This Chicago-Style Deep Dish Pizza recipe features a thick, buttery, and flaky crust topped with gooey mozzarella, crumbled sausage, and a savory tomato sauce. Perfect for your next pizza night and easy to customize with your favorite toppings!
This Chicago-style deep dish pizza recipe is our new favorite for pizza night. Living in the South, there is not a lot of Chicago-style pizza or even other types of deep dish pizza around. In fact, I’ve only had true Chicago-style pizza a couple of times in my life. It’s so different from the regular NY-style pizza and sheet pan pizza we’re used to eating.
I knew that baking a true deep dish pizza would require something a bit different than my usual homemade pizza dough. I love that dough for most recipes, but it wouldn’t create the texture or sturdiness needed for this recipe. I also decided to make a new sauce, instead of my usual homemade pizza sauce, to really give it an authentic flavor.
The end result is a pizza with a thick, buttery crust and a sauce with just the right amount of acidity and savoriness to balance it out. And, of course, a layer of gooey, melty cheese topped with ground sausage (or whatever topping you want). It took a bit for the family to get used to eating pizza with a fork, but they are now big fans of Chicago-style deep dish!
What’s Special About Chicago-Style Deep Dish Pizza?
If you’ve never had Chicago-style pizza before, you’re in for a treat! Here’s a look at what makes it different from your usual slice of pizza.
- The crust. The crust is arguably the most important part of any good pizza, but it’s especially important when it comes to deep dish pizza. The crust has to be sturdy enough to withstand all of the toppings and sauce, but still be buttery and flaky. Most importantly, it has to be thicker than your usual pizza crust and be pressed up the sides of the pan, not just the bottom.
- The order of ingredients. Chicago-style pizza flips things upside down a bit by placing the cheese directly on the crust, followed by the toppings. The sauce is the last thing added (aside from a bit of parm). It may seem strange if you’re used to classic pizza but it works, trust me!
- The sauce. The sauce on Chicago deep dish pizza will vary from restaurant to restaurant, but it’s never just a basic marinara sauce. It has to be the right balance of sweet and acidic to balance out all the extra crust and toppings. In this recipe, crushed tomatoes are simmered with grated onion, minced garlic, and oregano for a simple but flavorful sauce.
Ingredient Notes
Let’s take a look at everything needed to make this Chicago-style pizza at home. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.
For the Crust
- Instant yeast – Yeast does expire, so be sure to check the date. If it doesn’t foam in the first step, the dough won’t rise.
- Granulated sugar – Feeds the yeast.
- Lukewarm water – The ideal temperature is around 110F. Hot water will kill the yeast, cold water won’t encourage it to bloom.
- All-purpose flour
- Yellow cornmeal – The cornmeal in the crust adds a slight crunch and authentic flavor. If you don’t have cornmeal, you can omit it, but the texture will be slightly different.
- Salt – Adds flavor to the dough.
- Butter – Salted or unsalted works here.
- Olive oil – Using butter and oil adds lots of richness to the crust and gets that flaky, buttery texture. You’ll also want extra oil for greasing the pan.
For the Sauce
- Olive oil – For sauteing the aromatics.
- Onion – Grated is ideal, but finely minced works too.
- Spices – Dried oregano and crushed red pepper flakes, plus salt and pepper. The red pepper flakes are optional, but they add a nice flavor.
- Garlic – Fresh garlic is a necessity!
- Crushed tomatoes – The base of the sauce.
- Tomato paste – Amplifies the tomato flavor in the sauce.
For the Filling
- Mozzarella cheese – Shredding the mozzarella from the block is key here! Avoid pre-shredded cheese if at all possible, as it will not be as smooth and melty due to the anti-caking agents. I highly recommend whole milk cheese.
- Italian sausage – I opted for hot Italian sausage. Feel free to use medium or mild sausage, or a completely different topping.
- Parmesan cheese – Freshly grated is best here, too.
Customize The Filling
As with any pizza, this Chicago deep dish pizza can be customized with any toppings you want, they just go under the sauce.
Swap the Italian sausage with pepperoni, cooked ground beef, or even sautéed vegetables for a vegetarian option. Sautéed mushrooms, bell peppers, and black olives are all popular ingredients.
When it comes to the cheese, try a mix of mozzarella and provolone for a more authentic Chicago-style flavor.
How To Make Chicago-Style Deep Dish Pizza
This pizza requires some planning as the dough needs to rise before it’s ready to bake, but the actual process is pretty simple and easy! The printable instructions can be found in the recipe card at the end of the post.
Make the Dough
- Prep the yeast. Combine the yeast, sugar, and water in a bowl. Let sit for 5-10 minutes until foamy. (If it doesn’t get foamy, the yeast is bad and it should be tossed.)
- Mix & knead the dough. Combine the flour, cornmeal, and salt in a bowl then add the yeast mixture, butter, and oil. Mix until a dough forms. Transfer the dough to a lightly floured surface. Knead for 5-7 minutes, until smooth and elastic.
- Let rise. Transfer the dough to a lightly oiled bowl. Cover with a kitchen towel and let rise for 1-2 hours, until it doubles in size.
