Homemade Chicago-Style Deep Dish Pizza

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Homemade Chicago-Style Deep Dish Pizza

Description

This Chicago-style deep dish pizza is thick, hearty, and baked in layers—cheese first, then fillings, and sauce on top. It has a crispy outer crust, a soft, bread-like interior, and a rich, savory filling that makes it perfect for family dinners or special weekends.

Ingredients

  • 1 teaspoon oil (for greasing pan)

  • 1 pound pizza dough (store-bought or homemade)

  • 1½ cups mozzarella cheese, shredded

  • â…“ pound Italian sausage (cooked & crumbled)

  • â…“ cup pepperoni, diced or sliced

  • â…” cup pizza sauce

  • ½ cup Parmesan cheese, grated

Optional Add-Ins

  • Sliced mushrooms

  • Bell peppers or onions

  • Olives

  • Crushed red pepper (for heat)

Instructions

  1. Preheat oven to 425°F (220°C).

  2. Grease a 9-inch deep dish pan or cast-iron skillet with oil.

  3. Press pizza dough into the pan, pushing it up the sides to form a deep crust.

  4. Sprinkle mozzarella evenly over the dough (this protects the crust from getting soggy).

  5. Add cooked sausage and pepperoni evenly.

  6. Spoon pizza sauce over the top.

  7. Sprinkle Parmesan cheese last.

  8. Bake for 30–35 minutes, until crust is golden and cheese is bubbly.

  9. Let rest 10 minutes before slicing.

Servings

  • 4–6 slices

Texture & Flavor

  • Thick, buttery crust

  • Cheesy and rich center

  • Bold Italian flavors

  • Filling and satisfying

Nutritional Information (Approx. per slice, 1 of 6)

  • Calories: 380–420

  • Protein: 18–20 g

  • Carbohydrates: 30–35 g

  • Fat: 22–25 g

  • Calcium: High (from cheese)

Values vary based on dough and meat brands

Benefits

✔ High in protein
✔ Very filling
✔ Great for sharing
✔ Can be customized with veggies
✔ Comfort food classic

(Enjoy in moderation as part of a balanced diet)

Notes

  • Always cook sausage before baking

  • Cheese goes on the bottom—this is key for deep dish

  • Letting it rest helps slices hold together

Tips for Best Results

  • Use low-moisture mozzarella for best melt

  • Cover loosely with foil if top browns too fast

  • For extra crisp crust, bake pan on lower oven rack

  • Add sauce gradually—too much can make it heavy

Q & A

Q: Can I make this ahead of time?
✔ Yes. Assemble, refrigerate up to 24 hours, then bake.

Q: Can I freeze it?
✔ Yes. Freeze baked slices up to 2 months.

Q: Can I make it without meat?
✔ Absolutely. Replace meat with vegetables.

Q: What pan works best?
✔ Deep dish pan, cast iron skillet, or springform pan.

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