We’ve broken down the process into simple steps, focusing on building those signature layers of flavor and texture. Forget delivery – the satisfaction of pulling this beauty from your oven, fragrant and bubbling, is unparalleled. It’s a crowd-pleasing, soul-satisfying meal perfect for weekends, gatherings, or any night you crave serious comfort food. Ready to impress yourself and anyone lucky enough to share? Try this deep-dish pizza pie recipe tonight—you won’t believe how simple achieving pizza perfection can be!

Ingredients :

(For the Dough):

Active Dry Yeast: 1 packet (2 ¼ teaspoons) – Make sure your yeast is fresh for the best rise!
Warm Water: 1 ¼ cups (about 105-115°F / 40-46°C) – Crucial for activating the yeast.
Sugar: 1 teaspoon – Feeds the yeast.
All-Purpose Flour: 3 ¼ cups, plus more for dusting
Cornmeal: ½ cup (optional, for texture in the dough)
Salt: 1 ½ teaspoons
Olive Oil: ¼ cup, plus more for bowl
Melted Butter: ¼ cup (for laminating, adds richness and flakiness)

(For the Filling & Topping):

Bulk Italian Sausage: 1 lb (mild or hot, cooked and crumbled) – Or your favorite toppings like pepperoni, mushrooms, peppers, onions.
Low-Moisture Part-Skim Mozzarella Cheese: 1 lb (16 oz), sliced or shredded – Tip: Shred your own cheese from a block for superior melt and less anti-caking agents.
Provolone Cheese: ½ lb (8 oz), sliced (optional, adds nutty flavor)
Crushed Tomatoes: 1 (28-ounce) can, preferably San Marzano – Look for high-quality tomatoes for the best sauce flavor.
Dried Oregano: 1 teaspoon
Dried Basil: ½ teaspoon
Garlic Powder: ½ teaspoon
Salt and Black Pepper: To taste
Grated Parmesan Cheese: ½ cup, for layering and finishing
Olive Oil or Butter: For greasing the pan generously

Universal Tip: Don’t be shy when greasing your deep-dish pan! A generous layer of oil or butter is key to achieving that signature crispy, almost fried crust bottom.

Universal Tip: Always taste and adjust seasonings in your sauce. Canned tomatoes vary in acidity and sweetness.

