Why I Keep Coming Back to This Chicago Deep Dish Pizza Recipe
There's a specific kind of quiet that happens in my kitchen when a deep dish pizza comes out of the oven. Nobody talks for a second. We just stare at it, this golden, slightly leaning tower of crust and cheese and sauce, and someone always says "okay but how long until we can cut it."
I started making this Chicago deep dish pizza recipe after a trip to Chicago where I stood in line for almost an hour for a pizza that, honestly, I could've made better sauce for at home. I'm not saying that to be cocky. I just came home determined to figure out what actually makes deep dish work, and it turns out it's not some mysterious restaurant secret. It's a buttery, cornmeal-flecked crust, a sauce that goes ON TOP of the cheese instead of under it, and a homemade sausage that takes fifteen extra minutes and changes everything.
This isn't a quick weeknight pizza. It takes time, mostly hands-off resting time, and that's part of the charm. My husband calls it "pizza with a nap built in," which is fair.
If you've been searching for a Chicago deep dish pizza recipe that actually tastes like the real thing and not a sad casserole with pizza toppings, this is the one I keep coming back to. Let's get into it.
Recipe Card Details
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Resting Time: 2 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Servings: 2 pizzas (about 6-8 slices each)
- Difficulty: Intermediate, nothing tricky, just a few steps and some patience
Ingredients
For the Dough:
- 3¼ cups (450 g) all-purpose flour
- ¼ cup (40 g) cornmeal
- 3 tsp (12 g) sugar
- 3 tsp (15 g) salt
- 1¼ cups (275 g) warm water (85°F / 29°C)
- 8 tbsp (110 g / 1 stick) butter, cubed and softened slightly
- 3 tsp (9 g) instant or active dry yeast
For the Sauce:
- 1 can (28 oz / 800 g) crushed tomatoes
- ¼ red onion, grated (a yellow onion works fine too)
- 2 garlic cloves, pressed or minced
- 2 tbsp (40 g) tomato paste
- 1 tbsp (10 g) sugar
- ½ tsp (1 g) dried basil
- ½ tsp (1 g) dried oregano
- 3 tbsp butter
- 1 tsp (5 g) salt
For the Homemade Sausage:
- 1 lb (450 g) fatty ground pork (80/20 if you can find it)
- 1½ tsp (7 g) salt
- 1 tsp (5 g) sugar
- 1 tsp (3 g) paprika
- ½ tsp (1 g) dried sage
- ½ tsp (1 g) black pepper
- 1½ tsp (5 g) red wine vinegar
- ½ tsp (1 g) red pepper flakes
- ½ tsp (1 g) garlic powder
- 1 tsp (2 g) fennel seeds, toasted and lightly crushed
For Assembly:
- Mozzarella cheese, sliced or shredded, to taste (low-moisture works best so the pizza doesn’t get soggy)
- Homemade tomato sauce (from above)
- Crumbled homemade sausage (from above)
- Red pepper flakes, for finishing
- Grated parmesan, for finishing
- Olive oil, for the pan (about 3 tbsp per pan)
Step-by-Step Instructions
Make the Dough
- In a stand mixer fitted with the dough hook, combine the flour, cornmeal, sugar, and salt. Add the cubed butter and mix on low until the mixture looks sandy and even.
- With the mixer still running, slowly stream in the warm water until the dough comes together into a smooth ball. This should take about 30 to 40 seconds total once the water goes in.
- Transfer the dough to a lightly oiled bowl, cover, and let it rise for 90 minutes. I always set a timer instead of guessing, because I’ve definitely let dough go too long before and regretted it.
- Divide the dough into 2 equal portions and shape each into a loose round. Place them on an oiled baking sheet and cover with a second baking sheet (or plastic wrap).
- Let the dough rise again for 1 hour.
- Roll each portion out into a 12-inch (30 cm) circle.
- Oil your cast iron pan or cake pan generously with olive oil, then press the rolled dough into the pan, pushing it up the sides slightly. This is the part that makes deep dish deep, so don’t be shy with it.
Make the Sauce
- Melt the butter in a saucepan over medium heat.
- Add the grated onion, garlic, and salt. Sauté until the onion turns translucent and just starts to catch a little color.
- Stir in the tomato paste and cook for 30 to 40 seconds, until it darkens to a deep rust color. This step matters more than it looks like it should — it takes away that raw, tinny tomato paste taste.
