This Classic Chicago Deep Dish Pizza has been a household favorite for decades in my family. I first learned to make it on a rainy weekend when I wanted something comforting and big enough to feed a crowd. The deep, buttery crust and the way the mozzarella melts into a glossy, stringy layer beneath a ladle of bright tomato sauce is what makes this dish unforgettable. It’s the sort of food that fills the kitchen with warm, familiar aromas and leaves everyone coming back for another slice.

I discovered a few technique tricks over the years that completely transformed the outcome: layering the cheese directly on the dough before the meat and sauce to prevent a soggy bottom, using a touch of cornmeal in the dough for texture, and letting the assembled pie rest for a few minutes so slices hold their shape. These small details deliver the thick, fork-and-knife slices I remember from pizzerias in Chicago and make serving at home both practical and delicious.

Ingredients

• For the dough: 3 1/4 cups all-purpose flour, 1/2 cup yellow cornmeal, 1 1/4 teaspoons salt, 1 tablespoon sugar, 2 1/4 teaspoons active dry yeast (one packet), 1 1/4 cups warm water (about 110°F), 1/4 cup unsalted butter melted, 2 tablespoons olive oil. The flour provides structure, the cornmeal gives a pleasant rustic crunch in the crust edge, and melted butter lends the golden, slightly flaky texture reminiscent of classic Chicago pies.
• For the filling: 3 tablespoons unsalted butter, 1 pound Italian sausage (mild or hot, crumbled), 1 green bell pepper diced, 1 small onion diced, 3 cloves garlic minced, 3 cups shredded mozzarella cheese, 1/2 cup grated Parmesan cheese. Choose a high-quality mozzarella (part-skim for less oil) and a flavorful Italian sausage for best results.
• For the sauce: 1 can (28 ounces) crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon sugar, 1 tablespoon olive oil. The crushed tomatoes produce a chunky, bright sauce that stands up to baking and balances the rich cheese and meat.

Instructions

Activate the yeast: Warm 1 1/4 cups water to about 110°F. In a mixing bowl, stir in 1 tablespoon sugar and 2 1/4 teaspoons active dry yeast. Let sit 5 minutes until foamy — a clear sign the yeast is active. If no foam appears, discard and start with fresh yeast to ensure proper rise. Mix and knead the dough: Add 3 1/4 cups all-purpose flour, 1/2 cup yellow cornmeal, 1 1/4 teaspoons salt, 1/4 cup melted unsalted butter and 2 tablespoons olive oil to the yeast mixture. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead about 5 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 4–5 minutes. First rise: Place dough in a lightly greased bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 90 minutes. Proper rise develops flavor and produces the airy interior you want in a deep crust. Prepare the filling: While the dough rises, heat a skillet over medium and brown 1 pound crumbled Italian sausage until cooked through. Remove to a bowl and drain excess fat. In the same pan, melt 3 tablespoons butter and sauté 1 small diced onion and 1 diced green bell pepper until softened, about 6–8 minutes. Add 3 minced garlic cloves in the last minute. Set vegetables aside with the cooked sausage. Make the sauce: In a saucepan, warm 1 tablespoon olive oil over medium heat. Add one 28-ounce can crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon sugar. Simmer gently for 12–15 minutes until slightly reduced and bright. Taste and adjust seasoning. Assemble the pie: Preheat oven to 425°F. Punch down risen dough and roll or press it into a greased deep-dish pan (10–12 inch) pushing the dough up the sides to form a rim. Layer 3 cups shredded mozzarella first over the dough (this seals the crust), then spread cooked sausage and sautéed vegetables evenly. Sprinkle 1/2 cup grated Parmesan, then ladle the tomato sauce over the top, spreading gently to cover. Bake: Bake in the preheated oven 25–30 minutes until the crust is golden brown and cheese is bubbling. If the edges brown too quickly, tent loosely with foil. Look for an internal temperature near 200°F in the center for a fully cooked filling. Rest and serve: Allow the pie to cool and set for 10 minutes before slicing. This resting time helps the layers settle so you get clean slices. Serve with a simple green salad and a drizzle of extra-virgin olive oil if desired.

Storage Tips

Store leftover pie slices in an airtight container in the refrigerator for up to 3 days. For longer storage, cool completely and wrap individual slices tightly in plastic wrap and foil before freezing; they keep well for 2–3 months. Reheat refrigerated slices in a 350°F oven covered with foil for 10–12 minutes, then remove the foil for 2–3 minutes to crisp the crust. Frozen slices reheat best from thawed: place in a 350°F oven for 20–25 minutes covered, then uncover to finish for a crisp edge. Avoid microwaving to preserve texture.

Ingredient Substitutions

For a lighter filling, swap Italian sausage for ground turkey or crumbled tempeh, and use low-moisture part-skim mozzarella to reduce oil. For a vegetarian version, replace sausage with hearty mushrooms and roasted eggplant and increase the Parmesan to boost savory depth. If you prefer a spicier profile, use hot Italian sausage or add 1/2 teaspoon red pepper flakes to the sauce. Gluten-free flour blends can work for the crust but expect a different texture; press dough gently and consider par-baking the crust before assembling to maintain structure.

Serving Suggestions

Serve slices with a crisp, acidic salad to cut through the richness — I like a peppery arugula or simple romaine with lemon vinaigrette. Offer pickled peppers or giardiniera on the side for brightness. For a convivial meal, pair with a light lager or a medium-bodied red such as Sangiovese. Garnish each slice with a sprinkle of grated Parmesan and a few basil leaves for color and fresh aroma.

Cultural Background

Chicago-style deep dish originated in the 1940s and is known for its tall crust and inverted layering: cheese against the dough, followed by toppings, and sauce on top. This structure likely evolved to protect cheese from burning during longer bakes and to keep the crust from becoming soggy. The format became a distinctive regional style, celebrated for being rich, generous, and unapologetically hearty — a perfect match for cold Midwestern nights and communal dining.

Seasonal Adaptations

Adjust the filling to the season: in summer, use roasted cherry tomatoes, fresh basil and sweet corn; in autumn, swap in roasted squash and sage with a sage-browned butter drizzle. Holiday versions can feature fennel sausage and caramelized onions for a festive twist. For warm-weather cooking, assemble and refrigerate the pie, then bake just before serving to avoid heating the kitchen too much.

Meal Prep Tips

Make the dough the day before and refrigerate overnight — bring to room temperature an hour before shaping. Simmer the sauce in advance and store in the fridge; it often tastes better the next day. Cook the sausage and sauté vegetables ahead and keep refrigerated in separate containers. On baking day, assemble from chilled components and allow an extra 10 minutes of oven time if the fillings are cold. Use a timer and layout your pans for efficient workflow.

There’s something joyful about slicing into this deep, layered pie and watching cheese stretch as plates are passed around. Try it once with the full assembly and then adapt to your family’s tastes — it’s a flexible, rewarding main that brings comfort and conversation to the table.