Chicago-style deep dish pizza isn’t just pizza—it’s an experience. Thick, buttery crust. Walls tall enough to hold a small mountain of cheese. Toppings stacked with intention. Sauce spooned on last, unapologetically bold. This is pizza that eats like a meal and waits for no shortcuts.
Making it at home might look intimidating, but once you understand the why behind each step, it becomes deeply satisfying—and honestly kind of fun.
Let’s break it down.
What Makes Chicago-Style Deep Dish Different?
Unlike thin-crust or New York–style pizza, deep dish flips the rules:
Crust first: A sturdy, buttery dough pressed into a deep pan
Cheese next: Sliced mozzarella directly on the dough (this protects the crust from sogginess)
Then toppings: Sausage, beef, veggies—whatever you love
Sauce on top: Thick, chunky tomato sauce crowning the pizza
It’s baked longer and deeper, resulting in a slice that’s rich, structured, and fork-worthy.
Ingredients (One 9–10 inch Deep Dish Pizza)
For the Dough
2¼ tsp (1 packet) active dry yeast
1 tsp sugar
¾ cup warm water (not hot)
2 cups all-purpose flour
¼ cup cornmeal (for texture and flavor)
1 tsp salt
¼ cup melted butter (plus extra for greasing the pan)
For the Filling
2–3 cups low-moisture mozzarella, sliced (not shredded if possible)
½ lb Italian sausage or ground beef, cooked
½ cup sliced bell peppers
½ cup sliced mushrooms
¼ cup sliced pepperoni (optional)
For the Sauce
1 cup crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
½ tsp dried basil
½ tsp garlic powder
Salt and pepper to taste
Optional: pinch of sugar or chili flakes
How to Make It, Step by Step
