CHICAGO DEEP DISH PIZZA

This legendary Chicago-style deep dish pizza features a rich, buttery crust, layers of gooey mozzarella, hearty Italian sausage, and chunky tomato sauce. Baked in a deep, round pan, it’s a filling and satisfying comfort food favorite perfect for pizza night or weekend indulgence.

Prep Time: 20 minutes

Rest/Rise: 1 hour 30 minutes

Bake Time: 30–35 minutes

Total Time: ~2 hours 30 minutes

Servings: Serves 4–6 people

Ingredients:

For the dough:

2¼ tsp active dry yeast (1 packet)
1½ cups warm water (110°F)
2 tsp sugar
3¼ cups all-purpose flour
½ cup yellow cornmeal
½ tsp salt
¼ cup olive oil
2 tbsp unsalted butter, softened

For the filling:

3 cups shredded mozzarella cheese
1 lb Italian sausage, cooked and crumbled
1/2 cup sliced pepperoni or your favorite toppings (optional)
1/4 cup grated Parmesan cheese

For the sauce:

1 tbsp olive oil
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 tsp dried oregano
½ tsp salt
½ tsp sugar
¼ tsp crushed red pepper flakes (optional)

Instructions:

Dissolve yeast and sugar in warm water. Let sit 5–10 mins until foamy. Add flour, cornmeal, salt, olive oil, and butter. Mix and knead 5–6 mins until smooth. Let rise in a greased bowl, covered, for 1–1½ hours until doubled.
In a saucepan, heat oil over medium heat. Sauté garlic 30 seconds, then add tomatoes, oregano, salt, sugar, and red pepper. Simmer for 15–20 minutes until thickened.
Preheat oven to 425°F (218°C). Oil a 9-inch round deep dish pan or cake pan. Roll dough into a 12–13 inch circle and press into the pan, pushing dough up the sides.
Layers mozzarella slices or shredded cheese
Then sausage and other toppings
Spoon thick tomato sauce over the top
Finish with a sprinkle of Parmesan
Bake for 30–35 minutes until crust is golden and sauce is bubbling. Cover loosely with foil halfway if needed to prevent over-browning.
Let rest 10 minutes before slicing. Enjoy!

Serving Suggestion:

Serve with a simple green salad

Tips:

Letting the dough rise slowly in the fridge overnight adds flavor.
Use whole milk mozzarella for melty, rich texture.
Don’t overload with sauce — it should be thick and chunky to avoid a soggy crust.

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