Homemade Chicago Style Deep Dish Pizza

This Homemade Chicago Style Deep Dish Pizza is a buttery, cheesy, and hearty pie that brings the authentic Windy City experience to your kitchen. A flaky cornmeal-infused crust is pressed into a deep pan, then layered with mozzarella cheese, Italian sausage, and a chunky tomato sauce that sits on top — not underneath. Ready in about 2 hours (mostly rising time), this iconic pizza is perfect for game day, family dinner, or when you crave something truly satisfying. Once you make deep dish pizza at home, you’ll never order delivery again.

Why You’ll Love This Recipe

• Buttery, flaky crust with authentic cornmeal texture
• Layered upside down — cheese first, sauce on top
• Perfect for feeding a crowd or hungry family
• Make-ahead friendly
• Better than any delivery pizza
• Customizable with your favorite toppings

Ingredients Needed

For the Crust

• 3 ¼ cups all-purpose flour
• ½ cup yellow cornmeal
• 1 ½ teaspoons salt
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 cup warm water (110°F)
• 1 tablespoon granulated sugar
• ¼ cup unsalted butter, melted
• ¼ cup olive oil
• Extra butter for greasing the pan

For the Filling

• 2 cups shredded whole milk mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 lb Italian sausage, casings removed (or ground beef)
• 1 cup sliced pepperoni (optional)

For the Sauce

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon sugar (to balance acidity)

Step-by-Step Instructions

1. Make the Dough
In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.

In a large bowl or stand mixer, whisk together flour, cornmeal, and salt. Add yeast mixture, melted butter, and olive oil. Mix until a soft dough forms.

2. Knead the Dough
Turn dough onto a floured surface and knead for 5–7 minutes until smooth and elastic. Or use a stand mixer with dough hook for 5 minutes.

3. First Rise
Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.

4. Make the Sauce
While dough rises, heat olive oil in a saucepan over medium heat. Add garlic and cook for 1 minute. Add crushed tomatoes, oregano, basil, salt, pepper, and sugar. Simmer for 15–20 minutes until thickened.

5. Preheat and Prepare Pan
Preheat oven to 425°F (220°C). Generously butter a deep 9-inch or 10-inch cast iron skillet or round cake pan.

6. Press the Dough
Punch down dough. Press into the prepared pan, pushing it up the sides about 2 inches.

7. Layer the Pizza (Upside Down!)
Sprinkle mozzarella cheese evenly over the dough. Top with Parmesan. Add crumbled Italian sausage and pepperoni (if using).

8. Add the Sauce
Spread the thickened tomato sauce over the toppings, covering completely.

9. Bake
Bake for 25–30 minutes until the crust is golden brown and the cheese is bubbly.

10. Rest and Serve
Let the pizza rest in the pan for 10 minutes before slicing. Run a knife around the edge to release. Slice into wedges and serve.

Tips for Success

• Layer cheese directly on the dough — this prevents soggy crust
• Let the pizza rest for 10 minutes before slicing so it holds its shape
• Use whole milk mozzarella for the best melt and flavor
• Press the dough up the sides of the pan at least 2 inches
• A cast iron skillet gives the crispiest crust

Variations & Substitutions

• Use ground beef, turkey sausage, or plant-based sausage
• Add sliced mushrooms, bell peppers, or onions under the cheese
• Make vegetarian with spinach, mushrooms, and olives
• Add a sprinkle of red pepper flakes for heat
• Use gluten-free flour blend for gluten-free version

Serving Suggestions

• Serve with a side salad with Italian vinaigrette
• Pair with garlic bread or breadsticks
• Add a bowl of marinara sauce for dipping
• Serve with a cold beer or red wine
• Great for game day parties or family dinner

Storage & Reheating

Store leftover deep dish pizza in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10–15 minutes, or in a skillet over medium heat until warm and crispy. Microwave is not recommended — crust becomes chewy. Freeze baked pizza for up to 2 months.

Frequently Asked Questions

What makes Chicago deep dish different?
The crust is buttery and cornmeal-based, and the pizza is assembled “upside down” — cheese on the bottom, sauce on top.

Do I need a special pan?
A deep 9-inch cast iron skillet or a round cake pan works perfectly.

Why is my crust soggy?
You may not have prebaked the crust, or you added too much sauce. Layer cheese directly on dough to protect it.

Can I make this ahead of time?
Yes, assemble the pizza (without baking) and refrigerate for up to 24 hours. Bake when ready.

What cheese is best?
Whole milk mozzarella is essential. Low-moisture mozzarella also works well.

platehacks

Homemade Chicago Style Deep Dish Pizza

This Homemade Chicago Style Deep Dish Pizza is a buttery, cheesy, and hearty pie that brings the authentic Windy City experience to your kitchen. A flaky cornmeal-infused crust is pressed into a deep pan, then layered with mozzarella cheese, Italian sausage, and a chunky tomato sauce that sits on top — not underneath. Ready in about 2 hours (mostly rising time), this iconic pizza is perfect for game day, family dinner, or when you crave something truly satisfying.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 780

Ingredients Equipment Method Notes

Ingredients

  

• 3.25 cups all-purpose flour
• 0.5 cup yellow cornmeal
• 1.5 tsp salt
• 2.25 tsp active dry yeast (1 packet)
• 1 cup warm water (110°F)
• 1 tbsp granulated sugar
• 0.25 cup unsalted butter, melted
• 0.25 cup olive oil
• 2 cups shredded whole milk mozzarella cheese
• 0.5 cup grated Parmesan cheese
• 1 lb Italian sausage, casings removed
• 1 cup sliced pepperoni (optional)
• 2 tbsp olive oil (for sauce)
• 3 cloves garlic, minced
• 28 oz canned crushed tomatoes (1 can)
• 1 tsp dried oregano
• 1 tsp dried basil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp sugar

Equipment

• deep 9-inch or 10-inch cast iron skillet or round cake pan
• large bowl or stand mixer
• small bowl
• saucepan

Method

 

1. In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy. In a large bowl or stand mixer, whisk together flour, cornmeal, and salt. Add yeast mixture, melted butter, and olive oil. Mix until a soft dough forms.
2. Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Or use a stand mixer with dough hook for 5 minutes.
3. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
4. While dough rises, heat olive oil in a saucepan over medium heat. Add garlic and cook for 1 minute. Add crushed tomatoes, oregano, basil, salt, pepper, and sugar. Simmer for 15-20 minutes until thickened.
5. Preheat oven to 425°F (220°C). Generously butter a deep 9-inch or 10-inch cast iron skillet or round cake pan.
6. Punch down dough. Press into the prepared pan, pushing it up the sides about 2 inches.
7. Sprinkle mozzarella cheese evenly over the dough. Top with Parmesan. Add crumbled Italian sausage and pepperoni (if using).
8. Spread the thickened tomato sauce over the toppings, covering completely.
9. Bake for 25-30 minutes until the crust is golden brown and the cheese is bubbly.
10. Let the pizza rest in the pan for 10 minutes before slicing. Run a knife around the edge to release. Slice into wedges and serve.

Notes

Layer cheese directly on the dough — this prevents soggy crust. Let the pizza rest for 10 minutes before slicing so it holds its shape. Use whole milk mozzarella for the best melt and flavor. Press the dough up the sides of the pan at least 2 inches. A cast iron skillet gives the crispiest crust.