Buttery deep-dish crust with layers of cheese, meat, and chunky tomato sauce
Chicago Deep Dish Pizza
Prep Time
1 hr 30 min
Cook Time
35 min
Total Time
2 hr 5 min
Servings
8
1 deep-dish pizza
Difficulty
Medium
Cost
Moderate
$$
Chicago Deep Dish Pizza
Buttery deep-dish crust with layers of cheese, meat, and chunky tomato sauce
★4.8(25)
A towering deep-dish pizza with a buttery, flaky crust, layers of mozzarella and Italian sausage, and a thick chunky tomato sauce on top. Chicago's proudest creation.
90m
Prep Time
35m
Cook Time
125m
Total Time
8
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Chicago deep dish is pizza architecture—a tall, buttery crust built up the sides of a deep pan, layered with cheese first, then meat, then crushed tomatoes. It's more pie than pizza.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Chicago Deep Dish Pizza is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 2.5 cups all-purpose flour with 1/4 cup cornmeal
- 3/4 cup butter, softened
- 1 lb sliced mozzarella cheese
- 1 lb Italian sausage, casings removed and browned
- 1 can (28 oz) crushed San Marzano tomatoes
- 1 packet instant yeast
Instructions
- 1
Mix flour, cornmeal, yeast, 1 tsp sugar, and 1 tsp salt. Add 3/4 cup warm water and 1/4 cup softened butter. Knead 5 minutes. Let rise 1 hour.
- 2
Roll dough into a large circle, spread remaining butter on top, fold into thirds, and refrigerate 30 minutes.
- 3
Press dough into a greased deep 12-inch round cake pan or cast-iron skillet, pushing 2 inches up the sides.
- 4
Layer sliced mozzarella on the bottom, then browned sausage, then crushed tomatoes seasoned with oregano, basil, and garlic.
- 5
Bake at 425°F for 30-35 minutes until the crust is golden and the sauce is bubbling. Rest 10 minutes before slicing.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Italian sausagePepperoni, mushrooms, or green peppers
Any classic pizza topping works in deep dish
Cornmeal in doughSemolina flour
Semolina gives a similar texture and golden color
Tips & Storage
Pro Tips
The laminating step (folding butter into the dough) is what gives the crust its famous flaky layers.
Let the pizza rest a full 10 minutes after baking so the layers set and slices hold together.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 375°F oven for 12-15 minutes. Microwaving makes the crust soggy.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (65mg) · 8 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates26g
Fat38g
Fiber740mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is the cheese on the bottom?
- Cheese on the bottom protects the crust from the sauce and stays gooey rather than burning.
- Can I use a regular pan?
- You need a deep pan—a 3-inch-deep cake pan or cast-iron skillet works best.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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