Chicago Pizza and Curry Elk Grove: Curry Deep Dish

This Chicago-style curry deep-dish pizza pairs a buttery, cornmeal-flecked crust with mozzarella, spiced chicken, and a thick tomato-curry topping. It is an at-home fusion recipe inspired by the search phrase “Chicago pizza and curry Elk Grove,” not an official recipe from a restaurant; Chicago-style deep dish provides the structure, while curry spices bring warmth and savory depth.

Ingredients

2 cups (250 g) all-purpose flour
¼ cup (35 g) fine yellow cornmeal
1 teaspoon (3 g) instant yeast
1 teaspoon (4 g) granulated sugar
¾ teaspoon (4.5 g) fine salt, divided
¾ cup (180 ml) warm water, about 105–110°F (41–43°C)
3 tablespoons (42 g) unsalted butter, melted and cooled slightly
1 tablespoon (15 ml) olive oil, plus a little for the bowl and pan
8 ounces (225 g) boneless, skinless chicken thighs, cut into ½-inch (1.25 cm) pieces
½ cup (75 g) finely diced yellow onion
2 garlic cloves (6 g), minced
1 tablespoon (6 g) finely grated fresh ginger
2 teaspoons (4 g) mild curry powder
½ teaspoon (1 g) ground cumin
1 tablespoon (16 g) tomato paste
¾ cup (180 g) crushed tomatoes, divided
2 tablespoons (30 g) plain yogurt, preferably full-fat
1½ cups (170 g) shredded low-moisture mozzarella
½ cup (55 g) shredded provolone
2 tablespoons (10 g) finely grated Parmesan
¼ teaspoon (0.5 g) freshly ground black pepper
1 tablespoon (3 g) chopped cilantro or parsley, optional, for serving

Instructions

Mix the dough. In a large bowl, stir together the flour, cornmeal, yeast, sugar, and ½ teaspoon of the salt. Add the warm water, melted butter, and olive oil. Stir until the dough comes together in a shaggy ball, then knead on a lightly floured counter for 5–7 minutes, until smooth and elastic. The dough should feel soft and slightly tacky, not wet. If it is dry and breaking apart, work in water a teaspoon at a time; if it sticks heavily to your hands, dust the counter with a little flour.
Let the dough rise. Put the dough in a lightly oiled bowl and turn it once to coat. Cover the bowl and let the dough rise in a warm, draft-free place for 60 minutes, or until visibly puffed. It may not double in size, especially in a cool room. While it rises, shred the cheeses and prepare the chicken and vegetables. Heat the oven to 425°F (220°C) near the end of the rise so it is fully hot when the assembled pizza is ready.
Cook the curry chicken. Warm a skillet over medium heat and add a small splash of oil if the pan is dry. Add the chicken pieces and onion. Cook for about 5 minutes, stirring occasionally, until the onion softens and the outside of the chicken is no longer raw. Stir in the garlic, ginger, curry powder, cumin, tomato paste, and the remaining ¼ teaspoon salt. Cook for 30 seconds, stirring so the spices become fragrant without scorching.
Finish the filling and sauce. Add ¼ cup (60 g) of the crushed tomatoes to the skillet. Simmer for 5–7 minutes, stirring, until the chicken is cooked through and the mixture is thick rather than soupy. Check the largest chicken piece with a food thermometer: USDA FSIS guidance sets 165°F (74°C) as the safe minimum internal temperature for chicken. Stir in the yogurt off the heat. In a small bowl, mix the remaining ½ cup (120 g) crushed tomatoes with the black pepper. Keeping the topping simple gives the finished pizza a recognizable tomato layer without making the filling watery.
Shape and layer the pizza. Lightly oil a 9-inch (23 cm) round cake pan or deep-dish pizza pan. Press and stretch the risen dough across the base and up the sides, aiming for an even thickness; patch any small tears by pinching the dough together. Spread the mozzarella and provolone over the bottom, then spoon the chicken mixture evenly over the cheese. Spoon the remaining tomato mixture across the top and finish with Parmesan. Leave a little space at the rim so the filling does not spill over as it bubbles.
Bake until golden and set. Place the pan on the center rack and bake for 30–35 minutes. The crust should be browned at the edges, the top should bubble, and the center should be hot. If the top is coloring too quickly, tent it loosely with foil for the last several minutes; do not cover it tightly, since trapped steam can soften the crust. Let the pizza rest in its pan for 15 minutes before cutting. That rest helps the cheese and filling settle so slices hold together. Sprinkle with cilantro or parsley if using, then serve hot.

