Chicago-style deep dish is not “just pizza.” It’s its own thing.
It’s a buttery, golden crust that bakes up like a tender pie shell. A thick layer of melty cheese. A hearty filling. Then a bright tomato sauce spooned over the top so the cheese stays protected from the oven’s heat. Everything stacks in the pan, bakes until bubbling, and slices into wedges that actually hold their shape.
This is the kind of dinner you plan around. Not because it’s hard, but because it feels like an event when it comes out of the oven. The pan is heavy. The top is red and glossy. The edges sizzle a little. And when you cut into it, you get that signature layered look that makes deep dish so satisfying.
The best part is you can make this at home without special equipment or tricky techniques. A deep dish pan is nice, but a cast iron skillet works beautifully. The dough is straightforward. The sauce is quick. The assembly is simple once you know the order.
Make it once and you’ll understand why this style has such a loyal following.
Ingredients
Here I explain the best ingredients for this homemade Chicago style deep dish pizza recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
For the dough
All-purpose flour – Keeps the crust tender and easy to work with. Bread flour can be used, but the crust will be chewier.
Yellow cornmeal – Adds that classic deep dish texture and a subtle corn flavor. It also helps keep the crust from tasting like plain bread.
Instant yeast – Makes the dough easy and reliable. Active dry yeast works too, it just needs a short proofing step.
Sugar – Helps wake up the yeast and adds a tiny bit of balance. It won’t make the crust sweet.
Salt – Brings the dough to life. Without enough salt, the crust tastes flat.
Warm water – You want it warm, not hot. Think comfortable bath water.
Unsalted butter – This is what gives you that tender, slightly flaky crust.
Olive oil – Adds flavor and helps the dough stay supple.
For the sauce
Deep dish sauce should be thick enough to sit on top, not runny.
Crushed tomatoes – A good base with texture.
Tomato paste – Thickens the sauce fast and adds a deeper tomato flavor.
Garlic – Gives the sauce that savory backbone.
Dried oregano and basil – Classic pizza herbs.
Salt and black pepper – Essential for balance.
Red pepper flakes (optional) – Adds gentle warmth.
For the filling
Low-moisture mozzarella – This melts smoothly without flooding the pan. Sliced mozzarella is traditional and protects the crust from sauce.
Italian sausage – Adds hearty, seasoned flavor. Mild or hot both work.
Pepperoni (optional) – Adds a familiar pizza flavor and a little extra richness.
Parmesan – Finishes the top with salty depth.
Bell pepper, mushrooms, onion (optional) – If you like a loaded slice, add a veggie layer.
Ingredient notes and substitutions
Instant yeast vs. active dry yeast
-
Instant yeast: mix right into the dry ingredients.
-
Active dry yeast: dissolve in warm water with sugar first and let it sit 5–10 minutes until foamy, then mix in.
Both work. Instant is just faster.
Butter in the dough
Use melted butter, not soft butter. Melted butter blends evenly and gives the crust that signature tender bite.
Cheese choice
Low-moisture mozzarella is the safest option for texture. Fresh mozzarella can be used, but it releases more water. If you use it, slice it and pat it very dry with paper towels, then use it sparingly.
Meat options
Italian sausage is classic. You can also use:
-
cooked ground beef with a pinch of Italian seasoning
-
cooked shredded chicken with a sprinkle of oregano
-
cooked crumbled bacon (a little goes a long way)
If you use sausage, I recommend browning it first so excess grease doesn’t soak into the crust.
Veggie options
If you add vegetables, sauté them first. Raw mushrooms and onions release water as they bake, and that moisture can soften the layers.
Best pan for deep dish
A deep dish pan is great, but it’s not required.
Deep dish pizza pan (9–10 inch): Classic shape and height.
Cast iron skillet (10–12 inch): Excellent heat retention, crisp edges, and easy browning.
Springform pan: Works in a pinch, but wrap the bottom well so nothing leaks.
What matters most is height. You want a pan with sides at least 2 inches tall so the layers have room.
Dough tips
Deep dish dough is different from thin crust dough. It’s not meant to be stretchy and airy like a Neapolitan-style pizza dough. It’s meant to be tender, buttery, and sturdy enough to hold fillings.
