Easy Chicago-Style Deep Dish Pizza Recipe
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.
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.