I absolutely adore making this Homemade Chicago-Style Deep Dish Pizza Recipe whenever I want to treat myself or impress friends and family. There’s something incredibly satisfying about biting into that thick, buttery crust loaded with gooey mozzarella, rich tomato sauce, and hearty Italian sausage. I love how the deep dish style gives you layers of flavor and texture in every mouthful—it’s like a warm, comforting hug on a plate. This recipe has become my go-to for weekend dinners or special occasions because it feels fancy yet approachable, and I can hardly wait to share it with you.
Why You’ll Love This Homemade Chicago-Style Deep Dish Pizza Recipe
From my first slice, what really draws me to this Homemade Chicago-Style Deep Dish Pizza Recipe is the dazzling flavor profile. The crust is tender, buttery, and slightly crispy thanks to the cornmeal, while the sauce bursts with tangy sweetness and just the right hint of spice. Layering the mozzarella cheese before the toppings keeps it incredibly melty and gooey, and the hearty sausage adds a savory punch. Every bite delivers such a satisfying blend of textures and tastes that I find myself daydreaming about my next slice.
One of the things I appreciate the most is how this recipe balances richness with simplicity. While it looks and tastes like a restaurant-worthy pie, the preparation is genuinely manageable, especially with a little patience during the dough rising. I love how you can make it for cozy family dinners, celebrate birthdays, or wow guests at a casual party. What sets it apart for me is that thick, crispy crust that cradles all the flavorful fillings and holds up beautifully when baked in a deep pan. Honestly, it’s become a special comfort food staple I always look forward to making.
Ingredients You’ll Need
The magic of this Homemade Chicago-Style Deep Dish Pizza Recipe lies in its straightforward, essential ingredients. Each one plays a crucial role, whether it’s creating a perfectly tender crust, a rich tomato sauce, or that heavenly cheesy layer inside. Here’s what you’ll gather to bring this delicious pie to life:
- Warm water (105–110°F): Activates the yeast and helps the dough rise beautifully.
- Active dry yeast (2 ¼ teaspoons or 1 packet): The essential leavening agent giving the crust its lift and airiness.
- Granulated sugar (1 ½ teaspoons): Feeds the yeast and adds a touch of sweetness to the dough and sauce.
- All-purpose flour (3 ¼ cups plus more for dusting): The base of the dough, giving structure and chewiness.
- Yellow cornmeal (½ cup): Adds a slight crunch and rustic flavor to the crust.
- Salt (1 ¼ teaspoons for dough, plus ¾ teaspoon for sauce): Enhances all the flavors in the crust and sauce.
- Unsalted butter (¼ cup melted): Infuses the dough with richness and tender crumb.
- Olive oil (3 tablespoons for dough plus additional for pan and sauce): Boosts flavor and helps crisp the crust.
- Garlic (3 cloves, minced): Brings aromatic depth to the tomato sauce.
- Crushed tomatoes (1 28-ounce can): Forms the bright, tangy base of the sauce.
- Tomato paste (2 tablespoons): Concentrates the tomato flavor adding thickness and richness.
- Dried oregano (1 teaspoon) and dried basil (½ teaspoon): Classic Italian herbs that lift the sauce.
- Red pepper flakes (¼ teaspoon, optional): Adds a subtle heat if you like a bit of spice.
- Shredded low-moisture mozzarella (4 cups or 1 pound sliced): Creates that iconic melty, stringy cheese layer.
- Grated Parmesan (½ cup): Sprinkled on top for a sharp salty finish.
- Italian sausage (1 pound, cooked and crumbled): Provides savory, meaty heartiness—the perfect main topping.
- Optional sautéed peppers, onions, mushrooms, or pepperoni: Great for customizing the toppings to your liking.
Directions
Step 1: In a large bowl, stir together warm water, yeast, and sugar. Let it stand for about 5 minutes until the mixture becomes foamy on top, which means the yeast is activated and ready to work its magic.