A few things help.
Don’t over-flour it
The dough should feel soft and slightly tacky, not dry. Add flour slowly if needed, but don’t chase a perfectly dry dough ball.
Give it time to rise
A good rise makes the crust lighter. Even if you’re in a hurry, try to give it at least 60 minutes in a warm spot.
Press it into the pan
You’re not tossing this dough. You’re pressing it. Use your fingertips to push it up the sides of the pan so it forms a crust wall. That’s what holds everything in.
Sauce options
Deep dish sauce can be simple and still taste bold.
You can simmer the sauce briefly, or keep it mostly “fresh” by just stirring it together. I like a quick simmer because it thickens the sauce and concentrates the flavor. Thick sauce is your friend here.
If you love a sweeter sauce, add a small pinch of sugar. Not enough to taste sweet, just enough to round out the acidity.
How to assemble it
This is the order that makes deep dish work.
-
Dough
-
Cheese
-
Meat + veggies
-
Sauce
-
Parmesan (and any extra toppings)
Sauce goes on top in this style. That’s the signature.
How to make Homemade Chicago Style Deep Dish Pizza
I’ve included step by step instructions below to make this recipe easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1: Make the dough
In a large bowl (or a stand mixer), combine the flour, cornmeal, instant yeast, sugar, and salt.
Add the warm water, melted butter, and olive oil. Mix until a dough forms.
Knead for 4–5 minutes by hand, or 3–4 minutes with a mixer, until smooth. It should feel soft and workable.
Place the dough in a lightly oiled bowl, cover, and let rise for 60–90 minutes, or until noticeably puffy.
Step 2: Make the sauce
In a saucepan over medium heat, add a small drizzle of olive oil.
Add the garlic and cook for about 30 seconds, just until fragrant.
Stir in crushed tomatoes, tomato paste, oregano, basil, salt, black pepper, and red pepper flakes if using.
Simmer for 10–15 minutes, stirring occasionally, until thickened. Set aside to cool slightly.
Step 3: Prep the filling
If using sausage, brown it in a skillet until cooked through. Drain excess grease.
If using vegetables, sauté them briefly until softened and any moisture has cooked off.
Step 4: Preheat the oven and prep the pan
Preheat the oven to 425°F.
Grease a 9–10 inch deep dish pan or cast iron skillet with butter or oil. Get the sides too.
Step 5: Press dough into the pan
Place the dough in the pan and press it outward and up the sides. Aim for an even thickness on the bottom, then build the walls up the sides.
If it resists, let it rest 5 minutes, then press again.
Step 6: Layer the cheese
Add sliced mozzarella across the bottom and slightly up the sides.
This layer protects the crust and gives you that stretchy, cheesy base.
Step 7: Add the filling
Add sausage, pepperoni, and any sautéed vegetables in an even layer.
Step 8: Add sauce and finish
Spoon thick sauce over the top and spread it evenly.
Sprinkle Parmesan over the sauce. If you like, add a light sprinkle of mozzarella on top too, but keep it modest so the sauce still looks like the top layer.
Step 9: Bake
Bake for 25–35 minutes, until the crust is golden and the top is bubbling.
If the crust edges are browning too fast, lightly tent the pan with foil for the last 10 minutes.
Step 10: Rest before slicing
Let the pizza rest for 15–20 minutes before slicing.
This matters. The layers set, the cheese stops sliding, and the slices hold together.
Recipe tips
Thick sauce is the secret
If the sauce is watery, the top layer can turn loose and the slice won’t set as nicely. Simmer the sauce until it’s spoonable and thick.
Brown the sausage first
Raw sausage can release a lot of grease into the pan. Browning first helps control that and keeps the crust from getting greasy.
Use sliced mozzarella on the bottom
Shredded cheese melts quickly and can brown too fast near the crust. Slices create a protective blanket that melts evenly.
Let it rest
Cutting too soon is the fastest way to end up with a messy slice. Rest time turns a good pizza into a clean, sturdy slice.
Watch the bake time, not the clock
Every oven and pan is different. Cast iron bakes a little faster and browns deeper. A lighter aluminum pan might need a few extra minutes.
