Chicago-Style Deep Dish Pizza Recipe

If you’ve ever craved that iconic Chicago deep dish experience but thought it was too daunting to replicate at home, this Chicago-Style Deep Dish Pizza Recipe is here to change your mind. Trust me, making this pizza from scratch fills your kitchen with the warm, irresistible scent of tomato, cheese, and freshly baked dough—it’s like a little slice of the Windy City right in your own oven. Plus, there’s something so satisfying about crafting a thick, buttery crust that perfectly balances all those bold flavors.

I find that this recipe works wonders when you want to impress guests or simply enjoy a cozy weekend dinner that feels like a celebration. The layers of mozzarella, sausage, rich tomato sauce, and parmesan come together in a way that feels hearty yet comforting. You’ll appreciate how the dough’s slight cornmeal texture adds a subtle crunch that’s truly authentic. If you love pizza with a bit of depth and drama, this Chicago-Style Deep Dish Pizza Recipe is absolutely worth your time.

Ingredients You’ll Need

Every component in this Chicago-Style Deep Dish Pizza Recipe has its role, making sure the taste and texture hit all the right notes. I always aim for ingredients that you can trust to work well together—whether it’s the yeast that makes the dough rise perfectly or the sausage that gives a little kick.

• Instant dry yeast: Essential for giving your dough that perfect fluffy rise—make sure it’s fresh and active.
• Sugar: Just a pinch to help kickstart the yeast.
• Lukewarm water: Crucial for activating the yeast; not too hot or you’ll kill it, not too cold or it won’t work.
• All-purpose flour: The backbone of the dough; helps you get that sturdy yet tender crust.
• Yellow corn meal: Adds that classic crunch and a bit of a rustic feel to the crust.
• Salt: Balances all the flavors in the dough.
• Butter, melted and slightly cold: I love how it adds richness and a golden hue to the crust.
• Canola oil: Helps keep the dough moist and workable.
• Olive oil (for greasing): Prevents sticking and gives the crust a gorgeous sheen.
• Olive oil (for sauce): Adds depth and smoothness to the tomato sauce.
• Small onion, grated or minced: I like grating it to integrate smoothly into the sauce without big chunks.
• Dried oregano: Classic Italian seasoning that wakes up the sauce.
• Crushed red pepper flakes (optional): Adds a gentle heat if you like a little spice, but I leave it out for my family.
• Garlic cloves, minced: Fresh garlic makes all the difference in that fragrant sauce.
• Crushed tomatoes with basil (28 oz can): The star of your sauce — draining them a bit first helps avoid sogginess in your pizza.
• Tomato paste: Thickens the sauce and gives it a concentrated tomato flavor.
• Mozzarella cheese, sliced: Use high-quality mozzarella for that melty, gooey layer everyone loves.
• Italian sausages, sliced (optional): I adore this for a savory, herby punch, but you can skip it for a veggie version.
• Parmesan cheese: A sprinkle on top brings salty, nutty notes to finish off the deep dish pizza beautifully.

Variations

I’m all for personalizing this Chicago-Style Deep Dish Pizza Recipe to suit your cravings or dietary needs—you really can make it your own. Whether it’s swapping out ingredients or adding extras, these tweaks keep it exciting.

• Vegetarian Version: I often swap out the sausage for a medley of sautéed mushrooms and bell peppers, which adds earthiness without losing that hearty feel.
• Spicy Kick: Adding extra crushed red pepper flakes or even some sliced jalapeños in the sauce amps up the heat for spice lovers.
• Gluten-Free Crust: You can experiment with gluten-free flour blends, but keep in mind the cornmeal adds crunch—try to find a blend that mimics this texture.
• Extra Cheese: If you’re like me and can never have enough cheese, layering in provolone or cheddar along with mozzarella creates a melty masterpiece.

