Deep Dish Pizza Recipe – Thick, Cheesy, and Totally Worth It!
Let me tell you something right away: if you’re a fan of gooey cheese, crispy golden crust, and layers of rich tomato sauce that make you want to lick the plate clean—this deep dish pizza recipe is going to blow your mind.
I’ve spent years tweaking this one. I’m not talking about the quick-fix, throw-it-together kind of pizza. Nope. This is the real deal. Thick crust. Melty cheese. A mountain of flavor in every slice. Yes, it takes time. Yes, it’s indulgent. But oh man, it’s worth every single second.
Whether you’ve had a classic Chicago-style pizza before or this is your first time attempting it at home, don’t worry. I’ll walk you through it all. From how to get that buttery crust just right to layering like a pro—this guide has you covered.
Let’s dig in, pizza lovers.
📝 Ingredients Table (for a 12-inch deep dish pan)
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3 1/4 cups (390g) |
| Yellow cornmeal | 1/2 cup (60g) |
| Instant yeast | 2 1/4 tsp (1 packet) |
| Sugar | 1 tbsp |
| Salt | 1 1/2 tsp |
| Warm water (110°F / 45°C) | 1 1/4 cups (295 ml) |
| Unsalted butter (melted) | 1/4 cup (60g) |
| Olive oil (for bowl + pan) | 2 tbsp |
| Shredded mozzarella cheese | 3–4 cups (300–400g) |
| Grated Parmesan cheese | 1/2 cup (50g) |
| Italian sausage (optional) | 250g |
| Sliced pepperoni (optional) | As needed |
| Crushed tomatoes (canned) | 800g (2 cans) |
| Garlic (minced) | 2 cloves |
| Dried oregano & basil | 1 tsp each |
| Salt + black pepper (for sauce) | To taste |
👨🍳 Step-by-Step Deep Dish Pizza (With All My Tricks)
Step 1: Make the Dough
In a big bowl, mix flour, cornmeal, yeast, sugar, and salt. Add warm water and melted butter. Mix until combined. Knead for about 6–8 minutes until you get a soft, elastic dough. It shouldn’t be sticky.
Rub olive oil in a bowl, drop the dough in, and cover it. Let it rise in a warm spot for 1 to 1.5 hours until doubled.
Pro Tip: The cornmeal is KEY for that deep-dish texture. Don’t skip it.
Step 2: Make the Sauce
While your dough rises, let’s cook the magic that goes on top.
In a saucepan, add a splash of olive oil. Toss in minced garlic, cook for a minute. Pour in the crushed tomatoes. Add dried oregano, basil, salt, and pepper. Simmer for 20–30 minutes until it thickens up. You want it rich and chunky.
Optional: Stir in a pinch of sugar if your tomatoes are very acidic.
Step 3: Prep Your Pan
Grease a 12-inch deep-dish pizza pan with olive oil. If you don’t have one, use a cake pan or even a cast-iron skillet (must be deep!).
Step 4: Roll and Fit the Dough
Punch down the dough. Roll it out into a large circle, about 14–15 inches across. Gently lift and press it into your greased pan. Make sure it goes all the way up the sides—deep dish isn’t shy!
Let it rest for 10 minutes in the pan while you prep the layers.
Step 5: Cheese First (Yes, You Read That Right)
This ain’t your regular pizza. Cheese goes directly on the dough. Layer it generously with shredded mozzarella and a handful of Parmesan. Add sausage, pepperoni, or veggies if using.
Step 6: Sauce on Top
Spread the tomato sauce evenly over the cheese layer. This reverse layering protects the cheese from burning and gives that signature deep dish bite.
Step 7: Bake Like a Boss
Preheat oven to 220°C (425°F). Bake the pizza in the lower part of the oven for 30–35 minutes. If the crust browns too fast, cover the edges with foil midway.
Let it sit for 10–15 minutes before slicing. I know, the wait is tough—but the melted lava needs to settle!
✨ My Tips & Tricks for Perfect Deep Dish
- Rest that dough. After pressing into the pan, let it sit 10 mins before adding toppings.
- Don’t skimp on oil. That olive oil crust is where the magic happens.
- Use block mozzarella. Pre-shredded doesn’t melt the same.
- Meaty toppings? Cook and drain sausage beforehand so it doesn’t get greasy.
- Let it cool! Deep dish needs to set before slicing. Be patient.
❓ Deep Dish Pizza FAQs
Can I freeze this dough?
Yes! After first rise, wrap tightly and freeze. Thaw in fridge overnight before using.
What’s the difference between deep dish and regular pizza?
Deep dish has a thicker, buttery crust, cheese at the bottom, and sauce on top.
Can I make this vegetarian?
Absolutely. Load it with mushrooms, bell peppers, onions, spinach—you name it.
Do I need cornmeal?
It gives that classic texture and slight crunch. Highly recommended.
Can I use store-bought dough?
Technically, yes—but the homemade version really shines here.
What if I don’t have a deep pan?
Use any oven-safe skillet that’s at least 2 inches deep. Cast-iron works like a charm.
❤️ Final Thoughts
There’s something satisfying about digging into a warm slice of deep dish pizza. The layers. The gooey cheese. The thick, buttery crust. It’s comfort food, celebration food, and show-off-your-skill food all in one.
And once you make it yourself? It’s hard to go back to takeout. This recipe is my go-to when I want to impress people (or just treat myself on a Sunday). If you’ve never made deep dish at home before—this is your sign.
Make it. Share it. Or don’t. I won’t judge if you eat the whole thing solo. 🍕Deep Dish Pizza Recipe – Thick, Cheesy, and Totally Worth It!
