Hey everyone, Jason Griffith here! When you think of pizza, your mind might go to thin crust or Neapolitan, but for me, there’s a special place in my heart (and stomach!) for a true American icon: Chicago-Style Deep Dish Pizza. This isn’t just a pizza; it’s a magnificent pie, layered with a rich, buttery crust, pounds of cheese, a hearty filling, and a robust tomato sauce on top. Today, I’m going to guide you through making an authentic deep dish right in your own kitchen. Get ready for a delicious adventure!

Why I Love This Recipe

What’s not to love about a pizza that’s a meal in itself, a glorious tower of savory goodness? I am utterly obsessed with Homemade Chicago-Style Deep Dish Pizza because it’s a culinary experience. It’s rich, it’s cheesy, it’s satisfying in a way few other foods can match. There’s a particular joy in cutting into that thick, golden crust and pulling out a slice laden with gooey cheese and chunky tomato sauce. It’s perfect for a weekend project, a fun family dinner, or when you want to truly impress guests. While it takes a little time, the hands-on effort is minimal, and the reward is a truly epic pizza that rivals what you’d find in the Windy City itself.

The Deep History of Chicago Deep Dish

Chicago-style deep dish pizza is a uniquely American invention, quite different from its Italian ancestors. Its origin is widely credited to Ike Sewell, who opened Pizzeria Uno in Chicago in 1943. Sewell reportedly wanted to create a pizza that was a hearty, substantial meal, not just a light snack. Thus, the deep dish was born – a pizza baked in a deep, round, often cast-iron pan, with a thick, almost pie-like crust that comes up high on the sides.

The distinctive layering of deep dish is also intentional: cheese goes directly on the crust, creating a barrier against the sauce that keeps the crust from getting soggy, followed by meat and vegetables, and finally, a chunky, often uncooked, tomato sauce on top. This “upside-down” layering prevents the cheese from burning and allows the tomatoes to cook down beautifully. It’s a testament to American culinary innovation, creating a pizza style that is as much a casserole as it is a pie, firmly establishing its place in the pantheon of iconic regional foods.

Ingredients

Here’s what you’ll need to create your own authentic Chicago-Style Deep Dish Pizza:

For the Dough:

• 1 1/2 cups warm water (105-115°F / 40-46°C)
• 2 1/4 teaspoons active dry yeast (1 standard packet)
• 1 teaspoon granulated sugar
• 4 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1/4 cup cornmeal (fine or medium grind)
• 1/4 cup vegetable oil or olive oil, plus more for greasing

For the Sauce (chunky, uncooked is traditional):

• 1 (28 ounce) can crushed tomatoes (San Marzano recommended)
• 1 (15 ounce) can tomato sauce
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon sugar (to balance acidity)
• Optional: Pinch of red pepper flakes

For the Toppings (Classic Chicago Style):

• 1 lb sliced mozzarella cheese (low-moisture, full-fat, sliced thin, not shredded)
• 1/2 lb cooked Italian sausage, crumbled (mild or hot, depending on preference)
• 1/2 cup grated Parmesan cheese
• Optional: Thinly sliced onions, bell peppers, or mushrooms (sautéed briefly first)

Swaps and Notes

• Yeast: Ensure your active dry yeast is fresh. If it doesn’t foam when mixed with warm water and sugar, it’s likely dead, and you should start with a new packet.
• Cornmeal: This is essential for the characteristic texture of deep dish crust. Don’t skip it!
• Flour: All-purpose flour works perfectly. The amount might vary slightly depending on humidity, so add gradually.
• Tomatoes: High-quality crushed tomatoes are key for the sauce. San Marzano tomatoes are often preferred for their natural sweetness.
• Mozzarella: Sliced, low-moisture, full-fat mozzarella is crucial. Pre-shredded cheese often contains anti-caking agents that prevent a truly gooey melt. Slicing from a block is best.
• Italian Sausage: Cook and drain the sausage well before adding it to the pizza. This prevents excess grease in the final pie.
• Vegetables: While meat and cheese are traditional, you can certainly add other vegetables. If using fresh, I recommend sautéing them lightly first to release excess moisture and ensure they’re tender.

Steps for the Recipe

Get ready to build an epic deep dish pizza!

Part 1: Make the Dough

1. Activate Yeast: In the bowl of a stand mixer (or a large mixing bowl), combine warm water, yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy.
2. Mix Dough: Add the flour, salt, cornmeal, and 1/4 cup olive oil to the yeast mixture. Using the dough hook attachment (or a sturdy spoon), mix on low speed until a shaggy dough forms.
3. Knead: Increase speed to medium-low and knead for 5-7 minutes (or 8-10 minutes by hand on a lightly floured surface) until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be soft but not excessively sticky.
4. First Rise: Lightly oil a clean large bowl. Place the dough ball in the bowl, turning to coat all sides. Cover tightly with plastic wrap or a clean kitchen towel. Let rise in a warm, draft-free place for 1 to 1 1/2 hours, or until doubled in size.

