Deep Dish Pizza

You know that feeling when you walk into a Chicago pizzeria and get hit with that intoxicating aroma of buttery crust, bubbling cheese, and garlicky tomato sauce? That’s exactly what we’re recreating in your kitchen today. I still remember the first time I made this at home – my husband took one bite, closed his eyes, and said “Oh wow… this tastes like vacation.” And that’s the magic of deep dish pizza. It’s not just food – it’s a warm, cheesy embrace on a plate.

What makes this recipe special is how the crispy, almost croissant-like crust cradles that perfect ratio of toppings. We’re talking layers of stretchy mozzarella, your favorite veggies (I’m partial to mushrooms and olives), and a bright tomato sauce that cuts through all that richness. The best part? While it looks impressive, it’s actually pretty forgiving to make. Even if your dough isn’t picture-perfect, it’s going to taste incredible.

Gathering Your Pizza-Making Arsenal

Let’s raid your kitchen together:

• That 12-inch cast iron skillet you use for everything (or a deep cake pan in a pinch)

• Your stand mixer if you have one (though I’ve made this dough in a bowl with a wooden spoon many times)

• A rolling pin (or just use your hands – the dough loves a personal touch)

• Mixing bowls (we all have that one with the slightly chipped rim that’s our favorite)

• A saucepan for the easiest homemade sauce you’ll ever make

• Box grater (freshly grated cheese melts so much better, trust me)

Ingredients (Because Great Pizza Starts Here)

For the Dough (Your Edible Blanket):

• 500g all-purpose flour (plus extra for when things get messy)

• 7g instant yeast (that little packet that’s probably in your pantry right now)

• 10g sugar (just enough to make the yeast happy)

• 10g salt (the flavor booster)

• 300ml warm water (think “baby’s bath” temperature)

• 50g melted butter (for that irresistible richness)

• 30g good olive oil (the kind you’d drizzle on bruschetta)

For the Sauce (The Tangy Star):

• 400g quality crushed tomatoes (San Marzano if you’re feeling fancy)

• 15g olive oil

• 3 garlic cloves, minced (or 4… I won’t judge)

• 5g dried oregano (crush it between your fingers to wake up the flavor)

• 5g dried basil

• Pinch of sugar (to balance the tomatoes’ acidity)

• Salt and pepper to taste (don’t be shy)

For the Toppings (Where You Make It Yours):

• 300g whole-milk mozzarella, shredded (the good stuff)

• 200g sliced mushrooms (if that’s your jam)

• 150g colorful bell peppers

• 100g black olives (or skip if you’re not a fan)

• 100g Parmesan for that salty, nutty finish

Let’s Make Some Pizza Magic

1. The Dough Tango

In your mixer bowl (or that trusty large mixing bowl), whisk together the dry ingredients. Pour in the warm water, melted butter, and olive oil. Mix until it comes together – it’ll look shaggy at first, but keep faith.

Now for the therapeutic part: knead for 5-7 minutes with a dough hook (or 10 minutes by hand – consider it your stress relief for the day). You’ll know it’s ready when it’s smooth and springs back when poked.

Cover with a damp towel (I’ve used a clean dishcloth in a pinch) and let it rise somewhere cozy. In about 1-2 hours, it should double in size – perfect time to prep the rest!

2. Sauce Simmering (Your Kitchen Will Smell Like Italy)

Heat olive oil in your saucepan over medium. Add the garlic and let it sizzle just until fragrant (about 30 seconds – burnt garlic is sad garlic).

Add everything else and let it bubble gently for 15-20 minutes. Taste and adjust – want more basil? Go for it! This sauce is your canvas.

3. Building Your Masterpiece

Preheat your oven to 200°C (400°F). Grease your pan well – this dough likes to stick.

Punch down the dough (so satisfying) and press it into the pan, working it up the sides. If it keeps springing back, let it rest 5 minutes – dough has attitude sometimes.

Here’s the deep dish secret: cheese first! This creates a protective layer so your crust stays crisp. Add your mozzarella, then toppings, then spoon the sauce over (about 1cm thick). Finish with Parmesan like you’re sprinkling fairy dust.

