Deep Dish Pizza Recipe | Hearty, Cheesy & Indulgent Slice

Q: Can I use store-bought pizza dough instead of making my own?

Technically, yes. But should you? Not if you want that authentic Chicago-style deep dish crust. The dough in this recipe includes cornmeal , which gives it that signature texture and flavour. Most store-bought pizza doughs skip that entirely. If you’re in a rush, you can totally cheat with ready-made, but FYI: homemade dough is 100% worth the effort. Scout’s honour.

Q: Do I really have to put the sauce on top? That feels... wrong.

It does feel wrong—until you try it. Putting the sauce on top isn’t just some quirky Chicago thing. It’s practical. Deep dish pizzas take longer to bake, and if the cheese were on top, it’d brown (or burn) before the middle even cooked . The sauce acts like a delicious little blanket that keeps everything underneath cozy and perfectly gooey. Trust the process.

Q: Can I make this deep dish pizza recipe ahead of time?

Absolutely! You can make and refrigerate the dough up to 24 hours ahead . It actually develops even more flavour overnight. You can also prep the sauce in advance and store it in the fridge. If you’re feeling ultra-efficient, you can even assemble the whole thing , cover it tightly, and bake it the next day. Just let it come to room temp before tossing it in the oven.

Q: Can I freeze deep dish pizza?

You bet! Here's how: Before baking : Assemble the pizza in a freezer-safe pan, wrap it up tight with foil and plastic wrap, and freeze. When ready to bake, thaw in the fridge overnight and bake as directed (maybe give it an extra 5–10 minutes in the oven). After baking : Let the pizza cool, then slice and freeze individual pieces. Reheat in the oven or air fryer. The microwave works, too, but IMO, the crust deserves better.

Q: What cheese is best for deep dish pizza?

Mozzarella is the MVP here— low-moisture mozzarella , to be exact. It melts beautifully without turning into a puddle. Want to mix it up? Try adding: Provolone – for a smooth melt and slightly smoky flavour Parmesan – sprinkled on top before baking = salty, crispy magic Cheddar – adds bite and colour (especially good in meat-heavy pizzas) Avoid fresh mozzarella—it holds way too much moisture and will sog everything up faster than you can say "pizza fail."

Q: How many people does this deep dish pizza serve?

This 9-inch deep dish pizza serves about 3–4 hungry people , or 2 if you're skipping side dishes and pretending it's leg day. It’s rich, hearty, and filling—so even though it looks smaller than your average pie, it packs a punch. For real.

Welcome to the Deep End of Pizza

Let’s be honest—thin crust pizza gets all the Instagram glory, but sometimes you just want a slice so thick it requires a fork, a knife, and maybe even a post-pizza nap. That, my friend, is the beauty of deep dish pizza.

I first tried deep dish on a trip to Chicago, and I kid you not, I nearly cried. It was cheesy, saucy, buttery-crusted magic. Since then, I’ve been on a mission to make the ultimate deep dish pizza recipe at home—and guess what? I cracked the code.

If you’re ready for a pizza that eats like a meal and tastes like a dream, you’re in the right place.

A deep dish pizza baking inside a home oven, viewed through the open oven door.

What Even Is Deep Dish Pizza?

Before we dive into the cheesy centre of this recipe, let’s clear up what we’re talking about.

Deep dish pizza is:

Thick and tall – We’re talking 2 inches of pizza perfection.
Crusty and buttery – Think pie crust vibes, but savoury.
Layered backwards – Cheese goes first, then toppings, then sauce. Because logic? Nah, just genius.

Ever wondered why the sauce sits on top? It keeps the cheese from burning while it bakes longer in that thick crust. Smart, right?

Chicago Style Deep Dish Pizza — Image Credit: Recipe Girl

Ingredients: What You’ll Need (AKA Pizza Gold)

You won’t need anything too fancy, but trust me, quality matters. Here’s your deep dish grocery hit list:

For the Dough:

3 ¼ cups all-purpose flour (approx. 14.6 oz)
½ cup yellow cornmeal (approx. 2.8 oz) – why cornmeal matters
1 ¼ tsp salt
2 ¼ tsp instant yeast (1 packet)
1 tbsp sugar
1 cup warm water (8 fl oz)
¼ cup unsalted butter, melted (4 tbsp or 2 oz)
2 tbsp olive oil (for greasing the pan)

For the Filling:

14 oz low-moisture mozzarella cheese, shredded
5–6 oz cooked Italian sausage or pepperoni
½ green bell pepper, thinly sliced
½ red onion, thinly sliced (optional)

For the Sauce:

2 tbsp olive oil
2 garlic cloves, minced
1 can (14 oz) crushed tomatoes
1 tsp dried oregano
½ tsp crushed red pepper flakes (optional but fun)
Salt & pepper to taste

Toppings (Optional but delicious):

Fresh basil
Grated Parmesan
A drizzle of olive oil or hot honey (trust me)

A rustic kitchen countertop setup showing the deep dish pizza being assembled.

