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Chicago style deep dish pizza in cast iron skillet sliced showing cheese sausage and sauce.
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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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
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.