Homemade Chicago Deep-Dish Pizza Recipe
Homemade Chicago Deep-Dish Pizza Recipe photo by Taste of Home

Homemade Chicago Deep-Dish Pizza Recipe

Read Reviews
4 10 10
Publisher Photo
Since I live near Chicago, I've managed to sample more than my share of deep-dish pizzas. This recipe lets you re-create the best of my town—right in your town! —Lynn Hamilton, Naperville, Illinois
TOTAL TIME: Prep: 40 min. + rising Bake: 40 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 40 min. + rising Bake: 40 min.
MAKES: 12 servings


  • 2 to 2-1/2 cups all-purpose flour
  • 1/4 cup cornmeal
  • 1 package (1/4 ounce) quick-rise yeast
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup olive oil
  • 1/2 pound sliced fresh mushrooms
  • 4 teaspoons olive oil, divided
  • 1 can (28 ounces) diced tomatoes, well drained
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 2 to 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
  • 1 pound bulk Italian sausage, cooked and crumbled
  • 24 slices pepperoni, optional
  • 1/2 cup grated Parmesan cheese
  • Thinly sliced fresh basil leaves, optional

Nutritional Facts

1 piece equals 370 calories, 22 g fat (8 g saturated fat), 44 mg cholesterol, 761 mg sodium, 25 g carbohydrate, 2 g fiber, 18 g protein.


  1. In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in warm place until doubled, about 30 minutes.
  3. In a large skillet, saute the mushrooms in 2 teaspoons oil until tender. In a large bowl, mix the tomatoes, tomato sauce, tomato paste, garlic and seasonings.
  4. Generously grease a 13-in. x 9-in. baking pan or dish with the remaining 2 teaspoons oil. Punch dough down. Roll out into a 15-in. x 11-in. rectangle. Transfer to prepared pan, pressing onto the bottom and halfway up the sides of pan. Sprinkle with 2 cups mozzarella cheese.
  5. Spoon half of the sauce over the cheese (save remaining sauce for another use or for dipping). Layer with the sausage, sauteed mushrooms and, if desired, pepperoni; top with the remaining mozzarella cheese and Parmesan cheese.
  6. Cover and bake at 450° for 35 minutes. Uncover; bake about 5 minutes longer or until lightly browned. Sprinkle with basil if desired. Yield: 12 servings.
Originally published as Chicago Deep-Dish Pizza in Taste of Home June/July 2012, p33

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Homemade Chicago Deep-Dish Pizza

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Aug. 20, 2015

"Excellent pizza! Rather than saving half of the sauce for dipping, as the recipe instructs, I made two pizzas."

Reviewed Apr. 2, 2015

"This was really good, but I felt it took entirely too much time for pizza. Also it had a pretty thick crust. I like the crust recipe, but I might use it for two round thinner crust pizzas in the future. I will also use store bought pizza sauce."

Reviewed Mar. 29, 2015

"This was a total disaster. The crust was overcooked and dark brown, also oily. If I were to do this recipe again (doubtful) I would double the crust but put in only 1/2 the oil and then spread it on a 12 x 15" rimmed cookie sheet. The recipe makes twice the amount of sauce needed so you will have the right amount of sauce if you follow the recipe but use the larger pan. Also, way too much sausage. One pound will be enough for the larger cookie sheet but overwhelmed the 9 x 13" pan. Also, turn down the oven temp., maybe 375 and cook on the top shelf of the oven to prevent over cooking of crust. I would take the cover off sooner also. All in all, I would completely redo the recipe."

Reviewed May. 18, 2014

"Great pizza! I have made it twice. The first time I made it as-is. Second time I used Italian turkey sausage and petite diced tomatoes. Helps to read ahead and realize you only need half the sauce!"

Reviewed Jan. 19, 2014

"For a quick, homemade pizza this is a great recipe. The dough is easy to work with and has a soft inside, crunchy outside after baking. I have made this twice and I would make it again. It beats store bought any day! I give it 4 stars because it is good, not amazing. There is probably a better recipe out there, but for now- this one suits me just fine."

Loading Image