Easy Homemade Chicago Style Deep Dish Pizza Recipe

Chicago deep dish pizza is the ultimate comfort food for pizza lovers, and when I say it’s worth every minute of prep, I mean it! This pizza is a hearty, cheesy, sauce-on-top masterpiece with a buttery, crisp crust that holds everything together. It’s the kind of pizza that gets oohs and ahhs when it hits the table. I started making this at home after a trip to Chicago years ago, and now it’s become a family tradition for Friday pizza nights, especially when we want something extra special.

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Why You’ll Love Chicago Style Deep Dish Pizza

If you’ve never had pizza with the sauce on top, this is your moment! This pizza is like a pie deep, cheesy, rich, and filled with layers of flavor. The crust is uniquely buttery yet crisp, with a hint of cornmeal for texture. Kids go nuts for the gooey cheese pull, and adults love how filling and satisfying it is. Best of all? You can totally make this iconic dish at home with just a little patience and the right pan.

Simple Ingredients

Let’s talk about the key ingredients that make deep dish pizza so special.

• All-purpose flour: This forms the structure of your crust and gives it a chewy but sturdy base.
• Yellow cornmeal: A signature touch! This adds flavor and helps create that iconic texture in the crust.
• Instant yeast: Gives the dough lift and rise essential for that thick, golden crust.
• Sugar: Just a bit helps feed the yeast and enhances browning.
• Salt: Balances the dough and brings out all the savory flavors.
• Butter (unsalted): Melted into the dough for richness and that signature buttery crust.
• Olive oil: Used to coat the pan and adds crispness to the edges.
• Mozzarella cheese (low-moisture, shredded): Tons of it! This is the base layer and gets beautifully melty.
• Italian sausage (optional): Classic for a Chicago deep dish use sweet or spicy based on your taste.
• Crushed tomatoes (canned): Thick, rich sauce goes right on top.
• Garlic & dried oregano: Simple but bold seasoning for the sauce.
• Grated parmesan cheese: Finishes everything off with a salty, savory punch.

Servings and Timing

Servings: 6
Prep Time: 20 minutes (plus 1 hour rise time)
Cook Time: 30 minutes
Total Time: 1 hour 50 minutes

What is Needed

• 2¼ cups all-purpose flour
• ½ cup yellow cornmeal
• 1 packet (2¼ tsp) instant yeast
• 1 tsp sugar
• ¾ tsp salt
• 4 tbsp unsalted butter, melted
• ¾ cup warm water
• 2 tbsp olive oil (for pan)
• 3 cups shredded mozzarella (low-moisture)
• ½ lb Italian sausage (removed from casing and cooked)
• 1 can (28 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ¼ cup grated parmesan cheese (Affiliate)

Instructions

1. In a large bowl, mix flour, cornmeal, yeast, sugar, and salt. Add warm water and melted butter. Stir until a shaggy dough forms, then knead for 5-7 minutes until smooth. Cover and let rise in a warm spot for 1 hour or until doubled in size.
2. In a small saucepan, sauté garlic in a bit of olive oil for 1 minute. Add crushed tomatoes and oregano. Simmer for 15-20 minutes until thickened. Set aside.
3. Preheat oven to 425°F (220°C).
4. Coat a 9-inch cast iron or deep dish pizza pan with 2 tbsp olive oil. Press the dough into the pan, going up the sides about 1½ inches.
5. Add mozzarella first, spreading it all the way to the edges. Next, add the cooked sausage (or any other filling). Spoon the thickened tomato sauce over the top. Sprinkle with grated parmesan.
6. Place in the oven and bake for 30 minutes, until the crust is golden brown and the top is bubbly.
7. Enjoy every cheesy bite!

Top Tips

• Use low-moisture mozzarella to avoid a soggy pizza it’s key to that chewy cheese pull.
• Press dough up the sides of the pan to create the iconic high walls that hold all the filling.
• Let it cool a few minutes before slicing this helps the cheese and sauce set.
• Add veggies if your kids like them! Bell peppers or mushrooms work great.
• Make the sauce ahead if you’re short on time the day-of.

Recipe Variations

• Swap sausage for pepperoni, mushrooms, or spinach for a different twist.
• Make it spicy with red pepper flakes or hot Italian sausage.
• Add black olives and green peppers for a classic combo.

Recommended Equipment

• 9-inch cast iron skillet or deep dish pizza pan
• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or dough hook
• Saucepan
• Rubber spatula
• Sharp knife or pizza cutter

Make Ahead Tips

You can make the dough up to 24 hours ahead and refrigerate it. Let it come to room temp before pressing it into the pan.

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, place in a 350°F oven for 10–12 minutes until hot and bubbly. Avoid microwaving it softens the crust.

What to Serve With This Recipe

• A crisp green salad with Italian vinaigrette
• Garlic bread or cheesy breadsticks
• Roasted broccoli or green beans
• A cold root beer or sparkling water with lemon

What You Need to Know About This Recipe

Chicago style deep dish pizza was created in the 1940s by Pizzeria Uno in Chicago, and it’s been a Windy City staple ever since. The unique construction cheese first, then toppings, then sauce was designed to protect the cheese during a longer bake time. It’s hearty, filling, and absolutely irresistible. You don’t need to travel to Chicago to enjoy it homemade deep dish is totally doable and beyond satisfying.

Chicago Style Deep Dish Pizza

Michelle

This homemade Chicago style deep dish pizza has a rich, buttery crust, layers of gooey mozzarella, savory sausage, and a bold tomato topping.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Rise Time 1 hour hr

Total Time 1 hour hr 50 minutes mins

Course Main Dishes

Servings 6

Equipment

• 9-inch cast iron skillet or deep dish pizza pan
• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or dough hook
• Saucepan
• Rubber spatula
• Sharp knife or pizza cutter

Ingredients

  

• 2¼ cups all-purpose flour
• ½ cup yellow cornmeal
• 1 packet 2¼ tsp instant yeast
• 1 tsp sugar
• ¾ tsp salt
• 4 tbsp unsalted butter melted
• ¾ cup warm water
• 2 tbsp olive oil for pan
• 3 cups shredded mozzarella low-moisture
• ½ lb Italian sausage removed from casing and cooked
• 1 can 28 oz crushed tomatoes
• 2 cloves garlic minced
• 1 tsp dried oregano
• ¼ cup grated parmesan cheese

Instructions

 

• Make the dough: In a large bowl, mix flour, cornmeal, yeast, sugar, and salt. Add warm water and melted butter. Stir until a shaggy dough forms, then knead for 5-7 minutes until smooth. Cover and let rise in a warm spot for 1 hour or until doubled in size.
• Prepare the sauce: In a small saucepan, sauté garlic in a bit of olive oil for 1 minute. Add crushed tomatoes and oregano. Simmer for 15-20 minutes until thickened. Set aside.
• Preheat oven to 425°F (220°C).
• Prepare the pan: Coat a 9-inch cast iron or deep dish pizza pan with 2 tbsp olive oil. Press the dough into the pan, going up the sides about 1½ inches.
• Assemble the pizza: Add mozzarella first, spreading it all the way to the edges. Next, add the cooked sausage (or any other filling). Spoon the thickened tomato sauce over the top. Sprinkle with grated parmesan.
• Bake: Place in the oven and bake for 30 minutes, until the crust is golden brown and the top is bubbly.
• Cool slightly before slicing and serving. Enjoy every cheesy bite!

Notes

Use a deep 9-inch pan for best results. Make the dough and sauce ahead to save time. This is a filling pizza one slice goes a long way!

Keyword Chicago Style Deep Dish Pizza

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