Chicago Deep Dish Pizza Recipe

Oozing with cheese and stuffed with sausage, Chicago Style Deep Dish Pizza made at home will turn any dinner time into a party. 

Love Chicago? Try our homemade Italian Beef and Chicago Style hot dogs too!

Slice of deep dish pizza being lifted out of a pan.


What is Chicago style pizza? 

You don’t need to travel all the way to the Windy City to enjoy a deep dish pizza. For cheese and meat lovers, Chicago style pizza is the ULTIMATE meal.

This is pizza you eat with a fork and best shared with lots of friends and family who can “Oooh” and “Ahhh” and “Mmmm” with you while you devour your deep dish pie. 

Chicago style pizza is not your standard pie from the pizza delivery shop.

Instead of rolling the dough thin onto a pan, you shape it into a deep pie pan or cake pan. After layering cheese, meat and sauce over the dough, you bake the pie until bubbly.

It’s no more difficult to make than other kinds of pizza and oh so satisfying to dig into with your fork. 

The best deep dish pizza starts with a good homemade pizza dough made with both bread flour and all-purpose flour. Browned sausage, and a rich homemade tomato sauce complete the pizza along with a generous amount of shredded cheese. 

Easy Instructions

Step by step photos showing how to make deep dish pizza.

STEP 1. Make the Pizza Dough

In a large mixing bowl, combine, flours, yeast, salt and sugar. Slowly add water and olive oil. Mix with a paddle attachment for 2 minutes.

Remove and use dough hook to knead dough for 2-3 minutes. Remove and put in a greased bowl. Cover with saran wrap and allow to rise 2 hours in a warm place (I put it on top of my dryer).

Divide dough into two balls. Using hands, knead 1 Tbsp of softened butter into each dough ball. Put into a 9-inch cake pan (or deep dish pizza pan) and allow to rise and additional 1-2 hours in a warm place.

While the dough is rising, prepare the other pizza ingredients. 

PRO TIP: Recipe makes two 9-inch deep dish pizzas. Freeze half dough for later if desired!

STEP 2. Brown the Sausage 

Brown hot Italian sausage in a large skillet, breaking up into small chunks. Drain sausage completely.

STEP 3. Make the Pizza Sauce 

In a large pot, combine tomatoes, salt, pepper, oregano, basil and garlic salt. Simmer on low heat for 1 -2 hours (while the dough rises). 

STEP 4. Assemble and Bake

When ready to assemble pizzas, press dough lightly with fingertips to bottom and sides of pan. Lay 2 cups of shredded cheese in bottom of pizza. Top with browned sausage and about 2 1/2 cups of sauce. Bake in a 450 degree oven for 25 minutes. Allow to sit for about 10 minutes. Slice and eat. ENJOY!

A deep dish pizza is such a fun weekend meal. Serve with a side salad and bread sticks or enjoy all on its own. We love to share a deep dish pie on family movie night and it’s also often requested for birthday dinners! 

Deep dish pizzas with one slice on a plate.

What kind of sausage should you use for deep dish pizza?

My preference by far is to use spicy Italian sausage with casings removed in my deep dish pizza.

This gives it an authentic flavor that can’t be beat. If you can’t find  hot Italian sausage, add a pinch or two of red pepper flakes to regular Italian sausage. 

What kind of cheese should you use for deep dish pizza? 

This Chicago style pizza recipe calls for Mozzarella cheese. You use bagged mozzarella shreds for convenience or fresh mozzarella if you happen to have some on hand. Other blends of shredded Italian cheeses will also taste great in your deep dish pizza! 

Slices of deep dish pizza on plates.

Make Ahead Meal

To make this pizza quicker and easier, you can prep the sauce and dough ahead of time! Follow the steps for making the dough up until it’s time to knead in the butter. 

Store prepared dough tightly wrapped in the fridge until ready to use and let it come to room temperature before continuing with the recipe. Don’t forget to let it rise again in the pan before adding the other ingredients. 

Sauce keeps will stored covered in the fridge for a few days or in the freezer for several months. As a bonus, I’ve found the sauce only tastes better when it’s allowed to sit for a day or two.