Let me tell you something right away: if you’re a fan of gooey cheese, crispy golden crust, and layers of rich tomato sauce that make you want to lick the plate clean—this deep dish pizza recipe is going to blow your mind.
I’ve spent years tweaking this one. I’m not talking about the quick-fix, throw-it-together kind of pizza. Nope. This is the real deal. Thick crust. Melty cheese. A mountain of flavor in every slice. Yes, it takes time. Yes, it’s indulgent. But oh man, it’s worth every single second.
Whether you’ve had a classic Chicago-style pizza before or this is your first time attempting it at home, don’t worry. I’ll walk you through it all. From how to get that buttery crust just right to layering like a pro—this guide has you covered.
Let’s dig in, pizza lovers.
📝 Ingredients Table (for a 12-inch deep dish pan)
| Ingredient | Quantity |
| All-purpose flour | 3 1/4 cups (390g) |
| Yellow cornmeal | 1/2 cup (60g) |
| Instant yeast | 2 1/4 tsp (1 packet) |
| Sugar | 1 tbsp |
| Salt | 1 1/2 tsp |
| Warm water (110°F / 45°C) | 1 1/4 cups (295 ml) |
| Unsalted butter (melted) | 1/4 cup (60g) |
| Olive oil (for bowl + pan) | 2 tbsp |
| Shredded mozzarella cheese | 3–4 cups (300–400g) |
| Grated Parmesan cheese | 1/2 cup (50g) |
| Italian sausage (optional) | 250g |
| Sliced pepperoni (optional) | As needed |
| Crushed tomatoes (canned) | 800g (2 cans) |
| Garlic (minced) | 2 cloves |
| Dried oregano & basil | 1 tsp each |
| Salt + black pepper (for sauce) | To taste |
👨🍳 Step-by-Step Deep Dish Pizza (With All My Tricks)
Step 1: Make the Dough
In a big bowl, mix flour, cornmeal, yeast, sugar, and salt. Add warm water and melted butter. Mix until combined. Knead for about 6–8 minutes until you get a soft, elastic dough. It shouldn’t be sticky.
Rub olive oil in a bowl, drop the dough in, and cover it. Let it rise in a warm spot for 1 to 1.5 hours until doubled.
Pro Tip: The cornmeal is KEY for that deep-dish texture. Don’t skip it.
Step 2: Make the Sauce
While your dough rises, let’s cook the magic that goes on top.
In a saucepan, add a splash of olive oil. Toss in minced garlic, cook for a minute. Pour in the crushed tomatoes. Add dried oregano, basil, salt, and pepper. Simmer for 20–30 minutes until it thickens up. You want it rich and chunky.
Optional: Stir in a pinch of sugar if your tomatoes are very acidic.
Step 3: Prep Your Pan
Grease a 12-inch deep-dish pizza pan with olive oil. If you don’t have one, use a cake pan or even a cast-iron skillet (must be deep!).
Step 4: Roll and Fit the Dough
Punch down the dough. Roll it out into a large circle, about 14–15 inches across. Gently lift and press it into your greased pan. Make sure it goes all the way up the sides—deep dish isn’t shy!
Let it rest for 10 minutes in the pan while you prep the layers.
Step 5: Cheese First (Yes, You Read That Right)
This ain’t your regular pizza. Cheese goes directly on the dough. Layer it generously with shredded mozzarella and a handful of Parmesan. Add sausage, pepperoni, or veggies if using.
Step 6: Sauce on Top
Spread the tomato sauce evenly over the cheese layer. This reverse layering protects the cheese from burning and gives that signature deep dish bite.
Step 7: Bake Like a Boss
Preheat oven to 220°C (425°F). Bake the pizza in the lower part of the oven for 30–35 minutes. If the crust browns too fast, cover the edges with foil midway.
Let it sit for 10–15 minutes before slicing. I know, the wait is tough—but the melted lava needs to settle!
✨ My Tips & Tricks for Perfect Deep Dish
- Rest that dough. After pressing into the pan, let it sit 10 mins before adding toppings.
- Don’t skimp on oil. That olive oil crust is where the magic happens.
- Use block mozzarella. Pre-shredded doesn’t melt the same.
- Meaty toppings? Cook and drain sausage beforehand so it doesn’t get greasy.
- Let it cool! Deep dish needs to set before slicing. Be patient.
❓ Deep Dish Pizza FAQs
Can I freeze this dough?
Yes! After first rise, wrap tightly and freeze. Thaw in fridge overnight before using.
What’s the difference between deep dish and regular pizza?
Deep dish has a thicker, buttery crust, cheese at the bottom, and sauce on top.
Can I make this vegetarian?
Absolutely. Load it with mushrooms, bell peppers, onions, spinach—you name it.
Do I need cornmeal?
It gives that classic texture and slight crunch. Highly recommended.
Can I use store-bought dough?
Technically, yes—but the homemade version really shines here.
What if I don’t have a deep pan?
Use any oven-safe skillet that’s at least 2 inches deep. Cast-iron works like a charm.
❤️ Final Thoughts
There’s something satisfying about digging into a warm slice of deep dish pizza. The layers. The gooey cheese. The thick, buttery crust. It’s comfort food, celebration food, and show-off-your-skill food all in one.
And once you make it yourself? It’s hard to go back to takeout. This recipe is my go-to when I want to impress people (or just treat myself on a Sunday). If you’ve never made deep dish at home before—this is your sign.
Make it. Share it. Or don’t. I won’t judge if you eat the whole thing solo. 🍕
See Also: Crispy Cauliflower Pizza Crust Recipe (You’ll Love This!)