Step 2: Add the flour, cornmeal, salt, melted butter, and olive oil to the yeast mixture. Use a wooden spoon or your hands to mix until a shaggy dough forms. Then, turn the dough out onto a floured surface and knead it for 6 to 8 minutes until it’s smooth and elastic. This step builds gluten, which creates that wonderful chewy texture in the crust.
Step 3: Lightly oil a large bowl, place your dough inside, and cover it with a clean kitchen towel or plastic wrap. Allow it to rise in a warm spot for 60 to 90 minutes, until it has doubled in size. This rising time is essential for developing flavor and texture.
Step 4: While the dough rises, start the sauce. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant but not browned. Stir in crushed tomatoes, tomato paste, sugar, oregano, basil, salt, and red pepper flakes if using. Bring to a simmer and let cook for 15 minutes, stirring occasionally to blend all those fantastic flavors together.
Step 5: Preheat your oven to 425°F. Grease a deep dish pizza pan generously with butter and olive oil to ensure the crust crisps nicely and doesn’t stick.
Step 6: Once the dough has risen, punch it down to release air bubbles. Roll it out on a floured surface into a 14-inch circle. Carefully press the dough into the deep dish pan, making sure it covers the bottom and comes up the sides, creating a well to hold all your toppings and sauce.
Step 7: Layer 4 cups of shredded mozzarella evenly across the dough. Next, add the cooked, crumbled sausage and any other cooked toppings you like—this layering helps shield the crust from sogginess. Spoon the tomato sauce evenly over the cheese and toppings, then finish by sprinkling grated Parmesan on top.
Step 8: Bake your pizza for 25 to 35 minutes, until the crust turns a deep golden brown and the filling is bubbling hot. Keep an eye on it and, if the crust begins to brown too quickly, tent loosely with foil to prevent burning.
Step 9: Once baked, allow the pizza to rest for 10 to 15 minutes before slicing. This resting time helps the filling set and makes slicing easier, so you get perfect, intact slices to enjoy.
Servings and Timing
This recipe makes about 8 generous servings, perfect for sharing with family or a small group of friends. The dough preparation and rising takes around 1 hour 45 minutes including kneading and resting. Sauce simmering will take about 15 minutes while the dough rises, making great use of your time. Baking takes 25 to 35 minutes, followed by a brief 10 to 15 minute resting period to let everything settle. Overall, you’re looking at roughly 2 hours and 10 minutes from start to finish—perfect for a leisurely weekend cooking adventure.
How to Serve This Homemade Chicago-Style Deep Dish Pizza Recipe
When I serve this deep dish pizza, I like to keep the sides simple but flavorful to complement its rich layers. A fresh green salad with a tangy vinaigrette or a crisp Caesar salad pairs wonderfully, cutting through the richness with a refreshing bite. Sometimes I serve roasted or grilled vegetables on the side for added warmth and color. If you want to keep the meal classic, a basket of garlic bread or cheesy breadsticks makes everyone happy around the table.
Presentation-wise, I love to slice this pizza into hearty wedges and arrange them on warm plates. Sprinkling a little extra grated Parmesan or fresh basil leaves on top adds a lovely pop of color and an extra layer of flavor. You can also drizzle some high-quality olive oil or a touch of chili oil for a gourmet touch. Serving the pizza warm—not piping hot—ensures the cheese remains deliciously gooey but won’t burn anyone’s mouth.
For beverage pairings, this pizza shines with robust reds like a Chianti or Zinfandel that stand up to the hearty sausage and bold tomato sauce. If you prefer something lighter, a sparkling water with lemon or a crisp craft beer pairs beautifully. It’s equally perfect for casual family dinners, festive gatherings, or weekend parties where everyone wants something comforting and satisfying that feels a little special.
Variations
I love how versatile this Homemade Chicago-Style Deep Dish Pizza Recipe is. You can customize it effortlessly based on your preferences or dietary needs. For example, swapping the Italian sausage for spicy chorizo or ground beef offers a different but equally satisfying flavor. Vegetarians can load it up with sautéed mushrooms, bell peppers, onions, or even artichokes to keep it hearty without the meat. For a little lighter version, try turkey sausage or a plant-based vegan sausage alternative.
