Chicago is famous for many things, but when it comes to iconic food, Chicago-style deep dish pizza is unmatched. With its tall, buttery crust, layers of melty mozzarella, savory fillings, and a bright chunky tomato sauce on top, this pizza is not your everyday slice — it’s a full culinary experience.

This recipe delivers a fully authentic deep dish, modeled after the legendary pizzerias of Chicago. We’re talking about a flaky yet sturdy crust made with butter and a hint of cornmeal. We’re talking about cheese on the bottom, not the top, which protects the crust from soaking. We’re talking about a robust tomato sauce spooned over everything as the crowning layer. Every bite is rich, savory, and perfectly balanced.

If you’ve ever wanted to make a true Chicago-style deep dish at home, this is the recipe that gets you there — step-by-step, fully authentic, and surprisingly doable.

What Makes Chicago-Style Deep Dish Unique?

1. The tall, buttery, flaky crust

Deep dish dough contains butter and sometimes cornmeal, creating a golden, slightly crisp shell sturdy enough to hold heavy toppings.

2. Cheese first, sauce last

Mozzarella goes directly on the dough, acting as a moisture barrier. Sauce belongs on the top — thick, chunky, and delicious.

3. A layered, not folded, structure

Unlike thin-crust pizza where toppings sit loosely, deep dish is built in structured layers.

4. Baked in a deep pan

Traditionally, this is baked in a cast-iron skillet or a round deep cake pan that creates those iconic tall sides.

5. Slow, high-moisture cooking

This pizza bakes at 425°F relatively long, allowing cheese to melt slowly and the sauce to thicken perfectly.

Ingredients

For the Deep Dish Crust

• 2 ¼ cups all-purpose flour
• ½ cup fine cornmeal
• 1 tsp sugar
• 1 tsp salt
• 1 packet (2 ¼ tsp) instant yeast
• ¾ cup warm water
• 3 tbsp melted butter
• 2 tbsp olive oil

For the Cheese & Fillings

• 3 cups shredded low-moisture mozzarella
• ½ lb Italian sausage (optional)
• Pepperoni slices (optional)
• ½ cup grated Parmesan

For the Chicago-Style Tomato Sauce

• 1 can (28 oz) crushed tomatoes (chunky preferred)
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp sugar
• 1 tsp salt
• 1 tsp dried oregano
• ½ tsp dried basil
• ¼ tsp red pepper flakes
• 1 tbsp tomato paste (optional, for thickness)

Instructions

1. Make the Dough

1. Combine flour, cornmeal, sugar, salt, and yeast.
2. Add warm water, melted butter, and olive oil.
3. Mix into a soft dough, then knead 5–7 minutes.
4. Place in a greased bowl, cover, and rise for 1 hour.

2. Make the Tomato Sauce

5. Heat olive oil and sauté garlic 30 seconds.
6. Add tomatoes, oregano, basil, salt, sugar, and flakes.
7. Simmer 15–20 minutes until thickened.

3. Prepare the Pan

8. Grease a cast-iron skillet or deep 9-inch pan with butter or oil.
9. Press dough into the pan, pushing up the sides about 1½ inches.

4. Layer the Pizza — the Chicago Way

10. Add mozzarella FIRST — 3 full cups.
11. Add sausage or pepperoni over the cheese.
12. Spoon tomato sauce generously over everything.
13. Sprinkle Parmesan on top.

5. Bake

14. Bake at 425°F for 25–30 minutes until crust is golden.
15. Cool 10 minutes before slicing.

Authentic Chicago-Style Deep Dish Pizza

A true Chicago classic featuring a tall buttery crust, layers of mozzarella, hearty fillings, and chunky tomato sauce baked to perfection.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Rise Time 1 hour hr

Total Time 1 hour hr 50 minutes mins

Servings: 8 slices

Course: Dinner, Main Course

Cuisine: American

Calories: 640

Ingredients Equipment Method Notes

Ingredients

  

Deep Dish Crust

• 2.25 cups all-purpose flour
• 0.5 cup cornmeal
• 1 tsp sugar
• 1 tsp salt
• 2.25 tsp instant yeast
• 0.75 cup warm water
• 3 tbsp butter melted
• 2 tbsp olive oil

Cheese & Fillings

• 3 cups mozzarella cheese shredded, low-moisture
• 0.5 lb Italian sausage optional
• 0.5 cup Parmesan cheese grated

Tomato Sauce

• 28 oz crushed tomatoes
• 1 tbsp olive oil
• 2 cloves garlic minced
• 1 tsp sugar
• 1 tsp oregano dried
• 1 tsp salt

Equipment

• Cast iron skillet or deep dish pan
• Mixing bowl
• Whisk
• Measuring cups

Method

 

1. Mix flour, cornmeal, sugar, salt, and yeast. Add water, butter, and oil; knead and rise 1 hour.
2. Make tomato sauce by simmering tomatoes, garlic, oil, and seasonings 15–20 minutes.
3. Grease a cast-iron pan and press dough evenly across bottom and up the sides.
4. Layer mozzarella first, then sausage or pepperoni, then spoon sauce on top, finishing with Parmesan.
5. Bake at 425°F for 25–30 minutes until crust is golden. Rest 10 minutes before slicing.

Notes

Use low-moisture mozzarella for best texture.

Tips for Real Chicago-Style Deep Dish

Use low-moisture mozzarella

Fresh mozzarella is too wet — Chicago uses low-moisture for a reason.

Cornmeal is optional but classic

It adds subtle crunch and authentic flavor.

Press dough up the sides firmly

This forms the tall walls that make the pizza iconic.

Let it cool before slicing

Deep dish holds heat extremely well — letting it rest ensures clean slices.

Don’t overload the fillings

It’s already rich; a little sausage goes a long way.

Variations

Supreme Deep Dish

Add bell peppers, onions, mushrooms, and sausage.

Spinach & Ricotta Deep Dish

Layer ricotta between cheese and sauce.

Pepperoni Lovers

Add pepperoni in two layers — under the cheese and under the sauce.

Cheeseburger Deep Dish

Ground beef, onions, cheddar, and a swirl of ketchup/mustard.

Serving Suggestions

Serve with:

• A side Caesar salad
• Garlic knots
• Crisp green salad
• Cold soda or lemonade

Stores well and reheats beautifully — the crust stays crisp and flaky.