Here’s Chef Ed’s Chicago-Style Deep Pan Pizza — a cheesy, buttery-crusted masterpiece packed with layers of flavor. This is the real deal: thick, hearty, and baked in a deep dish for that iconic Chicago bite.

Buttery deep-dish crust layered with mozzarella, sausage, crushed tomatoes & herbs

🕒 Prep Time: 30 minutes

⏱️ Rise Time: 1–2 hours

🕒 Cook Time: 30–35 minutes

🍽️ Serves: 6

✅ Dough Ingredients

  • 2¼ tsp (1 packet) active dry yeast
  • 1¼ cups warm water (110°F)
  • 1 tsp sugar
  • 2½ cups all-purpose flour
  • ½ cup yellow cornmeal (for crunch & flavor)
  • ¾ tsp salt
  • ¼ cup unsalted butter, melted
  • 2 tbsp olive oil (plus more for greasing pan)

✅ Filling & Topping Ingredients

  • 3 cups shredded low-moisture mozzarella
  • ¾ lb Italian sausage (mild or spicy), cooked and crumbled
  • 1 (28 oz) can crushed tomatoes
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • ½ tsp sugar
  • Salt and pepper to taste
  • 2 tbsp grated Parmesan cheese
  • Optional: sliced pepperoni, green peppers, mushrooms, onions

🔥 Instructions

1. Make the Dough

In a mixing bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.

Add flour, cornmeal, salt, melted butter, and olive oil. Mix and knead (by hand or with a dough hook) for 6–8 minutes until smooth. Cover and let rise in a warm place for 1–2 hours, until doubled in size.

2. Prep the Sauce

In a saucepan, heat a little olive oil. Add garlic and cook until fragrant (1 min). Pour in crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 15–20 minutes until slightly thickened. Set aside.

3. Shape the Dough

Preheat oven to 425°F (220°C). Generously oil a 12-inch cast iron skillet or deep-dish pizza pan.

Roll dough into a 14-inch circle and press into the pan, going up the sides about 2 inches. Patch any tears.

4. Assemble the Pizza (Bottom-Up!)

Chicago-style pizza builds in reverse:

  1. Start with shredded mozzarella (all of it!).
  2. Add sausage, pepperoni, or other cooked toppings.
  3. Spoon sauce generously over the top, covering the surface.
  4. Sprinkle with Parmesan.

5. Bake

Place pan on the lower rack and bake for 30–35 minutes, or until the crust is golden and the filling is bubbling. Let cool for 10 minutes before slicing — it’s hot and heavy!

🧑‍🍳 Chef Ed’s Tips

  • No soggy crusts! Layer cheese directly on dough — it acts as a barrier.
  • Want that iconic buttery crust? Brush the dough edges with melted butter before baking.
  • Use a pan with high sides (cast iron or springform) for that signature look and structure.

🍽️ Serving Ideas

  • Serve with a simple side salad and Italian dressing
  • Cold beer or soda makes the perfect pairing
  • Leftovers? Reheat in a pan or 350°F oven (never the microwave!)