Step-by-Step Instructions

Activate the Yeast: In a large bowl or the bowl of a stand mixer, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy. Why? This proves the yeast is alive and ready to make your dough rise. When yeast is mixed with warm water and sugar, it begins to consume the sugar for food. This process releases carbon dioxide, which is what causes the mixture to foam. Seeing the foam indicates that the yeast is active and capable of leavening your deep-dish pizza pie dough, ensuring a light and airy crust. If the mixture doesn’t foam, it may mean the yeast is old or inactive, and you’ll need to start with a fresh batch to achieve the desired rise in your dough.
Mix the Dough: Add the flour, optional cornmeal, salt, and ¼ cup olive oil to the yeast mixture. If using a stand mixer, use the dough hook attachment and mix on low speed until combined, then increase to medium-low and knead for 5-7 minutes until smooth and elastic. If mixing by hand, stir until a shaggy dough forms, then turn out onto a floured surface and knead for 8-10 minutes. Kneading is a crucial step in developing the gluten in the flour, which gives the dough its elasticity and structure. Proper kneading results in a smooth and elastic dough that stretches without tearing. This step ensures that your deep-dish pizza pie crust will have the right texture, capable of holding its shape and containing all those delicious toppings. Whether you use a stand mixer or knead by hand, take the time to develop the dough properly for the best results.
First Rise: Lightly oil a large bowl. Form the dough into a ball, place it in the bowl, and turn to coat lightly with oil. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. Why? This fermentation develops flavor and creates the light texture needed for the crust. Allowing the dough to rise, or proof, is an essential step for several reasons. During this time, the yeast continues to ferment, producing carbon dioxide that leavens the dough, making it light and airy. This process also develops the dough’s flavor as the yeast interacts with the flour and other ingredients. A warm environment encourages the yeast to work efficiently, leading to a better rise and a more flavorful crust for your deep-dish pizza pie. Be patient and let the dough double in size for the best outcome.
Laminate (Optional but Recommended): Punch down the risen dough gently. Turn it out onto a lightly floured surface and roll it into a rectangle (roughly 12×18 inches). Brush the surface evenly with the ¼ cup melted butter. Fold the dough like a letter (one third over the middle, then the other third over that). Fold it in half again. Wrap loosely in plastic wrap and chill for at least 30 minutes. Why? This process creates layers, resulting in a flakier, richer crust, similar to puff pastry but less intense. Laminating the dough involves incorporating layers of butter to create a flaky texture. This technique, commonly used in pastries like croissants and puff pastry, adds richness and a delicate, layered structure to your deep-dish pizza pie crust. The butter creates steam as it bakes, separating the dough layers and resulting in a delightful, flaky texture that complements the hearty toppings. While it’s an optional step, laminating the dough elevates the crust, making it a standout feature of your deep-dish pizza pie.
Prepare the Pan: Preheat your oven to 425°F (220°C). Generously grease a 9-inch or 10-inch deep-dish pizza pan or a well-seasoned cast-iron skillet (at least 2 inches deep) with olive oil or softened butter. A springform pan also works well. Make sure to coat the bottom and sides thoroughly. Why? Generous greasing prevents sticking and crucially helps ‘fry’ the bottom and sides of the crust for that signature texture. Using the right pan and greasing it generously are key to achieving that signature deep-dish crust. A dark-coated, heavy-gauge steel pan or a well-seasoned cast-iron skillet conducts heat evenly, promoting a crispy, golden-brown crust. The generous layer of oil or butter not only prevents the crust from sticking but also helps to “fry” the bottom and sides, creating a delightful texture that’s both crisp and rich. This step ensures that your deep-dish pizza pie has the authentic texture and flavor that everyone loves.
Shape the Crust: Press the chilled dough evenly into the bottom and high up the sides of the prepared pan. Aim for about ½ inch thickness on the bottom and press it firmly up the sides, creating a tall edge to hold the fillings. Don’t worry if it’s not perfectly even. Shaping the crust properly is essential for creating the characteristic deep-dish structure. Pressing the dough evenly into the pan ensures a uniform thickness, while pushing it up the sides forms the high walls that will contain the generous filling. This method creates a sturdy base and prevents the toppings and sauce from spilling over during baking. Don’t worry about perfection; a rustic, slightly uneven crust adds to the charm of a homemade deep-dish pizza pie.
Layer the Ingredients (Cheese First!): This is key for deep-dish! Layer the sliced or shredded mozzarella (and provolone, if using) directly onto the bottom of the dough. Follow with your cooked sausage or other toppings. Sprinkle half of the Parmesan cheese over the toppings. Why cheese first? It creates a barrier that helps prevent the crust from getting soggy from the sauce. Layering the ingredients in the correct order is crucial for preventing a soggy crust and ensuring that each component cooks properly. Placing the cheese directly on the dough creates a moisture barrier, preventing the sauce from soaking into the crust. This technique helps maintain the crust’s crispness and prevents it from becoming soggy. The cheese also melts and coats the dough, adding a layer of flavor and protection.
Add the Sauce: In a small bowl, mix the crushed tomatoes with oregano, basil, garlic powder, salt, and pepper. Taste and adjust seasoning. Spoon the sauce evenly over the toppings, spreading it all the way to the crust edge. Sprinkle the remaining Parmesan cheese over the sauce. The sauce is a key component of deep-dish pizza pie, so it’s important to get the flavor just right. Starting with high-quality crushed tomatoes and adding dried oregano, basil, garlic powder, salt, and pepper creates a classic Italian-American flavor profile. Tasting and adjusting the seasonings allows you to customize the sauce to your liking. A well-seasoned sauce complements the other ingredients and adds depth of flavor to the overall pizza.
Bake the Pizza: Place the deep-dish pizza pie onto the lower-middle rack of the preheated oven. Bake for 25-35 minutes, or until the crust is deep golden brown and the sauce is bubbly. If the crust edges start to brown too quickly, you can tent them loosely with foil. Baking the deep-dish pizza pie at the right temperature and for the right amount of time is essential for achieving a perfectly cooked crust and bubbly, melted cheese. Placing the pizza on the lower-middle rack ensures even heat distribution, allowing the crust to crisp up while the toppings cook through. If the crust edges start to brown too quickly, tenting them with foil prevents them from burning. The goal is a deep golden-brown crust and a bubbling, flavorful sauce that indicates the pizza is cooked to perfection.
Rest Before Slicing: This is crucial! Carefully remove the pizza from the oven and let it rest in the pan on a wire rack for at least 10-15 minutes before attempting to slice and serve. Why? This allows the molten cheese and sauce to set slightly, preventing the slices from collapsing and making it much easier to serve. Allowing the deep-dish pizza pie to rest after baking is crucial for several reasons. During this time, the molten cheese and sauce have a chance to set slightly, preventing the slices from collapsing when you cut into them. Resting also allows the flavors to meld together, creating a more cohesive and delicious pizza. This step ensures that each slice holds its shape and delivers a satisfying combination of flavors and textures. Be patient and resist the temptation to cut into the pizza right away; it’s worth the wait!
Serve: Use a sturdy spatula to carefully lift out slices and serve immediately. Enjoy your incredible homemade deep-dish pizza pie! Serving the deep-dish pizza pie is the final step in this culinary adventure. A sturdy spatula is essential for lifting out those thick, loaded slices without them falling apart. Serve the pizza immediately while it’s still hot and the cheese is gooey. Enjoy the fruits of your labor and savor the delicious combination of flavors and textures.

