Homemade Chicago-Style Deep Dish Pizza

This guide walks you through making a true Chicago-style deep-dish pizza, known for its buttery, flaky crust, generous layers of cheese, and hearty tomato sauce.

Ingredients

Dough

Ingredient	Amount
All-purpose flour	2¼ cups
Cornmeal	¼ cup
Salt	1 tsp
Sugar	1 tsp
Active dry yeast	1 packet (2¼ tsp)
Warm water (110°F)	¾ cup
Unsalted butter, melted	¼ cup
Olive oil	1 tbsp

Sauce

Ingredient	Amount
Crushed tomatoes	1 can (28 oz)
Tomato paste	1 can (6 oz)
Olive oil	1 tbsp
Onion, finely chopped	1 medium
Garlic, minced	2 cloves
Dried oregano	1 tsp
Dried basil	1 tsp
Red pepper flakes (optional)	½ tsp
Sugar	1 tsp
Salt and pepper	To taste

Pizza Filling

Ingredient	Amount
Italian sausage	1 lb
Bell pepper, diced (optional)	1
Onion, diced (optional)	1 small
Mozzarella cheese, shredded	½ lb
Provolone cheese, shredded	½ lb
Parmesan cheese, grated	¼ cup
Olive oil	For greasing the pan

Instructions

Make the Dough

In a small bowl, stir the yeast and sugar into the warm water. Allow it to stand for 5–10 minutes, until foamy.
In a large mixing bowl, combine the flour, cornmeal, and salt. Make a well in the center and pour in the yeast mixture, melted butter, and olive oil.
Mix until a dough forms, then knead on a floured surface for 5–7 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let rise for 1–1½ hours, or until doubled in size.

Prepare the Sauce

Heat the olive oil in a saucepan over medium heat. Add the onion and cook for 4–5 minutes until softened.
Add the garlic and cook for another 1–2 minutes until fragrant.
Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), and sugar. Season with salt and pepper.
Simmer for 20–25 minutes, stirring occasionally, until thickened.

Cook the Filling

Brown the sausage in a skillet, breaking it apart as it cooks. Drain off excess fat.
If using, sauté the bell pepper and onion in the same skillet until tender. Set aside.

Assemble the Pizza

Preheat the oven to 425°F (220°C). Grease a 9- or 10-inch deep-dish pizza pan with olive oil.
Punch down the risen dough and roll it into a 12-inch circle.
Press the dough into the pan, ensuring it covers the bottom and forms high sides.
Layer half of the mozzarella on the bottom, followed by the provolone and Parmesan.
Add the sausage and vegetables, then spread the sauce evenly over the top.

Bake

Bake for 30–40 minutes, until the crust is golden and the cheese is hot and bubbly.
If the crust begins to brown too quickly, loosely tent the edges with foil.

Rest and Serve

Allow the pizza to cool for 5–10 minutes before slicing.
Serve warm and enjoy.