If you want to make this recipe gluten-free, I recommend using a high-quality gluten-free flour blend plus a little extra xanthan gum to help mimic the elasticity of traditional dough. For vegan versions, swap the mozzarella and Parmesan with your favorite vegan cheeses and skip the sausage or use seasoned tofu or tempeh crumbles. You can even experiment with different herbs and spices in the sauce or try adding fresh basil or red pepper flakes to intensify the flavor.
For those who want to mix up the cooking method, you can bake this pizza in a cast-iron skillet instead of a deep dish pan. Cast iron provides excellent heat retention and crisping, giving the crust a fantastic texture. Just be sure to keep an eye on the baking time as it may cook slightly faster. No matter how you tweak it, this deep dish pizza always feels like a big, warm hug in every bite.
Storage and Reheating
Storing Leftovers
Once cooled completely, I store leftover slices in airtight containers or wrap them tightly in plastic wrap and foil to keep them fresh. Properly stored in the refrigerator, deep dish pizza will stay delicious for up to 3 to 4 days. I find that the flavors actually mellow and develop even more after resting overnight, so leftovers always taste great the next day.
Freezing
This recipe freezes really well! I usually freeze individual slices wrapped tightly in plastic wrap, then place them in a zip-top freezer bag or airtight container. This method prevents freezer burn and makes portioning easier later. For best flavor and texture, I recommend using frozen pizza within 1 to 2 months. To thaw, leave slices in the refrigerator overnight before reheating.
Reheating
Reheating deep dish pizza requires a gentle touch to revive that crispy crust and melty cheese. My favorite method is to warm individual slices in a preheated oven at 375°F on a baking sheet for 10 to 15 minutes. You can cover loosely with foil after the first 5 minutes if the crust starts browning too quickly. Avoid microwaving if possible, as it tends to make the crust soggy and the cheese rubbery. If you’re in a hurry, a quick reheat in a hot skillet with a lid can crisp the bottom while warming the toppings nicely.
FAQs
Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to a day in advance and refrigerate it, tightly covered. Just take it out about an hour before you want to use it to let it come to room temperature and rise a bit before shaping. This can actually improve the flavor as well.
What if I don’t have a deep dish pizza pan?
If you don’t have a specialized pan, a well-seasoned cast iron skillet or any deep, oven-safe round cake pan at least 2 inches deep will work great. Just make sure to grease it generously to prevent sticking and help create that crispy crust.
Can I use fresh tomatoes instead of canned crushed tomatoes?
You can, but fresh tomatoes will require more cooking time to break down and thicken into a sauce. I suggest blanching, peeling, and crushing ripe plum tomatoes, then simmering them low and slow with the other sauce ingredients until thickened. For convenience and consistency, canned crushed tomatoes are my preferred choice.
How spicy is this pizza if I use red pepper flakes?
Adding ¼ teaspoon of red pepper flakes just introduces a subtle, gentle heat that enhances the sauce without overpowering the other flavors. You can adjust the amount based on your tolerance or omit them if you prefer a mild pizza.
Is it better to use shredded or sliced mozzarella?
Both work well for this recipe! Shredded mozzarella melts quickly and evenly, making it easier to layer, while sliced mozzarella gives a creamier, more substantial texture in each bite. I often combine the two depending on what I have on hand, and it always turns out delicious.
Conclusion
Making this Homemade Chicago-Style Deep Dish Pizza Recipe has truly become one of my favorite kitchen adventures. It’s such a joyous experience to craft a pizza with that rich, buttery crust and layers of cheesy, saucy goodness all baked to golden perfection. I hope you’ll give this recipe a try and enjoy each bite as much as I do—it’s bound to become a beloved classic that brings warmth and happiness to your table, just like it has to mine.
