This is my take on a Classic Chicago Deep Dish Pizza, the kind that fills the house with buttery aroma and invites everyone to crowd around the table. I first made this version on a rainy Sunday afternoon when I wanted something comforting and substantial. The dough is enriched with melted butter and cornmeal for texture, the interior is built cheese-first to protect the crust from becoming soggy, and the chunky tomato sauce finishes on top for that unmistakable deep-dish profile.

I discovered the importance of layering years ago after a few experiments left soggy bottoms and unhappy guests. Placing a thick layer of mozzarella directly on the dough creates a moisture barrier while giving each slice that molten, stringy center we all crave. The sausage is seasoned and browned until it caramelizes, and the sautéed peppers and onions add sweetness and crunch. I love serving this when family is visiting because it’s hearty, hands-on, and invites conversation while it bakes.

Ingredients

• Dough: 3 1/4 cups all-purpose flour, 1/2 cup yellow cornmeal, 1 1/4 teaspoons salt, 1 tablespoon sugar, 2 1/4 teaspoons active dry yeast (1 packet), 1 1/4 cups warm water (about 110°F), 1/4 cup unsalted butter melted, 2 tablespoons olive oil. Use a high-quality all-purpose flour such as King Arthur for consistent results; the cornmeal adds a slight crunch so it’s worth using yellow cornmeal rather than finely ground corn flour.
• Filling: 3 tablespoons unsalted butter, 1 pound Italian sausage crumbled (use sweet or hot depending on preference), 1 green bell pepper diced, 1 small onion diced, 3 cloves garlic minced, 3 cups shredded mozzarella, 1/2 cup grated Parmesan. For best melting, shred a whole ball of low-moisture mozzarella rather than pre-shredded blends that contain anti-caking agents.
• Sauce: 1 can (28 ounces) crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon sugar, 1 tablespoon olive oil. Use a good quality canned crushed tomato such as San Marzano-style for bright, balanced flavor when simmered briefly.

Instructions

Make the Dough:Warm 1 1/4 cups of water to about 110°F and dissolve 1 tablespoon sugar. Sprinkle 2 1/4 teaspoons active dry yeast over the water and let sit 5 minutes until foamy. In a bowl combine 3 1/4 cups flour, 1/2 cup cornmeal and 1 1/4 teaspoons salt. Add the yeast mixture, 1/4 cup melted butter and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead about 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise 1.5 hours until roughly doubled.Prepare the Filling:Heat a skillet over medium and add 3 tablespoons butter. Crumble 1 pound Italian sausage into the pan and cook until well browned and slightly caramelized, about 7–8 minutes. Remove sausage with a slotted spoon. In the same pan sauté 1 diced onion and 1 diced green bell pepper until softened, about 6 minutes, then add 3 minced garlic cloves and cook 1 additional minute. Combine vegetables with the sausage and set aside.Make the Sauce:In a saucepan warm 1 tablespoon olive oil over medium heat. Add a 28-ounce can of crushed tomatoes, 1 teaspoon oregano, 1 teaspoon basil, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon sugar. Bring to a gentle simmer and cook 12–15 minutes, stirring occasionally until slightly reduced and bright. Taste and adjust seasoning if needed.Assemble the Pizza:Preheat oven to 425°F. Punch down the dough and roll or press into a 12-inch deep-dish pan, pushing dough up the sides to form a tall edge. Layer 3 cups shredded mozzarella directly onto the dough to form a moisture barrier, then add the browned sausage, the sautéed peppers and onions, and sprinkle 1/2 cup grated Parmesan over the top. Pour the tomato sauce evenly over the filling so the sauce sits on top.Bake and Serve:Bake at 425°F for 25–30 minutes until the crust is deeply golden and the cheese is bubbling. If the edges brown too fast, tent with foil after 20 minutes. Let rest 10 minutes before slicing to allow the filling to set slightly and make cleaner slices. Serve warm.

Storage Tips

Store leftover slices in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely, wrap individual slices in plastic wrap and then foil, and store in a freezer-safe bag for up to 3 months. Reheat straight from the fridge in a 350°F oven on a sheet pan for 10–12 minutes until warm, or reheat from frozen at 375°F for 20–25 minutes. For a crisper bottom when reheating, place slices on a preheated cast-iron skillet over medium-low heat and cover briefly to warm through without sogginess.

Ingredient Substitutions

If you need to adapt ingredients, swap the Italian sausage for ground turkey or plant-based crumbles to reduce fat; increase seasoning to compensate for milder flavor. Replace half the mozzarella with provolone for a slightly sharper, creamier profile. For a gluten-free crust, use a commercially available gluten-free all-purpose blend and reduce cornmeal to avoid gritty texture. Keep in mind substitutions change moisture and bake time slightly; check doneness visually and use the bubbling cheese and golden crust as primary cues.

Serving Suggestions

Serve slices with a simple green salad dressed in lemon vinaigrette to cut through the richness. Pickled peppers or a bright marinated vegetable salad offer contrast. For drinks, a bold lager, Chianti-style red, or sparkling water with lemon balances the hearty profile. Garnish with fresh basil leaves or a light dusting of extra Parmesan for presentation. This pie works well for casual family dinners, game nights, or as the centerpiece for a cozy gathering.

Cultural Background

Chicago deep-dish pizza originated in the mid-20th century and is an iconic expression of American-Italian culinary adaptation. Unlike thin Neapolitan or New York styles, deep-dish emphasizes a high, buttery crust that holds substantial fillings and sauce. Many Chicago bakeries and restaurants developed variations—some use inverted layering or different cheeses—but the essence remains a robust, pie-like structure built to satisfy with every forkful.

Seasonal Adaptations

In summer, swap bell peppers for roasted tomatoes and add fresh basil to the sauce for brightness. In autumn, incorporate sautéed mushrooms or kale for earthier flavors. During winter holidays, try fennel-spiked sausage or add roasted winter squash with sage for a seasonal twist. Adjust baking time slightly if adding high-moisture vegetables by sautéing them longer to release water before assembly.

Meal Prep Tips

Make the dough the night before and keep it refrigerated; this improves flavor and shortens day-of prep. Pre-cook and freeze sausage crumbles in portioned bags for quick assembly. Prepare the sauce several days ahead and store in the fridge; it often tastes better after a day. When assembling for a crowd, layer cheese and filling in advance, cover tightly and bake right before serving to ensure peak texture.

This pie is more than a recipe; it’s a ritual of slow satisfaction and shared plates. Whether you’re feeding family or hosting friends, the combination of rich crust, molten cheese, hearty sausage and bright tomato sauce always brings people together. Invite someone to help shape the crust and make it a shared kitchen moment.