Homemade Chicago Style Deep Dish Pizza

Absolutely! Making Chicago-style deep-dish pizza at home is a fun project, though it takes a bit of time. Here’s a detailed guide so your pizza comes out thick, cheesy, and packed with toppings.

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Ingredients

For the dough (yields one 12-inch deep-dish pizza)

• 2 ¼ tsp (1 packet) active dry yeast

• 1 ½ cups warm water (110°F / 43°C)

• 3 ½ cups all-purpose flour

• ½ cup cornmeal (for that slightly gritty, crisp texture)

• 2 tsp sugar

• 1 tsp salt

• ¼ cup olive oil

For the filling

• 2–3 cups shredded mozzarella cheese

• 1 lb Italian sausage (or any topping of your choice)

• 1 bell pepper, sliced (optional)

• 1 small onion, sliced (optional)

• 1 cup sliced mushrooms (optional)

For the sauce

• 1 can (28 oz) crushed tomatoes

• 2 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried basil

• Salt & pepper to taste

• 1–2 tsp olive oil

Optional toppings

• Grated Parmesan cheese

• Red pepper flakes

• Fresh basil

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Instructions

1. Make the dough

1. In a small bowl, dissolve sugar in warm water and sprinkle yeast on top. Let it sit 5–10 minutes until frothy.

2. In a large bowl, combine flour, cornmeal, and salt. Add yeast mixture and olive oil.

3. Knead for 5–7 minutes until smooth and elastic.

4. Place in a lightly oiled bowl, cover, and let rise 1–2 hours until doubled.

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2. Prepare the sauce

1. In a saucepan, heat olive oil over medium heat. Add garlic and sauté 1 minute.

2. Add crushed tomatoes, oregano, basil, salt, and pepper.

3. Simmer 15–20 minutes, stirring occasionally.

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3. Cook the toppings

• Brown the sausage in a skillet (drain excess fat).

• Sauté vegetables if desired.

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4. Assemble the pizza

1. Preheat oven to 425°F (220°C).

2. Roll out the dough into a circle large enough to fit a 12-inch deep-dish pan (or 9×13-inch pan) with sides. Press dough into pan, up the sides.

3. Layer in order:

   • Cheese first (prevents sogginess)

   • Cooked sausage and other toppings

   • Pour tomato sauce on top (heavily! That’s Chicago style)

   • Sprinkle Parmesan on top if desired

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5. Bake

• Bake in preheated oven for 30–35 minutes until crust is golden and sauce is bubbly.

• Let pizza rest 10 minutes before slicing—this helps it hold its shape.

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Tips for Success

• Cheese first: Unlike thin crust pizza, deep dish puts cheese directly on the dough to prevent a soggy crust.

• Don’t skimp on sauce: Deep-dish pizza is known for thick, chunky tomato topping.

• Use a heavy pan: Cast iron works best for even cooking and crispy edges.

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If you want, I can also give a shortcut version using store-bought dough that still comes out very close to authentic Chicago-style—saves an hour of prep. Do you want me to do that?