Chicago Style Deep Dish Pan Pizza Done Right

Chicago Style Deep Dish Pan Pizza Done Right

NYC’s got the fold. Detroit’s got the crispy corners. Connecticut has even entered the chat.

But the gold standard of airy dough, bold sauce, and bubbly real dairy cheese? That’s Chicago vs. everybody.

So cook this Chicago Pan Pizza with me… Let’s vibe!

I’ve been about this life since I was a kid. Reading those books for a personal pan was it. If you know, you know.

Today, that same pizza gets an upgrade.

The secret? Real dairy cheese, locally sourced right here in the Midwest. Milk, cheese, yogurt—they’re packed with protein, keep you full, and fuel you for the day. Or for that Friday night pizza-and-movie vibe on the couch.

No matter which city’s slice you reach for, it’s the cheese that pulls us together.

Why You’ll Love This Recipe

• That crispy caramelized cheese edge: Thanks to sliced low-moisture mozzarella layered all the way up the rim of the pan.

• Homemade dough that’s actually easy: Cold-fermented for flavor, but simple to handle and spread.

• Rich uncooked tomato sauce: Bursting with garlic, basil, and herbs for that signature Chicago-style tang.

• No special gear required: Whether you’ve got a Lloyd 14” dark steel pan or a budget-friendly non-stick round pan, you’re set.

• Real Midwest flavor: Using real dairy cheese keeps things authentic, flavorful, and satisfyingly melty.

Key Ingredients for the Best Chicago Style Deep Dish Pan Pizza

Here’s what makes this pizza truly Chicago:

• Cheese: Low-moisture mozzarella, sliced thick for that classic melt and caramelized rim.

• Dough: A high-hydration mix of bread and all-purpose flour for airy texture and structure.

• Sauce: Uncooked classic Chicago-style, tomato-forward, and seasoned with garlic, basil, onion, and herbs for brightness.

• Toppings: Keep it classic with pepperoni, Italian sausage, or even spinach to let the dough and cheese shine.

• Pan:

• Best Option: 14” Lloyd Dark Steel Pan

• Budget Pick: Non-Stick 14” Round Pan

Chicago Pan Pizza vs. Deep Dish vs. Stuffed: What’s the Difference?

Let’s clear this up because even real pizza fans get it twisted.

Chicago Pan Pizza (think Pequod’s) is the middle ground between deep dish and tavern-style thin. It’s baked in a shallow pan, has a lighter, bread-like dough, and earns its signature flavor from cheese layered all the way to the pan’s edge, where it caramelizes into that crispy, caramelized but not burnt, rim. The sauce sits on top of the cheese but doesn’t drown it. This pizza is balanced and bold.

Chicago Deep Dish (like Lou Malnati’s or Uno’s) goes taller and denser. The crust is buttery, rich, and slightly flaky—almost like pie dough. It’s built in reverse: cheese first, then toppings like sausage or peppers, and finally, a layer of chunky tomato sauce spread on top. It’s a fork-and-knife experience, no question.

Chicago Stuffed Pizza (think Giordano’s) takes it one step further. It’s the heavyweight champ with two layers of dough—one on the bottom, one over the toppings—sealed like a pie, with sauce on top. The result is rich, cheesy, and heavy enough to feed a crowd.

So when you see that bubbling, browned rim hugging the crust—that’s pan pizza, not deep dish or stuffed. And it’s what this recipe nails every single time.

How to Make Chicago Style Deep Dish Pan Pizza at Home

1. Make the dough. Combine flours, water, salt, sugar, yeast, and olive oil. Knead until smooth, then cold ferment 24–48 hours for deep flavor.

2. Prepare the sauce. Stir together crushed tomatoes, olive oil, butter, garlic, onion, basil, and herbs—no cooking needed. Let it marinate in the fridge while the dough rises.

3. Preheat and prep. Oil your pan generously. Stretch or press dough evenly into the pan, letting it slightly climb up the sides.

4. Layer it up. Add sliced mozzarella first, all the way to the edges. Then sauce, then toppings.

5. Bake. 475°F for about 20–25 minutes until the cheese caramelizes around the rim and the bottom is golden.

6. Cool slightly, then slice. Let the cheese set for 5–10 minutes before cutting in.

Pro Tip: You’ll know it’s perfect when the rim pulls cleanly away from the pan, leaving that crisp, dark golden edge behind.

Pro Tips for Authentic Chicago Pan Pizza Flavor and Texture

• Use sliced cheese, not shredded. Shredded melts too fast and won’t caramelize properly.

• Don’t skip the cold ferment. A full day (or two) develops flavor and chew you can’t fake.

• Oil is your friend. Generous olive oil helps crisp the bottom and prevents sticking.

• Let the sauce rest. The uncooked tomato sauce develops deeper flavor after sitting for a few hours.

• Rest before slicing. Patience pays off—cutting too soon can cause cheese runoff.

Chicago Style Deep Dish Pan Pizza: Common Questions Answered

Can I make this with shredded cheese instead of sliced?

You can, but you’ll lose the caramelized edge. Sliced mozzarella gives that signature Pequod’s look and flavor.

What if I don’t have a dark steel pan?

Use a non-stick round pan or heavy cast iron skillet. Avoid glass or light aluminum—they don’t brown as well.

