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This Chicago Deep Dish Pizza – Gino’s Copycat is so incredibly good. It’s loaded with melty cheese on bottom, then topped with meat and marinara sauce.
Featured with this Recipe
- Gino’s Deep Dish Pizza Copycat
- Ingredients in Chicago Deep Dish Pizza
- Preparing the Crust
- Reader Suggestions for the Crust
- Chicago Style Pizza
- Tips for Chicago Deep Dish Pizza At Home
- Frequently Asked Questions About Deep Dish Pizza
- Even More Pizza Recipes
- How to Make Chicago Deep Dish Pizza
- Chicago Deep Dish Pizza Recipe
Gino’s Deep Dish Pizza Copycat
Years ago, I watched a big special about Gino’s East Italian Restaurant on the Travel Channel and couldn’t wait to try it on my upcoming trip to Chicago. I had a few things on my Chicago to do list, but going to Gino’s East (along with seeing the giant bean and taking an architecture tour by boat) was an absolute must. Gino’s East was everything I had imagined it would be and MORE. Believe the hype. It’s THAT good!
Ingredients in Chicago Deep Dish Pizza
- Corn oil
- Cream of tartar
- Bread Flour
- Plum Tomatoes, Roma or San Marzano tomatoes
- Black pepper
- Low-moisture part skim mozzarella cheese (NOT low fat)
- Italian sausage
- Red Onions
- White Onions
- Red Peppers
- Green Peppers
- Grated Parmesan Cheese
- Red Pepper Flakes
- Fresh Basil
Preparing the Crust
In a large bowl, put water (luke warm), then yeast, oil, cream of tartar, and sugar. Mix with your hand until yeast dissolves. Pour in bread flour a little at a time. Mix with your hand. Just curve your hand like a dough hook, hold the bowl and mix. You can also use a stand mixer with a dough hook on low speed. Then, knead it until it gets firm. Add more flour if needed.
The secret is the kneading. Knead it for about 10 minutes straight. Then, roll it into a ball and put it in a lightly oiled bowl. Next, Cover with plastic wrap and a kitchen towel. Let sit overnight unrefrigerated. Only let it rise once. Finally, Portion and use.
Reader Suggestions for the Crust
Some of our readers have had some great suggestions on how to make the crust more identical to Gino’s. We love the crust recipe that we use and think is tastes much like Gino’s, but not living in Chicago, we can’t say it is identical to the original. We have had rave reviews about this pizza so we don’t want to make any changes to our original recipe. However, here are some of our reader’s suggestions if you would like to try them:
“You actually need a combination of cornmeal or semolina flour to mix in with your all purpose flour. In addition, you need a combination of EVOO and Corn oil. Yes, corn oil is roughly 95% of it, however, it will make a difference. Try the following that we found years ago and have been perfecting for the last 15 years.
Six cups all purpose flour (5 cups All Purpose / 1 cup semolina or yellow corn meal)
Two cups cold water
2 teaspoons dry yeast
2 tablespoons brown sugar
2/3 cup oil (95% corn oil/ 5% EVOO)
2 teaspoons cream of tartar
This is the spot on recipe. Compare the two and let me know. Enjoy.” -Heath H.
“There’s no semolina or corn meal in Gino’s East dough formulation. You are missing some yellow food coloring (eggshade) to get the yellow color Gino’s crust has. The oil blend should be corn oil and extra virgin olive oil in that 8:1 ratio.
100% AP Flour
16% Corn Oil
1% Cream of Tartar
.5% Yellow Food Coloring
.5% IDYTF = .14 oz per square inch (don’t forget the sides). A 12″ pizza dough ball should weigh about 640g.
That’s the recipe. -Loo
Chicago Style Pizza
I am happy to report our version is VERY close to the original. But, don’t take my word for it, read all those comments below from our readers who have made it. I LOVE this Chicago-style pizza pie! It’s so fun that the layers are reversed – the cheese is on the bottom and the tomato sauce is on the top. Probably some of the best home-made pizza I have ever had. YUM! Please, try it and let me know what you think!
Tips for Chicago Deep Dish Pizza At Home
- First, you are going to need a deep dish pan. This Pizza Pan is the one that I have for perfect Chicago deep-dish pizza.
- Use San Marzano tomatoes in the sauce. The flavor is so rich and it really makes it taste like the sauce they use on the deep-dish pies at Gino’s East.
- Don’t have a deep dish pan? Use a couple of cake pans instead. Although the pizzas will be smaller, it will still be delicious!
Frequently Asked Questions About Deep Dish Pizza
Chicago style pizza is a thick crust pizza made in a deep dish pan (or cast-iron skillet) with the cheese and toppings on the bottom of the pizza and the sauce on top.
Chicago Deep Dish Pizzas can have a variety of toppings but they typically have pepperoni and sausage.
There are many Italian restaurants that serve deep dish pizza in Chicago so this is highly debatable! But our personal favorites are Gino’s East, Giordano’s, Lou Malnati’s, or Pizzeria Uno.
There is a lot of speculation on that topic, it definitely originated in Chicago but several pizza chains claim to be the first.
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Even More Pizza Recipes
Looking for more pizza recipes? Try some of our favorites!
- Authentic Neapolitan Pizza
- Homemade Pizza
- Grilled Pesto Pizza
- Chicken Pizza with Lemons
- French Bread Pizza
- Roasted Butternut Squash Flatbread Pizza
- Antipasto Vegetarian Pizza
How to Make Chicago Deep Dish Pizza
Chicago Deep Dish Pizza
- 16 ounces mozzarella (Low-moisture part skim NOT low fat. It won't turn out good if you use low fat)
- 25 slices Pepperoni
- 10 ounces Italian sausage uncooked, pinched into little pieces
- In a bowl, put water (luke warm), then yeast, oil, cream of tartar, and sugar. Mix with your hand or whisk until yeast dissolves.
- Pour in bread flour a little at a time. Mix with your hand or dough mixer. Just curve your hand like a dough hook, hold the bowl, and mix. Then, knead it until it gets firm. Add more flour if needed.
- The secret is the kneading. Knead it for about 10 minutes straight. Then, roll it into a ball, and put it in a bowl with oil brushed in the sides. Cover with plastic wrap and a kitchen towel. Let sit overnight unrefrigerated. Only let it rise once. Portion and use.
- Take the tomatoes and sauce and place into a bowl. Using a potato masher or just your hands, mash the tomatoes up so that there are no chunks bigger around than a quarter.
- Add the rest of the ingredients and stir. Adjust the salt and pepper to taste. Do not use too much basil or oregano.
- Preheat oven to 350.Prepare your deep dish pizza pan (or a round cake pan with straight sides) by coating the inside of it with a very healthy coating of melted butter or oil. Roll the dough out to about 3 inches larger than the bottom of the pan, then place inside the pan and pinch the dough up along the sides.
- Now, sprinkle the cheese in (right on the crust).
- Next, add the pepperoni and sausage pieces.
- Finally, add the sauce (Don't worry, the sausage will cook through completely in the oven).
- Bake in the oven until the crust is starting to brown and cheese is starting to bubble up through the sauce. The little edges of the pepperoni should also be starting to crisp and the sausage should be cooked through (about 45 minutes).
- Don’t like the toppings? Swap them out for your favorites!
- To prep ahead, make the sauce in advance. It will stay good in the fridge for up to a week.
- To store, keep leftovers in an airtight container in the fridge for up to a week, or in the freezer for up to one month.
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