There is no need to wait until your next trip to Chicago for the iconic deep dish pizza! Learn how to make your own Chicago-style deep dish pizza made with fresh milled flour at home! This pizza has a delicious, buttery base, a layer of your favorite toppings, followed by a thick layer of mozzarella cheese. Next it is covered with a top layer of dough with a thin layer of pizza sauce and parmesan to complete your pizza “pie”.

Whenever we take a family trip and we go through Chicago we have made it a tradition to stop at Giordano’s Pizza. Now we can make our own healthier, fresh milled flour version right at home!
What You’ll Need To Make Chicago-Style Deep Dish Pizza Made With Fresh Milled Flour
Fresh Milled Hard White Wheat Flour
Cornmeal
Water
Yeast
Sugar/Honey
Olive/Avocado Oil
Butter
Salt
Mozzarella Cheese
Your Favorite Pizza Toppings
Making The Dough









Rolling Out Dough And Assembling









See Other Fresh Milled Flour Pizza Recipes I Have
Tips For Making Homemade Pizza Dough With Fresh Milled Flour
Follow the directions for the order of ingredients!
I know it can be tempting to just throw all of the ingredients in the mixer at once, but the dough definitely comes together much better in the order I have in the recipe. When I tried adding all of the ingredients at once the dough was a lot messier, more wet, and took longer to reach windowpane. I believe this has something to do with the oil coating the flour before it is hydrated with water. Oil can coat the protein strands which slows the gluten forming process down and also repels the water.
Also, note that the dough comes together a lot quicker in the Bosch mixer versus the KitchenAid. It will be tempting to add more flour early on if using the KitchenAid, but don’t do it! It came together nicely and reached a nice windowpane in just a couple of minutes longer than the Bosch.
Knead the Dough Well
Kneading the dough properly is essential for developing the gluten network that gives the dough its structure. You’ll want to knead your dough for about 8-10 minutes until it becomes smooth and elastic. If the dough feels too sticky, add small amounts of flour; if it feels too dry, add a bit of water. The dough should be soft and slightly tacky but not overly sticky.
Layer Your Toppings Evenly And In This Recommended Order
You want your pizza to cook evenly and layering your toppings in order helps! Here is the recommended order to build your deep dish pizza:
- Bottom Crust
- Meat (high fat meats such as bacon/sausage should go on top with the sauce)
- Mozzarella Cheese
- Top Crust (Make sure to cut/poke 5-6 holes for ventilation)
- Sauce (Top with a thin layer of pizza sauce (about 1/4″; I typically use about 1 cup pizza sauce, but this may vary with different sauces)
- Sprinkle Parmesan Cheese (optional)
Do I Have To Use Only Mozzarella?
No, you can get creative and use different cheeses! Just make sure the cheese you choose melts well for that gooey, stringy stretch.
Can I Make This Dough Ahead Of Time?
Yes, this can be enjoyed the same day, refrigerated for up to 3 days, or frozen!
Refrigerate For Later
- Step 1: After mixing and kneading the dough, let it rise until it has doubled in size.
- Step 2: When done rising, divide dough in half (for top and bottom crust), lightly coat dough with olive oil to prevent it from drying out.
- Step 3: Wrap each portion tightly in plastic wrap or place it in an airtight container.
- Step 4: Store it in the fridge. When you’re ready to use it, take it out and let it rest at room temperature for 30 minutes to 1 hour before shaping and baking.
Freeze For Later
Freezing pizza dough is a great way to store it for longer periods (up to 3 months). Follow these steps:
- Step 1: After mixing and kneading the dough, let it rise until it has doubled in size.
- Step 2: When done rising, divide dough in half (for top and bottom crust), lightly coat dough with olive oil to prevent it from drying out.
- Step 3: Wrap each portion tightly in plastic wrap or place them in freezer bags. Be sure to squeeze out as much air as possible to prevent freezer burn.
- Step 4: Label the bags or wrap with the date so you can keep track of how long they’ve been frozen.
- Step 5: Freeze the dough for up to 3 months.
Thawing Frozen Pizza Dough
When you’re ready to use the frozen dough:
- Option 1 (Overnight Thawing): The best way to thaw dough is to place it in the fridge the night before you plan to use it. Let it thaw slowly overnight.
- Option 2 (Quick Thawing): If you’re short on time, place the dough at room temperature for 2-3 hours.
Once thawed, let the dough come to room temperature (if refrigerated or frozen), and it will be ready to shape and bake!
How To Store Leftover Deep Dish Pizza
Place your leftover pizza in an airtight container and refrigerate for up to 5 days.
How To Re-Heat Leftover Deep Dish Pizza
Reheat leftovers in a 300°F oven for 15-20 minutes or until hot.
If you try this recipe and love it, I would love if you gave it 5 stars and leave a review below!
You can also Tag me on Instagram or Facebook @freshmilledmama and share a photo in my Facebook Group.

