Homemade chicago style deep dish pizza

Let’s be real—there’s nothing quite like biting into a Chicago deep dish pizza. The kind where the crust is this buttery, flaky wonder that holds a mountain of cheese, chunky tomato sauce, and your favorite toppings. I remember the first time I tried making it at home, I wasn’t sure if it could beat the pizza joints I loved visiting in Chicago, but guess what? It did. And it tastes even better knowing you made it from scratch in your own kitchen. Plus, you get to control every delicious layer piled high. Ready to dive into cheesy, tomatoey, doughy heaven? I can’t wait to show you how easy it really is!

Quick Facts

Yield: Serves 4–6
Prep Time: 30 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour 15 minutes

Ingredients

For the Main Dish:

2 ¼ tsp active dry yeast (1 packet)
1 ¼ cups warm water (110°F)
3 ¼ cups all-purpose flour
½ cup yellow cornmeal
1 tsp sugar
1 tsp salt
¼ cup olive oil, plus extra for the pan
3 cups shredded mozzarella cheese
1 lb Italian sausage, cooked and crumbled
1 large green bell pepper, sliced
1 large onion, sliced
8 oz sliced mushrooms (optional)

For the Sauce / Garnish:

2 tbsp olive oil
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
1 tsp dried basil
½ tsp sugar
Salt and freshly ground black pepper, to taste
Fresh basil leaves (optional, for garnish)

How I Make It

Step 1:

Start by blooming your yeast in warm water with the sugar. Let it sit for 5–7 minutes until foamy—this little bubble party means your dough will be light and airy. In a large bowl, mix the flour, cornmeal, and salt. Add the yeast mixture and olive oil, then stir until a dough forms.

Step 2:

Turn the dough onto a floured surface and knead for about 7 minutes until it’s smooth and elastic. If the dough feels sticky, sprinkle a bit more flour, but be careful—too much will dry it out.

Step 3:

Place the dough in an oiled bowl, cover with a clean towel, and let it rise in a warm spot for about an hour until doubled in size. This is your dough’s chance to puff up and get fluffy.

Step 4:

While dough is rising, make the sauce. Heat olive oil in a saucepan, sauté garlic until fragrant, then add crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer on low for about 20 minutes, stirring occasionally to let those flavors meld.

Step 5:

Once risen, press the dough into a generously oiled 12-inch deep dish or cast-iron skillet. Make sure the dough goes up the sides to create that signature thick crust. Layer the mozzarella cheese first—it’s the shield that keeps the sauce from soaking your crust—then add the cooked sausage, peppers, onions, and mushrooms.

Step 6:

Pour the sauce evenly over the toppings, then pop your pizza into a 425°F oven. Bake for about 40–45 minutes, or until the crust is golden and the sauce is bubbly. Let it rest for 10 minutes before slicing—this helps everything set and makes for a cleaner slice.

Variations & Tips

Substitute Italian sausage with pepperoni or mushrooms for a veggie version.
Use part whole-wheat flour for a nuttier crust—but no more than half to keep it tender.
If you don’t have a deep dish pan, a well-oiled cast-iron skillet works amazingly well.
Adding a sprinkle of Parmesan on top before baking enhances richness.
For extra cheesy goodness, mix some mozzarella and provolone cheese.
Keep cooked toppings drained of excess grease to avoid soggy pizza.

How I Like to Serve It

This deep dish pizza shines best fresh out of the oven beside a crisp green salad tossed with a tangy vinaigrette. It’s perfect for a chilly weekend night when you want something hearty and satisfying. Pair with a cold beer or a glass of red wine for the full Chicago dining vibe.

Notes

Store leftovers wrapped tightly in the fridge for up to 3 days. Reheat in a 375°F oven for 10–15 minutes to keep the crust crispy.
For a quicker prep, you can use refrigerated pizza dough, but homemade definitely wins in texture and flavor.

Closing: This homemade deep dish pizza always brings that cozy, cheesy joy to our table—it’s a recipe I know you’ll come back to again and again.