Name: Homemade Chicago-Style Deep Dish Pizza
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 3 1/4 cups all-purpose flour; 1/2 cup yellow cornmeal; 2 1/4 tsp active dry yeast (1 packet); 1 1/4 cups warm water (110°F/45°C); 1 tsp sugar; 1 tsp salt; 1/4 cup olive oil or melted butter; 3 cups shredded or sliced mozzarella cheese; 1/2 pound Italian sausage, crumbled and cooked; 2 cups crushed tomatoes or chunky tomato sauce; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 cup grated Parmesan cheese

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Why You’ll Love Homemade Chicago-Style Deep Dish Pizza Recipe

This deep dish pizza is the ultimate comfort food. The crust is crisp on the outside and soft on the inside, able to hold up to generous layers of cheese, meats, and chunky tomato sauce. It’s a crowd-pleaser for gatherings, game nights, or whenever you’re craving something truly indulgent. Plus, it’s easier to make than you might think, and fully customizable to your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Yellow cornmeal
Active dry yeast
Warm water
Sugar
Salt
Olive oil or melted butter
Mozzarella cheese (shredded or sliced)
Italian sausage (crumbled and cooked)
Crushed tomatoes or chunky tomato sauce
Garlic (minced)
Dried oregano
Grated Parmesan cheese

Directions

Prepare the dough: In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit until foamy. Stir in flour, cornmeal, salt, and olive oil or melted butter. Knead the dough until smooth and elastic. Let it rise in a greased bowl, covered, for about 1 to 1.5 hours until doubled in size.
Make the sauce: While the dough rises, prepare the tomato sauce. In a saucepan, heat a little olive oil and sauté the minced garlic. Add crushed tomatoes, oregano, salt, and simmer for 20-30 minutes until thickened.
Preheat oven: Set your oven to 425°F (220°C).
Assemble the pizza: Punch down the dough and roll it out into a circle larger than your deep dish pan. Grease the pan and press the dough into the bottom and up the sides. Layer slices of mozzarella directly onto the dough, then add cooked sausage or other toppings.
Add sauce and cheese: Pour the tomato sauce over the toppings, spreading evenly. Sprinkle with grated Parmesan.
Bake: Bake for 30-35 minutes or until the crust is golden brown and the cheese is bubbly. If the top begins to brown too quickly, cover loosely with foil.
Cool and serve: Let the pizza cool in the pan for 10 minutes before slicing and serving.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 20 minutes
Rising time: 1.5 hours
Cook time: 35 minutes
Total time: About 2.5 hours

Variations

Vegetarian: Omit the sausage and load up on sautéed mushrooms, spinach, onions, and bell peppers.
Pepperoni: Use sliced pepperoni instead of or in addition to sausage for a classic twist.
Spicy version: Add red pepper flakes to the sauce and use spicy Italian sausage.
Cheese lovers: Mix mozzarella with provolone or fontina for an extra cheesy bite.
Mini deep dish pizzas: Use smaller pans or ramekins to create personal-sized pizzas.

Storage/Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 4 days.
To reheat, place slices in a 350°F (175°C) oven for about 10-15 minutes or until heated through. You can also reheat in a skillet over low heat with a lid to keep the crust crispy and the cheese melty. Avoid microwaving, as it can make the crust soggy.

FAQs

What makes Chicago-style deep dish pizza different?

Chicago-style deep dish pizza is known for its thick, buttery crust and layered filling, with cheese at the bottom and sauce on top, baked in a high-sided pan.

Can I make the dough ahead of time?

Yes, you can make the dough a day in advance. Let it rise, then store it covered in the refrigerator overnight.

Do I have to use cornmeal in the crust?

Cornmeal gives the crust its signature texture and flavor, but you can omit it if preferred. It will still turn out delicious, though slightly different in texture.

Can I use store-bought dough?

You can use store-bought pizza dough in a pinch, but homemade dough gives the best flavor and structure for deep dish.

What’s the best pan to use?

A round 9- or 10-inch deep dish pizza pan or a well-greased cast-iron skillet works best to mimic the traditional Chicago-style bake.

How do I prevent the crust from getting soggy?

Layering cheese directly on the crust creates a moisture barrier between the dough and sauce, helping prevent sogginess.

Can I freeze this pizza?

Yes. Freeze the baked pizza in slices, wrapped tightly. Reheat in the oven from frozen at 375°F for about 20 minutes.

How thick should the crust be?

The crust should be about 1/4 to 1/2 inch thick on the bottom and go up the sides of the pan, forming a sturdy shell for the fillings.

Is this the same as stuffed pizza?

No, stuffed pizza has a top layer of dough beneath the sauce. Deep dish pizza has a single bottom crust with fillings and sauce on top.

Can I make this gluten-free?

Yes, use a gluten-free all-purpose flour blend and check your other ingredients for gluten-free certification.

Conclusion

Homemade Chicago-Style Deep Dish Pizza is a hearty, satisfying meal that brings the bold flavors of a Windy City classic into your kitchen. With a crispy, buttery crust and layers of rich toppings, it’s sure to become a favorite in your household. Whether you’re feeding a crowd or treating yourself, this deep dish pizza delivers every time.