This Chicago deep dish has been a ritual in my kitchen ever since I first tasted my way through a weekend of pizza experiments. I discovered the cheese-first layering trick during an ambitious attempt to recreate a beloved pizzeria pie, and that little switch transformed the result: a crisp, buttery crust that stays firm beneath a molten layer of mozzarella and a chunky, aromatic tomato topping. The combination of cornmeal in the dough and the rich Italian sausage filling gives every bite a comforting, slightly sweet crunch followed by savory, herb-forward flavor.

What makes this version special is the balance between technique and accessibility. The dough is forgiving — a little cornmeal gives it texture and stability — while the sauce simmers just long enough to concentrate flavors without becoming heavy. I usually make this when friends are coming over because it fills the house with the scent of garlic and oregano, and it always invites people to linger at the table. Serve with a crisp green salad and a glass of red wine and you have a weeknight elevated into something celebratory.

Ingredients

• All-purpose flour: Use 3 1/4 cups of a strong all-purpose flour (brands like King Arthur or Gold Medal work well). Flour provides structure; higher-protein flours give a chewier crust.
• Yellow cornmeal: 1/2 cup of medium-grind cornmeal (Bob's Red Mill recommended) adds texture, a slight sweetness, and helps the crust release from the pan.
• Yeast: 2 1/4 teaspoons active dry yeast (one packet). Ensure water is about 110°F to activate without killing the yeast.
• Unsalted butter: 1/4 cup melted for the dough plus 3 tablespoons for sautéing—use high-quality butter like Plugrá or Kerrygold for the best flavor.
• Olive oil: 2 tablespoons for dough, plus 1 tablespoon for the sauce; choose a fruity extra-virgin oil for aroma.
• Italian sausage: 1 pound, bulk or removed from casings—Johnsonville or locally made sweet or hot varieties both work; browning develops deep savory notes.
• Vegetables: 1 green bell pepper and 1 small onion, diced, plus 3 cloves garlic minced—these soften and add sweetness to balance the sausage.
• Mozzarella: 3 cups shredded whole-milk mozzarella; shredding from a block melts better than pre-shredded blends.
• Parmesan: 1/2 cup finely grated Parmigiano-Reggiano or Pecorino Romano for a salty finish.
• Crushed tomatoes: One 28-ounce can (San Marzano-style if available) makes a bright, chunky sauce that simmers down without becoming paste-like.
• Herbs and seasoning: Dried oregano and basil (1 teaspoon each), plus 1/2 teaspoon each salt and black pepper, and 1 teaspoon sugar to balance acidity.

Instructions

Prepare the yeast: Warm 1 1/4 cups of water to about 110°F (warm to the touch, not hot). Stir in 1 tablespoon sugar and 2 1/4 teaspoons active dry yeast; let sit 5 minutes until foamy. This confirms the yeast is active—if it doesn’t foam, start with a fresh packet. Mix and knead the dough: In a large bowl combine 3 1/4 cups all-purpose flour, 1/2 cup yellow cornmeal, and 1 1/4 teaspoons salt. Add the foamy yeast mixture, 1/4 cup melted butter and 2 tablespoons olive oil. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead about 5 minutes until smooth and elastic. Visual cue: the dough should be slightly tacky but not sticky—add a tablespoon of flour if it clings to your hands. First rise: Place dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm spot for 1 1/2 hours or until doubled. A cool kitchen can be accelerated by a 90°F proofing drawer or a warm oven (turned off) with the light on. Cook the filling: While dough rises, heat 3 tablespoons butter in a skillet over medium heat. Crumble and brown 1 pound Italian sausage until cooked through; remove and drain on paper towels. In the same pan sauté 1 small diced onion and 1 diced green bell pepper until softened, about 5–7 minutes. Add 3 cloves minced garlic the last minute to avoid bitterness. Simmer the sauce: In a saucepan heat 1 tablespoon olive oil over medium heat. Add one 28-ounce can crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon sugar. Bring to a gentle simmer and cook 12–15 minutes, stirring occasionally, until slightly reduced and fragrant. Assemble the deep dish: Preheat oven to 425°F. Grease a 12-inch deep-dish pan (cast iron or deep cake pan) with butter or oil. Roll or press dough to fit, pushing it up the sides to create a rim. Layer 3 cups shredded mozzarella first across the bottom (this helps prevent a soggy crust), then evenly distribute the cooked sausage and sautéed vegetables. Sprinkle 1/2 cup grated Parmesan and finally spoon the tomato sauce over the top, spreading gently. Bake and rest: Bake for 25–30 minutes until the crust is golden and the sauce is bubbly. If the top browns too quickly, tent with foil. Remove and let rest 10 minutes before slicing so the cheese and sauce set slightly—this is key for clean slices.

