The Best Pizza Recipe You’ll Ever Try – A Chicago Style Deep Dish Pizza from Scratch


Deep dish pizza is one of the quintessential foods of Chicago. This delicious dish was created in 1943 by Ike Sewell, founder of Uno Imported Foods. The original recipe for deep dish pizza was made with more dough than tomato sauce and cheese on top—which gives it its signature thick, flaky crust. Today, many restaurants in Chicago serve their own versions of this classic dish. Hot dogs are another famous food that originated in Chicago; they’re known for being served on poppy seed buns with mustard on top (and sometimes other toppings). However, if you want to try something truly unique then head over to Portillo’s Hot Dogs where you can enjoy a mouth-watering Italian Beef Sandwich or Italian Combo (which includes a beef sandwich plus fries or salad). The Italian Beef Sandwich consists of thinly sliced roast beef that is slow cooked with peppers & spices then dipped into au jus before being piled high onto bread rolls brushed with buttery garlic dressing!


In order to make the best Chicago style deep dish pizza you’ll ever try, you need to gather a few ingredients.

  • 1 cup of warm water (105-115 degrees F)
  • 1 package active dry yeast
  • 2 tablespoons sugar or honey (to feed the yeast)
  • 3 cups all-purpose flour (plus more for dusting)

1 recipe Chicago-Style Deep-Dish Crust (recipe follows)

  • You can make the dough ahead of time and freeze it.
  • If you have a pizza stone (highly recommended), use that to cook your pizza instead of a baking sheet.
  • The crust is thick and crispy, but not crunchy like a cracker.

1/2 cup (1 stick) unsalted butter, melted

1/2 cup (1 stick) unsalted butter, melted

  • Melt the butter in a small saucepan or microwave. You can also use margarine if you want to avoid dairy products.

1/2 cup all-purpose flour

1/2 cup all-purpose flour

Flour is used in many recipes as a binder and thickener, but it’s also used as a coating for fried foods. In this recipe, we’ll use flour to make our pizza dough!

2 cups whole milk

You can use whatever milk you like for this recipe, but we recommend whole milk. The higher fat content in whole milk makes it easier to stretch out your dough and gives the crust a rich flavor that will make this pizza stand out from all others. If you’re concerned about the calories or fat content of your pizza, skim or 2{a6d4e250f4dbd7c38290d51a301669b0b15c2bd58d8474132f85a8137f152abc} will work just fine–but don’t go any lower than that! The less fat in your dough, the more likely it is to crack open when baked (and nobody wants a broken chunk of cheese falling off their slice!).

Other types of dairy products like buttermilk or yogurt are also great for stretching out pizza doughs because they contain lactic acid which helps strengthen gluten bonds within flour molecules; however these options may not produce quite as flavorful results as regular old cow’s milk does so if possible stick with what we’ve suggested here…you won’t regret it!

2 pounds mild Italian sausage (use half sweet, half hot if you like)

Now that you have your pizza dough ready to go, it’s time to make the filling. This step is optional but highly recommended for the best result. If you don’t want to use sausage, feel free to skip this part and head straight for the tomato sauce and cheese (it will still be delicious).

To cook the sausage:

  • Heat a large skillet over medium-high heat on top of the stovetop burner until very hot, about 3 minutes. Add 2 pounds mild Italian sausage links and break them into pieces with a wooden spoon as they cook through; continue moving them around until browned all over and cooked through completely, about 10 minutes total time depending on how big your sausages are–you can tell because they’ll look dry when done instead of shiny/liquidy like raw meat does usually when dropped onto a hot surface like cast iron skillets!
  • Transfer cooked sausages directly into mixing bowl containing flour mixture above without draining any excess fat off first (this helps keep moisture locked inside while baking). Stir well until evenly coated then set aside while preparing next step below…

1 onion, chopped into large pieces (1 cup)

  • 1 onion, chopped into large pieces (1 cup)

You can use any kind of onion you like for this recipe. I like to use a yellow onion because it’s milder, but red onions can also work well in this recipe. If you have time and want to make your pizza even more flavorful, try chopping up some fresh herbs like oregano or basil before adding them to the pizza dough!

2 cloves garlic, minced or pressed through a garlic press

  • Garlic is an important ingredient in Italian food and is popular in many cuisines.
  • Garlic is a great source of antioxidants.
  • It also contains Vitamin B6, which helps your body make energy from the foods you eat.

This recipe for deep dish pizza is easy to make and it feeds a crowd

What better way to use up leftovers than with a big slice of deep dish pizza? This recipe is easy to make, feeds a crowd and tastes amazing. It’s also a great way to use up leftovers from your last meal or party!


This recipe is easy to make and it feeds a crowd. It’s also perfect for serving at parties or family gatherings because everyone loves pizza! If you want to make this recipe even more authentic, try using pepperoni instead of sausage or add some mushrooms on top before baking.