Homemade Chicago-Style Deep Dish Pizza
The ultimate Homemade Chicago Style Deep Dish Pizza recipe that tastes better than takeout. This authentic cast iron skillet pizza features a thick, flaky, buttery crust loaded with layers of gooey melted mozzarella cheese, savory Italian sausage, pepperoni, and rich chunky tomato sauce. It is the perfect Meat Lovers Pizza for a hearty Friday night dinner. Learn how to make the best Chicago Pizza at home with this easy step by step guide. A classic Comfort Food recipe that allows you to skip delivery.
Equipment
- 12-inch deep dish pizza pan (or a deep 12-inch cast iron skillet)
- Mixing bowl (or stand mixer with dough hook)
- Saucepan
- Skillet
- Measuring cups and spoons
Ingredients
Deep Dish Dough
- 1 ¼ cups warm water 105–110°F
- 2 ¼ teaspoons active dry yeast 1 packet
- 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
Tomato Sauce
- 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
Filling
- 4 cups shredded low-moisture mozzarella or 1 pound sliced
- ½ cup grated Parmesan
- 1 pound Italian sausage cooked and crumbled (or your preferred topping)
- Optional: sautéed peppers onions, mushrooms, or pepperoni
Instructions
- In a large bowl, stir together warm water, yeast, and sugar. Let stand 5 minutes until foamy.
- Add flour, cornmeal, salt, melted butter, and olive oil. Mix until a shaggy dough forms, then knead 6 to 8 minutes until smooth.
- Place dough in a lightly oiled bowl, cover, and let rise 60 to 90 minutes, until doubled.
- While dough rises, make the sauce: heat olive oil in a saucepan, cook garlic 30 seconds, then stir in crushed tomatoes, tomato paste, sugar, oregano, basil, salt, and red pepper flakes. Simmer 15 minutes.
- Preheat oven to 425°F. Grease a deep dish pan generously with butter and olive oil.
- Punch down dough and roll into a 14-inch circle. Press into the pan, covering the bottom and pushing dough up the sides.
- Layer mozzarella across the dough, then add sausage and any cooked toppings. Spoon sauce evenly over the top and finish with Parmesan.
- Bake 25 to 35 minutes, until crust is deep golden and filling is bubbling. If needed, tent with foil near the end.
- Rest 10 to 15 minutes before slicing and serving.
Notes
Cook watery toppings (mushrooms, peppers, onions) first to prevent a soggy center.
Low-moisture mozzarella melts best for deep dish. If using fresh mozzarella, pat it very dry.
For make-ahead dough: refrigerate after kneading, then bring to room temperature before pressing into the pan.
Nutrition
Calories: 520kcalCarbohydrates: 48gProtein: 26gFat: 26gSaturated Fat: 12gFiber: 3gSugar: 4g