Why You’ll Love This Recipe
Deep-Dish Pizza Pie is a hearty, indulgent take on classic pizza, known for its thick, buttery crust, generous layers of gooey cheese, and chunky tomato sauce. Originating from Chicago, this savory pie is a complete meal in itself and perfect for feeding a crowd or satisfying serious pizza cravings.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flourcornmealactive dry yeastwarm watersugarolive oilbuttermozzarella cheeseground italian sausagesliced pepperoni (optional)green bell peppersonionsgarliccrushed tomatoesdried oreganofresh basilparmesansaltblack pepper
directions
In a large bowl, combine warm water, sugar, and yeast. Let sit until foamy, about 5 minutes.
Add flour, cornmeal, salt, olive oil, and melted butter. Knead until a smooth dough forms.
Cover and let rise for 1-2 hours, or until doubled in size.
Preheat oven to 425°F (220°C).
Press the dough into a greased deep-dish pan, pushing it up the sides.
Layer sliced mozzarella cheese over the bottom of the crust.
Top with cooked ground sausage, pepperoni, sautéed onions, and bell peppers.
In a saucepan, cook garlic in olive oil, add crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 15-20 minutes.
Spoon the sauce over the layered ingredients in the crust.
Sprinkle with grated Parmesan cheese.
Bake for 30-35 minutes, or until the crust is golden and the filling is bubbling.
Let cool for 10 minutes before slicing.
Servings and timing
This recipe yields about 6-8 slices.Preparation time: 20 minutesRising time: 1-2 hoursCooking time: 35 minutesTotal time: 2-3 hours
Variations
Use different meats like bacon or ham for variety.
Add mushrooms or olives for extra flavor.
Make it vegetarian by skipping meat and loading up on veggies.
Use provolone or fontina cheese for a twist.
Try a gluten-free crust if needed.
storage/reheating
Store leftover pizza pie in the fridge for up to 4 days.Reheat in a 350°F oven for 10-15 minutes or until hot to maintain the crispy crust.Individual slices can also be microwaved for about 1 minute.
FAQs
Can I use store-bought dough?
Yes, though homemade gives the best texture and flavor.
What kind of pan is best?
A deep, round cake or cast-iron pan works well.
Can I freeze the pizza?
Yes, wrap tightly and freeze for up to 2 months. Reheat in the oven.
Is the crust supposed to be crispy?
Yes, it should be golden and crisp on the outside with a soft interior.
Can I make this ahead?
You can prep the dough and sauce a day in advance.
Do I need to pre-bake the crust?
No, it bakes fully with the filling in the oven.
How thick should the crust be?
About 1/4 to 1/2 inch thick on the bottom and up the sides.
What cheese works best?
Low-moisture mozzarella is ideal for melt and texture.
Can I make mini versions?
Yes, use ramekins or muffin tins for individual servings.
Why is the sauce on top?
To prevent the cheese from burning and to retain moisture.
Conclusion
Deep-Dish Pizza Pie is a decadent, satisfying dish that delivers bold flavors and hearty textures in every bite. It’s a showstopping centerpiece for pizza night, offering a fun twist on the classic with its rich layers and flaky crust. Whether you’re a pizza purist or looking to try something new, this recipe is a guaranteed crowd-pleaser.
Print
Deep-Dish Pizza Pie Recipe
- Prep Time: 15 mins (plus 1 hr rise)
- Cook Time: 35 mins
- Total Time: 1 hr 50 mins
- Yield: 8 slices (serves 4–6)
- Category: Pizza / Main Course
- Method: Baking
- Cuisine: American/Chicago-style
- Diet: Vegetarian
Description
A rich and hearty deep-dish pizza pie with a thick buttery crust, layered with cheese, savory toppings, and a chunky tomato sauce—perfect for sharing.
Ingredients
- 2 ½ cups all-purpose flour
- 1 Tbsp sugar
- 1 tsp salt
- 2 ¼ tsp active dry yeast (1 packet)
- 1 cup warm water (105–115 °F)
- ¼ cup olive oil (plus extra for pan)
- 3 cups shredded mozzarella cheese
- 1 lb Italian sausage, cooked and crumbled
- 1 cup sliced bell peppers (optional)
- 1 cup sliced mushrooms (optional)
- 1 tsp dried oregano
- 2 Tbsp grated Parmesan cheese
- For sauce:
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp sugar
- ½ tsp salt
- ½ tsp dried basil
- ½ tsp dried oregano
Instructions
- In a bowl, combine warm water, yeast, and sugar. Let sit 5 minutes until foamy.
- In a large bowl, whisk flour and salt. Stir in yeast mixture and olive oil until a dough forms.
- Knead on a lightly floured surface 5–7 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise 1 hour until doubled.
- Preheat oven to 425 °F (220 °C). Lightly oil a deep-dish (10″) pan or cast-iron skillet.
- Punch down dough and press into pan, ensuring edges come up sides.
- To make sauce, heat olive oil in saucepan over medium heat. Sauté garlic 1 minute, add crushed tomatoes and seasonings; simmer 10 minutes.
- Layer in pan: half the mozzarella, cooked sausage, peppers/mushrooms, remaining cheese, then pour sauce on top. Sprinkle Parmesan and oregano.
- Bake 25–30 minutes until crust is golden and sauce bubbly.
- Let cool 5 minutes before slicing into wedges. Serve warm.
Notes
- Use cast-iron skillet for extra-crispy crust.
- Substitute vegetables: spinach, olives, onions, or pepperoni.
- Make dough ahead: refrigerate up to 24 hours after first rise.
- For gluten-free, use GF flour blend and check toppings.
- Reheat slices in oven (350 °F for 8–10 minutes) to preserve texture.