I’ve made a lot of pizzas, but there’s something wonderfully comforting about a homemade deep dish: thick, buttery crust, a layer of molten cheese, sausage tucked into the middle, and bright crushed tomatoes on top. This recipe yields a weeknight-friendly take on Chicago-style indulgence without hours of fuss—perfect for family dinners, game nights, or anytime you want a pizza that feels like a cozy celebration.
Why you’ll love this dish
This deep dish recipe blends a cornmeal-sprinkled crust with a rich cheese-first assembly so every slice holds its weight. It’s hearty, crowd-pleasing, and forgiving for cooks who want big flavor without elite technique. Make it when you want a low-stress dinner that still impresses guests or when you crave pizza with a bite of buttery crust.
"Thick, cheesy, and exactly the kind of pizza that disappears fast—comfort food that feels special." — a regular at my table
If you enjoy experimenting with comfort-food mains, you might also like this festive twist on pizza: Christmas Tree Pizza.
How this recipe comes together
Quick overview: proof yeast, mix dough with flour and cornmeal, let it rise, press into a deep-dish pan, layer cheese first (this prevents a soggy bottom), add cooked sausage and crushed tomatoes, top with Parmesan and herbs, and bake until golden. Expect about 1 hour 40 minutes total time including rising and bake time, with most of that being hands-off.
What you’ll need
- 2 1/4 cups all-purpose flour (or half bread flour for a chewier crust)
- 1/2 cup cornmeal (for texture and flavor)
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup unsalted butter (melted; can substitute olive oil for a lighter flavor)
- 1 cup warm water (about 105–115°F / 40–46°C)
- 2 teaspoons active dry yeast
- 2 cups shredded mozzarella cheese
- 2 cups crushed tomatoes (use good-quality canned tomatoes or a chunky pizza sauce)
- 1/2 pound Italian sausage, cooked and crumbled (substitute Italian-seasoned turkey sausage or sautéed mushrooms for a vegetarian option)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional; to taste)
Notes: If you prefer a slightly sweeter crust, increase sugar to 1 1/2 tablespoons. For gluten-free, use a tested gluten-free flour blend and expect a slightly different texture.
Step-by-step instructions
- Stir the warm water, sugar, and active dry yeast in a small bowl. Let it sit 5 minutes until frothy. If it doesn’t foam, your yeast may be dead—start again with fresh yeast.
- In a large bowl, whisk together the flour, cornmeal, and salt.
- Add the melted butter and the yeast mixture to the dry ingredients. Mix, then knead until a soft, slightly tacky dough forms (about 5–7 minutes by hand; 3–4 minutes in a stand mixer). If it’s too sticky, add a tablespoon of flour at a time.
- Grease a bowl, place the dough inside, cover, and let it rise about 1 hour or until doubled in size.
- Preheat your oven to 425°F (220°C). Butter a deep-dish pizza pan or a 9–10 inch round cake pan.
- Punch down the dough and roll or press it into the prepared pan, bringing the edges up the sides to form a rim. You want a substantial edge so it holds the layers.
- Spread the shredded mozzarella evenly across the bottom of the crust—this cheese-first layer helps prevent a soggy base. Sprinkle half the Parmesan if you like extra cheesiness.
- Scatter the cooked, crumbled Italian sausage over the cheese. Spoon the crushed tomatoes on top, spreading gently. Sprinkle oregano, crushed red pepper, and the remaining Parmesan.
- Bake 25–30 minutes until the crust is golden and the sauce bubbles. If the top is browning too fast, tent loosely with foil.
- Let the pizza rest 5–10 minutes before slicing—this helps the filling settle and makes cleaner slices.
Best ways to enjoy it
Serve slices hot with simple sides to balance its richness. A crisp green salad with lemon vinaigrette or garlicky roasted broccoli cuts through the cheese. For a starter or shareable side, pair with warm garlic knots. If you want an elegant appetizer pairing, try small toasts like these steak crostini with creamy horseradish for contrast at a dinner party. For drinks, a medium-bodied red (Chianti or Sangiovese) or an amber lager complements the savory sausage and tomato.
How to store & freeze
- Refrigerator: Store leftover slices in an airtight container for up to 3–4 days.
- Reheating: Reheat in a 375°F (190°C) oven on a baking sheet for 8–12 minutes to revive the crust. For single slices, a skillet on medium heat with a lid for a few minutes crisps the bottom and melts the cheese. Avoid microwaving if you want the crust to stay crisp.
- Freezing: Cool completely, then wrap individual slices tightly in plastic wrap and foil. Freeze up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 15–20 minutes, or until heated through.
Food safety: discard perishable leftovers left at room temperature longer than 2 hours (1 hour if above 90°F/32°C).
Pro chef tips
- Cheese-first technique: placing mozzarella on the dough before meat and sauce insulates the crust from moisture so you won’t get a soggy bottom.
