If you are craving a pizza that is extra hearty, loaded with cheese, and baked in a tall buttery crust, this Homemade Chicago-Style Deep Dish Pizza is the perfect recipe to make at home. Unlike a traditional thin pizza, Chicago-style deep dish is built in a deep pan with the cheese underneath the sauce, creating a thick, rich pizza with a crisp golden crust and plenty of filling.
This recipe is perfect for weekends, family pizza nights, game day, parties, or anytime you want a meal that feels a little more special than ordinary delivery pizza. The dough is buttery and slightly crisp, the mozzarella melts into a thick cheesy layer, and the chunky tomato sauce bakes on top with Parmesan and herbs.
One of the best things about homemade deep dish pizza is how customizable it is. You can keep it classic with sausage and mozzarella, make it vegetarian with mushrooms and peppers, add pepperoni, or create a meat-lover’s version with several toppings.
Why You’ll Love This Homemade Chicago-Style Deep Dish Pizza
The crust is thick enough to hold plenty of cheese, sauce, and toppings while still becoming golden around the edges.
Placing the cheese underneath the sauce helps protect it during the longer baking time required for deep-dish pizza.
The chunky tomato sauce is seasoned with garlic, oregano, basil, and red pepper flakes for plenty of Italian-inspired flavor.
You can prepare the dough and sauce ahead, making final assembly much easier when you are ready to bake.
And because this pizza is so filling, one deep-dish pie can easily become the centerpiece of a family dinner.
Ingredients
For the Deep-Dish Pizza Dough
- 3¼ cups all-purpose flour
- ½ cup yellow cornmeal
- 2¼ teaspoons instant yeast
- 1 tablespoon granulated sugar
- 1½ teaspoons kosher salt
- 1¼ cups warm water, about 105–110°F
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 2 tablespoons softened butter, for the pan
For the Chunky Tomato Sauce
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 4 garlic cloves, finely minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) diced tomatoes, drained
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes, optional
- 1 teaspoon granulated sugar, optional
For the Cheese and Filling
- 12 ounces low-moisture mozzarella cheese, sliced or shredded
- ½ cup freshly grated Parmesan cheese
- ½ cup shredded provolone, optional
- ¾ pound Italian sausage, cooked and crumbled
- ½ cup sliced pepperoni, optional
Optional Vegetable Toppings
- 1 cup sliced mushrooms, sautéed
- ½ cup diced bell peppers
- ½ cup sliced onions
- ¼ cup sliced black olives
For Finishing
- 2 tablespoons freshly grated Parmesan
- 1 teaspoon dried oregano
- Fresh basil or parsley
How to Make Homemade Chicago-Style Deep Dish Pizza
1. Prepare the Dough
In a large mixing bowl, combine the flour, cornmeal, instant yeast, sugar, and salt.
Stir until evenly mixed.
2. Add the Wet Ingredients
Pour in the warm water, melted butter, and olive oil.
Mix with a wooden spoon until a rough dough forms.
The water should be warm rather than hot. Excessively hot water can damage the yeast.
3. Knead the Dough
Transfer the dough to a lightly floured surface.
Knead for approximately 6–8 minutes, until smooth and elastic.
The dough should be soft and slightly tacky but not excessively sticky.
If necessary, add flour 1 tablespoon at a time.
4. Let the Dough Rise
Place the dough in a lightly oiled bowl.
Cover with plastic wrap or a clean kitchen towel.
Allow it to rise in a warm place for approximately 1–1½ hours, or until roughly doubled in size.
5. Prepare the Tomato Sauce
While the dough rises, heat the olive oil in a saucepan over medium heat.
Add the diced onion.
Cook for approximately 4–5 minutes, until softened.
6. Add the Garlic
Stir in the minced garlic.
Cook for 30–60 seconds, just until fragrant.
7. Add the Tomatoes
Add the crushed tomatoes, drained diced tomatoes, and tomato paste.
Stir until evenly combined.
8. Season the Sauce
Add oregano, basil, Italian seasoning, salt, black pepper, red pepper flakes, and sugar if using.
Reduce the heat to medium-low.
Simmer uncovered for approximately 20–25 minutes, stirring occasionally.
The sauce should become thick and chunky.
A thick sauce is important because a watery sauce can make deep-dish pizza soggy.
9. Cook the Sausage
If using Italian sausage, cook it in a skillet over medium heat.
Break it into small crumbles.
Cook until browned and the internal temperature reaches 160°F (71°C).
Drain excess grease.
Set aside to cool slightly.
10. Preheat the Oven
Preheat your oven to 425°F (220°C).
Place an oven rack in the lower-middle position.
11. Prepare the Pan
Generously butter a 10- to 12-inch deep-dish pizza pan or cast-iron skillet.
Coat both the bottom and sides.
The butter helps create a rich, golden crust.
12. Shape the Dough
Punch down the risen dough.
Place it on a lightly floured surface and roll it into a circle several inches larger than your pan.
Transfer carefully to the pan.
Press the dough across the bottom and approximately 1½–2 inches up the sides.
Repair any thin spots with your fingers.
13. Add the Mozzarella First
Arrange the mozzarella directly over the bottom crust.
Cover it generously and evenly.
This cheese-first layering is one of the defining characteristics of deep-dish pizza.
14. Add the Provolone
If using provolone, sprinkle or arrange it over the mozzarella.
This adds a slightly sharper cheese flavor.
15. Add the Sausage
Spread the cooked sausage evenly over the cheese.
If using pepperoni or vegetables, distribute them now.
Avoid adding extremely wet raw vegetables because they can release too much moisture while baking.
16. Add the Tomato Sauce
Spoon the thick tomato sauce evenly over the toppings.
