Name: Chicago-Style Deep Dish Pizza Recipe
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American (Chicago-style)
Ingredients: 1 1/4 teaspoon instant dry yeast; 1 teaspoon sugar; 1/2 cup (120 ml) lukewarm water; 2 cups (240g) all-purpose flour; 1 1/2 Tablespoon yellow corn meal; 3/4 teaspoon salt; 2 Tablespoons (30g) butter, melted and slightly cold; 1 Tablespoon canola oil; 1 Tablespoon olive oil (for greasing the bowl only); 2 Tablespoons olive oil; 1 small onion, grated or minced; 1 Tablespoon dried oregano; 1/2 Tablespoon crushed red pepper flakes (optional); 3 garlic cloves, minced; 1 can (28 oz/793g) crushed tomatoes with basil; 2 teaspoons tomato paste; 6 oz (170g) mozzarella cheese, sliced; 2 Italian sausages, sliced (optional); 2–3 Tablespoons (30-45g) parmesan cheese

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If you’ve ever dreamed of recreating that iconic Chicago deep dish pizza at home, let me tell you, this Chicago-Style Deep Dish Pizza Recipe is exactly what you need. There’s something so satisfying about the thick, buttery crust that cradles a gooey, cheesy, tomato-packed center. It’s perfect for weekends when you’ve got a little extra time and crave a pizza that’s truly a meal on its own.

I love making this pizza for family gatherings or game nights because everyone digs into generous slices that feel indulgent and comforting. The layering of mozzarella, savory Italian sausage, and rich tomato sauce is what sets this apart from your typical thin crust. Plus, once you nail the crust, you’ll have a new favorite recipe that’s worth the wait and effort.

Ingredients You’ll Need

These ingredients come together beautifully to deliver that signature Chicago crunch and flavor depth. A few pantry staples, some fresh cheese, and a hearty tomato sauce make all the difference, so it’s worth sourcing quality items when you shop.

Instant dry yeast: Helps the dough rise nicely without a long wait.
Sugar: Feeds the yeast and balances the yeast flavor.
Lukewarm water: Activates the yeast gently; too hot can kill it.
All-purpose flour: The base for our dough; gives structure.
Yellow cornmeal: Adds that slight crunch and authenticity to the crust.
Salt: Enhances flavor and controls yeast activity.
Butter: Melted and cooled for a rich, tender crust.
Canola oil: Helps with dough elasticity and moisture.
Olive oil: For greasing the bowl and brushing the crust edges for a golden, crisp finish.
Olive oil (for sauce): Creates a flavorful base for the tomato mixture.
Onion: Grated for a smooth consistency that melts into the sauce.
Dried oregano: Brings classic Italian flavor notes.
Crushed red pepper flakes (optional): Adds a subtle heat layer, if you like a little kick.
Garlic cloves: Minced for that aromatic boost.
Crushed tomatoes with basil: The star of our sauce, ideally drained to avoid excess liquid.
Tomato paste: Thickens the sauce and amps up the tomato richness.
Mozzarella cheese: Sliced, for that classic ooey-gooey layer.
Italian sausages (optional): Sliced, for a savory meat layer that’s pure comfort food.
Parmesan cheese: Sprinkled on top to add sharpness and a beautiful finish.

Variations

I love encouraging you to make this Chicago-Style Deep Dish Pizza Recipe your own! Sometimes I swap out ingredients or tuck in extras, and it always turns out great. Don’t hesitate to experiment and find what you and yours love best.

Vegetarian version: I often replace Italian sausage with layers of sautéed mushrooms and bell peppers. The sauce and cheeses still make it so hearty, you won’t miss the meat.
Spicy twist: If you like heat, I double the red pepper flakes or add sliced jalapeños on the cheese layer for extra zing.
Gluten-free crust: Try a gluten-free flour blend. You might need to adjust liquid amounts, but I’ve had success making it with a bit more patience in kneading.
Cheese overload: Sometimes, I sneak in some provolone or a pinch of smoked gouda for a smoky flavor that’s totally addictive.

How to Make Chicago-Style Deep Dish Pizza Recipe

Step 1: Activate and prep your dough

Start by mixing the instant dry yeast, sugar, and lukewarm water in a small bowl and let it sit for about a minute to wake up. Meanwhile, in a large bowl combine your flour, cornmeal, and salt—they’re the backbone of that classic crust texture. Then add your yeast concoction along with melted butter and canola oil. Stir everything until it forms a loose dough.

Tip: If your dough feels too sticky, dust a little more flour as you knead, but be careful not to overdo it—the crust should stay tender!

Step 2: Knead and let it rise

Turn your dough onto a floured surface and knead for about 7-10 minutes until it’s smooth and elastic—a good test is if it springs back when poked gently. Then place it in a bowl well-coated with olive oil, turning the dough so every bit is lightly covered to prevent drying.

Cover with a towel or plastic wrap and let it rise in a warm spot for an hour. This resting time is crucial—it’s what gives you that airy texture inside the crust.

Step 3: Cook your savory tomato sauce

While the dough rises, let’s get the sauce going. Heat olive oil in a medium pan, then add grated onion, oregano, a pinch of salt, and red pepper flakes if you’re using them. Cook until the onion browns a little—it makes all the difference, bringing out its natural sweetness. Next, add minced garlic, crushed tomatoes (don’t forget to drain them beforehand!), and tomato paste.