How to Make Chicago-Style Deep Dish Pizza Recipe

Step 1: Activate the yeast and prepare your dough

Start by mixing the instant dry yeast with sugar and lukewarm water—this little moment wakes up the yeast so it can do its magic later. Give it about a minute and you’ll notice it starts to foam slightly. Then, mix your flour, cornmeal, and salt in a bowl, add the melted butter and canola oil, and pour in the yeast mixture. Stir until it becomes dough, then knead it on a floured surface until smooth. The dough should feel elastic but not sticky—that’s your sign you’re on the right track.

Step 2: Let the dough rise

Place your dough in a bowl lightly greased with olive oil, turning it to coat the surface lightly with the oil. Cover with a clean kitchen towel or plastic wrap and let it rest for about an hour. It should double in size, becoming airy and soft—a sign that your crust will bake up beautifully light, not heavy.

Step 3: Prepare the tomato sauce

While the dough is rising, heat olive oil in a pan and gently brown your grated onion with oregano, salt, and optional red pepper flakes. Once fragrant and soft, add garlic, crushed tomatoes (drained a bit), and tomato paste. Simmer for around 30 minutes until thickened and deeply flavorful. This patience pays off—your sauce should deepen in taste and reduce so it doesn’t make the crust soggy.

Step 4: Roll out the dough and shape your pan

Preheat your oven to 425°F (215°C) and flour your surface well. Roll the dough into a roughly 12-inch circle—don’t be shy about stretching it to cover the whole deep dish pan’s bottom and sides. Place the dough inside your greased 9×2-inch deep dish pan or cast-iron skillet. Use your fingers to gently press it up the sides. Trim off any excess dough around the edges, then brush the top edges with olive oil for a beautiful, glossy crust finish.

Step 5: Layer up your filling and bake

Now the fun part—layer slices of mozzarella cheese first, then your Italian sausage (if using), and finally spoon generous amounts of your thickened tomato sauce on top. Finish with a sprinkle of parmesan cheese. Bake uncovered for 15 minutes, then cover loosely with foil to prevent burning and bake for another 10-15 minutes until the crust is golden and the filling is bubbling. You’ll know it’s done when the edges turn a rich golden brown and the filling looks set.

How to Serve Chicago-Style Deep Dish Pizza Recipe

Garnishes

I like to garnish my deep dish pizza with a sprinkle of fresh basil or a little extra parmesan right before serving. This adds a fresh, aromatic touch that balances the richness. Sometimes, a drizzle of good quality extra virgin olive oil on top just before slicing is a simple way to elevate it.

Side Dishes

This pizza is pretty hearty on its own, but I often serve it with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness. Garlic bread or roasted vegetables also pair wonderfully if you want a bit more variety.

Creative Ways to Present

For special occasions, I like to bake the deep dish pizza in individual cast-iron skillets, turning dinner into a fun, personal pizza party. Another idea is to add colorful veggie toppings on the cheese layer before adding the sauce for a pop of color and extra texture when you cut into it.

Make Ahead and Storage

Storing Leftovers

Leftovers keep surprisingly well in the fridge—just cover your pizza tightly with plastic wrap or transfer slices into an airtight container. I usually try to eat leftovers within 2-3 days for the best experience, as the crust is perfect freshly baked but still enjoyable after refrigeration.

Freezing

If you want to freeze it, I recommend slicing the pizza first and wrapping individual slices in plastic wrap and foil to prevent freezer burn. I’ve frozen it successfully for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating to keep the texture intact.

Reheating

Reheating is best done in the oven rather than the microwave. I pop slices in a preheated 375°F oven on a baking sheet for about 10-15 minutes until warmed through with a crispy crust. To avoid drying out, a little foil tent on top after 10 minutes works wonders.

FAQs

Final Thoughts

This Chicago-Style Deep Dish Pizza Recipe is one of those recipes I come back to time and again when I want a truly comforting, generous meal that feels special but is totally doable at home. It’s more than just pizza—it’s an experience filled with layers of love, flavor, and a bit of kitchen therapy. Once you master this, you’ll find that you can’t resist sharing it with friends and family, whether for a casual night in or a festive gathering. So, go ahead—grab your pan, roll up your sleeves, and treat yourself to this delicious taste of Chicago!