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This homemade Chicago-style deep-dish pizza is a true comfort food classic featuring a buttery, flaky crust layered with plenty of melted cheese and rich tomato sauce. Perfect for a weekend project, it fills the kitchen with amazing aromas and delivers that satisfying hearty slice you can savor bite after bite.
I first made this recipe for a family dinner and it quickly became our go-to comfort dish on chilly nights. Everyone loves how thick and sliceable it is compared to regular pizza.
Ingredients
- All-purpose flour: 2 and a quarter cups the base of your dough for structure
- Cornmeal: one quarter cup gives the crust that classic texture and slight crunch
- Salt: one teaspoon to enhance all flavors
- Sugar: one teaspoon helps to activate the yeast and balance acidity
- Active dry yeast: one packet makes the dough rise beautifully
- Warm water: three quarters cup warmed to about one hundred ten degrees to activate the yeast without killing it
- Unsalted butter melted: one quarter cup adds flakiness and that rich buttery taste
- Olive oil: one tablespoon used in dough and for greasing to keep things moist and prevent sticking
- Crushed tomatoes: one twenty eight ounce can rich and chunky for the sauce base
- Tomato paste: one six ounce can thickens the sauce and intensifies tomato flavor
- Onion: one medium finely chopped adds sweetness and depth when cooked down
- Garlic: two cloves minced for aromatic punch
- Dried oregano: one teaspoon classic Italian herb for familiar warmth
- Dried basil: one teaspoon bright herbaceous note
- Red pepper flakes: half teaspoon optional for a gentle heat kick
- Sugar: one teaspoon balances acidity in the sauce
- Salt and pepper: to taste essential for seasoning throughout
- Italian sausage: one pound provides savory meaty richness
- Bell pepper: one diced optional for sweetness and crunch
- Onion: one small diced optional adds more texture and flavor
- Mozzarella cheese: one half pound shredded the gooey stringy cheese layer
- Provolone cheese: one half pound shredded adds a nice tang and melt
- Parmesan cheese: one quarter cup grated sharp finishing touch
- Olive oil for greasing the pan: keeps crust from sticking and browns nicely
Step-by-Step Instructions
- Make the Dough:
- Start by mixing yeast and sugar into warm water until foamy, about five to ten minutes. In a large bowl, combine flour, cornmeal, and salt. Create a well in the center and add the yeast mixture, melted butter, and olive oil. Stir until a dough forms then knead on floured surface for five to seven minutes until smooth and elastic. Place dough into a lightly greased bowl, cover, and let it rise for one to one and a half hours until doubled.
- Prepare the Sauce:
- Heat olive oil over medium heat in a saucepan. Add chopped onion and soften for four to five minutes until translucent. Add minced garlic and cook for another one to two minutes until fragrant but not browned. Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes if using, and sugar. Season with salt and pepper to taste. Let it simmer gently for twenty to twenty five minutes, stirring occasionally until thickened and flavors melded.
- Cook the Filling:
- In a skillet brown the Italian sausage over medium heat, breaking it apart with a spatula as it cooks. Drain off excess fat. If you like, add diced bell pepper and onion to the skillet and sauté until tender but still vibrant. Set aside to cool slightly.
- Assemble the Pizza:
- Preheat oven to four hundred twenty five degrees Fahrenheit. Grease a nine or ten inch deep-dish pizza pan with olive oil. Gently punch down the dough and roll it into a twelve inch circle. Press the dough evenly into the pan covering the bottom and building high sides to hold thick filling. Layer half the mozzarella cheese on the bottom followed by provolone and then Parmesan. Spread the cooked sausage and vegetable mixture over the cheeses. Finally, spoon the tomato sauce evenly on top hiding all the ingredients beneath.
- Bake:
- Place the pan in the preheated oven and bake for thirty to forty minutes until the crust is golden and cheese is bubbly hot. Keep an eye on the crust edges and if they start to brown too fast, loosely cover with foil to prevent burning.
- Rest and Serve:
- Allow the pizza to cool for five to ten minutes before slicing. This lets the layers set up so slices hold together better. Serve warm and enjoy that deep-dish indulgence.
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This pizza is special because of its buttery, thick crust that is almost like a pie crust but more tender. Growing up with family trips to Chicago, deep-dish meant a special occasion. Now that flavor and texture make this recipe a cherished favorite at home. I still remember sharing slices with friends and watching their surprised delight.
Storage Tips
Store any leftover pizza slices in an airtight container in the refrigerator for up to four days. Reheat in a 375°F oven on a baking sheet to keep the crust crispy rather than soggy. Dough can be wrapped tightly in plastic wrap and kept in the fridge for 24 hours or frozen up to three months. Thaw overnight in the fridge before using.
Ingredient Substitutions
Ground turkey or chicken can replace Italian sausage for a leaner option but may need extra seasoning to boost flavor. Use fresh herbs like chopped basil or oregano instead of dried for a brighter sauce but add them towards the end of simmering. For a dairy-free version, omit the cheeses or use plant-based alternatives that melt well.
Serving Suggestions
Pair this hearty pizza with a crisp green salad dressed simply with lemon and olive oil to cut through the richness. Serve with pickled vegetables or spicy giardiniera for a traditional Chicago touch. Leftover slices make great cold lunchbox treats the next day.
Cultural and Historical Context
Chicago-style deep-dish pizza originated in the 1940s as a distinctly American take on classic Italian pizza. It was designed to be more like a savory pie, packed with layers of cheese and chunky tomato sauce inside a thick, buttery crust. The pie is traditionally baked in a high-sided pan which creates that deep, satisfying slice loved by locals and visitors alike.
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Frequently Asked Questions
- → What gives the crust its flaky texture?
The addition of melted butter and cornmeal to the dough creates a rich, flaky crust that holds its shape well during baking.
- → Can the sauce be made ahead of time?
Yes, simmering the tomato-based sauce ahead allows flavors to meld and can be refrigerated for up to 3 days or frozen for longer storage.
- → What cheeses are best for this style?
Using a combination of shredded mozzarella, provolone, and grated Parmesan offers the perfect balance of meltiness and sharpness.
- → How do I prevent the crust from burning?
If the edges brown too quickly, tent them loosely with foil to protect while the center finishes baking evenly.
- → Is it possible to add vegetables to the filling?
Yes, sautéed bell peppers and onions can be added alongside sausage for extra flavor and texture variety.