Turn the heat low and let everything simmer for about 30 minutes. What you want is a thick, rich sauce that’s not watery at all. This slow simmer builds flavor and gives you that hearty tomato base for your pizza.

Step 4: Shape and fill your pizza

Preheat your oven to 425°F (215°C). Now take your dough, roll it out on a floured surface into a 12-inch circle—that’s big enough to cover the bottom and sides of your deep pizza pan or cast-iron skillet. Don’t rush this part; stretching the dough gently with your hands after rolling helps it fit snugly inside the pan.

Once placed, press the dough into the pan carefully and trim off any edges sticking out. Brush the crust edges with a bit of olive oil—this step gives the crust that gorgeous golden sheen once baked.

Next, add a generous layer of sliced mozzarella, then Italian sausage if you’re using it, and finally spoon on the thick tomato sauce. Top it all off with plenty of grated parmesan cheese for that signature finish.

Step 5: Bake to perfection

Bake your deep dish pizza for 20-30 minutes, but keep a close eye after the first 15 minutes. The edges can burn if left uncovered, so tent the crust with foil if it’s browning too fast. You’re aiming for a golden crust with bubbly, set filling.

Once done, let your pizza rest for a few minutes before slicing. Trust me, patience here means cleaner slices and less cheese slipping off.

How to Serve Chicago-Style Deep Dish Pizza Recipe

The image shows a sandwich with three clear layers on a white plate set on a white marbled surface. The bottom layer is a soft, light beige bread roll with a fluffy texture. The middle layer is melted white cheese that stretches slightly as a small piece of bread is pulled away on the right side. The top layer is a thick, bright red tomato sauce with chunky bits and sprinkled with grated cheese, giving it a coarse texture. The sandwich is close to the camera, with the focus on the rich sauce and soft bread. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a little fresh basil or chopped parsley on top when serving—it adds a fresh, herbaceous pop that cuts through the richness. Sometimes a light drizzle of extra virgin olive oil or crushed red pepper flakes at the table amps up the flavor even more.

Side Dishes

A simple crisp green salad with a tangy vinaigrette pairs beautifully with this pizza, balancing the richness. A side of garlic bread or roasted vegetables can round out the meal without overshadowing the star.

Creative Ways to Present

For special occasions, I’ve served my Chicago-Style Deep Dish Pizza Recipe in individual cast-iron skillets, turning them into personal deep dish pies. It looks rustic and inviting, and everyone feels like they have their own masterpiece to dig into!

Make Ahead and Storage

Storing Leftovers

Leftover pizza can be tricky because of that thick crust, but I wrap slices tightly in plastic wrap and pop them in an airtight container in the fridge. Make sure your pizza is cooled completely before storing to avoid sogginess.

Freezing

This Chicago-Style Deep Dish Pizza freezes surprisingly well. I freeze whole pizzas or slices wrapped tightly in foil and plastic wrap to avoid freezer burn. When you’re ready to enjoy, thaw it overnight in the fridge for best results.

Reheating

To reheat, I recommend warming slices in a skillet over medium-low heat with a lid on. This crisps the crust back up and melts the cheese beautifully without making the pizza soggy like the microwave often does. Or pop it in a preheated 375°F (190°C) oven for 10 minutes or until hot through.

FAQs

Can I make the dough without instant dry yeast?

You can substitute instant yeast with active dry yeast, but you’ll need to proof it in warm water for about 5-10 minutes until foamy before mixing. The rest of the recipe stays the same. Just be patient as it may take a bit longer to rise.
How do I prevent the deep dish crust from getting soggy?

One trick I use is to make sure the tomato sauce is really thick by simmering it down before assembling. Also, layering the cheese first acts as a moisture barrier between sauce and crust. Don’t overload the sauce, and brushing the crust edges with olive oil helps create a barrier too.
Can I use a regular pizza pan instead of a deep dish pan?

The pan depth is critical for the classic Chicago-Style Deep Dish Pizza Recipe since it holds all the layers and toppings. If you use a regular pizza pan, you won’t get that tall, thick crust. A deep cake pan or cast-iron skillet around 2 inches deep works best.
Is the sausage necessary?

Absolutely not! While Italian sausage adds a nice savory element, you can leave it out for a vegetarian option or swap in other fillings like mushrooms, bell peppers, or spinach. The cheese and tomato sauce already create a delicious combo.
How long does this deep dish pizza take to make from start to finish?

Including dough rising and sauce simmering, expect around 2 hours and 20 minutes total. Most of that is hands-off time while the dough rests and the sauce thickens, so it’s a great recipe to prepare when you have a bit of leisure in your kitchen.

Final Thoughts

Honestly, this Chicago-Style Deep Dish Pizza Recipe has become my go-to when I want to impress without ordering takeout. It brings that classic pizzeria vibe right into my kitchen, complete with layers of flavor and a crust that’s rich and comforting. Once you get the hang of it, you’ll find it’s a fun project with a ridiculously delicious payoff. So next time you crave a hearty pizza that takes your taste buds on a trip to the Windy City, give this recipe a try—you won’t be disappointed!