Spread it gently from edge to edge.
You should have a generous layer of sauce, but avoid overfilling the pan.
17. Add Parmesan and Herbs
Sprinkle freshly grated Parmesan over the sauce.
Finish with dried oregano.
18. Bake the Pizza
Place the pan in the preheated oven.
Bake for approximately 30–40 minutes.
The crust should become deeply golden around the edges, and the tomato sauce should be hot and bubbling.
If the edges brown too quickly, loosely cover them with foil during the final portion of baking.
19. Check the Bottom Crust
Carefully lift one edge with a spatula.
The bottom should be firm and golden rather than pale or doughy.
If needed, continue baking for another few minutes.
20. Rest Before Slicing
Remove the pizza from the oven.
Let it rest in the pan for approximately 10–15 minutes.
Deep-dish pizza needs this resting time so the cheese and filling can settle.
Cutting immediately can cause the filling to spill out.
21. Remove from the Pan
Carefully loosen the edges with a thin spatula.
Transfer the pizza to a cutting board if your pan allows.
Otherwise, slice carefully inside the pan without damaging the surface.
22. Garnish and Serve
Sprinkle with additional Parmesan.
Add fresh basil or parsley.
Slice into wedges and serve warm.
What to Serve With Chicago-Style Deep Dish Pizza
Because deep-dish pizza is rich and filling, lighter sides work especially well.
A Caesar salad, chopped Italian salad, arugula salad, or simple mixed-green salad helps balance the cheese and sausage.
Roasted broccoli, asparagus, zucchini, or green beans also work well.
Garlic bread can be served for an especially hearty meal, although the pizza itself already provides plenty of bread and cheese.
For parties, serve smaller slices alongside wings, antipasto, or a vegetable platter.
Tips for the Best Chicago-Style Deep Dish Pizza
Use a deep pan or cast-iron skillet.
Butter the pan generously.
Make the tomato sauce thick rather than watery.
Use low-moisture mozzarella.
Place the cheese underneath the sauce.
Pre-cook sausage and other meats.
Sauté watery vegetables such as mushrooms before adding them.
Press the dough high enough up the sides to contain the filling.
Do not overfill the pizza.
Bake until the bottom crust is golden.
Let the pizza rest before slicing.
Easy Recipe Variations
Classic Sausage Deep Dish
Use Italian sausage, mozzarella, Parmesan, and tomato sauce for a classic combination.
Pepperoni Deep Dish
Layer pepperoni over the mozzarella before adding the sauce.
Meat Lover’s Deep Dish
Add Italian sausage, pepperoni, bacon, and cooked ground beef.
Mushroom and Spinach Deep Dish
Use sautéed mushrooms and well-drained cooked spinach.
Supreme Deep Dish Pizza
Add sausage, pepperoni, bell peppers, mushrooms, onions, and olives.
Four-Cheese Deep Dish
Combine mozzarella, provolone, Parmesan, and fontina.
Spicy Deep Dish Pizza
Use spicy Italian sausage, jalapeños, red pepper flakes, and pepper Jack cheese.
Chicken Parmesan Deep Dish
Add chopped cooked breaded chicken, mozzarella, Parmesan, and extra tomato sauce.
How to Store Leftovers
Allow leftover pizza to cool before transferring slices to an airtight container.
Refrigerate for up to 3–4 days.
For the best texture, reheat slices in a 375°F (190°C) oven for approximately 10–15 minutes.
A skillet over medium-low heat also works well. Cover the skillet briefly so the cheese heats through while the bottom becomes crisp again.
Microwaving is convenient, but it will soften the crust.
For longer storage, wrap individual slices tightly and freeze for up to approximately 2–3 months.
Thaw overnight in the refrigerator or reheat directly from frozen in the oven.
Frequently Asked Questions
What makes Chicago-style deep dish different from regular pizza?
Deep-dish pizza is baked in a tall pan with a thick crust that rises up the sides. Cheese is typically layered underneath the toppings and tomato sauce.
Why does the cheese go underneath the sauce?
Deep-dish pizza bakes longer than thin pizza. Putting the cheese underneath helps protect it from becoming overly browned before the thick crust finishes baking.
Can I use store-bought pizza dough?
Yes.
Use approximately 1 pound of prepared dough and press it into a well-buttered deep pan.
Can I use fresh mozzarella?
You can, but drain and dry it thoroughly.
Low-moisture mozzarella is generally easier because it releases less water during baking.
Why is my deep-dish pizza watery?
The tomato sauce may have been too thin, vegetables may have released moisture, or fresh mozzarella may not have been drained sufficiently.
Can I prepare the dough ahead?
Yes.
Prepare the dough and let it rise slowly in the refrigerator overnight.
Bring it closer to room temperature before shaping.
Can I make the pizza vegetarian?
Absolutely.
Use mushrooms, peppers, onions, spinach, olives, or roasted vegetables instead of meat.
Why do I need to rest the pizza before slicing?
The filling is extremely hot and loose immediately after baking.
Resting for 10–15 minutes allows the cheese and sauce to settle so slices hold together much better.
Final Thoughts
This Homemade Chicago-Style Deep Dish Pizza combines a thick buttery crust, generous layers of mozzarella, savory Italian sausage, chunky tomato sauce, Parmesan, and herbs for a satisfying pizza-night dinner.
The key is building it differently from ordinary pizza: cheese first, toppings next, and thick tomato sauce on top. Baking everything in a deep buttered pan creates the tall golden crust and hearty layers that make this style so distinctive.
Serve it hot with a crisp salad or roasted vegetables and give the pizza a few minutes to rest before cutting into those thick, cheesy, sauce-loaded slices.