If you’ve ever craved a thick, cheesy pizza with layers of flavor, this easy Chicago-style deep dish pizza recipe is for you. It’s a homemade version of the Windy City’s famous pie, and you don’t need to be a pro chef to pull it off.
With a buttery crust, gooey cheese, hearty toppings, and a rich tomato sauce, this pizza brings comfort food to a whole new level. Best of all, it’s simple enough to whip up in your own kitchen without any fancy equipment or hard-to-find ingredients. Let’s dive into why this dish is a fan favorite and how you can make it yourself.
Why People Love This Chicago-Style Deep Dish Pizza
Chicago-style deep dish pizza stands out because it’s more than just a meal—it’s an experience. The crust is thick and flaky, almost like a pie, holding together a generous stack of toppings and cheese. Unlike thin-crust pizzas, this version feels indulgent, with every bite packed with flavor.
People adore how the sauce sits on top, locking in the gooey mozzarella and whatever toppings you choose. It’s a hearty dish that satisfies even the biggest appetites, making it perfect for family dinners or game-day gatherings. Plus, the fact that you can customize it with your favorite ingredients keeps it exciting every time you make it.
This recipe simplifies the process without losing that authentic Chicago vibe. You won’t need hours of prep or a culinary degree—just some basic pantry staples and a little patience while it bakes. The result is a golden, cheesy masterpiece that tastes like it came straight from a pizzeria on Michigan Avenue.
Ingredients You’ll Need
To keep things easy, this recipe uses ingredients you likely already have or can grab from any grocery store. Here’s what you’ll need for a 9-inch deep dish pizza that serves 4-6 people:
- For the Dough:
- 3 ¼ cups all-purpose flour
- ½ cup cornmeal (gives that classic Chicago crust texture)
- 1 tablespoon sugar
- 1 ½ teaspoons salt
- 2 ¼ teaspoons active dry yeast (one standard packet)
- 1 ¼ cups warm water (about 110°F)
- ¼ cup unsalted butter, melted
- 2 tablespoons olive oil (plus extra for greasing)
- For the Filling:
- 2 cups shredded mozzarella cheese (low-moisture works best)
- ½ cup grated Parmesan cheese
- 1 pound Italian sausage (cooked and crumbled, optional)
- 1 green bell pepper, sliced (optional)
- ½ cup sliced mushrooms (optional)
- 1 small onion, thinly sliced (optional)
- For the Sauce:
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon sugar (optional, to balance acidity)
You can tweak the toppings to suit your taste—pepperoni, olives, or even spinach work great. The key is to layer everything generously for that true deep dish feel.
Step-by-Step Instructions
Making this pizza takes about 1 hour and 45 minutes from start to finish, including dough rising time. The process is straightforward, and I’ll walk you through it so you can nail it on your first try.
Making the Dough
Start by mixing the warm water, sugar, and yeast in a small bowl. Let it sit for 5 minutes until it gets foamy—this means the yeast is waking up. In a large bowl, combine the flour, cornmeal, and salt. Pour in the yeast mixture, melted butter, and olive oil.
Stir everything together until a dough forms. Knead it on a lightly floured surface for about 5 minutes until it’s smooth and slightly sticky. Shape it into a ball, place it in a greased bowl, and cover it with a clean towel. Let it rise in a warm spot for 1 hour, or until it doubles in size.
Preparing the Sauce
While the dough rises, make the sauce. Heat the olive oil in a medium saucepan over medium heat. Add the crushed tomatoes, oregano, basil, garlic powder, salt, and sugar. Stir it all together and let it simmer for 10-15 minutes, stirring occasionally. The sauce will thicken slightly and smell amazing. Set it aside to cool while you prep the toppings.
Assembling the Pizza
Preheat your oven to 425°F. Lightly oil a 9-inch round cake pan or cast-iron skillet with olive oil—this gives the crust that crispy, golden edge. Punch down the risen dough and press it into the pan, pushing it up the sides about 1 ½ inches to form a deep crust.
Sprinkle half the mozzarella cheese directly onto the dough. Add your toppings—sausage, peppers, mushrooms, onions, or whatever you’re using—spreading them evenly. Top with the remaining mozzarella and a sprinkle of Parmesan. Finally, spoon the sauce over everything, covering the cheese and toppings completely.
Baking the Pizza
Pop the pan into the oven and bake for 25-30 minutes. The crust should turn golden brown, and the cheese will be bubbly under the sauce. Let the pizza cool in the pan for 10 minutes before slicing—this helps it hold together when you cut it. Use a spatula to lift out the first slice, and you’re ready to dig in.
Nutritional Information
Here’s a breakdown of the nutritional stats per serving, based on 6 slices with sausage, peppers, and mushrooms. Values are approximate and depend on your specific ingredients:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 650 kcal |
| Total Fat | 32g |
| Saturated Fat | 14g |
| Cholesterol | 70mg |
| Sodium | 1,200mg |
| Carbohydrates | 65g |
| Dietary Fiber | 4g |
| Sugars | 6g |
| Protein | 25g |
If you skip the sausage or use less cheese, the calories and fat will drop a bit. It’s a rich dish, so a single slice is plenty satisfying.
