Homemade Chicago-Style Deep Dish Pizza

A true Chicago classic with a buttery, flaky crust, layers of gooey mozzarella, savory Italian sausage, rich tomato sauce, and plenty of Parmesan cheese.

Prep Time: 30 minutes
Rise Time: 1½–2 hours
Bake Time: 35–40 minutes
Total Time: About 3 hours
Servings: 8

 Ingredients

For the Dough

• 3¼ cups (390g) all-purpose flour
• ½ cup (60g) yellow cornmeal
• 2¼ tsp (1 packet) active dry yeast
• 1¼ cups warm water (110°F/43°C)
• 2 tsp sugar
• 1 tsp salt
• ¼ cup unsalted butter, melted
• 2 tbsp olive oil

For the Tomato Sauce

• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp fennel seeds (optional)
• ½ tsp red pepper flakes (optional)
• 1 tsp sugar
• Salt and black pepper to taste

For the Filling

• 1 lb Italian sausage, cooked and crumbled
• 4 cups shredded low-moisture mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tbsp butter, cut into small pieces
• Optional toppings:
  • Sliced pepperoni
  • Mushrooms
  • Green bell peppers
  • Black olives
  • Onions

Instructions

1. Prepare the Dough

1. In a bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Mix in the melted butter and olive oil.
3. Add flour, cornmeal, and salt. Knead for 8–10 minutes until smooth.
4. Place the dough in a greased bowl, cover, and let rise for 1½–2 hours until doubled in size.

2. Make the Sauce

1. Heat olive oil in a saucepan over medium heat.
2. Sauté garlic for about 30 seconds.
3. Add crushed tomatoes, oregano, basil, fennel, red pepper flakes, sugar, salt, and pepper.
4. Simmer for 20–25 minutes until thickened.

3. Assemble the Pizza

1. Preheat oven to 425°F (220°C).
2. Grease a 9-inch deep-dish pizza pan with butter or oil.
3. Roll out the dough into a large circle and press it into the pan, covering the bottom and sides.
4. Layer the mozzarella cheese directly onto the crust.
5. Add the cooked Italian sausage and any additional toppings.
6. Spread the tomato sauce evenly over the filling.
7. Sprinkle with Parmesan cheese and dot the top with small pieces of butter.

4. Bake

1. Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let the pizza rest for 10 minutes before slicing and serving.

 Serving Suggestions

• Caesar salad
• Garlic bread
• Roasted vegetables
• Italian antipasto
• Fresh lemonade or iced tea

Tips

• Use low-moisture mozzarella to prevent a soggy pizza.
• Let the pizza cool slightly before cutting for clean slices.
• The buttery cornmeal crust is what gives Chicago deep-dish its signature texture.
• Leftovers can be refrigerated for up to 4 days and reheated in the oven for the best results.