Deep Dish Pizza

Deep Dish Pizza is one of my favorite ways to turn pizza night into a hearty, comforting meal. I make it with a buttery cornmeal crust that rises high around layers of melted cheese, savory Italian sausage, pepperoni, and rich pizza sauce. Baking everything in a deep cake pan or cast-iron skillet gives me that classic Chicago-style result: a crisp golden exterior with a thick, cheesy, satisfying center.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

⅔ cup warm water (100–110°F / 160mL)

1 teaspoon active dry yeast

1 teaspoon granulated sugar

1¾ cups all-purpose flour (210g)

¼ cup fine yellow cornmeal (40g)

2 tablespoons butter, melted and slightly cooled

1 teaspoon salt

For the Filling:

8 ounces sliced mozzarella or provolone cheese (226g)

12 ounces Italian sausage, cooked and drained (340g)

2 ounces pepperoni slices (56g)

8 ounces grated mozzarella cheese (226g)

1 cup pizza sauce (250g)

For Finishing

1 tablespoon olive oil

Freshly grated Parmesan cheese, optional

Freshly chopped basil, optional

Directions

I start by adding the warm water, active dry yeast, and sugar to the bowl of a stand mixer fitted with a dough hook. I let the mixture stand for 5–7 minutes, until it looks frothy.

Then I add the flour, cornmeal, melted butter, and salt. I mix everything on low speed for about 1 minute, just until a shaggy dough forms. After scraping down the bowl, I continue mixing on medium-low speed for approximately 5 minutes, until the dough becomes smooth and elastic and forms a ball.

Next I transfer the dough to a lightly oiled bowl and cover it with plastic wrap. I leave it in a warm, draft-free spot for about 1 hour, or until it has doubled in size.

After the dough has been rising for about 45 minutes, I preheat my oven to 425°F (220°C). I position the oven rack in the lower third and get a 9-inch or 10-inch uncoated cake pan or cast-iron skillet ready.

Once risen, I punch down the dough and place it on a lightly floured surface. I gather the edges toward the center to create a smooth ball. For a 9-inch pan, I roll the dough into a 13-inch circle. For a 10-inch pan, I make approximately a 14-inch circle. If the dough keeps springing back, I let it rest for about 5 minutes before continuing.

I carefully transfer the dough into the pan and press it firmly across the bottom and up the sides. I leave approximately ¼ inch of dough hanging over the edge and pinch it over the rim, which helps keep the crust from sliding down while it bakes.

Then I arrange the sliced mozzarella or provolone across the bottom of the crust. Next, I add the cooked and drained Italian sausage, followed by the pepperoni. I sprinkle the grated mozzarella over the meat and finish by spreading the pizza sauce evenly across the top.

I bake the pizza for 30–35 minutes, until the filling is hot and bubbling and the crust is beautifully golden brown. If I notice the edges getting dark too quickly, I loosely cover them with foil after the first 10–15 minutes.

As soon as the pizza comes out of the oven, I brush the exposed crust with olive oil. I then let the pizza rest for about 15 minutes before slicing. I like to finish it with freshly grated Parmesan and chopped basil before serving.

Servings and Timing

This recipe makes 6 servings.

Prep Time: 20 minutes

Dough Rising Time: About 1 hour

Cooking Time: 45 minutes

Total Time: 2 hours 5 minutes

Calories: Approximately 720 kcal per serving

The resting period after baking is especially important for me because deep dish pizza contains several substantial layers. Giving it about 15 minutes to cool makes it much easier to slice cleanly without all the cheese and filling spilling out.

Variations

Vegetable Deep Dish Pizza:

When I want a vegetable-packed version, I replace the sausage and pepperoni with sautéed mushrooms, bell peppers, onions, and spinach. I cook vegetables with a lot of moisture before adding them so they don’t make the crust soggy.

Extra-Meaty Pizza:

For an even heartier pizza, I add cooked bacon, ground beef, or Canadian bacon along with the Italian sausage and pepperoni. I make sure all raw meat is fully cooked and excess grease is drained before assembling the pizza.

Spicy Deep Dish Pizza:

When I want extra heat, I use hot Italian sausage and add sliced jalapeños or crushed red pepper flakes. I sometimes mix a little crushed red pepper directly into the pizza sauce as well.

Cheese-Lover’s Deep Dish:

For a meatless cheese version, I skip the sausage and pepperoni and combine mozzarella, provolone, Parmesan, and a small amount of ricotta. This gives me an especially rich and creamy filling.

Different Sauces:

I can change the flavor by using a garlicky tomato sauce, spicy arrabbiata-style sauce, or a homemade chunky pizza sauce. I prefer thicker sauces because they work particularly well with the deep filling.

Storage/Reheating

I let leftover deep dish pizza cool before transferring individual slices to an airtight container. I store them in the refrigerator for up to 3–4 days.

For longer storage, I wrap individual cooled slices securely and place them in a freezer-safe container or bag. I can freeze the pizza for up to 2 months for the best texture and flavor.

For reheating, I prefer using the oven because it helps bring back the crisp texture of the crust. I place refrigerated slices on a baking sheet and heat them at 375°F (190°C) until the cheese is melted and the center is thoroughly hot, usually around 10–15 minutes.

When I only need one slice quickly, I can also warm it in a covered skillet over low to medium-low heat. This method keeps the bottom crust pleasantly crisp while gently reheating the filling.

FAQs

Can I make deep dish pizza without a stand mixer?

Yes. I can mix the ingredients with a wooden spoon until a rough dough forms and then knead the dough by hand on a lightly floured surface. I knead for approximately 7–10 minutes, or until it feels smooth and elastic.

What is the best pan for deep dish pizza?

I like using a 9-inch or 10-inch cast-iron skillet because it holds heat well and helps produce a crisp, golden crust. A sturdy uncoated cake pan also works well. I avoid pans that are too shallow because I need enough height for the thick crust and generous filling.

Why does the cheese go underneath the sauce?

I put the cheese directly on the dough because this is part of the characteristic deep dish layering method. The cheese creates a barrier between the crust and wetter ingredients, while putting the sauce on top also helps protect the cheese during the relatively long baking time.

Can I prepare the dough ahead of time?

Yes. After making the dough, I can cover it securely and refrigerate it rather than completing the entire rise at room temperature. When I’m ready to make the pizza, I let the dough come closer to room temperature so it becomes easier to stretch and shape before assembling the pizza.

How do I keep my deep dish pizza from becoming soggy?

I make sure the sausage is thoroughly cooked and drained before adding it, and I precook vegetables that release a lot of moisture. I also use a relatively thick pizza sauce rather than an especially watery one. Layering sliced cheese directly against the dough provides another barrier between the crust and the moist filling.

Conclusion

Deep Dish Pizza is the recipe I reach for when I want something richer and more filling than an everyday pizza. Between the buttery cornmeal crust, layers of gooey cheese, savory sausage, pepperoni, and rich tomato sauce, every slice has plenty of flavor and texture.

I especially like that I can customize the fillings without changing the basic technique. Whether I keep the classic sausage-and-pepperoni combination or experiment with vegetables and different cheeses, I end up with a hearty homemade pizza that’s ideal for a family dinner, weekend meal, or special pizza night.

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