Go Back
Homemade Chicago Style Deep Dish Pizza Recipe
Ash Tyrrell

Homemade Chicago Style Deep Dish Pizza Recipe

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.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 35 minutes
Servings: 7
Ingredients Method Notes

Ingredients
  

  • 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
  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.