Homemade Deep Dish Pizza

Introduction

Nothing says comfort food quite like a steaming-hot, cheesy, and indulgently thick Homemade Deep Dish Pizza. Known for its buttery crust, generous layers of gooey cheese, and tangy tomato sauce, this iconic Chicago-style pie transforms a simple pizza night into an event. Its sturdy, golden crust stands up to rich, flavorful fillings, delivering a true showstopper that’s perfect for family gatherings, game day parties, or simply when you crave something hearty and delicious.

Why Make Your Own Deep Dish Pizza?

Homemade Deep Dish Pizza offers a level of customization and flavor you simply can’t get from delivery. By building it yourself, you can pile on your favorite ingredients—whether you prefer spicy sausage, fresh veggies, or double cheese. The deep crust allows for more toppings without becoming soggy, while baking it at home ensures every bite is perfectly fresh from the oven.

Crafting the Perfect Deep Dish Crust

The deep dish pizza’s standout feature is its thick, crispy-yet-tender crust. Achieving bakery-worthy results at home is all about technique—and the right pan. For exceptional results, use a Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet, which helps create an evenly cooked, golden base with those signature crisp edges. Lining the pan with a sheet torn from the Reynolds Kitchens Brown Parchment Paper Roll makes it easy to lift out the pizza and ensures a fuss-free cleanup.

Layering Cheese, Sauce, and Toppings

Unlike most pizzas, deep dish starts with a hearty layer of cheese pressed directly onto the dough, forming a barrier that keeps the crust crisp beneath a mountain of toppings and sauce. Prep time can be streamlined by using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to dice veggies uniformly and quickly. For those who love to pack in fresh flavors, a quick whiz in the Ninja BL610 Professional 72 Oz Countertop Blender makes homemade tomato sauce a breeze—thick, smooth, and bursting with flavor.

Deep Dish Pizza: The Ultimate Serving Suggestions

Let your deep dish pizza rest for a few minutes after baking to set before slicing. Serve with a crisp side salad—easily prepped and transported in the Bentgo Salad Container for picnics or on-the-go meals. With its hearty nature, one slice truly satisfies, making it the star of any spread. Pair with chilled drinks or a sparkling water for the full pizzeria experience.

Nutritional Information and Serving Size

This recipe serves 6–8, with each slice representing a single, generous portion. Depending on toppings—extra cheese or meats can bump up the count—plan for roughly 450–550 calories per wedge. It’s a special-occasion meal that delivers on flavor and satisfaction.

Homemade Deep Dish Pizza (Recap)

This pizza brings together a thick, buttery crust, robust tomato sauce, loads of gooey cheese, and all your favorite toppings—making it a true crowd-pleaser for pizza night. Thanks to key kitchen tools, it’s easier (and more fun) to layer on your own flavors and serve up slices that are as delicious as they are impressive.

Instructions

1. In a large bowl, combine flour, cornmeal, sugar, salt, and yeast. Pour in warm water and melted butter, then mix until a dough forms. Knead for 5–7 minutes until smooth (you can use a stand mixer with a dough hook or do it by hand).
2. Coat a bowl with olive oil, place the dough inside, cover, and let it rise until doubled in size (about 1 hour).
3. Meanwhile, heat olive oil in a saucepan over medium. Sauté garlic for 1 minute, add crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 15–20 minutes, stirring occasionally, until thickened.
4. Preheat oven to 425°F. Grease your Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet and line the bottom with parchment paper.
5. Press dough into the skillet, pushing it up the sides to form a deep crust (about 1 1/2 inches high).
6. Layer mozzarella cheese evenly across the bottom, add your toppings (prep them with your Mueller Pro-Series Vegetable Chopper), then pour tomato sauce over everything. Sprinkle parmesan on top.
7. Bake for 25–30 minutes, covering edges with foil if browning too quickly. Let rest 10 minutes before slicing.

Cook and Prep Times

Prep Time: 30 minutes (plus 1 hour rise)
Cook Time: 30 minutes
Total Time: 2 hours