Experience the indulgence of Chicago’s iconic deep dish pizza right at home! With a golden, buttery crust, gooey mozzarella, rich tomato sauce, and savory toppings, every bite is a cheesy, flavorful delight. This recipe is perfect for family dinners, game days, or any time you crave a restaurant-style pizza in your kitchen.
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Ingredients
For the Dough:
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- 2 ¼ tsp active dry yeast
- 1 ½ tsp sugar
- 1 ¼ cups warm water
- 2 cups all-purpose flour
- ½ cup yellow cornmeal
- 1 ½ tsp salt
- 2 tbsp olive oil
- 2 tbsp melted butter
For the Sauce:
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 ½ tsp Italian seasoning
- ½ tsp red pepper flakes
- ½ tsp salt
For the Toppings:
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- 3 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup cooked Italian sausage or pepperoni (optional)
Instructions
Step 1: Prepare the Dough
- In a bowl, mix warm water, sugar, and yeast. Let sit for 10 minutes until foamy.
- Add flour, cornmeal, salt, olive oil, and melted butter. Knead until smooth.
- Cover and let rise in a warm spot for 1–2 hours, or until doubled in size.
Step 2: Make the Sauce
- Heat olive oil in a saucepan over medium heat. Sauté garlic until fragrant.
- Add crushed tomatoes, Italian seasoning, red pepper flakes, and salt.
- Simmer for 20–30 minutes until thickened and flavorful.
Step 3: Assemble the Pizza
- Preheat oven to 425°F (218°C). Grease a 9–10 inch deep dish pan with butter or oil.
- Press the dough into the pan, forming a crust up the sides.
- Layer mozzarella cheese over the dough. Add sausage or pepperoni if using.
- Pour tomato sauce evenly over the toppings.
- Sprinkle with Parmesan cheese.
Step 4: Bake
- Bake for 30–35 minutes until the crust is golden and the edges are crispy.
- Cover with foil halfway if the cheese starts browning too fast.
Step 5: Cool and Serve
- Let the pizza rest for 10–15 minutes before slicing to allow layers to set.
Pro Tips
- Use whole milk mozzarella for better melt and flavor.
- Chill dough overnight for easier handling and richer texture.
- Avoid microwaving leftovers; reheat in the oven for crisp edges.
Why This Recipe Works
- Thick, buttery crust holds all layers perfectly.
- Cheese-first layering prevents soggy dough.
- Tomato sauce on top stays bright and flavorful.
- Adaptable to vegetarian or meat-loving versions.
Substitutions & Variations
- Cheese: Try provolone or Fontina for a different flavor.
- Sauce: Use fire-roasted tomatoes for a smoky twist.
- Toppings: Add mushrooms, peppers, or spinach for a veggie-packed version.
- Crust: Substitute part of the flour with whole wheat for a nuttier texture.
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Dough can be refrigerated overnight.
- Storage: Store slices in an airtight container or wrap individually in foil for up to 4 days.
- Reheating: Bake at 375°F for 10 minutes to restore crispiness.
Serving Ideas
- Fresh garden salad with cucumbers, cherry tomatoes, and red onion
- Roasted garlic broccoli or green beans
- Antipasto skewers with mozzarella, olives, and salami
- Creamy Caesar salad
- Garlic knots or warm breadsticks
- Sparkling water with lemon to cleanse the palate
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Nutrition (Per Serving Estimate)
- Calories: 570
- Sugar: 6g
- Sodium: 880mg
- Fat: 33g
- Saturated Fat: 14g
- Carbs: 44g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg
Frequently Asked Questions
Q: Can I make this pizza vegetarian?
A: Yes! Skip the meat and add vegetables like mushrooms, bell peppers, or zucchini.
Q: What pan is best for deep dish pizza?
A: Cast iron or heavy aluminum pans (9–10 inches, 2 inches deep) create a crispy, golden crust.
Q: Can I freeze leftovers?
A: Yes. Wrap slices tightly in foil and freeze up to 2 months. Reheat in the oven.
Homemade Chicago-style deep dish pizza is easier than you think. With a buttery crust, gooey mozzarella, and rich tomato sauce, this pizza is perfect for impressing family and friends. Customize toppings to your preference and enjoy a restaurant-quality pizza in your own kitchen.
Chicago-Style Deep Dish Pizza
Learn how to make authentic Chicago-style deep dish pizza with buttery crust, gooey cheese, rich tomato sauce, and savory toppings.
Ingredients
For the Dough:
- 2 ¼ tsp active dry yeast
- 1 ½ tsp sugar
- 1 ½ cups warm water
- 2 cups all-purpose flour
- ½ cup yellow cornmeal
- 1 ½ tsp salt
- 2 tbsp olive oil
- 2 tbsp melted butter
For the Sauce:
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 ½ tsp Italian seasoning
- ½ tsp red pepper flakes
- ½ tsp salt
For the Toppings:
- 3 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup cooked Italian sausage or pepperoni (optional)
Instructions
Step 1: Prepare the Dough
- In a bowl, mix warm water, sugar, and yeast. Let sit for 10 minutes until foamy.
- Add flour, cornmeal, salt, olive oil, and melted butter. Knead until smooth.
- Cover and let rise in a warm spot for 1–2 hours, or until doubled in size.
Step 2: Make the Sauce
- Heat olive oil in a saucepan over medium heat. Sauté garlic until fragrant.
- Add crushed tomatoes, Italian seasoning, red pepper flakes, and salt.
- Simmer for 20–30 minutes until thickened and flavorful.
Step 3: Assemble the Pizza
- Preheat oven to 425°F (218°C). Grease a 9–10 inch deep dish pan with butter or oil.
- Press the dough into the pan, forming a crust up the sides.
- Layer mozzarella cheese over the dough. Add sausage or pepperoni if using.
- Pour tomato sauce evenly over the toppings.
- Sprinkle with Parmesan cheese.
Step 4: Bake
- Bake for 30–35 minutes until the crust is golden and the edges are crispy.
- Cover with foil halfway if the cheese starts browning too fast.
Step 5: Cool and Serve
- Let the pizza rest for 10–15 minutes before slicing to allow layers to set.
Notes
- Let pizza cool slightly before slicing.
- Dough can be made a day ahead.
- Full of rich flavors, ideal for dinner or game day.
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