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Who can resist the allure of a golden brown crust, chunky tomato sauce, and that ooey-gooey mozzarella cheese? You need this deep dish pizza recipe in your life!

Deep dish pizzas overhead in two baking pans

If there’s one recipe that takes me on a journey back to my Chicago roots, it’s Chicago Style Deep Dish Pizza Recipe. 

Let me tell you, I might be basking in the Florida sun now, but a bite of this pizza? It’s like I’m back in those Chicago suburbs, running around with childhood pals.

Growing up in that area, I learned a thing or two about deep dish pizza. Let me tell you, most places that sell deep dish outside of Chicago or Illinois just don’t do it justice!

So, every so often, I get the craving for a great pizza. For me, the best option is to make it at home. I’ve got a passion for this pizza and a passion to help other people like you to make it as well!

Don’t worry! Deep dish pizza is easier to make than you think! In this recipe, we’re going to break things down into 3 parts. Those are the dough, the sauce, and the amazing Italian sausage.

The thick crust of this pizza, layered with gooey cheese, meat, and bubbling sauce, is an experience everyone should have. It’s baked in a round pan to golden brown deliciousness!

If you’re after a heartwarming, belly-satisfying dish, you’ve got to try my Deep Dish Pizza recipe. It’s a genuine treat for the taste buds. Now, let’s dive in, shall we?

Some of our other favorite pizza recipes we have on our site include: Slow Cooker Deep-Dish Pizza Recipe (Chicago Style), Buffalo Chicken Pizza, and Sheet Pan Pizza.

Close up overhead of one pizza finished and topped with shredded cheese

WHY THIS RECIPE WORKS:

  1. Authentic Flavors: This isn’t just any pizza. We’re talking about a homemade deep dish pizza recipe that’s true to its Chicago-style pizza roots. That means deep dish done the right way!
  2. Flexible Toppings: Start with my base and build up with your favorite toppings! Check out my additions list down below for ideas.
  3. Four Parts to Perfection: From the crust to the assembly, each section ensures the best deep dish pizza experience!

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Active dry yeast
  • Granulated sugar
  • Warm water
  • Vegetable oil
  • Olive oil
  • Unsalted butter
  • Kosher salt
  • Cornmeal
  • All-purpose flour
  • Ground pork
  • Dried oregano
  • Dried basil
  • Garlic cloves
  • Fennel seeds
  • Canned San Marzano plum tomatoes
  • Parmigiano-Reggiano cheese (or parmesan cheese)
  • Sliced mozzarella cheese
Slice of Pizza on white plate

HOW TO MAKE DEEP DISH PIZZA RECIPE:

Pizza Dough

  1. It is easier to make the dough in a stand mixer, however, a hand mixer can be used. Place the yeast, sugar, warm water, vegetable oil, olive oil, and butter in the bottom of the stand mixer (or large bowl). Stir to combine, let sit until bubbles form, about 5 minutes.
  2. In a separate bowl, mix together the salt, cornmeal, and flour. Set aside.
  3. Which the mixer on low speed with the dough hook attachment, gradually start adding the flour mixture into the wet mixture. Scrape down the sides of the bowl as needed. Once all the dry is mixed into the wet, place the mixer on high speed and beat for 6 minutes. 
  4. Cover the bowl with a clean towel and place in a warm spot, such as a microwave or an oven with the light turned on. Let the dough rise for 1 hour or until dough is doubled in size. While the dough is rising, make the rest of the components.

Italian Sausage

  1. Combine all the ingredients in a bowl and mix together. Cover with plastic wrap and place in the fridge until ready to assemble.

Pizza Sauce

  1. Crush plum tomatoes by hand, discard any stems. Mix in the rest of the ingredients, cover with plastic wrap and place in the fridge until ready to assemble.

Pizza Assembly

  1. Preheat oven to 400 degrees. With the butter generously grease the bottom and sides of two 9-inch round baking pans (or one 16-inch round baking pan). Divide the dough between the two pans. Spray hands with cooking spray, work the dough into an even layer in the bottom of each pan and up the sides as much as you can.
  2. Divide the cheese between the two pizzas, making an even layer in the bottom. Press cheese into the corners of the pan, this will help the crust to stay put up the sides of the pan.
  3. Evenly dollop the sausage on top of the cheese. Evenly spread sauce on top. Top each with a drizzle of olive oil and the parmesan cheese.
  4. Bake for 40-45 minutes until the crust is golden brown and bubbly. Remove from the oven and place the pans directly on a wired rack to cool. Cool slightly for 10-15 minutes before cutting, this is very important. You want the pizza to set up slightly. Slice in the pan and serve. 
Overhead of deep dish pizza in pan

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

IS IT OKAY TO PUT RAW SAUSAGE ON PIZZA?

Absolutely! The raw sausage cooks perfectly as the pizza bakes.

Just make sure that everything’s golden brown and delicious before taking it out of the oven.

If you’re worried about it, just make sure the chunks aren’t too big. This will make sure thy get baked through in a jiffy. 

IS CHICAGO PIZZA DOUGH DIFFERENT FROM REGULAR PIZZA?

Yes, indeed!

Chicago deep dish pizza dough is typically thicker and has a flaky crust, setting it apart from its thin crust counterparts. Trust me, you’re going to love it.

Close up of pizza in pan with words on image

ANY ADDITIONS?

As pizza goes, there are plenty of options here!

  • Bell peppers
  • Fresh basil
  • Minced onion
  • Red pepper flakes
  • Fresh mozzarella
  • Sliced olives
  • Chunks of pineapple
  • Crumbled feta cheese
  • Pepperoni slices
  • Spicy jalapenos

ANY SUBSTITUTIONS?

Keep in mind that substitutions will change the flavor and texture of the pizza.