Topping ideas and variations
This recipe is a solid base. You can keep it classic or make it your own.
Classic sausage
Just sausage, mozzarella, sauce, Parmesan. Simple and perfect.
Meat lovers
Add browned sausage, pepperoni, and cooked bacon. Keep the layers balanced so it still bakes evenly.
Veggie loaded
Sautéed mushrooms, onions, and bell peppers with a little spinach stirred in at the end. Make sure you cook out the moisture first.
Spicy
Use hot Italian sausage, add a pinch of red pepper flakes in the sauce, and finish with pepper jack mixed into the mozzarella layer.
Extra cheesy
Add provolone slices with the mozzarella, then finish with a bit more Parmesan.
What to serve with it
Deep dish is rich. Pair it with something fresh and simple.
-
A crisp green salad with a tangy vinaigrette
-
Roasted broccoli or roasted Brussels sprouts
-
A simple cucumber and tomato salad
-
Pickled vegetables or pepperoncini on the side
Keep the sides light. Let the pizza be the main event.
Storage, reheating, and freezing
Storage
Store leftover slices in an airtight container in the refrigerator for up to 4 days.
Reheating (best method)
Reheat in the oven so the crust stays crisp.
-
Preheat oven to 350°F
-
Place slices on a baking sheet
-
Cover loosely with foil for 8–10 minutes
-
Uncover for 3–5 minutes to crisp the crust
A toaster oven works great for single slices.
Freezing
Freeze slices for up to 2 months.
Wrap each slice tightly, then place in a freezer-safe bag.
Reheat from frozen at 350°F until hot through. Cover with foil at first so the top doesn’t over-brown.
Frequently asked questions
Can I make the dough ahead of time
Yes. Make the dough, let it rise once, then refrigerate it overnight.
When ready to use, let it sit at room temperature for 30–45 minutes so it becomes easy to press into the pan.
Can I use store-bought pizza dough
You can, but the texture won’t be the same. Store-bought dough is usually made for thinner crust styles, not buttery deep dish crust.
If you do use it, press it into the pan, brush with melted butter, and still layer cheese first.
Why is my crust pale
A pale crust usually means the oven wasn’t hot enough, or the pan wasn’t greased well.
Bake at 425°F and grease the pan generously. Cast iron also helps with browning.
Why is the center loose
Deep dish needs rest time. If you slice too soon, the sauce and cheese are still very hot and fluid.
If it’s still loose after resting, the sauce might have been too thin. Next time simmer the sauce longer.
Homemade Chicago Style Deep Dish Pizza
Ingredients
Dough
- 3 ¼ cups all-purpose flour
- ½ cup yellow cornmeal
- 2 ¼ teaspoons instant yeast 1 packet
- 1 tablespoon sugar
- 1 ½ teaspoons salt
- 1 ¼ cups warm water
- ¼ cup unsalted butter melted
- 2 tablespoons olive oil
Sauce
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 28 oz can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
Filling
- 12 –16 ounces low-moisture mozzarella cheese sliced
- 1 pound Italian sausage browned and drained
- 3 ounces pepperoni optional
- ¼ cup grated Parmesan cheese
- Optional: sautéed mushrooms onions, or bell peppers
Instructions
- Make the dough: combine flour, cornmeal, yeast, sugar, and salt. Add warm water, melted butter, and olive oil. Mix until a dough forms, then knead 4–5 minutes until smooth. Cover and rise 60–90 minutes until puffy.
- Make the sauce: heat olive oil in a saucepan, add garlic 30 seconds. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and red pepper flakes. Simmer 10–15 minutes until thick.
- Preheat oven to 425°F. Grease a 9–10 inch deep dish pan or cast iron skillet.
- Press dough into the pan, covering the bottom and pushing up the sides.
- Layer sliced mozzarella over the dough. Add sausage (and pepperoni/veggies if using).
- Spoon sauce over the top and spread evenly. Sprinkle Parmesan over the sauce.
- Bake 25–35 minutes until crust is golden and the top is bubbling. If edges brown too fast, tent with foil for the last 10 minutes.
- Rest 15–20 minutes before slicing and serving.
Notes
