HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

This homemade Chicago style deep dish pizza is all about a buttery, biscuit-like crust, gooey layers of cheese, and a rich, chunky tomato topping. It’s the kind of pizza that feels like a cozy, indulgent meal in one slice. Make it for a fun weekend dinner, a game day spread, or whenever you want to recreate a classic pizzeria favorite at home. The recipe uses simple pantry ingredients but delivers that iconic, fork-and-knife deep dish experience. Leftovers reheat beautifully, so it’s great for lunch the next day too.

Ingredients:

• For the dough: 2 1/4 cups all-purpose flour (280 g), 1/3 cup fine yellow cornmeal (45 g), 1 1/2 tsp sugar (6 g), 1 tsp fine salt (6 g), 2 1/4 tsp instant yeast (1 packet / 7 g), 3/4 cup warm water, about 110°F (180 ml), 1/4 cup unsalted butter, melted (60 g)
• Olive oil, for greasing the bowl and pan (about 2 tbsp / 30 ml)
• 2 1/2 cups shredded low-moisture mozzarella cheese (250 g)
• 1 can (14–15 oz / 400 g) crushed tomatoes
• 2 cloves garlic, minced
• 1 1/2 tsp dried Italian seasoning or a mix of oregano and basil (3 g)
• 1/2 tsp salt and 1/4 tsp black pepper, for the sauce
• 1/4 cup grated Parmesan cheese, plus extra for serving (25–30 g)
• 1 cup cooked crumbled Italian sausage or sliced pepperoni, optional (about 120 g)

Directions:
Grease a medium bowl and a 9-inch (23 cm) deep dish or cast-iron pan lightly with olive oil.
Combine the flour, cornmeal, sugar, salt, and instant yeast in a large mixing bowl.
Stir in the warm water and melted butter to form a soft dough, then knead briefly until smooth.
Place the dough in the greased bowl, cover, and let rise in a warm spot for 45–60 minutes, until puffy and nearly doubled.
Preheat the oven to 425°F (220°C) and stir together the crushed tomatoes, garlic, Italian seasoning, salt, and pepper in a separate bowl.
Press the risen dough into the prepared pan, pushing it up the sides to form a thick, even crust.
Spread the mozzarella over the bottom, add the sausage or pepperoni if using, then spoon the tomato mixture evenly over the top and sprinkle with Parmesan.
Bake for 25–30 minutes, until the crust is deep golden and the sauce is bubbling, then let the pizza rest 10 minutes before slicing and serving.

Prep Time: 25 minutes | Cooking Time: 70 minutes | Total Time: 95 minutes
Kcal: 650 kcal | Servings: 4

Tips:
For that classic deep dish texture, don’t skimp on the cornmeal and butter in the dough, and make sure to press the crust up the sides of the pan so it can hold all the cheesy, saucy layers.

Let the pizza cool in the pan for at least 10 minutes so the layers set, and store leftovers tightly covered in the fridge for up to 3 days; reheat slices in a hot oven or skillet to crisp the crust back up.