I love this recipe because it brings classic deep dish pizza flavor into my own kitchen without needing anything fancy. The crust is buttery and sturdy, the sauce is bold and garlicky, and the cheese melts into every layer. I also like that I can change the toppings depending on what I have.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ¼ cups warm water, 105–110°F 2 ¼ teaspoons active dry yeast 1 ½ teaspoons granulated sugar 3 ¼ cups all-purpose flour, plus more for dusting ½ cup yellow cornmeal 1 ¼ teaspoons salt ¼ cup unsalted butter, melted and slightly cooled 3 tablespoons olive oil, plus more for the bowl and pan 1 tablespoon olive oil 3 cloves garlic, minced 1 28-ounce can crushed tomatoes 2 tablespoons tomato paste 1 teaspoon granulated sugar 1 teaspoon dried oregano ½ teaspoon dried basil ¾ teaspoon salt, more to taste ¼ teaspoon red pepper flakes, optional 4 cups shredded low-moisture mozzarella, or 1 pound sliced ½ cup grated Parmesan 1 pound Italian sausage, cooked and crumbled Optional: sautéed peppers, onions, mushrooms, or pepperoni
Directions
I start by stirring the warm water, yeast, and sugar together in a large bowl. I let it stand for about 5 minutes, until it looks foamy.
I add the flour, cornmeal, salt, melted butter, and olive oil. I mix until a shaggy dough forms, then I knead it for 6 to 8 minutes, until smooth.
I place the dough in a lightly oiled bowl, cover it, and let it rise for 60 to 90 minutes, until doubled.
While the dough rises, I make the sauce. I heat olive oil in a saucepan, cook the garlic for about 30 seconds, then stir in the crushed tomatoes, tomato paste, sugar, oregano, basil, salt, and red pepper flakes. I let it simmer for 15 minutes.
I preheat the oven to 425°F and generously grease a deep dish pan with butter and olive oil.
I punch down the dough and roll it into a 14-inch circle. I press it into the pan, covering the bottom and pushing the dough up the sides.
I layer the mozzarella across the dough, then add the sausage and any cooked toppings. I spoon the sauce evenly over the top and finish with Parmesan.
I bake the pizza for 25 to 35 minutes, until the crust is deep golden and the filling is bubbling. I tent it with foil near the end if the top starts browning too quickly.
I let the pizza rest for 10 to 15 minutes before slicing and serving.
Servings and timing
This recipe makes 8 servings. The total time is about 2 hours and 10 minutes, including dough rising, sauce preparation, baking, and resting time.
Variations
I like making a veggie version with mushrooms, onions, bell peppers, and spinach. I can also use pepperoni instead of sausage, or mix both for a meatier pizza. For extra heat, I add more red pepper flakes to the sauce. For a cheesier version, I add provolone with the mozzarella.
Storage/reheating
I store leftover slices in an airtight container in the refrigerator for up to 4 days. I reheat them in a 350°F oven until warmed through so the crust stays firm. I can also reheat a slice in a skillet over medium-low heat with a lid until the cheese melts again.
FAQs
Can I make the dough ahead of time?
Yes, I can make the dough ahead and refrigerate it after the first rise. I let it come closer to room temperature before rolling and shaping it.
Can I use store-bought pizza dough?
Yes, I can use store-bought dough, but I prefer homemade because the cornmeal and butter give this pizza its classic deep dish texture.
Why does the cheese go under the sauce?
I layer the cheese first because it helps protect the crust from getting soggy and gives the pizza that classic Chicago-style structure.
Can I freeze deep dish pizza?
Yes, I can freeze baked slices once they are cooled. I wrap them well and reheat them in the oven for the best texture.
What pan should I use?
I like using a deep dish pizza pan or a well-greased cast iron skillet because both help create a crisp, golden crust.
Conclusion
This homemade Chicago-style deep dish pizza is one of my favorite comfort meals because it is cheesy, saucy, filling, and full of flavor. I love serving it when I want something special that feels homemade from the crust to the final slice.
Optional toppings: sautéed peppers, onions, mushrooms, or pepperoni
Instructions
In a large bowl, stir together the warm water, yeast, and sugar. Let stand for about 5 minutes until foamy.
Add the flour, cornmeal, salt, melted butter, and olive oil. Mix until a shaggy dough forms.
Knead the dough for 6–8 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise for 60–90 minutes or until doubled in size.
While the dough rises, prepare the sauce. Heat olive oil in a saucepan over medium heat. Add garlic and cook for 30 seconds.
Stir in crushed tomatoes, tomato paste, sugar, oregano, basil, salt, and red pepper flakes. Simmer for 15 minutes.
Preheat the oven to 425°F. Generously grease a deep dish pizza pan or cast iron skillet with butter and olive oil.
Punch down the dough and roll it into a 14-inch circle. Press the dough into the prepared pan, pushing it up the sides.
Layer the mozzarella cheese evenly over the dough. Add the cooked sausage and any additional toppings.
Spoon the tomato sauce evenly over the toppings and sprinkle with Parmesan cheese.
Bake for 25–35 minutes until the crust is deep golden brown and the filling is bubbling. Tent loosely with foil if the top browns too quickly.
Let the pizza rest for 10–15 minutes before slicing and serving.
Notes
Low-moisture mozzarella works best for deep dish pizza because it melts evenly without adding excess moisture.
Letting the pizza rest before slicing helps the layers set properly.
A cast iron skillet creates an extra crispy crust.
You can prepare the dough a day ahead and refrigerate it after the first rise.
