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Stop wasting money on thin, regular pizza that leaves you hungry an hour later. We build our deep dish the old school Chicago way hand pressing buttery dough up the sides of deep dish pans, then layering it with cheese first, toppings second, and another layer of dough then the chunky tomato sauce on top.
From 9" Thick, Buttery Dough That Climbs Up The Sides Like a Savoury Pie.
Deep Dish Chicago Pizza vs Normal Pizza
Deep Dish Pizza
Normal Pizza
Crust
Thick, buttery, flaky dough that climbs up the sides like a pie.
Thin pizza crust.
Layering
Cheese goes on bottom, then toppings, another layer of dough then chunky tomato sauce on top.
Regular pizza is sauce-cheese-toppings.
Cooking
30-40 minutes in a
deep dish pan.
Regular pizza takes
10-20 minutes.
How You Eat It
Fork and knife recommended but can also hand-held.
Regular pizza is
hand-held.
Sauce
Tomato sauce is on top
Tomato sauce is on the bottom
Portion
One or two slices
is a good filling meal.
Regular pizza you eat multiple slices.
Structure
Thick buttery dough.
Regular pizza is a flatbread.
The Pan
Needs a deep dish pan with high sides.
Regular pizza uses flat surfaces.
Amount
More sauce, more filling, way more substantial.
Regular pizza is lighter overall.
How " the lOOP " deep dish is prepared
First, We Build Walls of Buttery Dough in a Deep-Dish Pan
Spread the dough across the bottom and up the sides of the pan to get a high wall of back crust, as thin as possible. The dough is pressed into a greased deep dish pan with melted butter on the bottom, creating that signature, golden base that climbs the sides.
Then We Layer It Backwards: Cheese, Meat, Sauce on Top
Start with a layer of mozzarella slices, then add another thin layer of the dough and then the tomatoes. Cheese goes down first (not on top!), then depending on your type of deep dish, adding your meats or veggies, and finally the chunky, tomato sauce gets poured over everything.
Finally, 30-40 Minutes in the Oven Until Golden, Crispy, Perfect
The deep pan and thick layers require 30-40 minutes at high heat to cook through, letting the crust turn golden and crispy while everything inside melts together. Let it rest for 5 minutes before cutting otherwise it'll gush everywhere.
