Name: Homemade Chicago-Style Deep Dish Pizza
Prep time: 1 h 20 min
Cook time: 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 2¼ tsp active dry yeast; 1½ tsp sugar; ¾ cup warm water (110°F / 43°C); 1¾ cups all-purpose flour; ¼ cup yellow cornmeal; ½ tsp salt; 2 tbsp olive oil; 2 tbsp softened butter; 1 tbsp olive oil (for sauce); 2 cloves garlic, minced; 1 can (15 oz) crushed tomatoes; 1 tsp dried oregano; ½ tsp dried basil; ½ tsp sugar (for sauce); Salt and pepper to taste; 2 cups shredded mozzarella cheese; ½ cup grated Parmesan cheese; Optional toppings: sautéed mushrooms, bell peppers, onions, cooked Italian sausage, pepperoni, olives

Jump to Recipe·Print Recipe

A rich, cheesy, and indulgent dish, this homemade Chicago-style deep dish pizza delivers everything I crave in comfort food. With a buttery cornmeal crust that’s thick yet tender, generous layers of gooey mozzarella, a robust homemade tomato sauce, and endless topping options, it’s a recipe I turn to when I want to bring something truly special to the table. Baked to perfection in a cast-iron skillet, this deep dish pizza is hearty, satisfying, and made entirely from scratch.

Homemade Chicago-Style Deep Dish Pizza

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

2¼ teaspoon active dry yeast

1½ teaspoon sugar

¾ cup warm water (110°F / 43°C)

1¾ cups all-purpose flour

¼ cup yellow cornmeal

½ teaspoon salt

2 tablespoon olive oil

2 tablespoon softened butter

For the sauce:

1 tablespoon olive oil

2 cloves garlic, minced

1 can (15 oz) crushed tomatoes

1 teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon sugar

Salt and pepper to taste

For the filling:

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

Optional toppings: sautéed mushrooms, bell peppers, onions, cooked Italian sausage, pepperoni, olives

Directions

I start by combining warm water, sugar, and yeast in a bowl, letting it sit for 5–10 minutes until foamy.

In a large bowl, I whisk together the flour, cornmeal, and salt. Then I add in the yeast mixture, olive oil, and softened butter. I mix until a dough forms.

I knead the dough on a lightly floured surface for 5–7 minutes, until smooth. After that, I transfer it to a greased bowl, cover it, and let it rise for about 1 hour, or until it doubles in size.

While the dough rises, I prepare the sauce by heating olive oil in a saucepan over medium heat. I sauté the garlic for 1 minute, then add crushed tomatoes, oregano, basil, sugar, salt, and pepper. I let it simmer for 15–20 minutes until thickened.

I preheat the oven to 425°F (220°C) and grease a 9-inch cast iron skillet or deep dish pan with olive oil.

Once the dough has risen, I roll it into a 12-inch circle and press it into the skillet, letting the edges come up slightly along the sides.

I layer the mozzarella cheese over the crust, add any toppings I’m using, then pour the tomato sauce on top. I finish by sprinkling Parmesan cheese over everything.

I bake the pizza for 25–30 minutes until the crust is golden and the sauce is bubbling.

After baking, I let it cool for 5–10 minutes before slicing and serving.

Servings and timing

Servings: 6 servings

Prep Time: 1 hour 20 minutes

Cook Time: 30 minutes

Total Time: 1 hour 50 minutes

Calories: 420 kcal per serving

Variations

I like to go vegetarian with mushrooms, bell peppers, onions, and olives for a lighter yet flavorful option.

For a meat-lovers twist, I often add cooked Italian sausage, pepperoni, or even crumbled bacon.

If I want a spicier kick, I add crushed red pepper flakes to the sauce or layer in some hot giardiniera.

Sometimes, I swap out mozzarella for a mix of fontina and provolone to change up the flavor profile.

Storage/Reheating

I store leftover slices in an airtight container in the fridge for up to 3 days. To reheat, I place a slice in a skillet over low heat, cover it with a lid, and warm it for about 5–7 minutes until heated through and the crust is crisp again. The oven works great too—10 minutes at 375°F (190°C) does the trick. I avoid the microwave if I want to keep the crust from going soggy.

FAQs

What makes Chicago-style deep dish pizza different from regular pizza?

It’s all in the layering and the crust. I start with a buttery, thick cornmeal crust, layer the cheese directly on the dough, add toppings, and finish with sauce on top. It’s more like a pizza casserole—rich and indulgent.

Can I make the dough ahead of time?

Yes, I often prepare the dough the night before and let it rise slowly in the fridge. The flavor gets even better with a long, cold rise.

Do I need a cast iron skillet?

While a cast iron skillet gives the best crisp and even bake, I’ve also used a deep-dish cake pan or even a springform pan with success. Just make sure it’s deep enough to hold all those layers.

Can I freeze the pizza?

Absolutely. I freeze baked slices individually wrapped in foil, then place them in a freezer-safe bag. When I want to reheat, I bake from frozen at 375°F for about 15–20 minutes.

How do I prevent a soggy crust?

I make sure to drain excess moisture from toppings like mushrooms or spinach before adding them. Also, baking the pizza on the lower rack of the oven helps the crust crisp up nicely.

Conclusion

This homemade Chicago-style deep dish pizza is a hearty, satisfying dish I love making when I want something truly special. From the rich cornmeal crust to the layers of cheese and savory tomato sauce, every bite delivers comfort and flavor. It’s the kind of recipe I turn to when I want to slow down, enjoy the process, and treat myself—and others—to a homemade classic.

Recipe:

Homemade Chicago-Style Deep Dish Pizza

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 1 hour 50 minutes
Yield: 6 servings
Diet: Vegetarian

Print Recipe

Description

A hearty and indulgent homemade Chicago-style deep dish pizza with a buttery cornmeal crust, layers of gooey mozzarella, savory tomato sauce, and customizable toppings, all baked to perfection in a cast iron skillet.

Instructions

In a bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
In a large bowl, whisk together flour, cornmeal, and salt. Add the yeast mixture, olive oil, and softened butter. Mix until a dough forms.
Knead the dough on a floured surface for 5–7 minutes until smooth. Transfer to a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
While dough rises, prepare the sauce. Heat olive oil in a saucepan over medium heat. Sauté garlic for 1 minute, then add crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer for 15–20 minutes until thickened.
Preheat oven to 425°F (220°C). Grease a 9-inch cast iron skillet or deep dish pan with olive oil.
Roll out the risen dough into a 12-inch circle and press it into the skillet, allowing the edges to come up slightly along the sides.
Layer mozzarella cheese over the crust, add desired toppings, then spoon the tomato sauce on top. Sprinkle Parmesan cheese over the sauce.
Bake for 25–30 minutes until the crust is golden and the sauce is bubbling.
Let the pizza cool for 5–10 minutes before slicing and serving.