Tips for the Perfect Deep Dish Pizza
To make sure your pizza turns out amazing every time, here are some handy pointers:
- Use a cast-iron skillet if you have one—it gives the crust an extra crispy finish.
- Don’t skip the cornmeal in the dough; it’s what makes it taste like real Chicago-style pizza.
- Cook your sausage or any raw meat toppings beforehand to avoid a soggy pizza.
- Let the dough rise fully for a lighter, flakier crust—rushing this step can make it dense.
- If the sauce feels too thin, simmer it a bit longer to thicken it up.
These little tricks keep the process smooth and the results delicious.
Serving Suggestions
This pizza is a meal on its own, but you can round it out with a few simple sides:
- Pair it with a fresh green salad—think romaine, cherry tomatoes, and a light vinaigrette—to balance the richness.
- Serve with garlic breadsticks for an extra carb-loaded treat (because why not?).
- Offer a cold drink like iced tea or a crisp beer to wash it down.
- Slice it into smaller pieces for a party appetizer—guests can grab and go.
No matter how you serve it, this pizza is a crowd-pleaser that’ll have everyone coming back for seconds.
Summary
This easy Chicago-style deep dish pizza recipe brings the bold flavors of the Midwest right to your table. With a buttery, cornmeal-crusted dough, layers of cheese and toppings, and a chunky tomato sauce, it’s a hearty dish that’s surprisingly simple to make.
You don’t need special skills—just a little time and a love for good food. Whether you’re feeding a family or treating yourself, this pizza delivers big on taste and comfort. Give it a try, and you’ll see why Chicagoans swear by their deep dish.
FAQ
Can I make the dough ahead of time?
Yes, prepare the dough, let it rise, then store it in the fridge for up to 24 hours. Let it come to room temperature before shaping.
What if I don’t have a deep dish pan?
A regular 9-inch cake pan or oven-safe skillet works fine—just make sure it’s at least 2 inches deep.
Can I freeze leftovers?
Absolutely. Wrap slices in foil and freeze for up to 2 months. Reheat in the oven at 350°F for 15-20 minutes.
How do I keep the crust from getting soggy?
Layer cheese directly on the dough and pre-cook any watery toppings like mushrooms or sausage.
Can I use store-bought dough?
Yes, it’ll save time. Look for a pound of pizza dough and press it into the pan as directed.
Easy Chicago-Style Deep Dish Pizza Recipe
Equipment
- Large mixing bowl
- Small bowl (for yeast)
- Measuring cups and spoons
- Medium saucepan (for sauce)
- 9-inch round cake pan or cast-iron skillet
- Spatula
- Oven
Ingredients
For the Dough:
- 3 ¼ cups all-purpose flour
- ½ cup cornmeal gives that classic Chicago crust texture
- 1 tablespoon sugar
- 1 ½ teaspoons salt
- 2 ¼ teaspoons active dry yeast one standard packet
- 1 ¼ cups warm water about 110°F
- ¼ cup unsalted butter melted
- 2 tablespoons olive oil plus extra for greasing
For the Filling:
- 2 cups shredded mozzarella cheese low-moisture works best
- ½ cup grated Parmesan cheese
- 1 pound Italian sausage cooked and crumbled, optional
- 1 green bell pepper sliced (optional)
- ½ cup sliced mushrooms optional
- 1 small onion thinly sliced (optional)
For the Sauce:
- 1 28-ounce can crushed tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon sugar optional, to balance acidity
Instructions
Making the Dough
- Start by mixing the warm water, sugar, and yeast in a small bowl. Let it sit for 5 minutes until it gets foamy—this means the yeast is waking up. In a large bowl, combine the flour, cornmeal, and salt. Pour in the yeast mixture, melted butter, and olive oil. Stir everything together until a dough forms. Knead it on a lightly floured surface for about 5 minutes until it’s smooth and slightly sticky. Shape it into a ball, place it in a greased bowl, and cover it with a clean towel. Let it rise in a warm spot for 1 hour, or until it doubles in size.
Preparing the Sauce
- While the dough rises, make the sauce. Heat the olive oil in a medium saucepan over medium heat. Add the crushed tomatoes, oregano, basil, garlic powder, salt, and sugar. Stir it all together and let it simmer for 10-15 minutes, stirring occasionally. The sauce will thicken slightly and smell amazing. Set it aside to cool while you prep the toppings.
Assembling the Pizza
- Preheat your oven to 425°F. Lightly oil a 9-inch round cake pan or cast-iron skillet with olive oil—this gives the crust that crispy, golden edge. Punch down the risen dough and press it into the pan, pushing it up the sides about 1 ½ inches to form a deep crust. Sprinkle half the mozzarella cheese directly onto the dough. Add your toppings—sausage, peppers, mushrooms, onions, or whatever you’re using—spreading them evenly. Top with the remaining mozzarella and a sprinkle of Parmesan. Finally, spoon the sauce over everything, covering the cheese and toppings completely.
Baking the Pizza
- Pop the pan into the oven and bake for 25-30 minutes. The crust should turn golden brown, and the cheese will be bubbly under the sauce. Let the pizza cool in the pan for 10 minutes before slicing—this helps it hold together when you cut it. Use a spatula to lift out the first slice, and you’re ready to dig in.