Storage Tips

Cool the pie completely before refrigerating to prevent condensation. For short-term storage, cover loosely with foil and refrigerate up to 4 days. For longer storage, slice and flash-freeze on a tray for an hour, then wrap slices individually in plastic wrap and place in a zip-top freezer bag for up to 3 months. Reheat from frozen at 350°F for 20–30 minutes, covered for the first 10 minutes then uncovered to crisp the edges. Use an oven rather than a microwave to preserve the crust’s texture; a cast-iron skillet or baking stone helps restore crispness.

Ingredient Substitutions

Swap bulk Italian sausage with 1 pound ground turkey or chicken for a lighter profile—add fennel seed and a pinch of red pepper to mimic sausage spices. For a vegetarian option, use crumbled cooked tempeh or a sauté of mushrooms and eggplant seasoned with smoked paprika. Replace whole-milk mozzarella with part-skim for less fat, though melt and mouthfeel will be slightly different. If you prefer a spicier tomato base, add 1/4 teaspoon red pepper flakes during simmering. Gluten-free flour blends can work for the dough, but expect a different crumb; adding 2 extra tablespoons cornmeal helps maintain texture.

Serving Suggestions

Serve slices alongside a peppery arugula salad dressed with lemon and olive oil to cut through richness. Offer a simple antipasto plate—olives, roasted red peppers, and pickled vegetables—so guests can customize bites. For beverages, pair with medium-bodied red wines like Sangiovese or a hoppy amber ale. Garnish each slice with a sprinkle of fresh basil or oregano and a few shavings of Parmesan right before serving. For a family-style meal, bring the whole pan to the table and let guests help themselves—this pie is as much about conviviality as flavor.

Cultural Background

Chicago-style deep dish is an American invention with roots in mid-20th-century Chicago pizzerias. Unlike Naples-style pies, the deep dish reverses the typical assembly order—cheese on the bottom, sauce on top—creating a distinctive layering that keeps the crust crisp. This style evolved in a region with Italian-American culinary traditions, adapting Old World techniques to new ingredients and a local appetite for heartier portions. Many regional variations exist, from pan sizes to toppings, reflecting the creativity of local pizzaiolos and home cooks alike.

Seasonal Adaptations

In summer, replace canned tomatoes with 3 cups strained fresh tomatoes, briefly simmered with basil for a brighter finish; add grilled corn for texture. In fall and winter, incorporate roasted squash or caramelized onions into the filling for an earthy sweetness. For holiday gatherings, swap sausage for thinly sliced roasted turkey and add a sage-infused butter to the dough for a festive twist. These seasonal swaps keep the core technique intact while showcasing peak produce.

Meal Prep Tips

Make the sauce up to 3 days ahead and store in the refrigerator to speed assembly. The dough can be prepared, chilled, and used within 24 hours—bring it to room temperature before stretching. Partially bake the crust for 8–10 minutes, cool, and refrigerate; when ready to serve, top and finish baking for 20–25 minutes. For single-serving lunches, bake a smaller 6–8 inch pan and freeze individual slices for quick reheating on busy days.

This deep-dish has become my go-to when I want to feed people comfortably and confidently. It’s a dish that invites improvisation, rewards patience, and always brings the house together—give it a try, and make it your own.