Chicago Style Deep Dish Pizza

Why You’ll Love This Recipe

This deep dish pizza isn’t your average pie—it’s a hearty, satisfying meal that eats like a casserole and delivers bold, comforting flavor in every bite. The buttery crust is crisp on the outside and tender inside, while the layers of cheese, sausage, and zesty tomato sauce make it a true showstopper. It’s perfect for pizza night, special occasions, or anytime you’re craving something rich and filling.

Ingredients

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

• All-purpose flour
• Yellow cornmeal (for a classic deep-dish crust texture)
• Active dry yeast
• Warm water
• Olive oil
• Unsalted butter (for the dough and for layering)
• Salt
• Mozzarella cheese, sliced or shredded
• Italian sausage (bulk or sliced, cooked)
• Canned crushed tomatoes
• Garlic, minced
• Dried oregano
• Sugar (optional, to balance acidity)
• Grated Parmesan cheese
• Fresh basil or parsley for garnish (optional)

Directions

1. Prepare the Dough: In a large bowl, mix flour, cornmeal, yeast, salt, and warm water. Add olive oil and melted butter. Mix and knead until a soft dough forms. Cover and let rise for 1–2 hours, until doubled.
2. Make the Sauce: In a saucepan, heat a bit of olive oil and sauté garlic. Add crushed tomatoes, oregano, salt, pepper, and a pinch of sugar. Simmer uncovered for 20–30 minutes until thickened.
3. Preheat Oven: Set oven to 425°F (220°C). Lightly oil a 9- or 10-inch deep dish pizza pan or cast iron skillet.
4. Shape the Dough: Roll out the dough into a large circle and press it into the pan, covering the bottom and sides.
5. Layer the Cheese: Line the bottom of the crust with mozzarella slices or shreds. This creates a barrier and prevents sogginess.
6. Add the Sausage: Spread cooked sausage over the cheese. Add any other desired toppings like mushrooms or bell peppers.
7. Top with Sauce: Spoon the thick tomato sauce over the sausage layer.
8. Finish with Parmesan: Sprinkle Parmesan cheese on top of the sauce.
9. Bake: Bake for 30–35 minutes, or until the crust is golden and crisp.
10. Cool and Serve: Let the pizza rest for 10 minutes before slicing. Garnish with fresh basil or parsley if desired.

Servings and timing

This recipe serves 4 to 6 people and takes about 2 hours total, including rising time. Prep time is around 25 minutes (plus 1–2 hours for dough to rise), and baking time is 30–35 minutes.

Variations

• Vegetarian Deep Dish: Use mushrooms, spinach, bell peppers, and olives instead of sausage.
• Pepperoni Version: Swap sausage for layers of pepperoni between the cheese and sauce.
• Extra Meaty: Combine sausage, pepperoni, and bacon for a meat-lovers’ version.
• Cheesy Crust: Add a layer of shredded cheese inside the dough edge for a molten cheese crust.
• Spicy Sauce: Add red pepper flakes or use hot Italian sausage for more heat.
• Stuffed Crust: Add a second thin dough layer over the cheese and seal it before topping with sauce.
• Gluten-Free: Use a gluten-free crust mix or cauliflower-based crust for dietary needs.
• Mini Pizzas: Make smaller personal pans using ramekins or mini cast iron skillets.
• Low-Carb: Use a deep-dish meat crust or vegetable base as an alternative.
• Herb Dough: Mix dried Italian herbs into the dough for added flavor.

Storage/Reheating

Store leftovers in the refrigerator for up to 3 days. For best results, reheat slices in a 375°F oven for 10–15 minutes or until heated through and crispy on the bottom. Avoid the microwave if you want to preserve the crust’s texture. This pizza also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

What makes Chicago-style deep dish different from regular pizza?

It has a thick crust, reversed topping order (cheese on bottom, sauce on top), and is baked in a deep pan like a pie.

Can I use store-bought dough?

