I finally tried making a Chicago-style deep dish pizza at home—and wow, what an experience! The crust turned out buttery and golden, the cheese melted just right, and the tomato sauce added that bold, zesty finish.
I wasn’t expecting it to taste this close to the real thing. Honestly, once you try it this way, there’s no going back to regular pizza. Let me walk you through how I did it so you can enjoy the same amazing results.
Ingredients
Here’s everything I used to make one large deep dish pizza that easily serves 6 to 8 people.
For the Dough:
- 2 1/4 teaspoons active dry yeast – helps the dough rise and creates a fluffy texture
- 1 1/4 cups warm water (110°F) – activates the yeast; too hot will kill it
- 1 teaspoon sugar – feeds the yeast for a better rise
- 3 1/4 cups all-purpose flour – gives the dough its base strength
- 1/2 cup cornmeal – adds that authentic, slightly gritty texture you expect in Chicago-style pizza
- 1/2 cup olive oil – makes the crust rich and golden
- 1 teaspoon salt – boosts overall flavor
For the Sauce:
- 2 cups canned crushed tomatoes – thick and perfect for layering without getting watery
- 3 cloves garlic, minced – brings bold flavor
- 1 teaspoon dried basil – adds a sweet, aromatic taste
- 1 teaspoon dried oregano – gives the sauce its earthy depth
- 1/4 teaspoon red chili flakes (optional) – for a slight heat
- 1 tablespoon olive oil – helps sauté the garlic and blends the flavors
- Salt and pepper – to taste
For the Toppings:
- 2 cups shredded mozzarella cheese – shred it fresh for better melt and taste
- 1/2 cup grated Parmesan cheese – adds a salty, nutty finish
- 1 1/2 cups cooked, crumbled Italian sausage – hearty and flavorful
- 1 cup sliced pepperoni – use or swap with mushrooms, onions, or spinach
- Optional: fresh basil leaves, extra chili flakes for garnish
Note: This recipe serves 6–8 people depending on slice size.
Variations
Want to customize it? Try these swaps or upgrades:
- Use dairy-free mozzarella and Parmesan for a lactose-free version.
- Add sautéed mushrooms or bell peppers for extra veggies.
- Replace sausage with cooked tofu crumbles or plant-based sausage for a vegetarian twist.
- Add black olives, spinach, or caramelized onions for bolder flavor combinations.
- Use gluten-free all-purpose flour if needed, but expect a slightly different crust texture.
This pizza works great as a centerpiece among other crowd-pleasers like a refreshing Quinoa Taco Bowl when you’re planning your weekly dinner.
Cooking Time
Here’s how long everything will take:
- Prep Time: 2 hours (includes 1 hour dough rise)
- Cooking Time: 30–35 minutes
- Total Time: Around 2.5 to 3 hours
Equipment You Need
Make sure these are ready before you start:
- Deep Dish Pizza Pan or Cast-Iron Skillet – gives the pizza its classic thick shape and crispy base
- Stand Mixer with Dough Hook – makes kneading the dough quicker and easier
- Rolling Pin – for shaping the dough evenly
- Mixing Bowls – for making dough and prepping sauce
- Cheese Grater – always shred your cheese fresh for best melt
- Rubber Spatula – handy for spreading the sauce evenly
- Pastry Brush – helps brush the crust with oil for a golden finish
How to Make Chicago Style Deep Dish Pizza?
Here’s where the fun begins! Making this pizza at home is all about layering love into each step.
Prepare the Dough
First, activate the yeast by mixing it with warm water and sugar. Let it sit until foamy—it usually takes about 5 minutes. In a large bowl, combine the flour, cornmeal, and salt, then mix in the olive oil and yeast mixture. Knead until it forms a smooth dough. You can do this by hand (10 minutes) or use a stand mixer (5 minutes). Let the dough rise in a warm place for about an hour until it doubles in size.
Cook the Sauce
While the dough is rising, make your sauce. Heat olive oil in a pan, add the garlic, and sauté for about a minute. Add the crushed tomatoes, basil, oregano, red chili flakes, and a pinch of salt and pepper. Let it simmer gently for 15–20 minutes, stirring now and then. Once it thickens slightly, remove it from the heat and let it cool.
