Classic Chicago-style deep dish pizza with buttery crust, rich tomato sauce, and layers of gooey cheese.

Scale

Pizza Crust:

3 and 1/4 cups all-purpose flour

1/2 cup yellow cornmeal

1 and 1/4 tsp salt

1 Tbsp sugar

2 and 1/4 tsp instant yeast

1 and 1/4 cups warm water

1/2 cup unsalted butter (divided)

Olive oil for coating

Tomato Sauce:

2 Tbsp unsalted butter

1 small onion, grated

3/4 tsp salt

1 tsp dried oregano

1/2 tsp red pepper flakes

3 garlic cloves, minced

1 can (28 oz) crushed tomatoes

1/4 tsp sugar

Toppings:

4 cups shredded mozzarella

1/2 cup grated parmesan

Optional: 1/2 cup sliced pepperoni

Optional: 4 slices turkey bacon, cooked & crumbled

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Mix dry dough ingredients, add warm water and melted butter, knead until soft.

Let dough rise until doubled, 1–2 hours.

Roll dough, spread softened butter, roll up, cut, chill 1 hour.

Simmer sauce with butter, onion, garlic, tomatoes until thick, about 30 minutes.

Preheat oven to 425°F (218°C).

Press dough into deep pans, layer mozzarella, toppings, sauce, parmesan.

Bake 20–28 minutes until golden; rest 10 minutes before slicing.

Leftovers keep 5 days in fridge. Wrap and freeze slices up to 2 months. Reheat at 300°F for crisp crust.