Do I need to par-bake the dough?

Nope! The high oven temp bakes everything evenly without drying out the crust.

Can I use store-bought dough?

In a pinch, yes. Just look for a high-hydration dough or add a tablespoon of olive oil to mimic that tender crumb.

How do I reheat leftovers?

Skip the microwave. Reheat slices in a 400°F oven or air fryer for 5–7 minutes to crisp back up.

Myths About Chicago Style Deep Dish Pan Pizza You Need to Know

“Chicagoans only eat deep dish.”

Nope. Most locals go for tavern-cut thin crust or pan pizza like this. Deep dish is more of a tourist thing.

“It’s the same as Detroit style.”

Not true. Detroit’s square, with cheese-to-the-edge caramelization on all four sides. Chicago pan pizza has a taller crust and a round pan.

“It’s overloaded with sauce.”

The balance matters. The sauce should enhance, not drown, the cheese and crust.

“The crust is heavy.”

When made right, it’s light, airy, and crisp at the edges.

“You need a special oven.”

Your home oven at 475°F with a dark pan and some olive oil is all you need.

And Just Like That… It’s Too Easy!

From the caramelized cheese edge to that buttery, airy crust—this pizza hits all the Chicago notes that make home-baked pies worth the effort. It’s got heart, it’s got flavor, and it’s got that nostalgic pull that takes you right back to childhood pizza nights.

So grab your pan, your cheese, and your favorite toppings. Let’s vibe in the kitchen together and make Chicago proud, one slice at a time.

What Next?

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Chicago Style Deep Dish Pan Pizza: Authentic Recipe for Airy Dough, Bold Sauce, and Crispy Cheese Rim

Yield: 4-6

Author: @chefmikehard

Make authentic Chicago Style Deep Dish Pan Pizza at home with this foolproof recipe featuring airy dough, bold tomato sauce, and a caramelized cheese edge—just like Pequod’s.

Cook modePrevent screen from turning off

Ingredients

• 2 lbs low moisture mozzarella cheese, sliced (1/8" thick)
• various pizza toppings of choice
• olive oil
• grated parmesan cheese
• dried oregano

Pizza Dough

• 240g Bread Flour – 100%
• 120g All-Purpose Flour – 50%
• 259g Water (cool, 65–68°F) – 72%
• 7g Salt – 2%
• 5.5g Sugar – 1.5%
• 3.5g Instant Yeast – 1%
• 14g Olive Oil – 4%

Pizza Sauce

• 15 oz crushed tomatoes
• 1 tablespoon fresh basil, chopped
• 1/4 small red onion, fine diced
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon granulated onion
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• 1/2 tablespoon white sugar

Instructions

1. In a large bowl, whisk together flours, yeast, salt, and sugar. Add water and olive oil, mix until shaggy. Rest 15 min.
2. Knead (stand mixer 6–7 min on low, or hand knead ~10 min) until smooth but still tacky.
3. Lightly oil bowl, cover, and refrigerate 24–48 hours. Dough will about double and develop deep flavor.
4. After 24-48 hours remove dough ball from fridge 2-3 hours before planned use to remove chill.
5. Coat 14” rimmed pizza pan bottom generously with oilve oil, then press dough out evenly. If it resists, let it rest 10 min and stretch again.
6. Cover pan and let dough relax and rise at room temp for 1.5–2 hrs until puffy and about ¾" thick.
7. In a saucepan over medium heat, melt butter and add olive oil.
8. Sauté diced red onion for 2-3 minutes until softened.
9. Add minced garlic and cook for 30 seconds until fragrant then remove pan from heat.
10. Stir in crushed tomatoes, tomato sauce, fresh basil, and remaining Pizza Sauce seasoning ingredients then set aside.
11. Layer sliced mozzarella cheese to contact the oiled pan edge (for that caramelized crust).
12. Add prepared pizza sauce on mozzarella along with desired toppings plus grated parmesan cheese and dried oregano.
13. Bake at 475°F for 22-26 min, bottom rack, until edges are crisp and cheese is bubbly/bronzed.
14. Allow pizza to rest for 5 min before transferring from pan to slice into 8ths and enjoy!

Notes

Oil is your friend – Don’t be shy with it. A generous slick of oil under the dough (think Detroit-style levels) helps fry the bottom golden and gives you that signature crunch without drying out the crumb.

Pan material matters – A dark steel or seasoned pan will caramelize better than shiny aluminum. If your pan is lighter in color, you may need those extra couple minutes at the end.

Cheese choice for the edge – Whole-milk mozzarella is classic, but adding 15–20% mild brick cheddar brings in that Pequod’s tang and deep brown crown.

Slice timing – Let the pizza rest at least 5 minutes after pulling from the oven. The cheese edge needs to set; otherwise, it can pull away from the crust when slicing.

Storage tip – If making two pizzas, the second dough ball can stay in the fridge for up to 72 hrs (just lightly oil and rewrap). You’ll actually get even more flavor on day 3.

Recommended Products

Lloyd 14" Dark Steel Pizza Pan

Chicago Metallic 14" Carbon Steel Deep Dish Pizza Pan

KitchenStar 16" Pizza Cutter Rocker Blade

Pizza Pan Gripper

16" Pizza Screen

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