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–+ servings

Homemade Chicago Style Deep Dish Pizza

Homemade Chicago style deep dish pizza is easier to make than you think and tastes just like the real deal. This recipe creates a thick buttery cornmeal crust layered backwards with sliced mozzarella, Italian sausage, and a robust crushed tomato sauce. It is the perfect heavy comfort food meal for anyone craving authentic deep dish flavor without the travel.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine AMERICAN, ITALIAN-AMERICAN
Servings 8 SLICES

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

Simmer the sauce until thick so slices hold together.
Browning sausage first helps control grease and keeps the crust from getting oily.
Store leftovers in the fridge up to 4 days. Reheat in the oven for the best crust texture.
Tried this recipe?Let us know how it was!