Perfect Chicago Style Pizza

  • Prep Time
    20 Minutes
  • Cook Time
  • Serving
    6 People
  • View

If you are a big pizza lover but have not tried this amazing recipe for Chicago style Pizza until now, then you are missing out on a lot.

This unique pizza was invented in 1943 by the head chef of the UNO pizzeria in Chicago, Ike Sewell (according to one version) and subsequently quickly gained respect, becoming one of the most popular pizzas in the United States.This is not our usual flat pizza with a thin crust and filling, covered with a thick layer of cheese on top: it is a bulky dish that looks more like a pie. The addition of butter when kneading the dough gives it a layered and sandy structure that is unusual for pizza. And because of the combination of all ingredients, the pizza turns out to be incredibly juicy, tasty, and satisfying.

Tips & Tricks – Recipe for Chicago Style Pizza

  • If you don’t want to knead the dough manually, you can use a food processor.
  • There are no strict rules regarding the filling. The filling can be any; the main thing is to use the same cheeses!
  • It is better to split the olive oil. It should not be too much because the oil will “run away” when baking.
  • The temperature and cooking time may differ depending on your oven.
  • You can make the dough one or 2 days ahead, assemble the ingredients, and bake just before serving.

Which type of pan is suitable for baking Chicago Style Pizza?

Typically, this pizza is baked using a special deep-frying pan with a diameter of approximately 35 cm, which ensures an effective serving directly from the oven. But, in the absence of such, you can bake in more familiar round forms with a diameter of 21 cm, dividing the amount of ingredients in half.




  • Daily Value*
  • Calories: 588 kcal
  • Protein: 23 g
  • Fats: 36 g


1 Step

First, let's prepare the dough. In a bowl, combine the sifted flour, corn flour, salt, sugar, and yeast. Add room temperature water and vegetable oil. Mix everything well with a spoon, and then knead the elastic dough. I did it manually, and the process took about 5 minutes. The dough should be soft but elastic. Form a ball, and that shouldn't be stick to your hands.

2 Step

Pour 1 teaspoon of olive oil into the bottom of a bowl and place a ball of dough there, turning it over several times and dipping it in oil on all sides. Cover with cling film and put in a warm place to rise for 1 hour. After an hour, the dough will be doubled. Transfer the dough to a dry surface and roll it into a rectangle. I got about 25x45 cm. Spread some butter and fold the dough into an envelope.

3 Step

Gather the dough into a ball and put it in the same oiled bowl. Cover it with foil and send it to the refrigerator for about 1 hour.

4 Step

In the meantime, let's get busy with the sauce. You can use ready-made, but we will cook. Chop one small onion, garlic, and basil. Cut the tomatoes, scald them with boiling water, peel them, and cut them into small cubes. Melt the butter in a small saucepan, add the onion, oregano, and salt. While stirring, fry the onion over medium heat for 5 minutes until golden brown. Add the garlic, stir for 30 seconds so that the garlic gives off its aroma, and add the tomatoes and sugar to the pan. Increase the heat to the maximum, let the mixture boil, lower the temperature, and simmer our sauce for 25-30 minutes until cooked. Then add the basil and olive oil, pepper, and salt if necessary. The sauce is ready!!!

5 Step

Let's prepare the filling for now. Rub the mozzarella and parmesan on a grater and cut the sausages (I had thin dry-cured semi-dry baisers). Preheat the oven to 400F. Roll out our dough that has come into a circle, at least 5 centimeters larger in diameter. Pour 2 tbsp olive oil into a mold and grease it all over. Transfer the dough into the mold and distribute it tightly using a rolling pin, making the sides 3 centimeters high. Put mozzarella on the dough, then sausages. Spread the tomato sauce evenly on top and sprinkle with grated Parmesan. After that, put the pan in a preheated oven on the lower level for 25 – 30 minutes until golden brown. Take it out of the oven, free it from the sides, and let it cool for 10 minutes before serving. Cut and serve!!!


Its incomparable soft dough and the huge amount of juicy, delicious filling will attract you to eat at least one slice. Have a great day !!!!

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