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Homemade Chicago Deep-Dish Pizza

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


  • 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 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


  • 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.
  • 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.
  • 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.
  • Generously grease a 13x9-in. baking pan or dish with the remaining 2 teaspoons oil. Punch dough down. Roll out into a 15x11-in. rectangle. Transfer to prepared pan, pressing onto the bottom and halfway up the sides of pan. Sprinkle with 2 cups mozzarella cheese.
  • 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.
  • Cover and bake at 450° for 35 minutes. Uncover; bake about 5 minutes longer or until lightly browned. Sprinkle with basil if desired.
Nutrition Facts
1 piece: 370 calories, 22g fat (8g saturated fat), 44mg cholesterol, 761mg sodium, 25g carbohydrate (5g sugars, 2g fiber), 18g protein.
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Average Rating:
  • half_pint
    Apr 4, 2020

    I have been making this pizza recipe since it first came out in Taste of Home in the June/July 2012 issue. My family loves it, and we make it once every couple of months for a fun family night at home. We use all of the sauce and add extra mozzarella on the top.

  • Jay
    Sep 1, 2019

    This is not a deep dish pizza. Deep dish is cooked in a round pan with sauce and cheese on top and generally needs to be eaten with a knife and fork.

  • Lunzaba
    Aug 20, 2015

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

  • rwippel
    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.

  • mwaxham
    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.

  • justmbeth
    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!

  • murrworm88
    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.

  • kallee
    Dec 19, 2013

    This has become my go to pizza recipe. It is easy to do and the crust is wonderful. In fact, I often use the crust recipe when I need a pizza type dough for breadsticks or stromboli.

  • Tracy D
    Dec 10, 2012

    No comment left

  • scrambledwithcheese
    Sep 8, 2012

    Overall I liked this recipe though I feel like it's missing something, I don't know what. I think the sauce needs more garlic and more herbs. Next time I would puree the sauce (personal preference) as I didn't love the chunks of tomato. I think I'd add more cheese than called for too. The crust was great though I'd like to see a higher ratio of cornmeal. I will probably make this again but tweak it a little.