Make the Sauce
- Cook the aromatics. Heat the oil over medium. Add the onion, oregano, and red pepper flakes. Cook for 2-3 minutes, until the onion softens, and then add the garlic. Cook for 30 seconds.
- Simmer. Stir in the crushed tomatoes and tomato paste. Season with salt and pepper. Reduce the heat to low. Simmer for 20-25 minutes, stirring occasionally, until it thickens. Remove from heat and set aside while you shape the crust.
Assemble & Bake the Pizza
- Prep. Preheat the oven to 425F. Grease the deep dish pan with olive oil.
- Shape the crust. Punch the dough down. Roll into a 14-inch circle, then press it into the greased pan. Make sure it covers the bottom and sides. Trim any dough that hangs over the sides.
- Add the toppings. Add an even layer of mozzarella on top of the crust. Sprinkle the crumbled Italian sausage on top of the cheese.
- Finish with the sauce. Spread the tomato sauce evenly over the sausage. Sprinkle grated parmesan on top.
- Bake. Bake the pizza for 35-40 minutes. The crust should be golden brown and the cheese bubbly.
- Enjoy. Let the pizza cool for 5-10 minutes before slicing. Enjoy!
What’s The Best Pan For Deep Dish Pizza?
You can buy a pizza pan specifically for making deep dish pizza. 12-inch cast iron skillets also work great, and in a pinch, a springform pan will also work. The key is just to make sure the pan is 12 inches and a few inches deep.
Tips for the Best Pizza
Before you dive into making this Chicago-style deep dish pizza recipe, take a second to read through these tips.
- Let the dough rise in the oven. The dough should be somewhere warm to help it rise. Most of the time, the kitchen counter is good. If your kitchen is cold, let the dough rise in a slightly warm oven (turn the oven on for 1-2 minutes, then turn it off before placing the dough inside).
- Let the sauce simmer. Simmering the sauce helps thicken it but it also gives the aromatics and seasonings time to infuse the tomatoes. It’s worth the 20 minute wait!
- Drain the sausage. Make sure to drain any excess grease from the cooked sausage before adding it to the pizza to avoid a greasy filling.
- Adjust the sauce thickness. If your sauce is too thin, simmer it a bit longer to thicken. If it’s too thick, add a splash of water or chicken broth to loosen it up.
- Cool before slicing. Let the pizza cool for at least 5-10 minutes before slicing. This helps ensure the crust is fully cooked and gives the cheese a chance to solidify a bit, which makes it easier to slice and serve.
Proper Storage
- Fridge: Store leftover Chicago-style pizza in an airtight container in the fridge. It’s best enjoyed within 3 days.
- Reheat: To maintain the crisp crust, reheat in the oven at 375°F (190°C) for 10-15 minutes.
Chicago-Style Deep Dish Pizza
Ingredients
For the Crust:
- 2 teaspoons instant yeast
- 1½ teaspoons granulated sugar
- ¾ cup lukewarm water 110°F/43°C
- 3 cups all-purpose flour
- 2 Tablespoons yellow cornmeal
- ¾ teaspoon salt
- 3 Tablespoons butter melted
- 1½ Tablespoons olive oil plus more for greasing the pan
For the Sauce:
- 1½ Tablespoons olive oil
- 1 medium onion grated or finely minced
- 1½ teaspoons dried oregano
- ½ teaspoon crushed red pepper flakes optional
- 3 cloves garlic minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- Salt and pepper to taste
For the Filling:
- 16 ounce block whole milk mozzarella cheese shredded
- ¾ pound ground hot Italian sausage cooked and crumbled
- ⅓ cup grated Parmesan cheese
Instructions
Make the Crust:
- In a small bowl, combine the yeast, sugar, and lukewarm water. Stir and let sit for 5-10 minutes until foamy.
- In a large mixing bowl, combine the flour, cornmeal, and salt. Add the yeast mixture, melted butter, and olive oil. Mix until a dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
Make the Sauce:
- Heat olive oil in a medium saucepan over medium heat. Add the grated onion, oregano, and crushed red pepper flakes (if using). Cook for 2-3 minutes until the onion softens.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the crushed tomatoes and tomato paste. Season with salt and pepper to taste.
- Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the sauce thickens. Remove from heat and set aside.
Assemble the Pizza:
- Preheat your oven to 425°F (220°C). Grease a 12-inch deep dish pizza pan or cast-iron skillet with olive oil.
- Punch down the risen dough and roll it out into a 14-inch circle. Carefully press the dough into the prepared pan, ensuring it covers the bottom and sides. Trim any excess dough hanging over the edges.
- Layer the shredded mozzarella cheese evenly over the bottom of the crust.
- Add the cooked and crumbled Italian sausage on top of the cheese.
- Spread the prepared tomato sauce evenly over the sausage layer.
- Sprinkle the grated Parmesan cheese over the sauce.
Bake the Pizza:
- Bake the pizza in the preheated oven for 35-40 minutes, or until the crust is golden brown and the cheese is bubbling.
- Remove the pizza from the oven and let it cool for 5-10 minutes before slicing and serving.
Last Step:
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