This Chicago deep dish pizza has been my weekend showstopper for years. I first learned to make this version during a visit to a dear friend in Chicago who insisted that a true deep dish begins with a sturdy, buttery crust and a reverse-layered assembly that keeps the dough from getting soggy. The first time I pulled this out of the oven, the house filled with the scent of browned sausage, melted cheese, and slow-simmered tomatoes. That aroma alone convinced my family that this was worth the effort — it became our celebratory pizza for birthdays and chilly Sunday afternoons.

What makes this preparation special is the crust: a combination of all-purpose flour and yellow cornmeal with melted butter and olive oil yields a tender, slightly crumbly shell that crisps on the outside while supporting generous layers inside. I prefer to assemble with cheese first, then the filling, and finish with a bright, herby crushed tomato sauce on top. This order prevents a wet lower crust and guarantees clean slices. You'll notice textural contrasts from the crisp edge to the molten cheese to the chunky sauce — it’s the sort of pizza that asks you to slow down and savor each slice.

Ingredients

• All-purpose flour: Use all-purpose flour for a balanced gluten structure; King Arthur or Bob's Red Mill work well. It gives the crust enough elasticity to press into a deep-dish pan without becoming tough.
• Yellow cornmeal: Adds a pleasant grainy texture and subtle corn flavor; fine-ground cornmeal blends into the dough while protecting the base from excess moisture.
• Active dry yeast: Essential for rise and lift. Proof in warm water around 110°F until foamy, which confirms yeast vitality.
• Unsalted butter and olive oil: Butter brings rich flavor and tenderness; olive oil adds moisture and helps the dough crisp on the edges.
• Italian sausage: Choose sweet or spicy depending on preference; 1 pound crumbled and browned provides meaty depth. Pork-based sausage gives the most authentic flavor.
• Mozzarella and Parmesan: Full-fat shredded mozzarella melts into a stretchy layer; Parmesan finishes with a nutty, salty accent.
• Crushed tomatoes and dried herbs: A 28-ounce can of crushed tomatoes becomes a bright, slightly sweet sauce when simmered with oregano, basil, and a pinch of sugar.

Instructions

Make the Dough: Warm 1 and 1/4 cups of water to about 110°F and stir in 1 tablespoon sugar. Sprinkle 2 and 1/4 teaspoons active dry yeast over the surface and let sit for five minutes until foamy. In a large bowl combine 3 and 1/4 cups all-purpose flour, 1/2 cup yellow cornmeal, and 1 and 1/4 teaspoons salt. Add the foamy yeast mixture, 1/4 cup melted unsalted butter, and 2 tablespoons olive oil. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead for about five minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm draft-free spot for 1.5 hours or until doubled. Prepare the Filling: While the dough rises, heat a skillet over medium heat and add 3 tablespoons unsalted butter. Crumble and brown 1 pound Italian sausage until no pink remains and the edges are caramelized; transfer to a plate lined with paper towels to drain. In the same skillet, sauté 1 diced small onion and 1 diced green bell pepper until softened, about five to seven minutes, then add 3 cloves minced garlic for the last minute. Season lightly with salt and pepper. The caramelization from the sausage and vegetables builds complexity in the filling. Make the Sauce: In a medium saucepan, warm 1 tablespoon olive oil over medium heat. Add a 28-ounce can of crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon sugar. Bring to a simmer and cook gently for 15 minutes, stirring occasionally to concentrate the flavors. Taste and adjust seasoning — a touch more sugar balances acidity, while extra basil freshens the finish. Assemble the Pizza: Preheat oven to 425°F. Punch down the risen dough and roll or press it into a greased 10-inch deep-dish pan, ensuring the dough comes up the sides and forms a slight rim. Layer 3 cups shredded mozzarella evenly on the bottom of the crust — placing cheese first prevents the bottom from becoming soggy. Scatter the browned sausage and sautéed vegetables over the cheese, then sprinkle 1/2 cup grated Parmesan. Pour the warm tomato sauce over the top and spread gently to cover. Bake and Serve: Bake for 25 to 30 minutes until the crust is golden brown and the sauce is bubbling. If the edges brown too quickly, tent loosely with foil. Remove from the oven and let rest for 10 minutes before slicing — this rest helps the layers set so slices hold together cleanly.

Storage Tips

Store slices in an airtight container in the refrigerator for up to four days. For longer storage, freeze individual slices wrapped in plastic and foil; they’ll keep for about three months. To reheat from frozen, unwrap and place in a cold oven, set to 325°F, and heat for 20 to 30 minutes, or until warmed through. For best crust texture, finish under the broiler for one minute to crisp the edge, watching carefully to prevent burning. Avoid microwaving when possible — it softens the crust.

Ingredient Substitutions

If you prefer a lighter filling, substitute turkey sausage for pork Italian sausage; note that leaner sausage yields less rendered fat, so sauté vegetables in a tablespoon of olive oil or butter. For a vegetarian option, replace sausage with seasoned mushrooms and eggplant, and use a plant-based mozzarella to keep the texture melty. Swap yellow cornmeal for fine polenta if you want a slightly coarser texture. Gluten-free flour blends can work, but expect a different crumb and consider prebaking the crust slightly to ensure structure.

Serving Suggestions

Serve slices with a crisp green salad dressed in tangy vinaigrette to cut the richness. Pickled peppers or a simple arugula salad dressed with lemon complements the heavy cheese and sausage. For occasions, pair with an amber ale or a medium-bodied red wine such as Sangiovese. Garnish with fresh basil or a light sprinkle of flaky sea salt to finish each slice.

Cultural Background

Chicago deep dish rose to prominence in the mid-20th century as a hearty, layered alternative to thin-crust pies. Unlike Neapolitan or New York-style pizzas, the Chicago approach prioritizes a thick, buttery crust and reverse layering — cheese first, then filling, then sauce — which evolved to protect the dough from soggy toppings. The style is associated with local pizzerias that turned the method into an icon of American regional cuisine.

Seasonal Adaptations

In summer, bulk up the filling with roasted sweet peppers and fresh basil. In winter, swap in kale or roasted root vegetables and use spicy sausage to add warmth. For holiday gatherings, make mini deep-dish pans to offer individual servings and experiment with winter herbs like sage or thyme for a seasonal twist.

Meal Prep Tips

Prepare the sauce up to three days ahead and refrigerate or freeze in portioned containers. Make the dough the night before and refrigerate; bring to room temperature 30 minutes before pressing. Pre-cook and drain sausage and sauté vegetables, storing them separately in the refrigerator. On bake day, assemble quickly and bake — this approach reduces hands-on time and keeps flavors bright.

At the end of the day, this deep dish is about sharing. Whether it’s a family dinner or a small celebration, the ritual of assembling and the reward of that first steaming slice make the effort worthwhile. Try making it once, then adapt the seasonings and toppings to make it truly your own.