All the garlic and herb flavors mingle beautifully with the tangy tomatoes to create a pizza sauce that’s so much better than anything that comes from a can. 

Recipe Notes 

  • Don’t have time to make your own dough? You can use your favorite prepared pizza dough for this recipe. If you buy refrigerated or frozen dough, just make sure it comes to room temperature before you work with it and allow it to rise again in the pan before you proceed with the recipe. Tip: Many pizza restaurants will sell their uncooked dough if you ask! 
  • Make sure to use sausage with the casings removed! 

More Easy Dinner Recipes:

Chicago Deep Dish Pizza

4.84 from 6 votes
By: Aimee
Everyone loves digging into a deep dish Chicago style pizza! Skip the ordering and make your own pie at home for your next pizza night. 
Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 3 hours
Total Time: 3 hours 45 minutes
Servings: 16 servings

Ingredients 

For the Dough:

  • 2 cups all purpose flour
  • 1 ½ cup bread flour
  • 1 package active yeast 0.25 ounce
  • 1 ½ teaspoons kosher salt
  • 2 teaspoons granulated sugar
  • 1 ¼ cup warm water
  • 3 Tablespoons olive oil
  • 2 Tablespoons unsalted butter softened

For the Filling:

  • 1 pound hot Italian Sausage no casings
  • 1 can crushed tomatoes 28 ounce
  • 1 can diced tomatoes, drained 14.5 ounce
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 ½ Tablespoons dried oregano
  • 1 Tablespoon fresh basil
  • 1 teaspoon garlic salt
  • 4 cups freshly grated mozzarella cheese
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Instructions 

  • For the dough, in a large mixing bowl, combine, flours, yeast, salt and sugar. Slowly add water and olive oil. Mix with a paddle attachment for 2 minutes. Remove and use dough hook to knead dough for 2-3 minutes. Remove and put in a greased bowl. Cover with saran wrap and allow to rise 2 hours in a warm place (I put it on top of my dryer). Divide dough into two balls. Using hands, knead 1 Tbsp of softened butter into each dough ball. Put into a 9inch cake pan (or deep dish pizza pan) and allow to rise and additional 1-2 hours in a warm place.
  • Brown italian sausage in a large skillet, breaking up into small chunks. Make sure your sausage is removed from the casings. If you can’t find the HOT Italian sausage, add a pinch or two of red pepper flakes. Drain sausage completely.
  • In a large pot, combine tomatoes, salt, pepper, oregano, basil and garlic salt. Simmer while dough rises on low heat (about 1-2 hours).
  • When ready to assemble pizzas, press dough lightly with fingertips to bottom and sides of pan. Lay 2 cups of shredded cheese in bottom of pizza. Top with browned sausage and about 2 1/2 cups of sauce.
  • Bake in a 450 degree oven for 25 minutes. Allow to sit for about 10 minutes. Slice and eat. ENJOY!

Notes

  • Don’t have time to make your own dough? You can use your favorite prepared pizza dough for this recipe. If you buy refrigerated or frozen dough, just make sure it comes to room temperature before you work with it and allow it to rise again in the pan before you proceed with the recipe. Tip: Many pizza restaurants will sell their uncooked dough if you ask! 
  • Make sure to use sausage with the casings removed! 

Nutrition

Calories: 327kcal, Carbohydrates: 25g, Protein: 15g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 11g, Cholesterol: 42mg, Sodium: 684mg, Fiber: 1g, Sugar: 2g
Course: Main Dish
Cuisine: Italian
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Everyone loves digging into a deep dish Chicago style pizza! Skip the ordering and make your own pie at home for your next pizza night. 



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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on January 29, 2020

Comments & Reviews

    1. Kristin, you can certainly use all purpose flour for the bread flour. I find that adding in the bread flour helps create a nice chewy crust that rises a little bit more. But, if in a pinch, all purpose will be close!

  1. I usually go for thin crust pizza and those are more available here in CA. But after seeing your deep dish pizza, so decadent and rich, and packed with goodness, I think I need to convert myself to get my Chicago deep dish pizza fix. 🙂 Thank you for sharing your recipe so I can make one at home!

