Deep Dish Pizza - Feel Tasty

This iconic Chicago-style pizza features a buttery, high-walled crust that acts like a vessel for generous layers of mozzarella cheese, savory toppings, and a robust chunky tomato sauce. Unlike traditional pizzas, the ingredients are layered in reverse—cheese on the bottom, sauce on top—to prevent the crust from becoming soggy during the longer bake time required for such a substantial pie.

Why You’ll Love This Recipe

Authentic Structure – The recipe replicates the signature high-edge, deep-pan crust that defines true Chicago-style pizza.
No Soggy Crust – By placing the cheese directly on the dough and the sauce on top, the moisture is managed perfectly for a crisp bottom.
Buttery Flavor – The dough incorporates cornmeal and butter, creating a crust that is flaky, golden, and rich in flavor rather than just plain bread.
Hearty Meal – One slice is often enough to satisfy; this is a dense, filling meal perfect for feeding a hungry crowd.
Customizable Layers – While sausage is traditional, the deep filling allows you to pack in spinach, pepperoni, mushrooms, or any favorite ingredients.
Sauce Control – Making your own quick crushed tomato sauce ensures the perfect thickness and seasoning without the watery nature of jarred sauce.

Ingredients You’ll Need

The Dough

3 ¼ cups all-purpose flour – The structural base; provides the necessary gluten for a sturdy crust.
½ cup yellow cornmeal – Essential for texture; gives the crust its signature crunch and subtle nutty flavor.
1 ¼ teaspoons salt – Seasoning for the dough.
1 tablespoon granulated sugar – Feeds the yeast and aids in browning.
2 ¼ teaspoons instant yeast (1 packet) – The leavening agent to help the dense dough rise.
1 ¼ cups warm water (110°F) – Hydrates the flour and activates the yeast.
½ cup unsalted butter, melted – divided; ¼ cup mixed into dough for richness, ¼ cup used to laminate/grease the dough for flakiness.
Olive oil – For greasing the bowl and pan.

The Filling

4 cups (1 lb) mozzarella cheese, sliced or shredded – Sliced deli mozzarella is often preferred for better coverage, but shredded works too.
½ cup grated Parmesan cheese – Adds a salty, savory finish to the top.
1 lb Italian sausage (raw) – Removed from casings; can be pressed into a flat layer or crumbled.

The Sauce

1 can (28 oz) crushed tomatoes – The base of the sauce; do not drain.
2 cloves garlic, minced – For aromatic punch.
1 tablespoon sugar – Balances the acidity of the canned tomatoes.
1 teaspoon dried oregano & 1 teaspoon dried basil – Classic Italian herbs.
½ teaspoon red pepper flakes (optional) – For a hint of heat.

Step-by-Step Instructions

1. Make the Dough In the bowl of a stand mixer, combine the flour, cornmeal, salt, sugar, and yeast. Add the warm water and ¼ cup of the melted butter. Mix on low speed until combined, then knead on medium-low for about 5 minutes until the dough is smooth and pulls away from the sides. It should be soft but not sticky.

2. First Rise Form the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm area for 60 to 90 minutes, or until doubled in size.

3. Laminate the Dough (Optional but Recommended) Punch down the risen dough. Roll it out into a large rectangle. Brush with the remaining ¼ cup of melted butter. Roll the dough up into a cylinder, then form it back into a ball. This step creates flaky layers similar to a biscuit. Return to the bowl and let rest for another 30–45 minutes.

4. Shape the Crust Preheat oven to 425°F (220°C). Generously oil a 12-inch deep-dish cake pan or cast-iron skillet. Press the dough into the pan, working it across the bottom and pushing it up the sides to create a wall about 1.5 inches high.

5. Layer the Pizza Layer the bottom of the crust with the mozzarella cheese (slices work best to cover the entire bottom). Add the raw Italian sausage on top of the cheese—you can press it into a single flat patty (classic style) or crumble it. Add any other vegetable toppings here.

6. Top with Sauce In a medium bowl, mix the crushed tomatoes with garlic, sugar, and herbs. Pour this thick sauce over the sausage layer. Spread it out, leaving the edges of the crust exposed. Sprinkle the top generously with Parmesan cheese.

