mine on the counter a lot longer than 6 hours - more like 14 hours. Dumped into an oiled cast iron skillet and topped as directed - cheese first, Parmesan and mozzar...

Handsdown BEST pizza dough I've tried yet. I'm so glad I didnt go my normal route and find a recipe with a million reviews. I doubled the recipe when I made this and was able to make a calzone...

This is a very good pizza dough recipe, however it is not authentic Chicago Style Deep Dish dough. At least not like Uno's or Lou Malnati's deep dish pizzas in Chicago. I lived in Chicago for 20...

I wasn't sure if I wanted to make this since I usually stick to recipes with a lot of ratings/reviews. I am SO GLAD I did. I followed the recipe exactly, made it last weekend, and put it in a ...

This is great and my dough rose up like the Sear's Tower in Chicago. There is no way it took 6 hrs. I let mine go for 2 hours and that was enough. If I was feeding the Chicago Bear's after the g...

I know I changed a little bit in this recipe (oil type and how I made it rise) but I thought others might benefit from what I found out since there are only 2 other reviews. I really wanted to t...

Wow, did we love this crust! I made it in my bread machine and added granulated garlic, parmesan and basil. The dough was very sticky, but I added a bit more flour and let it rest for about a ...

Followed another reviewers recommendation of putting the dough in the oven with a pot of boiling water to speed up the rising time. It doubled in one hour. I've tried this recipe quite a few tim...