Serving Ideas

Serving your magnificent deep-dish pizza pie is almost as rewarding as making it! After its crucial resting period (at least 10-15 minutes), the best way to serve is often right from the pan it was baked in, especially if using an attractive cast-iron skillet. Place the hot pan on a trivet in the center of the table for a rustic, communal feel. Use a sharp, sturdy knife or pizza cutter, and a wide, robust spatula or pie server is essential for cleanly lifting out those thick, layered slices without them collapsing.

To balance the richness of the deep-dish pizza pie, a simple, crisp green salad with a tangy vinaigrette is the perfect counterpoint. Think mixed greens, cucumber, cherry tomatoes, and perhaps some thinly sliced red onion. A classic Caesar salad also pairs beautifully. For a heartier meal, consider serving alongside garlic bread or garlic knots – perfect for mopping up any extra sauce.

Drink pairings that work well include robust red wines like Chianti or Cabernet Sauvignon, or hoppy IPAs and crisp lagers that cut through the richness. Garnish individual slices with a sprinkle of extra Parmesan, red pepper flakes for heat, or fresh chopped basil or parsley for a touch of freshness and color. If you love hearty, comforting meals like this deep-dish pizza pie, you might also enjoy our unique Deep Fried Cherry Filled Cheesecake for a truly decadent dessert experience!

FAQs

What type of pan is best for a deep-dish pizza pie?

The ideal pan is a dark-coated, heavy-gauge steel deep-dish pizza pan (usually 9 or 10 inches wide and 2 inches deep) or a well-seasoned 10-inch cast-iron skillet. These conduct heat efficiently, helping to create that signature crisp crust. A round cake pan (2 inches deep) or even a springform pan can work in a pinch, but ensure it’s well-greased. Avoid thin, flimsy pans, as they may not provide even heating.

Can I use store-bought pizza dough?

Yes, you absolutely can use store-bought dough for convenience, but the results will differ significantly from a homemade deep-dish crust. Most store-bought doughs are formulated for thinner crust pizzas and lack the richness (from butter/oil) and structure of a proper deep-dish dough. If using store-bought, look for a high-quality one, let it come to room temperature, and you might need 1.5-2 standard dough balls to get enough to press up the high sides of the pan. The flavor and texture won’t be quite the same authentic deep-dish pizza pie experience, but it’s a viable shortcut.

How do I prevent my deep-dish pizza pie crust from getting soggy?

Several key steps help prevent sogginess:

Layer cheese first: Placing a thick layer of sliced or shredded low-moisture mozzarella directly on the dough creates a barrier against the sauce.
Use thick sauce: Ensure your tomato sauce isn’t watery. Use good quality crushed tomatoes and consider simmering briefly or adding a tablespoon of tomato paste if it seems thin.
Preheat oven properly: A hot oven helps set the crust quickly.
Use the right pan: Cast iron or dark steel pans promote bottom crisping.
Generous greasing: The oil/butter helps ‘fry’ the crust bottom. For more background on this iconic style, check out The History of Chicago Deep Dish Pizza.

Can I prepare this deep-dish pizza pie ahead of time?

Yes, you have a few options. You can make the dough up to 2-3 days ahead and store it, tightly wrapped, in the refrigerator (allow it to warm up slightly before shaping). You can also assemble the entire pizza (except for the sauce) a few hours ahead, cover it tightly, and refrigerate. Add the sauce just before baking. Baked deep-dish pizza pie also reheats well in the oven (around 350°F until hot) or even an air fryer.

Can I freeze deep-dish pizza pie?

Yes! You can freeze it baked or unbaked.

Unbaked: Assemble the pizza completely in a freezer-safe pan, wrap it extremely well in multiple layers of plastic wrap and then foil. Freeze for up to 1 month. Bake from frozen, adding 15-25 minutes to the baking time.
Baked: Let the pizza cool completely. Wrap individual slices or the whole pizza tightly in plastic wrap and then foil or place in freezer bags. Freeze for up to 2 months. Reheat from frozen in a 350°F oven until heated through.

What are classic deep-dish pizza pie toppings?

