Crafting a Homemade Chicago-Style Deep Dish Pizza is an art that turns the simple pleasure of pizza night into an extravagant dining experience. This pizza is known for its thick, buttery crust, inverted layering of cheese and toppings, and a chunky tomato sauce on top. The process is a labor of love, but the result is utterly rewarding—a pizza that’s a hearty, cheesy, and a true testament to Chicago’s culinary genius. Here’s how to bring this iconic dish into your kitchen.


For the Dough:

  • 2 1/4 teaspoons (1 package) active dry yeast
  • 1 1/2 cups warm water (110°F to 115°F)
  • 1 teaspoon sugar
  • 3 1/2 cups all-purpose flour, plus extra for kneading
  • 1/2 cup cornmeal
  • 1/3 cup unsalted butter, melted (plus 2 tablespoons for greasing the pan)
  • 1 teaspoon salt

For the Sauce:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste

For the Filling:

  • 2 cups mozzarella cheese, shredded
  • 1 pound Italian sausage, cooked and crumbled (optional)
  • 1 bell pepper, diced (optional)
  • 1 small onion, thinly sliced (optional)
  • Mushrooms, sliced (optional)
  • Additional toppings of your choice
  • 1/2 cup grated Parmesan cheese


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