Assemble the Pizza
Preheat your oven to 425°F (220°C). Roll out the dough and press it into a deep dish pan, making sure it comes up the sides. Start with a layer of shredded mozzarella cheese at the bottom. Then add your cooked sausage, pepperoni, or other toppings. Spoon the sauce over everything, spreading it out evenly. Sprinkle the top with Parmesan for that final touch of flavor.
Bake
Pop the pizza into your preheated oven and bake for 30–35 minutes. You’ll know it’s done when the crust is golden and the cheese is slightly bubbling. Let it rest for about 5 minutes before slicing so everything holds together nicely.
Additional Tips for Making This Recipe Better
These little tricks made a big difference when I baked mine:
- Use fresh cheese and grate it yourself—pre-shredded cheese doesn’t melt as smoothly.
- Don’t skip the cornmeal; it gives the crust its authentic texture.
- Let the dough rest and rise fully—it’s worth the wait.
- Don’t overload with toppings or sauce—it’ll make the crust soggy.
- Pre-cook watery veggies like mushrooms or spinach to keep the crust crisp.
How to Serve Chicago Style Deep Dish Pizza?
Deep dish is super filling, so one slice usually goes a long way! I like to serve it with a crisp green salad to balance the richness. You could also slice it into small squares for a party appetizer.
Garnish with fresh basil and a light sprinkle of chili flakes for a restaurant-style finish. And if you’re serving wine, go for a medium-bodied red like Chianti—it pairs beautifully.
Or if you’re building out a complete spread of dinner ideas, you might want to offer a contrasting option like a light Asian-inspired Shrimp Lo Mein Recipe on the side.
Nutritional Information
Here’s an estimate per serving (based on 8 slices):
- Calories: About 480
- Protein: 22g
- Carbohydrates: 36g
- Fat: 28g
Make Ahead and Storage
- Storing: Wrap leftovers tightly in foil or place in an airtight container. Refrigerate for up to 4 days.
- Freezing: You can freeze fully cooked slices. Wrap them individually and freeze for up to 2 months.
- Reheating: Reheat in the oven at 375°F for about 10–15 minutes until hot and crispy again. Avoid the microwave—it makes the crust soggy.
Why You’ll Love This Recipe?
Here’s why this deep dish pizza recipe is worth trying:
- Totally Homemade: You control the ingredients, so it’s fresh and customizable.
- Restaurant Quality at Home: Feels like a Chicago pizzeria experience without leaving your kitchen.
- Great for Guests: It’s a show-stopper dish that’s perfect for family dinners or parties.
- Easily Customizable: Swap meats, veggies, or go fully vegetarian.
- Fun to Make: The process is enjoyable and super satisfying when it comes out of the oven.
Homemade Chicago Style Deep Dish Pizza Recipe
Ingredients
Method
- First, activate the yeast by mixing it with warm water and sugar. Let it sit until foamy—it usually takes about 5 minutes. In a large bowl, combine the flour, cornmeal, and salt, then mix in the olive oil and yeast mixture. Knead until it forms a smooth dough. You can do this by hand (10 minutes) or use a stand mixer (5 minutes). Let the dough rise in a warm place for about an hour until it doubles in size.
- While the dough is rising, make your sauce. Heat olive oil in a pan, add the garlic, and sauté for about a minute. Add the crushed tomatoes, basil, oregano, red chili flakes, and a pinch of salt and pepper. Let it simmer gently for 15–20 minutes, stirring now and then. Once it thickens slightly, remove it from the heat and let it cool.
- Preheat your oven to 425°F (220°C). Roll out the dough and press it into a deep dish pan, making sure it comes up the sides. Start with a layer of shredded mozzarella cheese at the bottom. Then add your cooked sausage, pepperoni, or other toppings. Spoon the sauce over everything, spreading it out evenly. Sprinkle the top with Parmesan for that final touch of flavor.
- Pop the pizza into your preheated oven and bake for 30–35 minutes. You’ll know it’s done when the crust is golden and the cheese is slightly bubbling. Let it rest for about 5 minutes before slicing so everything holds together nicely.
Notes
- Use fresh cheese and grate it yourself—pre-shredded cheese doesn’t melt as smoothly.
- Don’t skip the cornmeal; it gives the crust its authentic texture.
- Let the dough rest and rise fully—it’s worth the wait.
- Don’t overload with toppings or sauce—it’ll make the crust soggy.
- Pre-cook watery veggies like mushrooms or spinach to keep the crust crisp.
