Chicago Deep Dish vs Detroit Style Pizza: What Is the Difference and Which Should You Make?

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Both Chicago Deep Dish and Detroit-Style pizza are thick, pan-baked pizza styles with devoted followings — and both are frequently misunderstood by people who have never had the real thing. They are also both very achievable at home. But they are completely different pizzas.

Here is the breakdown: what makes each unique, how to make both at home, and which you should tackle first.

The Key Differences

	Chicago Deep Dish	Detroit Style
Pan	Round, high-sided (2-3 inch walls)	Rectangular steel pan
Dough	Buttery, flaky, more like pastry	Focaccia-like, airy, high hydration
Cheese position	Cheese goes UNDER the sauce	Cheese pressed to the edges, above dough
Sauce	Chunky, barely cooked, on top	Thick stripes or scattered on top
Bake time	35-45 minutes	15-20 minutes
Best for beginners	No (more technique)	Yes (very forgiving)

Chicago Deep Dish: What Makes It Different

Chicago deep dish is not just a thick pizza — it is fundamentally a savory pie. The crust is laminated with butter (similar to croissant technique), giving it a flaky, rich texture that is nothing like a regular pizza crust. The layering order is inverted: cheese first, then toppings, then a thick, chunky tomato sauce on top.

To make it at home, you need a deep dish pizza pan or cast iron skillet (2-3 inch sides). The bake at 425F takes 35-45 minutes — the long time is needed to cook through all those layers.

Detroit Style: The Better Starting Point

Detroit-style uses a very high hydration dough (70-75%) baked in a well-oiled blue steel rectangular pan (the classic) or a standard half-sheet pan. The cheese is pressed all the way to the edges, where it caramelizes against the oiled pan into a crispy, almost fried cheese edge — the defining feature of Detroit style.

Detroit is more forgiving because the high hydration dough is hard to over-knead, and the short bake time (15-20 minutes at 500F) means less risk of burning. It is an excellent first thick-crust project.

See our Detroit-Style Pizza complete guide for the full recipe.

Which Should You Make First?

Start with Detroit if you are new to thick-crust pizza. The technique is simpler, the bake is faster, and the caramelized cheese edge is genuinely hard to mess up.

Make Chicago Deep Dish once you are comfortable with laminated doughs and have time for the longer process. It is deeply satisfying but requires patience.

Essential Equipment for Both

• Detroit-style blue steel pan (or half-sheet pan)
• Chicago-style deep dish pan
• Wisconsin brick cheese for authentic Detroit style

For dough fundamentals, see our pizza dough troubleshooting guide and hydration guide.

Related Reading

• Detroit-Style Pizza Recipe Guide
• Cast Iron Skillet Pizza Recipe
• Best Budget Pizza Ovens Under $200

See also: Chicago Deep Dish Pizza Recipe