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Chicago Style Deep Dish Pizza

Thick buttery and flaky crust loaded with cheese, sausage, mushrooms, onions and chunky tomato sauce
Chicago Style Deep Dish Pizza

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Servings: 4
Total Time: 4 hours
Recipe by: Frankie


1 packet active dry yeast (2 1/4 tsp or 1/4 oz)
1 1/3 cups warm water
4 cups all-purpose flour
1 tsp salt
4 TBSP unsalted butter, melted
1/4 cup cooking oil plus a little more
28 oz can crushed tomatoes
1 tsp dried oregano
1/4 tsp dried basil
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/2 medium onion, diced
1/2 lb bulk Italian sausage
1/2 lb mushrooms, sliced
1 lb low-moisture mozzarella cheese, shredded
1/4 cup fresh grated Parmesan



1. In a large mixing bowl or stand mixer combine the yeast and water, let sit for 10 minutes or until foamy. Mix in the flour and salt. Slowly pour in the melted butter and mix until fully combined, about 2 minutes (dough will be slightly sticky).

2. Lightly oil a large bowl. Form dough into a ball and transfer to the oiled bowl flipping it to ensure all of the dough is oiled. Cover the bowl with plastic wrap and allow to rise in a warm place until it doubles in size, about 1 hour.

3. Pour the 1/4 cup of cooking oil into a 14 inch deep-dish pizza pan, tilt the pan around to ensure the entire bottom and sides of the pan are coated in oil.

4. On a dry lightly floured surface roll the dough into a large circle slightly bigger than your pizza pan. Transfer the dough circle into the oiled pizza pan and lightly press the dough edges up against the inner sides of the pan. Cover with plastic wrap and refrigerate for at least 2 hours up to 24 hours.


1. In a large saucepan over medium-high heat combine the crushed tomatoes, oregano, basil, garlic, onion and salt. Bring to a boil then reduce to medium-low and simmer, stirring occasionally, until sauce thickens, about 20 to 25 minutes.

2. Take off the heat and set aside.

Toppings and Assembly:

1. Preheat the oven to 450°F.

2. In a large skillet over medium heat break up the sausage then add the mushrooms and onion and cook until sausage is browned, about 6 to 7 minutes. Drain grease from toppings and set on a paper towel lined plate.

3. Pull out your dough and remove the plastic wrap (press the edge of dough back up against the sides if necessary). Cover the dough evenly with the mozzarella, Add the sausage, mushroom and onion mix on top of the cheese. Spread the sauce on top and sprinkle with the Parmesan cheese.

4. Bake pizza in the preheated oven for 35 to 40 minutes or until dough is golden brown and crispy.

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Chicago Style Deep Dish Pizza

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