This recipe is my warm, hands-on tribute to the classic Chicago deep dish I first tasted during a winter trip with friends. The first bite — a thick, buttery crust giving way to layers of mozzarella, sausage, and vibrant tomato — felt like a comforting embrace after a day of sightseeing. I learned how crucial the order of assembly is: cheese first, then fillings, then sauce, to keep the crust from turning soggy while ensuring every slice is a satisfying lift of melted cheese and robust flavors.

I discovered this version when I wanted to recreate that tall pie at home without relying on restaurant ovens. Over a few experiments I settled on a dough that blends all-purpose flour with cornmeal for texture and flavor, a filling that balances Italian sausage with sweet bell pepper and onion, and a sauce gently simmered to concentrate sweetness and acidity. This approach delivers the signature thick slices and rich mouthfeel that make deep dish a special-occasion star in my kitchen and always earns requests for seconds at family dinners.

Ingredients

• For the Dough: 3 1/4 cups all-purpose flour blended with 1/2 cup yellow cornmeal creates a sturdy, slightly gritty crust. The cornmeal adds flavor and structure; look for medium-grind cornmeal from brands like Bob's Red Mill for consistent texture.
• Leavening and Flavor: 1 tablespoon sugar and 2 1/4 teaspoons active dry yeast (one packet) feed the yeast and give a light rise; if you prefer instant yeast, reduce proofing time slightly. Warm water at about 110°F helps activate the yeast without killing it.
• Fats: 1/4 cup melted unsalted butter and 2 tablespoons olive oil enrich the dough for a tender, golden crust. Butter gives that classic buttery mouthfeel while olive oil improves dough handling and browning.
• Filling Components: 1 pound Italian sausage (mild or hot depending on preference), 1 green bell pepper, 1 small onion, 3 cloves garlic, 3 cups shredded mozzarella and 1/2 cup grated Parmesan. Freshly shredded mozzarella melts more smoothly than pre-shredded varieties treated with anti-caking agents.
• Sauce Ingredients: One 28-ounce can crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon sugar and 1 tablespoon olive oil. Simmering the sauce concentrates flavor and reduces acidity; canned San Marzano-style crushed tomatoes are ideal for balance and texture.

Instructions

Make the Dough: Warm 1 1/4 cups water to about 110°F and stir in 1 tablespoon sugar and 2 1/4 teaspoons active dry yeast. Let stand 5 minutes until foamy — this visual cue confirms yeast vitality. 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, 1/4 cup melted unsalted butter and 2 tablespoons olive oil. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead about 5 minutes until smooth and elastic. Place dough in a lightly greased bowl, cover with plastic wrap or a towel, and let rise in a warm spot for about 1.5 hours or until doubled. Prepare the Filling: While dough rises, heat a skillet over medium heat and brown 1 pound crumbled Italian sausage until no pink remains and fat is rendered; use a slotted spoon to transfer sausage to a paper towel-lined plate. In the same pan melt 3 tablespoons unsalted butter, then add 1 small diced onion and 1 diced green bell pepper; sauté until softened about 6-8 minutes. Stir in 3 minced cloves garlic for the last 1-2 minutes until fragrant. Remove from heat and set aside to cool slightly. Make the Sauce: In a medium saucepan warm 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, then reduce heat and cook uncovered for about 15 minutes, stirring occasionally to avoid sticking. Taste and adjust seasoning; the sauce should be bright and slightly thickened but still pourable. Assemble the Pie: Preheat oven to 425°F. Punch down the risen dough and on a lightly floured surface roll into a rough circle about 12 inches across — you want enough dough to line a deep-dish pan and come up the sides. Press dough into a well-greased 10-12 inch deep-dish pan, ensuring an even thickness and a slight lip. Layer 3 cups shredded mozzarella on the bottom — this acts as a barrier to prevent a soggy crust. Evenly distribute the cooked sausage, then the sautéed vegetables. Sprinkle 1/2 cup grated Parmesan. Spoon the tomato sauce over the top and spread gently to cover. Bake and Rest: Bake in the preheated oven for 25-30 minutes or until crust is deep golden brown and sauce bubbles. If the top browns too quickly, tent loosely with foil. Remove from oven and let rest 10 minutes before slicing; this resting time lets the filling set slightly so slices hold together when served.

Storage Tips

Cool leftovers to room temperature for no more than two hours then transfer slices to an airtight container or wrap tightly in foil and plastic wrap before refrigerating. Stored this way, slices remain good for 3-4 days. For longer storage, freeze individual slices on a baking sheet until firm, then pack in freezer-safe containers for up to 3 months. To reheat from refrigerated, warm in a 350°F oven for 10-15 minutes until heated through; from frozen, thaw overnight in the fridge then re-crisp in a 375°F oven for 15-20 minutes. Avoid microwaving if you want to preserve crust texture.

Ingredient Substitutions

Swap Italian sausage with 1 pound ground beef or turkey for a milder flavor, or use crumbled tempeh and smoked paprika for a vegetarian option. Replace mozzarella with a mix of part-skim mozzarella and provolone for a slightly tangier melt. For a gluten-free crust, use a 1:1 gluten-free flour blend plus 2 tablespoons cornmeal and add a teaspoon of xanthan gum if your blend lacks it. If you prefer less salt, use low-sodium canned tomatoes and reduce added salt in the sauce.

Serving Suggestions

Serve generous wedges with a crisp Caesar or mixed-green salad dressed with a bright vinaigrette to cut the richness. Offer pickled peppers or a simple antipasto platter for contrast. For beverages, pair with a medium-bodied red wine like Chianti or a hoppy beer to complement the sausage and tomato flavors. Garnish slices with a sprinkle of fresh basil or parsley and a dusting of extra Parmesan for a finished look.

Cultural Background

The deep dish emerged in Chicago in the mid-20th century as a regional innovation on Italian pizza traditions, adapting the thin-crust Neapolitan style into a taller, heartier pie. Often attributed to the inventive bakers of Chicago pizzerias, the style emphasizes a higher crust, layered fillings and sauce on top. Over time it became synonymous with Chicago's culinary identity and inspired countless variations, from stuffed versions to pan-specific techniques that prioritize a flaky, buttery base reminiscent of savory pie dough.

Seasonal Adaptations

In summer, swap bell pepper for fire-roasted tomatoes and add fresh basil to the sauce to celebrate peak produce. In autumn, fold roasted squash or caramelized shallots into the filling for a sweeter profile that pairs well with sage. For winter holidays, consider a fennel-forward sausage and a touch of crushed red pepper for warmth. Small changes in produce and spice can shift the pie's character seasonally without altering the core method.

Meal Prep Tips

Make the dough a day ahead and refrigerate it tightly wrapped — this slow chill will develop flavor and make shaping easier. Cook the sausage and sauté the vegetables the day before and store separately; assemble and bake when ready. You can also simmer the sauce up to three days ahead and reheat gently before using. Pack sliced leftovers in single-serving containers for lunch and reheat in an oven or toaster oven to retain crust texture.

Bringing this deep-dish pie to the table is one of my favorite weekend rituals: a little work up front, followed by the joy of watching friends and family dig into those tall, cheesy slices. Make it yours by tweaking the fill-ins or the spice level, and enjoy the communal experience that this style of pizza was built for.