    1. You’re welcome Amy! I hope you do give it a try!Don’t get me wrong, I still love a good thin crust pizza too, but sometimes pizza night calls for deep dish!

  2. I’m almost ashamed to say that I’ve never had a Chicago style pizza – and I think my life is somehow missing something!! Must make this – goodness it looks insane!

    1. I’ve got you covered. Nobody needs to know that you’ve never had it. Just make this recipe, it comes pretty close 🙂 thanks for stopping by megan!!

  3. I have never had Chicago deep-dish style pizza, but I’ve seen one on Travel Channel that looks just like this and I want it. And your comment at the end was funny – every time we go to my parents I have to order pizza – something about the sauce and crust is to die for. I need to recreate it!

    1. Oh girl, you are missing out big time. It’s okay though, I got your back with this recipe! It’s pretty close to authentic if I do say so myself 🙂

  4. This looks fantastic! And I didn’t know that you were from Chicago – I’ve spent a lot of time traveling there and there is SOOOO much good food. YUM!

    1. You’re right, there are many delicious food joints in Chicago!! I’m thinking I may need to go to BlogHer Chicago this summer….

  5. When I went to Chicago a few years ago to visit my friend who was going to school there, she took us to this really popular deep dish pizza place. I want to say it was Grimaldi’s but I could have the name COMPLETELY wrong. Anyway, I never had deep dish before and I fell in love. SO SO good. I love that you just showed us how to make it because I never attempted it before but I might just have to so I can bring Chi-Town here!

    1. I don’t recognize the name Grimaldi’s…but any deep dish chicago pizza is delicious! I hope you try this!!

  6. I grew up in Naperville….. Oh do I miss the pizza…..and Portillos…..and Oberweis.
    Can’t wait to give this a try!

    1. Naperville YES! Hubs and I lived there many years, love the downtown area. Oberweis has the only chocolate icecream I like. Do you go back often?

  7. It totally is your blog, so I get it, but as a Jersey girl I have to say I really love the pizza over here in the Big Apple 😉 Though I would LOVE to one day visit Chicago (I’ve never been!) and try out their famous deep dish pizza. Until then, totally putting your KA version on my must-make list!

    1. Jess, you’re banned from commenting. hahaha!! I’m kidding. Go ahead and like your folded pizza slices. But one day, when you eat REAL pizza, you’ll know what you have been missing all this time! 🙂

  8. There is nothing like a Chicago deep dish pizza. It is always a must when we visit the city! Yours looks just like the ones we order there! Very yummy!!!

  9. My husband was born & raised in Chicago and when I was living there, that’s when we met!

    The pizza crust I made last week on my blog was an ode to his kind of pizza!

    Looks like you hit a winner with these!

    1. I had no idea that your hubs was born and raised there (at least I don’t remember). Where abouts?

  10. went to Chicago in Sept and we loved it. I really loved the pizza, have to give your’s a try!

  11. Oh man, the boyfriend would love this. He & I are in a continuous argument about what pizza is best (I’m a thin crust gal, anything else and I really just don’t like it. Sorry!)–he’s firmly a deep dish guy!

    1. Thin crust is good, don’t get my wrong. It has it’s place in my life. But when I want to splurge on good pizza…deep dish is where it’s at! I think I’m crushing on your boyfriend 🙂

  12. where was this YESTERDAY? All I wanted in the world was super, delicious pizza. I was going to attempt to make one myself, but the sauce just wasn’t what I wanted. Ended up at Uno’s instead (still pretty delicious).

  13. I agree – Chicago deep dish pizza is superior (and I’m originally from the NJ area!). I finally broke down and made the King Arthur Flour version and loved it. Will have to give your recipe a try too!

  14. This looks ridiculously similar to the deep dish pizzas I love!! Nice work. And you are absolutely right, half the battle is making sure that the crust is perfectly buttery and not too dry. I can’t wait to try this recipe!

  15. I actually visited Chicago once but didn’t try any deep dish pizza while I was there which I am now kicking myself for. I’ll have to try this recipe and see what the fuss is all about!

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