Few dishes embody comfort food quite like a Chicago-style deep-dish pizza. With its buttery crust, layers of gooey cheese, rich tomato sauce, and hearty toppings, this homemade version lets you enjoy the authentic pizzeria experience right in your own kitchen.

Ingredients

• ½ cup tomato sauce
• 2 teaspoons white sugar
• 3 cloves garlic, sliced
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• 1 cup warm water (110°F / 45°C)
• ⅛ cup chopped green bell pepper
• 1 teaspoon active dry yeast
• ¼ cup chopped onion
• 3 cups unbleached all-purpose flour, divided
• ⅓ cup diced pepperoni
• ½ cup warm water (110°F / 45°C)
• ¼ cup grated Parmesan cheese
• ½ cup yellow cornmeal
• 9 ounces shredded mozzarella cheese
• 1½ teaspoons salt
• ¼ pound spicy Italian sausage – browned, drained, and crumbled

Directions

1. Prepare the Dough: Start by dissolving the sugar in 1 cup of warm water. In a separate bowl, combine yeast, ½ cup flour, and ½ cup warm water. Let this mixture rest until frothy, about 20 minutes. Meanwhile, mix the remaining 2½ cups flour with cornmeal and salt in a medium bowl. Remove half of this mixture and stir in the sugar water, then return the second half of the flour mix to the bowl and combine. Finally, stir in the yeast mixture.

2. Knead and Rise: Transfer the dough to a lightly floured surface and knead for 8–12 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled in size. This step is essential for a light yet sturdy crust that can hold the generous fillings.

3. Make the Filling: In a large bowl, combine sausage, mozzarella, Parmesan, pepperoni, onion, green bell pepper, oregano, and garlic. This savory mixture forms the rich, flavorful heart of your pizza.

4. Assemble the Pizza: Preheat oven to 450°F (230°C). Grease a deep-dish pan. Press half of the dough evenly into the bottom and up the sides. Pre-bake this crust for about 4 minutes to ensure it holds up under the toppings. Add the filling mixture, then cover with the remaining dough. Seal the edges with your fingers and trim any excess. Cut small slits in the top crust to allow steam to escape, then spread tomato sauce evenly over the top.

5. Bake and Serve: Place on the bottom rack of the oven and bake for 45 minutes, or until the crust is golden brown and the filling is bubbling. Allow the pizza to cool for 5 minutes before slicing to help the layers set. Serve hot and enjoy an authentic Chicago-style indulgence at home.

Tips & Variations

• Cheese-first layering: For an even more authentic Chicago touch, add a thick layer of mozzarella directly over the crust before adding fillings.
• Homemade sauce: Simmer tomato sauce with garlic, oregano, and olive oil for deeper flavor.
• Custom fillings: Swap in mushrooms, olives, or spinach for added texture and freshness.
• Make ahead: Prepare the dough and filling a day in advance; refrigerate until ready to assemble and bake.

Leftover slices keep well in the fridge for up to 3 days. Reheat in a 350°F oven for 10–12 minutes to maintain crispness. For longer storage, freeze individual slices wrapped tightly in foil for up to 2 months.