Tips

Keep the filling thick. If the chicken mixture looks loose after simmering, cook it for another minute or two before adding the yogurt. Excess liquid can soak the dough and leave the center gummy. The mixture should cling to a spoon, not run like soup.
Use low-moisture cheese. Shredded low-moisture mozzarella melts smoothly and releases less water than fresh mozzarella. If provolone is unavailable, use more mozzarella; the flavor will be milder, but the pizza will still have a good cheese layer.
Adjust the spice carefully. Curry powder blends vary in heat and saltiness. Start with the amount listed, taste the cooked filling, and add a pinch more if you want a stronger curry note. For a hotter pie, add a small pinch of cayenne to the chicken mixture rather than increasing all the spices.
Use the right pan and let it rest. A cake pan with sides at least 1½ inches (4 cm) high helps contain the filling. The 15-minute rest is part of the recipe, not optional busywork: cutting too soon can make the cheese and sauce slide out of the first slice.

Serving Suggestions

Cut the rested pizza into four generous wedges for a main course, or into smaller pieces if serving it alongside other dishes. A simple green salad with a sharp lemon or vinegar dressing balances the buttery crust and rich cheese. Sliced cucumber, red onion, and a lightly dressed cabbage salad also make refreshing sides without competing with the curry seasoning.

For a more substantial meal, serve each wedge with a small bowl of roasted vegetables or lightly sautéed greens. Keep condiments on the side: plain yogurt can cool a spicy slice, while a little chopped cilantro adds freshness. The pizza is filling, so modest side portions are usually enough. Serve it hot, but warn everyone that the cheese and filling retain heat after baking.

Variations

Make it vegetarian: Replace the chicken with 8 ounces (225 g) of diced mushrooms and ½ cup (75 g) of drained chickpeas. Brown the mushrooms until their moisture evaporates, then stir in the chickpeas and spices. Chickpeas make the filling more substantial; mushrooms add a savory, earthy flavor. Keep the same tomato amounts and simmer until the mixture is thick.

Use a different curry profile: Garam masala can replace the curry powder, but it is often more aromatic and less like a standard curry blend. Begin with 1½ teaspoons (3 g), taste, and adjust. For a slightly smoky version, replace the cumin with smoked paprika. These are flexible adaptations rather than claims about a single traditional curry style.

Make it milder or richer: Omit the cumin and use a mild curry powder for a gentler flavor. For extra richness, replace the yogurt with 2 tablespoons (30 ml) of cream, stirred in off the heat. If using a dairy-free yogurt or cream alternative, choose an unsweetened product so it does not make the filling taste sweet.

Swap the meat: Cooked, shredded turkey can replace the chicken, but it should be added to the simmering sauce only long enough to heat through so it does not dry out. If using raw turkey pieces instead, cook them to 165°F (74°C), checked with a food thermometer, just as you would the chicken. Do not use raw meat as a last-minute topping; the filling must be safely cooked before it goes into the pizza.

Storage and Reheating

Refrigerate leftover pizza within 2 hours of baking. Store slices in a covered container for 3–4 days. For the best crust, reheat slices in a 350°F (175°C) oven or toaster oven until the center reaches 165°F (74°C), checking with a food thermometer. This usually takes about 10–15 minutes from refrigerated, depending on slice thickness and the appliance. A covered skillet over low heat can also warm a slice; uncover it near the end to reduce moisture on the crust. A microwave is fastest, but it softens the base. Freeze well-wrapped slices for up to 2 months for best quality, thaw overnight in the refrigerator, then reheat to 165°F (74°C).

Frequently Asked Questions

Is this an official Chicago Pizza and Curry Elk Grove restaurant recipe?
No. This is a home recipe for Chicago-style deep dish with curry-seasoned chicken, inspired by the wording of the dish search. It is not presented as an official restaurant recipe or as a copy of a particular restaurant’s menu item.

Can I make the dough ahead?
Yes. After kneading, cover the dough and refrigerate it for up to 24 hours. Let it sit at room temperature for about 45–60 minutes before shaping, so it relaxes and is easier to press into the pan. The refrigerated rise replaces the 60-minute room-temperature rise in the recipe; allow for the warming time when planning.

Can I use store-bought pizza dough?
Yes. Use about 12 ounces (340 g) of dough and check the package directions, since some doughs need to warm at room temperature before stretching. Store-bought dough may be less buttery and may not contain cornmeal, but it is a convenient option. If it keeps shrinking as you shape it, cover it and let it rest for 10 minutes before trying again.

Why is the bottom crust soggy?
The most common causes are a watery filling, fresh mozzarella releasing moisture, or slicing before the pizza has rested. Simmer the chicken mixture until thick, choose low-moisture cheese, and allow the full 15-minute rest. Also check that the oven is fully preheated and bake the pan on the center rack.

Can I make the whole pizza without chicken?
Yes. Use the mushroom-and-chickpea variation, or use about 1½ cups (240 g) of cooked vegetables such as browned mushrooms, peppers, or cauliflower. Cook vegetables first to drive off excess water, then combine them with the spiced tomato mixture. The filling should be thick before it goes into the crust.

How can I tell when the pizza itself is done?
Look for browned edges, bubbling filling, and a firm center rather than relying only on the clock, since pans and ovens vary. The chicken is cooked before assembly and must reach 165°F (74°C) during that step. If the crust browns before the middle is hot, loosely cover the top with foil and continue baking.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).