Homemade Chicago Style Deep Dish Pizza Recipe
There’s pizza… and then there’s Homemade Chicago Style Deep Dish Pizza. With its thick, buttery crust, gooey cheese, hearty sausage, and a bold tomato sauce layered on top, it’s more than just dinner—it’s a cheesy, indulgent experience you won’t forget. Whether you’re craving that authentic Chicago flavor or impressing guests, this homemade deep dish pizza will rise to the occasion.
Why You’ll Love This Deep Dish Pizza Recipe
• Buttery, flaky crust baked to golden perfection
• Thick layers of mozzarella and sausage
• Rich tomato sauce infused with garlic and herbs
• Easy to make at home with basic ingredients
• Freezer-friendly and reheats beautifully
What is Chicago Style Deep Dish Pizza?
• Originating in Chicago in the 1940s, deep dish pizza is a high-edged, pie-like pizza with a thick crust baked in a pan.
• The crust is crisp on the bottom, tender inside, and rich with a buttery flavor.
• Unlike traditional pizzas, the cheese goes in first, followed by toppings, and the sauce is added last—yes, on top!
Ingredients for Homemade Chicago Deep Dish Pizza
For the Crust
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 1/2 teaspoons sugar
- 1 1/4 cups warm water (about 110°F/43°C)
- 3 1/4 cups all-purpose flour (plus more for kneading)
- 1/2 cup cornmeal (for that signature texture)
- 1 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 tablespoons olive oil (plus more for greasing)
For the Filling
- 3 cups shredded mozzarella cheese
- 1 lb Italian sausage (cooked and crumbled)
- 1/2 cup sliced pepperoni (optional)
- 1/2 cup chopped green bell pepper (optional)
- 1/2 cup sliced mushrooms (optional)
For the Sauce
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Pinch of crushed red pepper flakes (optional)
How to Make Homemade Chicago Style Deep Dish Pizza
- Activate the Yeast: In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- Mix the Dough: In a large bowl, whisk together flour, cornmeal, and salt. Add yeast mixture, melted butter, and olive oil. Mix until dough forms.
- Knead: Turn the dough onto a floured surface and knead for 5–7 minutes until smooth.
- First Rise: Place the dough in an oiled bowl, cover, and let it rise for 1 to 1.5 hours or until doubled in size.
- Prepare the Sauce: In a saucepan, heat olive oil and sauté garlic for 1 minute. Add tomatoes, sugar, salt, and herbs. Simmer for 20 minutes until thickened.
- Shape the Dough: Preheat oven to 425°F (220°C). Grease a 9-inch or 10-inch deep dish pizza pan with olive oil. Punch down dough and press into the pan, pushing up along the sides.
- Layer the Pizza: Start with a thick layer of mozzarella on the bottom. Add sausage, pepperoni, and other toppings. Spoon tomato sauce on top and spread evenly.
- Bake: Bake for 25–30 minutes until the crust is golden brown and the sauce bubbles.
- Cool and Serve: Let rest for 10–15 minutes before slicing. Serve hot!
Tips for Deep Dish Pizza Success
• Don’t rush the dough. A proper rise develops flavor and texture.
• Use a pizza pan or cast iron skillet for best results. The tall sides help shape the crust.
• Shred your cheese fresh. It melts more smoothly than pre-shredded varieties.
• Press the dough up the sides of the pan to create that authentic “pie” shape.
• Let the pizza cool slightly so the layers set and don’t fall apart when slicing.
Delicious Topping Combinations
- Classic Sausage: Mozzarella, sausage, tomato sauce
- Meat Lover’s: Sausage, pepperoni, bacon, ground beef
- Veggie Supreme: Bell peppers, mushrooms, onions, olives
- Spinach & Ricotta: Mozzarella, ricotta, sautéed spinach
Storage and Reheating Instructions
• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Wrap slices individually in foil or plastic wrap and freeze for up to 3 months.
• To Reheat: Bake at 375°F (190°C) for 15–20 minutes or until heated through. Avoid microwaving to preserve crust texture.
Make-Ahead Instructions
- Dough: Can be made the day before and refrigerated. Let it come to room temperature before using.
- Sauce: Prepare up to 3 days in advance and store in the fridge.
- Assemble: You can assemble the entire pizza and refrigerate for 6–8 hours before baking.
Is Chicago Deep Dish Pizza Really Pizza?
Some call it a pizza pie, others a casserole. But whatever you call it, the Homemade Chicago Style Deep Dish Pizza is undeniably delicious. It's thick, rich, and built to satisfy even the hungriest appetites. Unlike thin-crust pizza, it requires a fork—and sometimes a nap after!
Frequently Asked Questions (FAQ)
1. Can I make deep dish pizza without cornmeal?
Yes, but cornmeal adds that signature texture and flavor to the crust. If unavailable, substitute with semolina or leave it out entirely.
2. Can I use store-bought dough?
In a pinch, yes. However, homemade dough gives you better flavor and a more authentic crust texture.
3. Why is the sauce on top?
Deep dish pizza is baked longer than regular pizza, so the sauce goes on top to prevent the cheese and toppings from burning.
4. What’s the difference between pan pizza and deep dish?
Pan pizza has a thick crust but not as high or layered as deep dish. Deep dish has higher sides and the distinct sauce-on-top layering method.
5. Can I make this pizza vegetarian?
Absolutely. Just skip the meat and load up on veggies, or try plant-based sausage alternatives.
Conclusion
• If you're ready to experience the iconic taste of the Windy City, this Homemade Chicago Style Deep Dish Pizza recipe is your golden ticket.
• With its flaky crust, layers of gooey cheese, savory meat, and zesty sauce, it's a dish worth every minute of prep time.
• Whether you're a Chicago native or just a deep dish devotee, this homemade version delivers on taste, texture, and tradition.
Try this recipe today—and bring the soul of Chicago right into your kitchen!
