By Akshara
July 17, 2026
The culinary landscape of Chicago is defined by its bold, structural approach to classic comfort food. A genuine deep dish pizza is a monumental creation that feels more like a savoury tart than a traditional flatbread. The unique baking process requires flipping the standard pizza assembly rules completely upside down. Because this thick pastry remains in the oven for an extended period, placing the cheese on top would result in a burnt, rubbery layer long before the crust cooks through. Instead, a heavy blanket of low-moisture mozzarella sits directly on the raw cornmeal dough, shielded by your favourite toppings and a thick layer of crushed tomato sauce.
400g deep dish pizza dough with cornmeal  300g low-moisture mozzarella cheese, sliced  200g Italian sausage or cooked vegetable toppings  400g crushed canned tomatoes, seasoned with oregano and garlic  30g Parmesan cheese, grated  2 tablespoons olive oil
Coat a deep cake tin or cast-iron skillet generously with olive oil and press the cornmeal dough into the bottom and up the sides of the pan to create a tall crust wall.
Place the sliced mozzarella directly onto the raw dough base in an overlapping layer, ensuring the entire bottom is covered completely to form a protective barrier.
Spread your chosen savoury toppings over the cheese layer and pour the thick, seasoned crushed tomatoes over everything, smoothing it out into an even layer that fills the crust.
Sprinkle the top with grated Parmesan cheese and bake at 220 degrees Celsius for about 25 to 30 minutes until the crust turns golden brown, then let the pizza rest for 10 minutes before slicing.