Let’s Make Magic: Step-by-Step Deep Dish Pizza Recipe

Step 1: Make the Dough Like a Boss

You can totally use store-bought pizza dough… but IMO, homemade wins every time.

Mix dry stuff: In a large bowl, combine flour, cornmeal, salt, sugar, and yeast.
Add wet stuff: Pour in warm water and melted butter. Stir until it forms a shaggy dough.
Knead like you mean it: Work that dough for 6–8 minutes until smooth. You can use a mixer with a dough hook if you’re feeling fancy.
Let it rise: Cover and let it chill (well, rise) for about 1–1.5 hours, until it doubles in size.

Pro tip: Make this the day before and let it rise overnight in the fridge for extra flavour. Yep, dough likes to nap too.

Step 2: Sauce It Up

This sauce is super simple but packs serious flavour.

Heat oil in a pan and sauté the garlic for 30 seconds.
Add tomatoes, oregano, chilli flakes, salt and pepper.
Simmer for 15–20 minutes until slightly thickened. Stir occasionally and pretend you’re on a cooking show.

Boom. Sauce = sorted.

Step 3: Prep the Pan

Grab a 9-inch cake tin or cast iron skillet. You need those tall sides! (like this one from Lodge)

Grease it up with olive oil. Like, don’t be shy.
Roll out your pizza dough into a circle, about 12 inches wide.
Press it into the pan and up the sides. It should look like a pizza bowl. (Yes, I said pizza bowl.)

Step 4: Stack It Like a Pro

Here’s where the fun begins. The layering is upside-down but oh-so-right.

First up: Cheese. Use all the mozzarella. Don’t question it.
Then: Toppings. Add sausage, pepperoni, peppers, onions—whatever your heart desires.
Top it off: Sauce. Spread your gorgeous tomato sauce over everything like you’re frosting a cake. A savoury, glorious pizza cake.

Step 5: Bake Till Beautiful

Preheat oven to 220°C (425°F)
Bake your pizza for 30–35 minutes. The crust should be golden and crisp.
If the top starts to get too dark, cover it loosely with foil around the 20-minute mark.

Let it cool for at least 10 minutes. I know. The agony. But molten cheese mouth burns are very real.

Why You’ll Love Deep Dish (Even If You’re a Thin Crust Fan)

Let me guess—you think deep dish is just a lasagna pretending to be pizza?

Fair. But here’s why it actually rules:

Crust for days – It’s thick, buttery, and borderline addictive.
More cheese than sense – And that’s saying something.
Sauce on top – Adds bold flavour and keeps things balanced.
Perfect for leftovers – It reheats like a dream. Microwave? Air fryer? Cold? All winners.

Variations Worth Trying

Feeling adventurous? Try one of these remixes:

Garlic Butter Crust

Brush melted garlic butter on the crust before baking. Chef’s kiss.

Veggie Overload

Skip the meat and go full veggie—spinach, mushrooms, artichokes, olives, red onions… the works.

Spicy Sausage + Jalapeño

Live life on the edge. Add heat with spicy sausage and sliced jalapeños.

Hawaiian Deep Dish

Yes, pineapple lovers, you have permission. Go wild.

Gear You’ll Need (and Probably Already Have)

Let’s keep it simple:

Mixing bowls
Measuring cups & spoons
Rolling pin (or wine bottle in a pinch)
9-inch cake pan or deep skillet
Spatula for serving
Appetite of a champion

Deep Dish Pizza FAQ: Everything You Were Too Hungry to Ask

What makes deep dish pizza different from regular pizza?

Great question! Deep dish pizza isn’t just thick crust pizza—it’s a whole vibe. It’s baked in a deep pan (hence the name), so it’s more like a cheesy, saucy pizza casserole. The crust is buttery and almost pie-like, the cheese goes in first, and the sauce sits on top to protect everything from burning during its longer bake. It’s not meant to be folded and eaten on the go—this one’s a fork-and-knife situation.

Can I use store-bought pizza dough instead of making my own?

Technically, yes. But should you? Not if you want that authentic Chicago-style deep dish crust. The dough in this recipe includes cornmeal, which gives it that signature texture and flavour. Most store-bought pizza doughs skip that entirely. If you’re in a rush, you can totally cheat with ready-made, but FYI: homemade dough is 100% worth the effort. Scout’s honour.

Do I really have to put the sauce on top? That feels… wrong.