Chicago-Style Deep Dish Pizza Made With Fresh Milled Flour
Equipment
- 10-inch Cast Iron Pan/Similar Size Cake Pan/Springform Pan
Ingredients
- 350 grams fresh milled hard white wheat flour (approx. 2 1/2 cups) Plus a little extra for rolling out dough
- 50 grams cornmeal (1/3 cup)
- 300 grams warm water ~90-100℉ (1 1/4 cups)
- 2 tsp instant yeast (I use SAF brand)
- 1 tsp sugar (can sub honey)
- 1 tbsp olive oil (can sub avocado oil)
- 56 grams butter, softened (4 tbsp) Plus a little extra for brushing on crust
- A couple of tablespoons of parmesan cheese for topping
- 1 lb. shredded mozzarella cheese (can use more or less if desired)
- 1 cup pizza sauce (this may vary with different brands)
- Favorite Pizza Toppings
Instructions
- Add flour, cornmeal, water, yeast, and sugar into a stand mixer. Knead just until combined and no dry flour is left.Next add in olive oil and knead until the oil is mixed in and then add in the salt. Add a tablespoon of softened butter at a time waiting until the previous teaspoon has been incorporated.After all of the butter is added knead until windowpane is reached. About 6-8 minutes in a Bosch or 8-10 minutes in a KitchenAid.
- Place dough in a lightly oiled bowl, cover, and let rise until doubled in size.If baking same day: Towards the end of your rise time preheat the oven to 450℉ if baking the same day.
- When done rising, divide the dough in half so you have 2 pieces. Lightly dust workspace with flour and roll each piece into a circle a little bigger than your pan. Leave about 1/2" hanging over.
- Butter your pan and place the bottom crust into the pan with the extra dough hanging over. Fill with toppings and cheese. (high fat meats such as bacon/sausage should go on top with the sauce)
- Add the top layer of crust over the cheese to completely cover the fillings. (Like you would do for a pie.)Push the top layer of dough into the bottom layer to seal the layers together on the inside and then using a rolling pin roll firmly over the edge of the pan and remove the excess dough from the edges. *You may have enough dough from the excess to make a mini pizza or just toss it out.
- Poke/cut 5-6 holes in the top layer of crust for ventilation. Add pizza sauce and sprinkle Parmesan on top.(about 1/4 inch of sauce; I use about 1 cup of sauce)
- Bake in a pre-heated oven at 450℉ for 28-35 minutes. (This will vary with different ovens) Internal temperature should be around 180℉.*optional* If you don't want your crust to get too dark you can loosely cover the pizza with aluminum foil after the 15 minute mark.
- When pizza is done you can brush the edges with butter, slice, and serve!*I like to use a spatula to transfer my pizza from the cast iron pan to a flat surface to make it easier to slice.
To Refrigerate Dough & Bake Later
- Complete steps 1-2 from above.
- When done rising, divide dough in half (for top and bottom crust), lightly coat dough with olive oil to prevent it from drying out. Then place your dough in an oiled container or bag and refrigerate up to 3 days.
- When you're ready to use it, take it out and let it rest at room temperature for 30 minutes to 1 hour before shaping and baking. Then follow the baking steps above.
Freezing Dough & Baking Later
- Complete steps 1-2 from above.
- When done rising, divide dough in half (for top and bottom crust), lightly coat dough with olive oil to prevent it from drying out.
- Wrap each portion tightly in plastic wrap or place them in freezer bags. Be sure to squeeze out as much air as possible to prevent freezer burn.
- Label the bags or wrap with the date so you can keep track of how long they’ve been frozen. Freeze the dough for up to 3 months.
- When you’re ready to use the frozen dough:Option 1 (Overnight Thawing): The best way to thaw dough is to place it in the fridge the night before you plan to use it. Let it thaw slowly overnight.Option 2 (Quick Thawing): If you’re short on time, place the dough at room temperature for 2-3 hours.Once thawed, let the dough come to room temperature (if refrigerated or frozen), and it will be ready to shape and bake!Then follow the baking steps above.
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