7. Bake Bake for 30 to 40 minutes. The crust should be golden brown and pulling away from the pan, and the sauce should be bubbling. If the crust browns too quickly, cover the edges with foil.

8. Rest and Serve Remove from the oven and let the pizza rest for 10–15 minutes. This is critical to allow the filling to set; if you cut it immediately, the fillings will flood out. Slice and serve.

Recipe Notes & Tips

Pan Selection – A darker metal cake pan or a well-seasoned cast-iron skillet yields the crispest bottom crust. Glass pans may result in a softer crust.
Dough Temperature – Ensure your water is between 105°F and 115°F. Too hot will kill the yeast; too cold will prevent the rise.
Raw Sausage – It is safe to put raw sausage in the pizza. The 30-40 minute bake time at 425°F is more than sufficient to cook the meat through.
Don’t Use Fresh Mozzarella – Fresh mozzarella (the ball kind in water) has too much moisture and will turn your deep dish into a soup. Stick to low-moisture mozzarella.
The “Lamination” – Step 3 adds buttery layers to the crust. You can skip it for a more bread-like crust, but the butter layering is what gives it that flaky, pastry-like quality.

Nutritional Information

Prep Time: 45 minutes (plus rising time)
Cook Time: 35 minutes
Total Time: Approx. 2 hours 30 minutes
Servings: 6-8 Slices
Calories: Approximately 500-600 kcal per slice

Perfect Pairings

Caesar Salad – A light, crisp salad is necessary to cut through the heaviness of the cheese and dough.
Chianti or Zinfandel – These bold red wines have the acidity and tannins to stand up to the rich tomato sauce and fatty sausage.
Garlic Knots – If you somehow need more dough, garlic knots are a classic pizzeria side.
Italian Soda – A fizzy, fruity drink balances the salty, savory flavors of the pie.

Ideal Occasions

Friday Night Feast – A fun, hands-on project to kick off the weekend.
Game Day – It stays warm for a long time and feeds a crowd efficiently.
Birthday Dinner – A special, celebratory meal for pizza lovers who want something more than delivery.
Winter Comfort Food – The long baking time warms up the kitchen, making it perfect for cold nights.

Storage & Serving Tips

Refrigeration – Store leftovers in an airtight container for up to 3 days.
Reheating – Reheat in the oven at 350°F or in a covered skillet on the stove. Do not microwave, as the crust will become tough and rubbery.
Freezing – You can freeze the baked pizza (slices) for up to 2 months.
Serving – Use a pie server rather than a spatula to support the weight of the slice.

Creative Variations to Try

Spinach Deep Dish – Sauté fresh spinach with garlic until dry, then mix with ricotta cheese and layer it over the mozzarella.
Meat Lover’s – Add pepperoni and bacon along with the sausage for a protein-packed version.
Vegetarian – Skip the sausage and load up on mushrooms, bell peppers, onions, and black olives (ensure veggies are patted dry).
Pesto Swirl – Swirl a few tablespoons of basil pesto into the tomato sauce for an herbal kick.

Troubleshooting Common Issues

Soggy Bottom – This usually happens if the oven wasn’t hot enough or the sauce was too watery. Ensure the oven is fully preheated and use thick crushed tomatoes.
Dough Didn’t Rise – Your yeast might be dead (check expiration) or the water was too hot.
Burnt Crust – If the top edges burn before the center is done, tent the pizza loosely with foil for the last 15 minutes.
Running Filling – You cut into it too soon! The resting period is not optional for deep dish pizza.

Why This Recipe Works

Deep Dish Pizza works by rethinking the engineering of a pizza. By creating a high-walled crust reinforced with fat (butter/oil) and cornmeal, the dough becomes a sturdy container rather than just a base. The “upside-down” assembly is a functional necessity: if the cheese were on top, it would burn during the long bake time required to cook the thick dough and sausage. By burying the cheese and meat under the sauce, the ingredients are insulated, cooking gently while the sauce reduces and concentrates in flavor.

Final Thoughts

This Deep Dish Pizza recipe brings the Windy City experience to your home kitchen. It is a labor of love that rewards you with a pie that is impressive, delicious, and undeniably comforting. While it takes longer than a standard thin crust, the result—a flaky, buttery crust overflowing with gooey cheese—is worth every minute of the wait.