Chicago Deep Dish Pizza Recipe
- By Amy Dong
- Updated Oct. 7, 2026
Remember sliding into a booth and waiting (not so patiently) for that towering slice of deep dish pizza to land on the table? This Chicago deep dish pizza recipe truly stands out from all other pizza recipes, as the cheese actually goes on first. This unique layering gives you with a thick, chewy crust that’s crispy on the exterior that isn’t soggy. The thick layer of melty mozzarella and chunky tomato sauce with plenty of herbs right on top are irresistible.
In This Article
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Amy’s Notes
Here’s the secret sauce to the best deep dish pizza recipe (literally): the cheese goes on first! A thick layer of mozzarella on top of the raw dough acts as a waterproof barrier against the juicy tomato sauce. It’s an absolute game-changer for getting that crisp, thick crust that is iconic to Chicago style pizza.
Here’s why you’ll love this recipe:
- Flaky, buttery crust: Butter gets rolled right into the dough, and a little cornmeal gives it that classic Chicago crunch.
- Make-ahead friendly: Make the dough a day early and stash it in the fridge. Pizza night becomes mostly assembly.
- Better than delivery: Costs a fraction of takeout and comes out of your oven bubbling hot.
- Feeds a crowd: Two 9-inch pizzas, perfect for game day or family pizza night.
If you love classic Italian-American comfort food, pair this pizza with our Crispy Garlic Bread or round out dinner with a quick Caesar Salad with Homemade Dressing.
Key Recipe Ingredients
- Yellow Cornmeal: Gives the crust its signature golden color, subtle sweet flavor, and classic crunch.
- Butter (Melted & Softened): Laminated into the dough layers to create a flaky, pastry-like structure as it bakes.
- Crushed Tomatoes: High-quality canned tomatoes form a thick, rustic sauce without making the crust soggy.
- Low-Moisture Whole Milk Mozzarella: Shred this yourself for the ultimate melty cheese layer on the bottom.
Substitutions and Variations
- Meat Options: Swap the bulk Italian sausage for sliced pepperoni, cooked ground beef, or cooked turkey sausage.
- Veggie Lovers: Add sliced green peppers, mushrooms, or black olives. Just make sure to pre-cook wet veggies so they don’t release extra water into the pizza.
- Pan Alternatives: If you don’t have 9-inch round cake pans, a 9-inch springform pan or cast-iron skillet works great as well.
Step-by-Step Recipe Instructions
- Make the pizza dough and then store it in the fridge.
- Combine the ingredients to make the pizza sauce on the stovetop.
- Roll the dough and place it in the 10-inch cast-iron skillet.
- Add the pizza toppings and bake.
→ For full list of ingredients and instructions, see recipe card below.
How to Prep Ahead
- Dough: Make the dough through step 4, then cover tightly and chill in the refrigerator for up to 24 hours. Let it sit at room temperature for 20 minutes before rolling.
- Sauce: Simmer the tomato sauce up to 3 days in advance, then store it in a sealed jar in the fridge.
- Freezing: Bake the pizza fully, cool it completely, slice into individual pieces, and wrap it tightly in foil. Place in an airtight freezer bag and freeze it for up to 2 months. Reheat at 350°F until warmed through.
Watch Us Make This Recipe
Chicago Deep Dish Pizza Recipe
Ingredients
For the Dough:
- 3 ¼ cups all purpose flour
- ½ cup yellow cornmeal
- 2 ¼ teaspoons instant or rapid rise yeast
- 2 teaspoons white sugar
- 1 ½ teaspoons table salt
- 1 ¼ cups room temp water
- 3 tablespoons melted butter
- 4 tablespoons softened butter
- 4 tablespoons olive oil, plus more for the bowl
For the Sauce:
- 3 tablespoons olive oil
- 1 small onion, minced
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes with juices
- ½ teaspoon white sugar
- 2 tablespoons dried basil
- 1 teaspoon dried oregano
- salt and pepper to taste
Toppings:
- 16 ounces ow-moisture whole milk mozzarella, 4 cups freshly shredded
- 1 pound bulk Italian sausage, browned and crumbled
- 4 tablespoons freshly grated Parmesan cheese
Instructions
- Make the Dough: In a stand mixer fitted with dough hook, mix the flour, cornmeal, yeast, sugar, and salt on low. Add water and 3 TB melted butter; mix 2 minutes, scraping down bowl as needed. Increase to medium speed and knead until dough is glossy and smooth, 4-5 minutes. Dough should be pliable and pull away from sides of bowl.Coat large bowl with olive oil and place dough ball in bowl. Turn dough around in the bowl to ensure all sides are coated with oil. Cover tightly with plastic wrap and let rise at room temperature until it has doubled in size, about 1 hour.
