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Chicago Style Deep Dish Pizza Recipe


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Chicago Style Deep Dish Pizza

A thick and buttery homemade pizza crust with mozzarella cheese and homemade Italian sausage then topped with a fresh chunky tomato sauce and freshly grated Parmesan cheese.

Chicago Style Deep Dish Pizza recipe

Servings: 4
Total Time: 3 hours 30 minutes
Recipe by: Frankie


  • 1 1/3 cups warm water
  • 1 packet active dry yeast (2 1/4 tsp or 1/4 oz)
  • 3 1/2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 4 TBSP unsalted butter, melted
  • 1 tsp salt
  • 1/4 cup olive oil plus a little extra
  • 1/2 pound ground pork
  • 1 TBSP red wine vinegar
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp ground fennel seed
  • 1/4 tsp crushed red pepper flakes
  • 2 pounds ripe tomatoes
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 pound mozzarella cheese, sliced
  • 1/2 cup freshly grated Parmesan cheese




  2. Add the warm water to a large mixing bowl and sprinkle the yeast on top. Add the flour, cornmeal, butter, and salt and stir until thoroughly combined and a dough is formed.

  3. Knead the dough by hand inside the bowl for about 10 minutes.

  4. Form the dough into a ball and place in a large clean bowl. Drizzle the dough with just a little bit of olive oil and flip the dough around to coat in the oil. Loosely cover the bowl and set aside in a warm place until doubled in size, about 45 minutes.

  5. Pour the 1/4 cup of olive oil into a 14-inch deep-dish pizza pan or cake pan, tilt the pan around to ensure the entire bottom and sides of the pan are coated in oil. Place the dough in the pizza pan and stretch to fit the pan. Lightly press the dough edges up against the inner sides of the pan as best as you can. Cover the pan and place in the refrigerator for at least 1 hour.


  7. Mix all the SAUSAGE ingredients together in a bowl until well combined.

  8. Cook the sausage in a skillet over medium-high heat, breaking it up just a bit with a spatula, until cooked through, about 5 minutes. Transfer the cooked sausage to a paper towel lined plate and set aside.


  10. Bring a large pot of water to a boil over medium-high heat. Use a sharp knife to score a shallow X on the bottom of each of the tomatoes. Lower the tomatoes into the boiling water and boil for 1 minute.

  11. Use a slotted spoon to transfer the tomatoes to an ice bath and let them sit in the ice water for about 1 minute.

  12. The tomato skin should now easily peel off. Peel the tomatoes, discarding the skin, and slice the tomatoes in half horizontally. Use a small spoon to scoop out the seeds, discard the seeds.

  13. Roughly chop the tomatoes and place them in a large bowl. Use a potato masher to crush the tomatoes. When tomatoes are well crushed add the salt, garlic powder, and oregano and stir until well combined. Set aside.


  15. Take the dough out of the refrigerator and uncover. If necessary press the edge of the dough back up against the sides of the pan.

  16. Preheat the oven to 450°F.

  17. When the oven is preheated place the pan of dough in the oven and bake for 5 minutes.

  18. Take the pan out of the oven. Lay the slices of mozzarella evenly on the dough. Sprinkle the sausage evenly on top of the mozzarella. Spread the tomato sauce evenly on top of the sausage and mozzarella. Sprinkle the Parmesan evenly on top of the sauce.

  19. Bake in the preheated oven until the crust on the bottom is lightly browned, 35 to 40 minutes.

  20. Take the pizza out of the oven and let sit for 5 minutes then use a spatula to carefully transfer the pizza to a cutting board and slice.

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