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Welcome to Real Deep Dish!

If you’re looking to get started right away,
go ahead and download one of the recipes below,

and then keep reading this post for first time tips and advice.


RDD Quick Dough Recipe – Click Here

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See pizzas I’m baking, get occasional tips and tricks, and pizza adjacent links and stories.

Deep Dish 101

Deep Dish 101 has just begun!
CLICK HERE to start your lessons!

Hi there.

You may or may not have noticed that there is now a top menu link to the

If you haven’t had the opportunity to read the other articles on the website, but are just itching to make a deep dish pizza, do yourself a favor and…

It doesn’t take very long to make deep dish if you have all of your ingredients and equipment ready to go, but don’t set yourself up for failure by trying to grab all the stuff at the very last second.

You can make deep dish pizza dough that’s ready to use in as little as 90 minutes (although a 2 hour rise is recommended).
If you’re really in a hurry to get that dough ready, try the
RDD “QUICK DOUGH” all purpose Chicago Pizza Dough recipe!


Here’s a few basics:
• While your dough finishes rising, pizzafy and preheat your oven.
• While your oven is preheating, get out your hardware: a deep dish pizza pan, serving spatula, pan gripper (or potholders if you don’t have a gripper), and a trivet or extra potholder to go under your hot pizza pan. Are your tomatoes on the watery side? Now would be a good time to drain them. It’s also a good time to cut up any veggies or slice up your cheese, if yours isn’t pre-sliced.
• It can take 5 to 15 minutes to build your pizza, so when your oven is preheated (or if you have a pizza stone which has been heating for at least 45 minutes) spray the bottom of your pizza pan with a little cooking spray; then press out your dough.
• Cover the bottom with overlapping slices of mozzarella, dot the pizza with bits of raw italian sausage (and/or pepperoni) to cover; then cover completely with crushed tomatoes. Take about 1/8th cup grated romano/parmesan into your hand, raise it up about 12 inches above the pizza, and sprinkle the cheese over the top like snow. You don’t need much. Now your pizza is ready to go into the oven.
• When your pizza is ready, let it rest for about 5 minutes before cutting into it so the liquids don’t go spilling out all over. If your pizza does weep a bit after that first slice, there’s a solution for that too (fun with paper towels!).

So now you have some tips and you’ve got the recipe.

For the love of deep dish,

I’m always testing to make this recipe better.

Did you like one of the older versions of the recipe?
Here are links to some previous versions:

School yourself on Chicago Pizza!
Deep Dish 101:


When you buy great items like this Deep Dish Pan, you are supporting this website. Thanks!

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Posted in chicago, chicago pizza, chicago style, chicago style deep dish pizza, deep dish, deep dish pizza, food porn, How To, How to make Chicago Style Deep Dish Pizza, pizza, real deep dish pizza, recipe

4 comments on “For the Love of Deep Dish, MAKE A PIZZA ALREADY!
  1. Simone says:

    Hi! Thanks for you site, it is yummy.

    I will say an heresy… I have never eaten a Chicago style pizza (never been to Chicago at all actually, I’m Italian), the only one was a frozen “Chicago” got ages ago which I really doubt was something similar to the real one.
    So I am trying to follow your advices to taste something I have no idea what should taste like…

    Yesterday I did my first try… and I have some doubts:
    1) In videos I have seen the dough looks more like a shortcrust than a traditional pizza, it almost falls apart. Mine was looking quite elastic instead: have I over-kneed?
    2) The crust has risen quite a bit while baking resulting in a quite tick crust (1/2 inch or so), is that expected? (or maybe I had too much yeast)
    3) how much should be the layers of topping tick? The total was quite thick, probably 1/2 inch or a bit more with the sausage alone counting for half of it.

    It was super tasty anyway!

    • realdeep realdeep says:

      Hi, Simone. Thanks for visiting the site!

      1) Deep dish dough can vary. Some days the dough is more crumbly, other days, it’s a little closer to a typical pizza dough. Odds are good that you may have over-kneaded if you’re trying to get the crumblier version of deep dish crust.
      If you are going that way, consider mixing and handling your dough more like pie dough.
      Go light on the water to start, mix your ingredients together until mostly incorporated, then before you start kneading, let the dough sit for a minute so the flour has a chance to hydrate. Then knead gently into a ball, it doesn’t need to be completely smooth, cover the bowl with plastic wrap, and put in a warm place to rise.
      If you’re still not getting what you like, try increasing the oil a bit.
      2) A half inch thick crust is normal. My pizzas are usually between 1/4 and 1/2 inch thick.
      3) It sounds like you got pretty close, and if it tasted good, then that’s the most important thing. You can use any topping amounts that like – Some people put a solid patty of sausage on their pizzas, but you don’t have to use that much, or any at all. Some of the best deep dish pizzas I’ve eaten were just a layer of cheese covered with a healthy amount of chunky crushed tomatoes and sprinkle of grated romano on top.
      If you’ve got any pictures, please head over to the facebook page and post them so we can see. You’ll also see some photos of recent pizzas I’ve baked so you can compare.

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