4. Baking to Golden Perfection

Bake for 25-30 minutes until the crust is golden and the cheese is bubbling like a little volcano.

The hardest part: let it rest 5-10 minutes before cutting. I know it’s torture, but this keeps it from becoming a saucy avalanche.

Hard-Earned Tips from My Pizza Adventures

✔ Grate your own cheese – pre-shredded doesn’t melt as nicely
✔ Dough too sticky? Add flour a tablespoon at a time until workable
✔ Crust browning too fast? Tent with foil halfway through
✔ No deep dish pan? A cast-iron skillet works beautifully

Perfect Pairings

• A crisp arugula salad with lemon dressing to cut the richness

• Garlic bread (because more carbs are always welcome)

• A cold beer or sparkling water with lemon

Answers to Your Burning Questions

Can I prep components ahead?
Absolutely! Dough refrigerates overnight (let it warm up before using). Sauce keeps for 3 days.

Why cheese before sauce?
Chicago tradition! Creates a barrier so your crust stays crisp instead of soggy.

Help! My dough won’t cooperate!
Dough can be moody. If it’s too elastic, let it rest 10 minutes and try again.

Freezing instructions?
Wrap slices well and freeze for up to 2 months. Reheat in a 175°C (350°F) oven until crispy.

There you have it – my ultimate deep dish love letter. This isn’t just pizza – it’s an experience. The kind of meal where everyone gathers around, watches in anticipation as you cut that first slice, and then falls into happy, cheesy silence. Perfect for lazy weekends when you want to cook something special, or when you need edible comfort. Now go forth and bake your heart out! And when you take that first bite and close your eyes in happiness? That’s my favorite part.

Deep Dish Pizza (Chicago-Style)

Servings: 6 ⏱️ Prep Time: 20 min | Rise Time: 1 hr | Cook Time: 30–35 min | Total Time: ~2 hrs

Print Recipe Pin Recipe

Equipment

• 9- or 10-inch cast iron skillet or deep-dish pizza pan
• Mixing bowls
• Rolling pin (optional)
• Saucepan
• Wooden spoon
• Measuring cups and spoons

Ingredients

  

• For the Dough:
• 2 ¼ tsp active dry yeast 1 packet
• 1 ¼ cups warm water 110°F/45°C
• 2 tsp sugar
• 3 cups all-purpose flour
• ½ cup yellow cornmeal
• 1 tsp salt
• ¼ cup olive oil + more for greasing
• For the Filling:
• 2 tbsp olive oil
• 1 lb Italian sausage casing removed
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Optional: sliced pepperoni mushrooms, bell peppers, spinach
• For the Sauce:
• 1 tbsp olive oil
• 2 cloves garlic minced
• 1 can 28 oz crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Pinch of sugar optional

Instructions

 

• Make the Dough:
• In a bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
• Stir in flour, cornmeal, salt, and olive oil. Knead dough for about 5–7 minutes until smooth.
• Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
• Make the Sauce:
• Heat oil in a saucepan over medium heat. Sauté garlic for 30 seconds.
• Add crushed tomatoes, oregano, basil, salt, pepper, and sugar if using. Simmer for 15–20 minutes until slightly thickened.
• Prepare the Filling:
• In a skillet, cook sausage until browned and cooked through. Drain excess fat.
• Assemble the Pizza:
• Preheat oven to 425°F (220°C).
• Grease your skillet or pan with olive oil.
• Roll or press dough into the pan, pressing up the sides about 2 inches.
• Layer the bottom with mozzarella, then sausage and any other toppings.
• Spoon sauce over the top. Sprinkle with Parmesan.
• Bake:
• Bake for 30–35 minutes until crust is golden and the top is bubbly. Let cool for 5–10 minutes before slicing.

Notes

Don't skip pressing the dough up the sides—it holds all that cheesy, saucy goodness!

You can make the dough 1 day ahead and refrigerate after the first rise.

For extra crispiness, preheat the skillet in the oven before adding dough.