- Make the Sauce: Sauté onion and garlic in 3 TB olive oil over medium heat until soft. Add the crushed tomatoes, sugar, basil, and oregano. Simmer 25-30 minutes, or until reduced to 2 1/2 cups. Season with salt and pepper to taste, and set aside.
- Preheat oven to 425°F with rack on lowest position. Roll dough out onto a work surface, into a 15×12 inch rectangle. Spread 4 TB softened butter evenly over top of dough, leaving 1/2 in border along edges. Starting from the short end, roll dough into a tight cylinder.
- With seam side down, flatten cylinder to 18×4" rectangle and cut in half crosswise. Fold each half into thirds, pinch seams to form two dough balls. Place dough balls into oiled bowl, coat all sides with oil, cover tightly with plastic wrap, and chill in fridge for 40-50 minutes until doubled.
- Coat two 9-inch round cake pans with 2 TB olive oil each. Roll each dough ball into a 1/4" thick disk. Gently press into pans, working dough and up the sides. Tip: If dough resists stretching, let it sit covered for 5 minutes.
- Sprinkle 2 cups mozzarella into the bottom of each crust. Add browned sausage and any other toppings desired. Spread 1 1/4 cups tomato sauce per pizza. Sprinkle 2 TB Parmesan cheese per pizza. Bake until crust is golden brown about 20-25 min. Remove and let sit for 10 minutes before slicing.
Equipment
- 9 inch non-stick cake pans
Notes
- Feel free to play with the toppings, but do be sure to follow instructions for order of topping in regards to cheese vs. sauce.
- Prep time already includes time it takes for dough to rise.
- Dough: Make the dough through step 4, then cover tightly and chill in the refrigerator for up to 24 hours. Let it sit at room temperature for 20 minutes before rolling.
- Sauce: Simmer the tomato sauce up to 3 days in advance and keep it stored in a sealed jar in the fridge.
- Freezing: You can bake the pizza fully, cool completely, wrap tightly in foil, and freeze for up to 2 months. Reheat at 350°F until warmed through.
Nutrition (per serving)
What to Serve With Chicago Deep Dish Pizza
Salads
- Pair this pizza with a sweet Strawberry salad to cut through some of the flavors.
- Our Easy Caesar Salad Recipe is always a hit.
Vegetables
- Roasted vegetables make an easy, hands-off side dish while the pizza bakes.
Frequently Asked Questions
Deep dish pizza takes much longer to bake than thin-crust pizza. If you put the cheese on top, it would burn long before the thick dough finishes cooking! Placing a layer of mozzarella directly on top of the raw dough also creates a waterproof barrier that prevents the sauce from turning your crust into a soggy mess.
Yes, absolutely. A 10-inch cast iron skillet works wonderfully for deep dish pizza. It holds heat like a champ, giving the bottom and sides of your crust an extra-crispy, golden edge. Just make sure to grease the skillet well with olive oil before pressing in the dough.
You sure can. After letting the dough rise the first time and shaping it into balls (Step 4), cover the bowl tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, let the dough sit on the counter for about 20 to 30 minutes to take off the chill before rolling it out.
The key is controlling moisture in your toppings and sauce. If you’re adding veggies like mushrooms, onions, or green peppers, cook them first to release their liquid before placing them on the pizza. Also, stick with a thick, reduced tomato sauce or high-quality canned crushed tomatoes rather than thin, watery pizza sauce.
Bake the pizza fully, cool it completely, wrap it tightly in foil, and freeze it for up to 2 months. Reheat at 350°F until warmed through.
Always use low-moisture, whole-milk mozzarella cheese, and shred it yourself off the block! Pre-shredded bagged cheese contains anti-caking agents that stop it from melting into that smooth, iconic deep dish cheese layer. Avoid fresh mozzarella in liquid here, as it releases too much water while baking.
More to Cook and Eat
- BBQ Chicken Pizza Recipe – Love fun flavors? Try this easy chicken pizza for a twist.
- Pizzadilla Recipe (Pizza Quesadillas) – Put a whole new spin on quesadillas at home.
- Pizza Pasta (One Pot) – An easy one-pot meal for the whole family to enjoy.
- Fresh Tomato Basil Pasta – You’ll love this no-cook pasta dish.