Part 2: Prepare the Sauce

1. While the dough rises, in a medium bowl, combine the crushed tomatoes, tomato sauce, minced garlic, dried oregano, dried basil, salt, pepper, and sugar. Stir well to combine. Taste and adjust seasonings if needed. This sauce is typically used uncooked on deep dish pizza.

Part 3: Assemble and Bake

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare Pan: Drizzle about 2 tablespoons of olive oil into a 9-inch or 10-inch deep dish cast-iron skillet or a deep pie pan (at least 2 inches deep). Use your hands to spread the oil evenly over the bottom and up the sides of the pan.
3. Press Dough: Punch down the risen dough to deflate it. Turn it out onto a lightly floured surface. Using a rolling pin or your hands, roll or press the dough into a large circle, about 12-14 inches in diameter.
4. Fit Dough in Pan: Carefully transfer the dough circle to the prepared deep dish pan. Press the dough firmly into the bottom and up the sides of the pan, making sure it reaches the top rim. You want a thick, sturdy base and sides.
5. Layer Cheese: Arrange the sliced mozzarella cheese directly onto the bottom and up the sides of the dough. Cover the entire surface generously. This acts as a barrier for the sauce.
6. Add Fillings: Evenly scatter the cooked, crumbled Italian sausage over the mozzarella. If using, add any pre-sautéed onions, bell peppers, or mushrooms.
7. Spoon Sauce: Spoon the uncooked tomato sauce evenly over the toppings, spreading it all the way to the edges. This is the top layer!
8. Parmesan Finish: Sprinkle the grated Parmesan cheese over the top of the sauce.
9. Bake: Place the deep dish pizza on a baking sheet (to catch any potential drips). Bake for 30-45 minutes, or until the crust is golden brown, the cheese is bubbly, and the sauce is cooked down and slightly thickened. The exact time will depend on your oven and pan. If the crust edges are browning too quickly, you can loosely tent with foil.
10. Rest: This is crucial! Remove the pizza from the oven and let it rest in the pan for at least 10-15 minutes before attempting to slice. This allows the cheese and sauce to set, preventing a runny mess.
11. Serve: Cut into wedges (a sturdy pizza cutter or sharp knife works best) and serve hot.

Tips for Success

• Warm Water Temperature: Crucial for yeast activation. Use a thermometer.
• Generous Oil in Pan: This helps crisp the crust and makes it easier to remove the pizza.
• Press Dough Up the Sides: Make sure your crust goes all the way to the top of the pan, as it will shrink slightly during baking.
• Slice Mozzarella: Seriously, don’t use pre-shredded mozzarella. Slicing from a block will give you that true gooey, melty Chicago deep dish experience.
• The “Upside Down” Layers: Remember: crust, cheese, fillings, then sauce on top. This is characteristic of Chicago deep dish.
• Resting Time: Don’t skip the rest! It’s vital for the pizza to hold its shape when sliced.

Serving Suggestions and Pairings

Homemade Chicago-Style Deep Dish Pizza is a meal in itself, but a few simple additions can complete the experience:

• Side Salad: A light, crisp green salad with a simple vinaigrette dressing cuts through the richness of the pizza.
• Garlic Bread: While the pizza has a substantial crust, a side of garlic bread or Easy Cheesy Chicken Sliders with Marinara Garlic Butter for the bread and cheese lovers!
• Beverage Pairings: A robust red wine (like a Zinfandel, Cabernet Sauvignon, or Chianti) stands up well to the rich flavors. For beer lovers, a hoppy IPA or a crisp lager is excellent. Simple iced tea or cold soda also works great.

Storage and Leftover Tips

Chicago-Style Deep Dish Pizza makes fantastic leftovers, often tasting even better the next day!

• Refrigerate: Store cooled leftover pizza slices in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: To reheat, place slices in a cold oven and then set the temperature to 300-325°F (150-160°C). This allows the pizza to heat through slowly and the crust to re-crisp without burning. Alternatively, reheat in an air fryer for about 8-12 minutes at 350°F (175°C) for crispy results. Microwaving is possible but will result in a softer crust.
• Freezing: Deep dish pizza freezes well. Once completely cooled, slice into portions. Wrap each slice tightly in plastic wrap, then in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator, then reheat as directed above.

More Recipes You Will Love

If you enjoyed the hearty and comforting nature of this deep dish pizza, you might also like these other substantial and crowd-pleasing meals:

• For another comforting pasta dish, check out my Classic Spaghetti Recipe with Homemade Sauce.
• If you love easy, cheesy meals that feed a crowd, my This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit is a fantastic choice.
• For a faster way to enjoy layers of cheesy goodness, my This Instant Pot Lasagna Is My Favorite Way to Make Comfort Food Fast is excellent.
• And for a super easy way to feed a crowd fast, check out These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast.

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Final Thoughts

Homemade Chicago-Style Deep Dish Pizza is more than just a recipe; it’s a culinary journey and a true labor of love that pays off with incredible flavor and a deeply satisfying meal. It’s a dish that embodies comfort, richness, and the joy of sharing good food.

I hope you give this epic pizza a try and enjoy building your own authentic deep dish masterpiece! Let me know in the comments below if this becomes a new favorite in your household, or what your go-to pizza style is. I always love hearing from you! Happy baking!