  • Gluten-free flour for those with dietary restrictions
  • Vegan cheese for a dairy-free option
  • Extra virgin olive oil instead of butter for a lighter taste
  • Fresh tomatoes in place of canned for a fresher taste
  • Whole wheat flour for a healthier touch
  • Corn oil for a different dough texture

HOW TO STORE:

Refrigerator: Store your deep-dish pizza in an airtight container like a Tupperware or a ziptop bag, and it’ll last up to 4 days.

Freezer: For longer shelf-life, freeze your pizza in an airtight container or wrap it securely in plastic wrap, followed by aluminum foil. When hunger strikes, defrost in the refrigerator and reheat to enjoy.

DANA’S TIPS AND TRICKS:

  • For best results, always let the dough rise in a warm place until it doubles in size.
  • For an extra kick, sprinkle some red pepper flakes on top.
  • Don’t skip the cornmeal! It adds a unique texture and taste to the pizza crust.
  • Freshly grated parmesan cheese over the top before baking adds a delightful buttery flavor.

As we wrap up, here’s a little more love for this deep dish pizza recipe. Born and cherished in Chicago, this pizza style is all about indulgence.

Whether it’s a family time treat or just a way to satiate those pizza cravings, diving into a slice of this thick crust pizza is pure joy. With layers of rich ingredients and that iconic chunky tomato sauce, it’s a meal to remember.

If you’ve tried this DEEP DISH PIZZA RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 
 

This Silly Girls Kitchen Logo
5 from 2 votes

Deep Dish Pizza

Author Dana at ThisSillyGirlsKitchen.com
Prep: 30 minutes
Cook: 45 minutes
Resting Time 15 minutes
Total: 1 hour 15 minutes
If you want a comforting tasty dinnertime meal then you have to make this Deep Dish Pizza. Homemade from start to finish, this recipe is a keeper!
Servings 4 servings

Ingredients
  

Pizza Dough

Italian Sausage

Pizza Sauce

Pizza Assembly

Instructions

Pizza Dough

  • It is easier to make the dough in a stand mixer, however, a hand mixer can be used. Place the yeast, sugar, warm water, vegetable oil, olive oil, and butter in the bottom of the stand mixer (or large bowl). Stir to combine, let sit until bubbles form, about 5 minutes.
    1 1/4 ounce packet active dry yeast, pinch granulated sugar, 3/4 cup warm water, 1/4 cup vegetable oil, 1 tablespoon olive oil, 4 tablespoons unsalted butter (1/2 stick)
  • In a separate bowl, mix together the salt, cornmeal, and flour. Set aside.
    3/4 teaspoon kosher salt, 1/4 cup cornmeal, 1 1/2 cups + 6 tablespoons all-purpose flour
  • Which the mixer on low speed with the dough hook attachment, gradually start adding the flour mixture into the wet mixture. Scrape down the sides of the bowl as needed. Once all the dry is mixed into the wet, place the mixer on high speed and beat for 6 minutes. 
  • Cover the bowl with a clean towel and place in a warm spot, such as a microwave or an oven with the light turned on. Let the dough rise for 1 hour or until dough is doubled in size. While the dough is rising, make the rest of the components.

Italian Sausage

  • Combine all the ingredients in a bowl and mix together. Cover with plastic wrap and place in the fridge until ready to assemble.
    1/2 pound ground pork, 1/4 teaspoon dried oregano, 1/4 teaspoon dried basil, 2 garlic cloves, 1 1/2 teaspoons fennel seeds, 1/4 teaspoon kosher salt, 2 cracks fresh black pepper

Pizza Sauce

  • Crush plum tomatoes by hand, discard any stems. Mix in the rest of the ingredients, cover with plastic wrap and place in the fridge until ready to assemble.
    1 3/4 cups canned San Marzano plum tomatoes, 1 1/2 teaspoons dried basil, 1 1/2 teaspoons dried oregano, 1/2 teaspoon garlic powder, 1 tablespoon freshly grated Parmigiano-Reggiano cheese

Pizza Assembly

  • Preheat oven to 400 degrees. With the butter generously grease the bottom and sides of two 9-inch round baking pans (or one 16-inch round baking pan). Divide the dough between the two pans. Spray hands with cooking spray, work the dough into an even layer in the bottom of each pan and up the sides as much as you can.
    4 tablespoons unsalted butter (1/2 stick), cooking spray
  • Divide the cheese between the two pizzas, making an even layer in the bottom. Press cheese into the corners of the pan, this will help the crust to stay put up the sides of the pan.
    1 pound sliced mozzarella cheese
  • Evenly dollop the sausage on top of the cheese. Evenly spread sauce on top. Top each with a drizzle of olive oil and the parmesan cheese.
    2 tablespoons olive oil, 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • Bake for 40-45 minutes until the crust is golden brown and bubbly. Remove from the oven and place the pans directly on a wired rack to cool. Cool slightly for 10-15 minutes before cutting, this is very important. You want the pizza to set up slightly. Slice in the pan and serve. 

Notes

  1. For best results, always let the dough rise in a warm place until it doubles in size.
  2. For an extra kick, sprinkle some red pepper flakes on top.
  3. Don’t skip the cornmeal! It adds a unique texture and taste to the pizza crust.
  4. Freshly grated parmesan cheese over the top before baking adds a delightful buttery flavor.

Nutrition

Calories: 1405kcal | Carbohydrates: 101g | Protein: 52g | Fat: 88g | Saturated Fat: 39g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1636mg | Potassium: 713mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2413IU | Vitamin C: 15mg | Calcium: 744mg | Iron: 8mg
Nutrition Disclaimer
Course Main Course
Cuisine American, Italian

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5 from 2 votes (2 ratings without comment)

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