This is a from-scratch Chicago deep dish — a thick, buttery, cornmeal crust pressed into a deep pan and loaded with sausage, mozzarella, sautéed vegetables, and a chunky tomato sauce on top. It takes about 2 hours and 15 minutes start to finish, most of which is hands-off rise time. If you want a filling, crowd-pleasing dinner that reheats well the next day, this is a solid choice.
The technique that matters
The layering order is the whole game here. Cheese goes down first, directly on the raw dough, then the cooked sausage and vegetables, then the tomato sauce on top. This is the opposite of what most people expect, and it’s not optional — the sauce on top acts as a lid that keeps the cheese from scorching during the long bake at high heat. The second thing that matters is how you work the butter into the flour. You want cold, cubed butter rubbed in until the mixture looks like coarse, uneven crumbs — some pea-sized pieces are fine. That unevenness is what gives the crust its slightly flaky, layered texture rather than a dense, bready one. Warm butter will blend in too smoothly and you’ll lose that quality entirely.
If something goes sideways
- The crust shrinks away from the pan sides during baking: This usually means the dough wasn’t pressed firmly enough into the corners and up the sides before filling. Next time, press it in, then let it rest in the pan for 5 minutes before adding the filling — it relaxes and holds its shape better.
- The bottom crust is soggy: Your oven likely wasn’t fully preheated, or the pan went in on a high rack. Move the pan to the lowest oven rack so the bottom gets direct heat. A cast-iron skillet helps here because it retains heat well.
- The filling is watery after baking: The sausage wasn’t drained thoroughly enough, or the tomato sauce wasn’t simmered down. Make sure you drain the skillet well after cooking the sausage, and let the sauce simmer the full 10 minutes so it thickens slightly before it goes on top.
- The crust didn’t rise much: Check your water temperature — it should be around 110°F. Too hot kills the yeast; too cold and it won’t activate. If you don’t have a thermometer, it should feel comfortably warm on your wrist, not hot.
- The top is browning too fast before the center is cooked through: Tent the pizza loosely with foil after the first 20 minutes of baking. Remove the foil for the last 10 minutes to let the Parmesan brown up.
Shopping notes
San Marzano tomatoes are worth seeking out — they’re less acidic and break down into a thicker sauce than generic crushed tomatoes. Look for the DOP label on the can if you want the real thing, but any good-quality crushed tomato works fine. Yellow cornmeal should be fine-ground, not coarse polenta-style; coarse grind makes the crust gritty rather than slightly crisp. For the Italian sausage, bulk sausage (not links) saves you the step of removing casings — skip the garnish of extra fresh herbs on top, not worth the extra dish. If you can only find links, just squeeze the meat out before cooking.
Chicago Deep Dish Pizza (Buttery Cornmeal Crust)
Equipment
- 14-inch / 36cm deep dish pizza pan or 12-inch / 30cm cast-iron skillet
- Large mixing bowl
- 12-inch / 30cm skillet for sautéing filling
- Rolling Pin
- Box grater or cheese shredder
- Instant-read thermometer (for checking water temperature)
Ingredients
Crust
- 2 ½ cups all-purpose flour 315g, preferably unbleached
- 1 cup yellow cornmeal 170g, fine-ground
- ½ cup unsalted butter 115g / 1 stick, cold and cubed
- 1 teaspoon salt
- 2 ¼ teaspoons instant yeast 7g
- 1 cup warm water approximately 110°F / 43°C
Filling
- 2 tablespoons olive oil
- 3 cups mozzarella cheese shredded, 340g / 12 oz
- 1 ½ pounds Italian sausage crumbled and cooked, 680g
- 1 large green bell pepper diced
- 1 small onion diced
- 1 can crushed tomatoes 28-ounce / 794g can, preferably San Marzano
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
Topping
- ½ cup grated Parmesan cheese 50g
- 1 tablespoon olive oil for drizzling
Assembly
- 1 tablespoon olive oil or butter for greasing the pan
Instructions
- In a large bowl, combine the flour, cornmeal, salt, and yeast. Add in the cold, cubed butter and, using your fingertips, work it into the flour until the mixture resembles coarse crumbs. Gradually pour in the warm water while mixing until a dough forms. Knead the dough on a lightly floured surface until smooth, about 5-7 minutes. Cover with a tea towel and let it rise for 60 minutes in a warm, draft-free space.2 1/2 cups all-purpose flour, 1 cup yellow cornmeal, 1/2 cup unsalted butter, 1 teaspoon salt, 2 1/4 teaspoons instant yeast, 1 cup warm water
- Preheat the oven to 425°F / 220°C (200°C fan-forced). In a large skillet over medium heat, add the olive oil and sauté the onions and bell peppers until the onions are translucent, approximately 5 minutes. Add the sausage and cook, breaking it into pieces, until browned through. Drain any excess grease and set aside. In a separate bowl, stir together the crushed tomatoes, oregano, and dried basil.2 tablespoons olive oil, 1 1/2 pounds Italian sausage, 1 large green bell pepper, 1 small onion, 1 can crushed tomatoes, 2 teaspoons dried oregano, 1 teaspoon dried basil
- Once the dough has risen, on a lightly floured surface, roll the dough out into a circle about 15-16 inches (38-40cm) in diameter. Grease a 14-inch (36cm) deep-dish pizza pan or a 12-inch (30cm) cast-iron skillet with olive oil. Note: a 12-inch skillet will produce a thicker pizza with a longer bake time — check for doneness at 35 minutes. Transfer the dough into the prepared pan, pressing it firmly into the bottom corners and up the sides to create a 2-inch (5cm) rim. Spread all of the shredded mozzarella cheese evenly over the dough base. Top with the cooked sausage, sautéed peppers, and onions in an even layer.3 cups mozzarella cheese, 1 1/2 pounds Italian sausage, 1 large green bell pepper, 1 small onion, 1 tablespoon olive oil or butter
- Pour the tomato sauce mixture over the filling, spreading it evenly. Sprinkle the top with grated Parmesan cheese. Drizzle with olive oil. Bake in the preheated oven for 30-35 minutes, or until the crust is deep golden brown, pulling slightly away from the sides of the pan, and the sauce is bubbling. Let cool in the pan for 10-15 minutes before slicing — this rest is essential for the layers to set so the slices hold together.1 can crushed tomatoes, 2 teaspoons dried oregano, 1 teaspoon dried basil, 1/2 cup grated Parmesan cheese, 1 tablespoon olive oil
Notes
Nutrition
Frequently asked questions
Can I make the dough the night before?
Yes — after kneading, place the dough in a lightly oiled bowl, cover it tightly, and refrigerate it overnight instead of doing the 60-minute room-temperature rise. Take it out 30 minutes before you plan to assemble the pizza so it warms up enough to press into the pan without tearing.
How do I know when the pizza is actually done baking?
The crust edges should be deep golden brown and pulling slightly away from the pan sides, and the sauce on top should be bubbling around the edges — not just in the center. If you’re unsure, a knife inserted into the center should come out without raw dough sticking to it.
Can I use a regular cake pan instead of a deep-dish pizza pan?
A 9- or 10-inch round cake pan that’s at least 2 inches deep works fine. A cast-iron skillet is even better because it conducts heat more evenly and gives you a crispier bottom crust.
Can I leave out the sausage or swap it for something else?
Absolutely — the recipe works well with just the vegetables, or you can swap in cooked ground beef or sliced pepperoni. If you go vegetarian, add an extra cup of diced vegetables like mushrooms or zucchini to keep the filling substantial.
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