This easy Chicago-style deep dish pizza is thick, cheesy, and baked in a cast-iron pan with sauce on top. It uses ready pizza crusts, sliced cooked chicken, mozzarella, and a simple tomato sauce.
Why You'll Love It
- Easy Without Making Dough: I like that it uses ready pizza crusts, so you still get that deep dish feel without extra prep.
- Thick, Layered Texture: The two crusts with the filling inside make it feel more like a pizza pie than a flat slice.
- Rich but Balanced: The melted mozzarella, chicken, and tomato sauce come together in a way that feels full without being overwhelming.
- Great for Sharing: I like making this when I need something that can be sliced and served easily for family or guests.
I had Chicago-style deep dish pizza once while traveling, and I still remember how different it felt from a regular pizza. It was taller, richer, and more like a pizza pie than a flat slice. This version keeps that same deep, layered feel but makes it easier at home with uncooked pizza crusts instead of homemade dough. When I want another cozy baked dinner, I usually go for something like my chicken and rice casserole or a simple baked pasta dish.
What I like most is how practical it is. The first crust holds the filling, the second crust seals everything inside, and the sauce bakes on top for that classic Chicago-style look. The sliced cooked chicken makes it filling, the mozzarella melts into the center, and the Pecorino adds a salty finish right before serving. I like serving it with a fresh side like tomato burrata salad, especially when the pizza is rich and cheesy.
Key Ingredients in Chicago-Style Deep Dish Pizza
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Pizza Crust, Butter & Semolina: I use two uncooked pizza crusts to create the deep dish shape, and I like adding butter and semolina because they help the base bake golden with a light crisp texture.
- Sliced Cooked Chicken & Mozzarella: The sliced cooked chicken keeps the recipe simple and filling, and I use plenty of mozzarella so the center turns soft and cheesy.
- Passata, Tomato Paste & Seasoning: I mix passata with tomato paste, oregano, salt, pepper, and olive oil to create a sauce that bakes rich and slightly thick on top.
- Pecorino: I finish with grated Pecorino because it adds a slightly salty, sharper flavor that balances the rest of the pizza.
How to Make Chicago-Style Deep Dish Pizza
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the Sauce and Pan: Mix passata, tomato paste, salt, pepper, oregano, and extra virgin olive oil for the sauce. Butter and dust the cast-iron pan with semolina.
2. Assemble the Pizza Pie: Press one pizza dough into the pan, layer with tikka chicken and mozzarella, then cover with the second dough, sealing the edges.
3. Add Sauce and Bake: Spread sauce on top, cut small vents, and bake at 425°F (220°C) for 20 minutes, then reduce to 374°F (190°C) for 10 minutes until golden.
4. Rest, Finish, and Serve: Cool 10 minutes, remove from the pan, sprinkle pecorino, slice Chicago-style deep dish pizza, and serve.
Better Tips for Deep Dish Pizza
Preheat the Pan Slightly: I like to warm the cast-iron pan in the oven for a few minutes before adding the dough, as I find it helps the base start cooking immediately and improves the texture.
Don't Overload the Filling: Add the chicken and cheese evenly, but I avoid packing too much in because it can make the center heavy and harder to cook through.
Let the Sauce Thicken First: If the passata feels too thin, I like to let it sit for a few minutes after mixing so it thickens slightly before spreading it on top.
Storage
I like to let the pizza cool completely, then keep slices in an airtight container in the fridge for up to 3 days, reheating them in the oven so the crust stays firm and the layers heat evenly.
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Recipe
Easy Chicago-Style Deep Dish Pizza
Ingredients
For the Crust:
- 2 uncooked pizza crust
- 1 tablespoon melted butter
- 2 tablespoon semolina
For the Filling:
- 500 g sliced cooked chicken
- 400 g shredded mozzarella cheese
For the Sauce:
- 300 g tomato passata - or tomato sauce
- 2 tablespoon tomato paste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon dried oregano
- 2 tablespoon extra virgin olive oil
For Garnish:
- 20 g grated Pecorino cheese
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, combine 1¼ cups (300 g) tomato passata, 2 tablespoons tomato paste, ½ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon dried oregano, and 2 tablespoons extra virgin olive oil. Mix well and set aside.
- Grease a cast-iron pan with 1 tablespoon melted butter and sprinkle 2 tablespoons semolina over the base and sides.
- Place 1 uncooked pizza crust into the pan, pressing it into the bottom and up the sides to form a deep crust.
- Add 1 pound (500 g) sliced cooked chicken evenly over the base, then cover with 4 cups (400 g) shredded mozzarella cheese.
- Place the second uncooked pizza crust over the top and press the edges together to seal. Trim any excess dough if needed.
- Pour the prepared sauce over the top and spread it evenly. Use a fork or knife to poke a few small holes in the top crust.
- Bake for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 10 minutes, until golden and cooked through.
- Remove from the oven and let it rest for 10 minutes.
- Sprinkle with ¼ cup (20 g) grated Pecorino cheese, slice, and serve.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
It's definitely a fork-and-knife kind of pizza, but that just adds to the experience.