- Cornmeal matters: the 1/2 cup gives a pleasant crunch and corn flavor. Don’t skip it unless substituting with semolina.
- Dough texture: aim for a slightly tacky dough—not sticky. Adjust with tiny flour additions.
- Pan choice: a metal deep-dish pan conducts heat better than glass and gives a crisper crust.
- Pre-cook toppings: any meat or watery veggies (mushrooms, zucchini) should be cooked first to avoid excess moisture.
- Rest before slicing: letting the pizza sit 5–10 minutes keeps the sauce from running and makes neat slices.
Creative twists
- Veggie deep dish: swap sausage for a mixture of roasted bell peppers, onions, mushrooms, and spinach. Add a layer of ricotta for creaminess.
- Margherita-style: use fresh mozzarella slices, fresh basil, and a lighter crushed tomato seasoned with salt and olive oil.
- BBQ chicken: replace tomatoes with BBQ sauce, use cooked chicken, red onion, and smoked gouda with mozzarella.
- Spicy sausage and honey: use hot Italian sausage and finish with a light drizzle of honey or balsamic glaze for a sweet-heat contrast.
- Gluten-free: use a tested gluten-free flour blend and reduce cornmeal to avoid overly crumbly texture.
Your questions answered
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. If using instant yeast, mix it directly with the dry ingredients and shorten the initial proofing if package instructions suggest—active dry was used here, so with instant you may skip the 5-minute water proof step.
Q: How do I prevent a soggy center?
A: Use the cheese-first method, pre-cook wet toppings, and avoid overly saucy canned tomato—drain excess liquid or simmer tomatoes briefly to thicken before using.
Q: Can I make the dough ahead of time?
A: Absolutely. After kneading, refrigerate the dough in an oiled, airtight container for up to 48 hours. Let it come to room temperature and finish rising before shaping. This can deepen flavor through slow fermentation.
Q: Is this recipe freezer-friendly?
A: Yes—see storage section. Freeze baked slices for up to 2 months or freeze shaped, unbaked crust (par-baked 5–7 minutes first) wrapped tightly, then finish with toppings and bake from frozen with a few extra minutes.
Q: Can I substitute butter with olive oil in the dough?
A: Yes. Olive oil will produce a slightly different flavor and a bit less richness, but it works fine and keeps the dough tender.
Conclusion
If you want a reliably comforting, family-sized pie that reads like a treat but comes together without fuss, this deep dish pizza is a go-to. For a deeper dive into traditional techniques and variations on the Chicago-style format, see this guide to Chicago-Style Deep Dish Pizza – Sally’s Baking, and for context about the regional history and defining features, check the overview on Chicago-style pizza – Wikipedia.
Chicago-Style Deep Dish Pizza
Ingredients
For the dough
- 2 1/4 cups all-purpose flour or half bread flour for a chewier crust
- 1/2 cup cornmeal for texture and flavor
- 1 teaspoon salt
- 1 tablespoon sugar can be increased to 1 1/2 tablespoons for sweeter crust
- 1/2 cup unsalted butter melted; can substitute olive oil for a lighter flavor
- 1 cup warm water about 105–115°F / 40–46°C
- 2 teaspoons active dry yeast can substitute instant yeast
For the toppings
- 2 cups shredded mozzarella cheese
- 2 cups crushed tomatoes use good-quality canned tomatoes or a chunky pizza sauce
- 1/2 pound Italian sausage cooked and crumbled; substitute turkey sausage or sautéed mushrooms for vegetarian option
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes optional; to taste
Instructions
Preparation of Dough
- Stir the warm water, sugar, and active dry yeast in a small bowl and let it sit for 5 minutes until frothy. If it doesn’t foam, your yeast may be dead—start again with fresh yeast.
- In a large bowl, whisk together the flour, cornmeal, and salt.
- Add the melted butter and the yeast mixture to the dry ingredients. Mix, then knead until a soft, slightly tacky dough forms (about 5–7 minutes by hand; 3–4 minutes in a stand mixer). If it’s too sticky, add a tablespoon of flour at a time.
- Grease a bowl, place the dough inside, cover, and let it rise for about 1 hour or until doubled in size.
Baking the Pizza
- Preheat your oven to 425°F (220°C). Butter a deep-dish pizza pan or a 9–10 inch round cake pan.
- Punch down the dough and roll or press it into the prepared pan, bringing the edges up the sides to form a substantial rim.
- Spread the shredded mozzarella evenly across the bottom of the crust.
- Scatter the cooked, crumbled Italian sausage over the cheese and spoon the crushed tomatoes on top, spreading gently.
- Sprinkle with oregano, crushed red pepper, and the remaining Parmesan.
- Bake for 25–30 minutes until the crust is golden and the sauce bubbles. If the top is browning too fast, tent loosely with foil.
- Let the pizza rest for 5–10 minutes before slicing.
