Chicago-Style Deep-Dish Pizza Pie
There’s something iconic, almost legendary, about a true Chicago-style deep-dish pizza. With its thick, buttery crust, hearty layers of cheese and meat, and a blanket of rich tomato sauce, this pizza is less a quick slice and more a full-on event. It’s a pie in every sense of the word — deep, satisfying, and built to impress. This homemade version captures all the best parts of the original, made with fresh ingredients, bold flavors, and plenty of love.
Ingredients
For the Dough:
2¼ teaspoons active dry yeast
1 teaspoon sugar
1 cup warm water (about 110°F or just warm to the touch)
2½ cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
For the Filling & Topping:
1 pound ground beef or Italian sausage, cooked and crumbled
Pepperoni slices (as desired)
½ cup green bell peppers or jalapeños, diced
½ cup mushrooms, sliced
1 cup pizza sauce (store-bought or homemade)
1 cup shredded mozzarella cheese
1 fresh mozzarella ball, sliced or torn
½ cup shredded cheddar cheese
Salt and pepper, to taste
Instructions
Step 1: Make the Dough
Start by preparing the dough, which will form the hearty base of your pizza pie. In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently, then let it sit for 5 to 10 minutes. This resting period allows the yeast to activate — you’ll know it’s ready when the surface looks foamy and slightly bubbly.
Next, add in the flour, salt, and olive oil. Stir the mixture until it begins to come together into a shaggy dough. Transfer it to a floured surface and knead for about 5 to 7 minutes, or until the dough becomes smooth and elastic. You can also do this in a stand mixer fitted with a dough hook.
Form the dough into a ball and place it in a lightly oiled bowl. Cover with a kitchen towel or plastic wrap, and let it rise in a warm spot for about an hour, or until it has doubled in size.
Step 2: Prepare the Fillings
While the dough is rising, prepare your pizza fillings. In a skillet over medium heat, cook the ground beef or Italian sausage, breaking it apart with a spoon or spatula. Cook until browned and fully cooked through. Drain off any excess grease and set the meat aside.
In the same skillet or a new one, lightly sauté your sliced mushrooms and diced peppers or jalapeños. Cook for just 3 to 4 minutes — you want them slightly softened, not mushy. Season the vegetables with a bit of salt and pepper to enhance their flavor.
Step 3: Preheat Your Oven
Preheat your oven to 425°F (220°C). While it heats, get your deep-dish pan ready. A deep 9- or 10-inch cake pan or pie dish works great. Lightly grease the inside with olive oil to ensure the crust doesn’t stick and gets a lovely crisp edge.
Step 4: Assemble the Pizza Pie
Once the dough has risen, punch it down gently to release the air, then roll it out into a thick circle large enough to cover the bottom and sides of your baking dish. Carefully press the dough into the pan, working it up the sides to create that deep-dish wall. Trim any excess dough that overhangs the edge.
Now it’s time to build the layers. Deep-dish pizza is assembled differently from traditional pizzas — the sauce goes on top to keep the cheese and toppings from burning during the longer bake time. Here’s how to layer it:
Bottom Layer – Cheese: Sprinkle half of the shredded mozzarella and cheddar cheese evenly across the base of the dough. This forms a seal and keeps the crust from becoming soggy.
Next – Meat: Spread the cooked beef or sausage over the cheese.
Then – Veggies & Pepperoni: Scatter the sautéed mushrooms, peppers, and any desired pepperoni slices over the meat.
More Cheese: Tear or slice your fresh mozzarella and place pieces across the top for pockets of creamy, melty cheese.
Sauce: Spread the pizza sauce over everything, ensuring it’s evenly distributed.
Final Touch – Cheese Topping: Sprinkle the remaining shredded mozzarella and cheddar cheese on top.
Step 5: Bake
Place your fully assembled pizza on the center rack of the preheated oven. Bake for 25 to 30 minutes, or until the crust is golden brown and the cheese is bubbling. If the top starts to brown too quickly, you can loosely tent it with foil for the last few minutes.
Once out of the oven, resist the urge to slice immediately. Let the pizza rest for 5 to 10 minutes — this allows the layers to settle and makes for cleaner slices.
Serving Suggestions
Slice into thick, hearty wedges and serve with a simple green salad or a chilled glass of red wine or beer. This dish is rich and filling, so a little goes a long way — but you may find yourself going back for seconds anyway.
Perfect for cozy weekend dinners, game nights, or just treating yourself to something special, this deep-dish pizza is comfort food done right.
Yield:
Serves 6 to 8
Estimated Calories:
Approximately 450–600 calories per slice, depending on thickness and toppings used
Tips & Variations:
Crust Additions: For an extra-rich crust, try adding 1 tablespoon of cornmeal to the dough for a subtle texture and flavor boost.
Make it Spicy: Add crushed red pepper flakes to the sauce or layer in spicy sausage and hot peppers.
Go Vegetarian: Swap the meat for sautéed spinach, olives, artichokes, or roasted eggplant.
Homemade Sauce: Use your favorite homemade marinara or pizza sauce for even more depth of flavor.
Final Thoughts
Making a Chicago-style deep-dish pizza at home might sound ambitious, but it’s surprisingly doable and absolutely worth the effort. It’s more than just a meal — it’s a centerpiece, a conversation starter, and a serious upgrade from delivery night. The golden crust, gooey cheese, and flavorful layers will have everyone at the table asking for seconds.