It does feel wrong—until you try it. Putting the sauce on top isn’t just some quirky Chicago thing. It’s practical. Deep dish pizzas take longer to bake, and if the cheese were on top, it’d brown (or burn) before the middle even cooked. The sauce acts like a delicious little blanket that keeps everything underneath cozy and perfectly gooey. Trust the process.

What type of pan should I use for deep dish pizza?

You don’t need a fancy deep dish pan (unless you want to show off). A 9-inch round cake pan, a springform pan, or a cast iron skillet will do the trick just fine. Just make sure it has tall sides—at least 2 inches—to hold in all the cheesy goodness. Oh, and grease it well. Like, really well.

Can I make this deep dish pizza recipe ahead of time?

Absolutely! You can make and refrigerate the dough up to 24 hours ahead. It actually develops even more flavour overnight. You can also prep the sauce in advance and store it in the fridge. If you’re feeling ultra-efficient, you can even assemble the whole thing, cover it tightly, and bake it the next day. Just let it come to room temp before tossing it in the oven.

Can I freeze deep dish pizza?

You bet! Here’s how:
Before baking: Assemble the pizza in a freezer-safe pan, wrap it up tight with foil and plastic wrap, and freeze. When ready to bake, thaw in the fridge overnight and bake as directed (maybe give it an extra 5–10 minutes in the oven).

After baking: Let the pizza cool, then slice and freeze individual pieces. Reheat in the oven or air fryer. The microwave works, too, but IMO, the crust deserves better.

How do I get that crispy, buttery crust? Mine turned out kinda soggy.

Ah, the eternal crust quest. If your deep dish crust turned out soggy, here’s how to level up:
Use cornmeal in the dough – It adds texture and helps keep it from going limp.

Preheat your oven properly – Get that heat going before the pizza goes in.

Don’t overload with toppings – Too many wet ingredients = sogginess central.

Grease the pan generously – The olive oil helps the crust crisp and develop that iconic golden edge.

For bonus points, brush the crust with melted garlic butter before baking. You’re welcome.

What cheese is best for deep dish pizza?

Mozzarella is the MVP here—low-moisture mozzarella, to be exact. It melts beautifully without turning into a puddle. Want to mix it up? Try adding:
Provolone – for a smooth melt and slightly smoky flavour

Parmesan – sprinkled on top before baking = salty, crispy magic

Cheddar – adds bite and colour (especially good in meat-heavy pizzas)

Avoid fresh mozzarella—it holds way too much moisture and will sog everything up faster than you can say “pizza fail.”

Can I make a vegetarian deep dish pizza?

Absolutely! Deep dish doesn’t discriminate. Load it up with veggies like:
Spinach (put it under the cheese so it doesn’t burn)

Mushrooms (pre-cooked to remove moisture)

Bell peppers, onions, olives, or even artichoke hearts

Just keep an eye on moisture content. Too many wet toppings = soggy crust sadness.

How many people does this deep dish pizza serve?

This 9-inch deep dish pizza serves about 3–4 hungry people, or 2 if you’re skipping side dishes and pretending it’s leg day. It’s rich, hearty, and filling—so even though it looks smaller than your average pie, it packs a punch. For real.

Is deep dish pizza healthy?

LOL. Nope. Not even a little. But here’s the deal: it’s comfort food, not a kale smoothie. Enjoy it as an occasional indulgence and you’re golden. If you want to lighten it up a little, use turkey sausage, skip the extra cheese, or load up on veggies. But IMO? When it comes to deep dish, go big or go home.

Can I double the recipe for a bigger crowd?

You totally can! Just double the dough and sauce, and use a larger 12-inch deep dish or cast iron pan. Adjust the baking time—start checking around the 40-minute mark. Or better yet, make two 9-inch pizzas. That way, you can play around with different toppings too. Party = sorted.

Final Thoughts: Ready to Take the Plunge?

If you’ve made it this far, I’m guessing you’re at least deep dish curious—if not fully obsessed like me.

So here’s what I’ll say: make this recipe once, and I guarantee you’ll never look at regular pizza the same again. It’s rich, bold, gooey, and satisfying in a way only a pizza pie can be.

And hey, worst-case scenario? You eat cheese out of a pan for dinner. Not exactly a tragedy, is it?

Go ahead. Get your deep dish on. Just maybe wear stretchy pants. FYI: totally worth it.

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Zach Miller

Zach Miller is a homemade cook, certified pizza obsessive, and the kind of guy who thinks a good cup of coffee counts as a personality trait. When he's not perfecting his sourdough crust or experimenting with outrageous toppings (pineapple and hot honey—don’t knock it), he’s sharing fun, no-fuss recipes that actually make you want to cook. Expect plenty of melted cheese, caffeine-fueled kitchen adventures, and the occasional dad joke thrown in for free.