Traditional Chicago deep-dish often features Italian sausage (patties or crumbled), pepperoni, mushrooms, green peppers, and onions. However, feel free to get creative! Spinach and ricotta, meatball, or a veggie combination are all delicious. Getting the bake time just right with various toppings is key; this helpful Deep Dish Pizza Guide offers great visuals and tips for success with your deep-dish pizza pie.

Conclusion

Creating your own authentic deep-dish pizza pie at home is an incredibly satisfying culinary adventure. From crafting the buttery, high-sided crust to layering the generous amounts of cheese and toppings under a blanket of rich tomato sauce, every step builds towards a truly epic final product. While it requires a bit more time and effort than a standard pizza, the result—a towering, cheesy, incredibly flavorful slice of comfort—is absolutely worth it. This recipe provides the foundation for the perfect deep-dish pizza pie, striking a balance between achievable steps and authentic Chicago flavour. Don’t be intimidated by the height; embrace the layers!

Pro Tip: For an even crispier bottom crust, sprinkle a tablespoon of cornmeal onto the generously oiled pan before pressing in the dough.

Pro Tip: Let the baked pizza rest in the pan for a full 10-15 minutes before slicing – resisting the urge is hard, but this is essential for preventing a messy collapse and allowing flavors to meld.

Pro Tip: Brush the exposed top edge of the crust with melted garlic butter or olive oil during the last 5-10 minutes of baking for extra flavor and a beautiful golden sheen.

Ready to experiment? Try a Vegetarian Delight variation with spinach, mushrooms, onions, and ricotta cheese mixed into the mozzarella layer. Or go for a Meat Lover’s Dream by adding cooked bacon and pepperoni alongside the Italian sausage. Mastering this deep-dish pizza pie recipe opens up a world of delicious possibilities. Craving other pizza styles after mastering this deep-dish pizza pie? Check out our other pizza recipes.

Deep-Dish Pizza Pie Recipe

Print Recipe

This Deep-Dish Pizza Pie recipe delivers towering layers of gooey cheese, hearty toppings, and a buttery, crispy crust right from your own oven. Forget delivery – with simple steps and bold flavors, homemade pizza perfection has never been easier!

Author: Kiera
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Yield: 6-8 servings 1x
Category: Main Dish
Method: Baked
Cuisine: American

Ingredients

Scale

1 packet Active Dry Yeast (2 ¼ teaspoons)
1 ¼ cups Warm Water (105-115°F)
1 teaspoon Sugar
3 ¼ cups All-Purpose Flour, plus more for dusting
½ cup Cornmeal (optional)
1 ½ teaspoons Salt
¼ cup Olive Oil, plus more for greasing
¼ cup Melted Butter (for laminating)
1 lb Bulk Italian Sausage, cooked and crumbled
1 lb Low-Moisture Part-Skim Mozzarella Cheese, shredded or sliced
½ lb Provolone Cheese, sliced (optional)
1 (28-ounce) can Crushed Tomatoes
1 teaspoon Dried Oregano
½ teaspoon Dried Basil
½ teaspoon Garlic Powder
Salt and Black Pepper, to taste
½ cup Grated Parmesan Cheese

Instructions

Activate the Yeast: Combine warm water, sugar, and yeast. Let sit until foamy, about 5-10 minutes.
Mix the Dough: Add flour, optional cornmeal, salt, and olive oil. Knead until smooth and elastic.
First Rise: Lightly oil a bowl, place dough inside, cover, and let rise until doubled, about 1-1.5 hours.
Laminate the Dough (optional): Roll out dough, brush with melted butter, fold, and chill for 30 minutes.
Prepare the Pan: Preheat oven to 425°F. Generously grease a deep-dish pizza pan or cast-iron skillet.
Shape the Crust: Press dough evenly into bottom and up the sides of prepared pan.
Layer the Ingredients: Cheese first, then sausage or toppings, half of Parmesan, then sauce mixed with seasonings, then remaining Parmesan.
Bake the Pizza: Bake 25-35 minutes until crust is deep golden and sauce bubbly.
Rest Before Slicing: Let pizza rest 10-15 minutes before slicing to allow the cheese and sauce to set.
Serve: Slice and serve your incredible homemade deep-dish pizza pie!

Notes

For the crispiest crust, sprinkle cornmeal onto the greased pan before adding dough. Always rest the baked pizza before slicing to maintain structure. For extra flavor, brush crust edges with garlic butter during final minutes of baking.

Nutrition

Serving Size: 1 slice
Calories: 580
Sugar: 5g
Sodium: 820mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 28g
Cholesterol: 80mg

Keywords: deep dish pizza, Chicago-style pizza, homemade pizza, pizza pie, stuffed crust pizza, cheesy pizza