Make a delicious Chicago-style deep dish pizza from scratch, with 3 cheeses, sausage, pepperoni, tomatoes, green peppers and mushrooms.Make a delicious Chicago-style deep dish pizza from scratch, with 3 cheeses, sausage, pepperoni, tomatoes, green peppers and mushrooms.

My husband and I love pizza! We especially adore Chicago-Style Deep Dish Pizza…it’s so amazing! While there isn’t too much that is healthy in a slice or two of a good one, occasionally we just want the sheer cheesiness (new word) and oozy goodness of hot pizza. Nine times out of ten we just order from our favorite place, or I will throw together a homemade one, if the mood hits.

However…sometimes you just have a craving for a humongous deep dish pizza. You know, the kind that can feed a small village or two. That kind. I started searching online for the basics of a good deep-dish pizza and came upon this one. It sounded pretty easy, and I knew I could add a few things to personalize it for our taste buds to be delighted.

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This Chicago-Style Deep Dish Pizza Tastes GREAT!

The results with this deep dish pizza are fantastic! Stuffed FULL of goodies, this pizza came out of our oven just screaming to be devoured. The filling includes, pepperoni, Italian sausage, chunky tomatoes, provolone, mozzarella, Parmesan, mushrooms and green bell peppers.

Hot, cheesy, and full of flavor…yes, yes, yes! I sure hope you enjoy this Chicago-style deep dish pizza. I know we sure do.

A Chicago-Style Deep Dish Pizza, ready to slice and eat!
This pizza takes a bit of prep time (for dough to rise, etc.), but I know you will LOVE the finished product…absolutely delicious! C’mon…you KNOW you want a big ol’ bite of this deep dish pizza…can you smell it? Ooooooh! Hope you enjoy it!

Looking For More PIZZA Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few pizza recipes you might enjoy include:

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Chicago-Style Deep Dish Pizza
Prep Time
2 hrs 30 mins
Cook Time
25 mins
Total Time
2 hrs 55 mins

Make a delicious Chicago-style deep dish pizza from scratch, with 3 cheeses, sausage, pepperoni, tomatoes, green peppers and mushrooms.

Category: Entree
Cuisine: Italian
Keyword: deep dish pizza
Servings: 8 slices
Calories Per Serving: 464 kcal
Author: JB @ The Grateful Girl Cooks!
For the dough:
  • 1 1/2 cups + 2 TBSP all-purpose flour
  • 1/4 cup yellow cornmeal
  • 3/4 teaspoon salt
  • 1 teaspoon sugar
  • 1 1/8 teaspoon. instant yeast
  • 1/2 cup + 2 Tablespoons water , at room temperature
  • 1 1/2 Tablespoons unsalted butter , melted
  • 1 teaspoon. olive oil
  • 2 Tablespoons unsalted butter , softened
For the sauce:
  • 1 Tablespoon unsalted butter
  • 2 Tablespoons finely chopped onion
  • 1/4 teaspoon. dried oregano
  • 1/4 teaspoon salt
  • 1 clove garlic , minced or pressed
  • 1 (14.5 oz.) can petite-diced tomatoes
  • Pinch of sugar
  • 2 Tablespoons chopped basil
  • 1 1/2 teaspoons olive oil
  • Ground black pepper , to taste
  • Salt , to taste
For the filling and topping:
  • 2 Tablespoons olive oil
  • 1/2 cup chopped or sliced mushrooms
  • 1/4 cup chopped green pepper
  • 2 links Italian sausage , cooked (spicy or sweet, w/casing removed and crumbled, cooked in skillet)
  • 1/2 cup pepperoni slices
  • 1/4 oz. grated Parmesan cheese (about 2 TBSP)
  • 4 thin slices provolone cheese
  • 8 oz. shredded mozzarella cheese (approx. 2 cups)
  1. Make the dough: Whisk together the flour, cornmeal, salt, sugar and yeast in the bowl of a stand mixer, until well blended. Attach the dough hook and mix in the water and melted butter on low speed for 1-2 minutes. Scrape dough down from sides of bowl, as needed. Increase the speed to medium-low and knead until dough is glossy and smooth (approx. 3-4 minutes)
  2. Coat a medium bowl with 1 tsp. of the olive oil. Transfer the dough to bowl, turning once to coat with oil. Cover tightly with plastic wrap; let rise at room temperature until nearly doubled in size (approx. 45-60 minutes)
  3. Once dough has risen, turn it out onto a lightly floured, dry work surface and roll it into an 8x6 inch rectangle. To laminate the dough, spread the softened butter over the surface, leaving a 1/2 inch border around the edge.
  4. Starting at the short end, roll the dough into a tight cylinder. With the seam side down, flatten the cylinder into a 9x2 inch rectangle, then fold into thirds like a business letter. Pinch the seams to form a ball, and return dough to oiled bowl.
  5. Cover tightly again with plastic wrap and let rise in the refrigerator for 40-50 minutes till it has risen quite a bit. (not doubled, but close)
  6. Prepare the sauce: In medium saucepan, melt the butter over medium heat.
  7. Stir in the onion, mushrooms, green pepper, oregano, and salt. Saute until the liquid has nearly evaporated and the onion is golden brown, stirring often, about 3-5 minutes.
  8. Add the garlic and cook just until fragrant, about 30-45 seconds.
  9. Stir in the tomatoes and sugar, then increase the heat to medium-high. Bring the mixture just to a boil, then lower the heat to medium-low and continue to simmer until reduced to about 1 1/4 cups (about 15 minutes). Remove from heat and stir in basil and oil.
  10. Season with salt and pepper to taste.
  11. Preheat oven to 425 degrees. Coat a 9 inch round cake pan with olive oil.
  12. To assemble and make pizza: Move the dough to a dry, lightly floured work surface and roll out into a 13 inch disk, about 1/4 inch thick. Fold in half and carefully transfer the dough to the pan. Unfold, and lightly press the dough to line the bottom of the pan and 1 inch up the sides of the pan. If the dough resists stretching, wait 5 minutes before trying again.
  13. Sprinkle 1 1/2 cups of the shredded mozzarella over the surface of the dough. Then layer 1/2 of the sauce over the cheese. Next layer is the sausage and pepperoni. Then add the other 1/2 of the sauce on top of the meat. Top with the remaining 1/2 cup of shredded mozzarella, the provolone slices, and the Parmesan cheese. I also sprinkle the top with a a bit more dried oregano.
  14. Bake in a 425 degree oven for 20-25 minutes (mine took 25), until the crust is golden brown. Remove pizza from oven and let it rest for 10 minutes before slicing (trust me on this...holds together better this way).
Recipe Notes

This recipe may seem a bit labor intensive, but if you brown the Italian sausage, and cook the sauce during the "rising" times of the dough, it really isn't so much. The hardest part really is just waiting for the dough to rise...and for that FIRST TASTE! I hope you enjoy this as much as we did!

Nutrition Facts
Chicago-Style Deep Dish Pizza
Amount Per Serving (1 slice)
Calories 464 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 13g81%
Cholesterol 70mg23%
Sodium 973mg42%
Potassium 358mg10%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 3g3%
Protein 18g36%
Vitamin A 595IU12%
Vitamin C 9.2mg11%
Calcium 258mg26%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a delicious Chicago-style deep dish pizza from scratch, with 3 cheeses, sausage, pepperoni, tomatoes, green peppers and mushrooms.




Chicago-Style Deep Dish Pizza

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