Yes, but for an authentic texture and flavor, homemade dough with cornmeal is best.

Is cornmeal necessary in the crust?

It’s traditional and adds texture, but you can omit it if preferred.

Can I use shredded cheese instead of sliced?

Yes, shredded mozzarella works just fine—just make sure to use plenty.

What kind of sausage is best?

Mild or hot Italian sausage is traditional. Use ground sausage or sliced links.

How do I prevent a soggy crust?

Start with cheese as the first layer, and make sure your sauce is thick to avoid excess moisture.

Can I make it ahead of time?

Yes, you can assemble the pizza and refrigerate it for a few hours before baking.

Do I need a special pan?

A deep, round cake pan or cast iron skillet works best. Springform pans can also be used.

How long should I let it cool before slicing?

Let it sit at least 10 minutes so the layers can set and it slices cleanly.

Can I make this pizza without meat?

Absolutely—just load it up with your favorite vegetables and extra cheese.

Conclusion

Chicago Style Deep Dish Pizza is more than just a meal—it’s a full, flavorful experience. With its rich layers of buttery crust, gooey cheese, savory toppings, and robust tomato sauce, this deep-dish favorite delivers the ultimate pizza indulgence. Whether you’re serving a crowd or treating yourself to a slice of the Windy City, this recipe is a satisfying classic worth mastering.

Chicago Style Deep Dish Pizza

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Chicago Style Deep Dish Pizza is a hearty, indulgent pie with a thick buttery crust, gooey layers of mozzarella, savory sausage, and a rich tomato sauce on top. Baked in a deep pan, it’s an iconic Windy City classic that eats like a meal in itself.

• Author: Laura
• Prep Time: 25 minutes (plus 1–2 hours rising time)
• Cook Time: 30–35 minutes
• Total Time: 2 hours
• Yield: 4–6 servings
• Category: Main Dish
• Method: Baking
• Cuisine: American (Chicago)
• Diet: Halal

Ingredients

• 3 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 2 1/4 tsp active dry yeast
• 1 cup warm water
• 1/4 cup olive oil
• 2 tbsp unsalted butter, melted
• 1 tsp salt
• 1 lb mozzarella cheese, sliced or shredded
• 1 lb Italian sausage, cooked (bulk or sliced)
• 1 can (28 oz) crushed tomatoes
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp sugar (optional)
• 1/4 cup grated Parmesan cheese
• Fresh basil or parsley, for garnish (optional)

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Instructions

1. In a large bowl, combine flour, cornmeal, yeast, salt, warm water, olive oil, and melted butter. Knead until a soft dough forms. Cover and let rise 1–2 hours, until doubled.
2. Meanwhile, make the sauce: Heat olive oil in a saucepan, sauté garlic, then add crushed tomatoes, oregano, salt, pepper, and sugar. Simmer 20–30 minutes until thickened.
3. Preheat oven to 425°F (220°C). Grease a 9- or 10-inch deep dish pan or cast iron skillet.
4. Roll out dough and press into pan, covering bottom and sides.
5. Layer mozzarella cheese over the crust.
6. Add cooked sausage evenly over cheese. Add other toppings if desired.
7. Spoon tomato sauce over sausage layer.
8. Sprinkle Parmesan cheese on top.
9. Bake 30–35 minutes until crust is golden and crisp.
10. Cool for 10 minutes before slicing. Garnish with fresh basil or parsley if desired.

Notes

• Layering cheese directly on the crust prevents sogginess.
• Use thick, reduced tomato sauce to avoid excess moisture.
• Cast iron skillets make excellent deep-dish pans.
• Let pizza rest before slicing so layers set properly.

Nutrition

• Serving Size: 1 slice (1/6 of pizza)
• Calories: 620
• Sugar: 7g
• Sodium: 1280mg
• Fat: 32g
• Saturated Fat: 13g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 4g
• Protein: 32g
• Cholesterol: 75mg