- Add the crushed tomatoes, sugar, basil, and oregano. Simmer on low for 20 minutes, stirring every few minutes so it doesn’t catch on the bottom.
- Let the sauce cool before using it on the pizza. Warm sauce on raw dough is a recipe for a gummy bottom crust, and I learned that one the hard way.
Make the Sausage
- Mix all the sausage ingredients together in a bowl until just combined. Don’t overwork it or the texture gets tough.
- Cook off a small test patty in a skillet to taste it, then adjust the salt or spice before using the rest. I do this every single time because sausage seasoning is impossible to judge raw.
Assemble and Bake
- On your shaped dough, layer the cooled sauce, crumbled sausage, and cheese, then finish with a scattering of red pepper flakes.
- Top everything with grated parmesan.
- Bake at 425°F (220°C) for 30 to 40 minutes, until the crust is deeply golden brown around the edges.
- Let the pizza rest for 10 minutes before slicing. I know this is the hardest step. Do it anyway, or the layers will slide everywhere when you cut it.
Easy Homemade Chikago Deep Dish Pizza Recipe
A crispy, thick-crust pizza baked in a cast iron pan, topped with homemade tomato sauce and homemade spiced pork sausage.
Equipment
- 1 Stand mixer or food processor
- 1 Large mixing bowl
- 2 baking sheets
- 1 Rolling Pin
- 1 23-25 cm (9-10 inch) cast iron pan (or cake pan)
- 1 Medium saucepan
- 1 Measuring cups and spoons
Ingredients
For the Dough :
- 3 (¼) cups (450 g) all-purpose flour
- ¼ cup (40 g) cornmeal
- 3 tsp (12 g) sugar
- 3 tsp (15 g) salt
- ¼ cup (275 g) warm water (85°F / 29°C)
- 8 tbsp (110 g / 1 stick) butter, cubed
- 3 tsp (9 g) yeast
For the Sauce :
- 1 can (800 g / 28 oz) crushed tomatoes
- ¼ red onion, grated
- 2 garlic cloves, pressed or minced
- 2 tbsp (40 g) tomato paste
- 1 tbsp (10 g) sugar
- ½ tsp (1 g) dried basil
- ½ tsp (1 g) dried oregano
- 3 tbsp butter
- 1 tsp (5 g) salt
For the Homemade Sausage :
- 1 lb (450 g) fatty ground pork
- 1.5 tsp (7 g) salt
- 1 tsp (5 g) sugar
- 1 tsp (3 g) paprika
- ½ tsp (1 g) dried sage
- ½ tsp (1 g) black pepper
- 1.5 tsp (5 g) red wine vinegar
- ½ tsp (1 g) red pepper flakes
- ½ tsp (1 g) garlic powder
- 1 tsp (2 g) fennel seeds, toasted and crushed
For Assembly :
- Cheese (mozzarella), to taste
- Homemade tomato sauce (see above)
- Crumbled homemade sausage (see above)
- Red pepper flakes
- Grated parmesan
Instructions
The Dough :
- Mix the dry ingredients (flour, cornmeal, sugar, salt) in a stand mixer. Add the cubed butter and mix until the mixture is even and sandy in texture.
- While the mixer is running, slowly stream in the warm water until the dough comes together smoothly. Mix for a total of 30 to 40 seconds.
- Transfer to a bowl and let rise for 90 minutes.
- Divide into 2 equal portions and shape into loose rounds. Transfer to an oiled baking sheet and cover with another baking sheet.
- Let rise for 1 hour. Roll out each portion into a 30 cm (12-inch) circle. Oil a 23-25 cm (9-10 inch) cast iron pan (linked below) or cake pan with 3 tbsp olive oil, then place the rolled dough inside to shape the pizza.
The Sauce :
- In a saucepan over medium heat, melt the butter.
- Add the onion, garlic, and salt; sauté until translucent and just starting to brown.
- Add the tomato paste and cook for 30 to 40 seconds, until it turns a deep rust color.
- Add the crushed tomatoes, sugar, and dried herbs. Simmer on low heat for 20 minutes, stirring often. Let cool before using on the pizza.
The Sausage :
- Mix all the sausage ingredients together.
- Cook off a small test portion to taste and adjust seasoning as needed.
Assembly & Baking :
- On the shaped dough in the pan, layer the sauce, crumbled sausage, cheese, and red pepper flakes. Finish with parmesan.
- Bake at 425°F (220°C) for 30 to 40 minutes, until the crust is golden brown.
- Let rest for 10 minutes before slicing and serving.