This authentic Chicago-style deep dish pizza topped with gooey mozzarella, pepperoni, and a chunky homemade tomato sauce is the ultimate at-home pizza.

This Chicago-Style Deep Dish Pizza is the real deal! A thick, flaky crust filled with gooey cheese, your favorite toppings, and a bold, zesty tomato sauce.

This recipe guarantees you classic scrumptious Detroit Style Pizza with signature thick and airy crust, caramelized edges and ample toppings.

Our Chicago deep dish pizza recipe makes two beautiful pies stuffed with mouth-watering mozzarella and any of your other favorite toppings. For the best results, be sure to carefully read the entire recipe before starting the cooking process. If you plan to make both pizzas at the same time, you will need 2 deep dish 9-by-2-inch round cake pans or 9-inch springform pans.

This recipe walks you through making the iconic deep-dish pizza, known for its thick, buttery crust, inverted layers of cheese, toppings, and a chunky tomato sauce. It's a filling and satisfying take on pizza.

Learn what deep dish pizza is and how to make authentic Chicago style pizza at home, including the best dough recipe, what kind of pan to use and how to layer the toppings. Plus, get our best tips for reheating leftover deep dish pizza.

Here's a Chicago Style Deep Dish Pizza recipe you can make at home. Try this easy, detailed recipe with step-by-step directions for a thick and buttery, flaky crust and a rich, chunky tomato sauce, with plenty of gooey cheese.

Chicago-style deep dish pizza had already been popular for 31 years when Giordano’s arrived in town in 1974. Italian immigrants Efren and Joseph Boglio adapted their mother’s Italian Easter Pie and created a deep dish pizza with lots of melted mozzarella baked between two layers of flakey dough. Through decades of hard work, the brothers made Mama Giordano’s secret recipe a Chicago favorite, and Giordano’s restaurants multiplied to over 70 stores in Illinois and around the U.S. To make a…

This Recipe Can Replicate: Lou Malnati's, Home Run Inn, Aurelio's, House of Pizza, Vito & Nick's, Villa Nova, Donato's, Barnaby's, Al's of Warrenville, Parkview of Naperville, and others. General Description: Thin and crispy crust with just a bit of “chew” in the middle, while cracker-crispy on edges. Sauce is smooth and rich, almost pasty in some pizzerias,…

This throwdown was with Lou Malnotti and can be found on foodnetwork.com. I didn't include his entire recipe as it would have appeared long and intimidating. This crust is more buttery than normal pizza dough and looked very authentic. Unusual assembly of toppings: the cheese goes UNDER the ingredients and the sauce goes on last.