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Deep Dish Pizza

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Take your taste buds on a trip to Chicago with my simple and savory Deep Dish Pizza Recipe.

Hi Bold Bakers!

When it comes to savory baking, there is one cheesy classic that always takes the crown. Pizza! While I’ve already gone big with recipes like my pizza rolls and crazy dough pizza, and now I’m boldly going where I have never gone before. My recipe for Deep Dish Pizza is easily the most over-the-top homemade pizza creation my kitchen has ever seen. Get ready for the insanely tasty, cheesy, saucy showstopper that is my Deep Dish Pizza!

What is a Chicago Deep Dish Pizza?

While deep dish pizza is something you may have seen in a restaurant or maybe heard of, it’s probably something you have never made at home or maybe even eaten. Different than traditional pizza, which is flat and topped with a thin layer of cheese and tomato sauce, deep dish pizza ( also known as Chicago Style Pizza) is closely related to a pie.

What makes this a homemade Chicago style pizza is the pan it is baked in. I could never have created this recipe without my GoodCook Double Sided Deep Dish Pizza Pan. This pan is 15.5″ across and 2.5″ deep which means my pizza can be fully loaded with a thick layer of mozzarella cheese, bell peppers, mushrooms, pepperoni, olives, and a generous spread of tomato sauce. Once this all bakes together, the layers of thick homemade crust, cheese, and toppings meld together to form a stuffed pizza pie known as a Deep Dish Pizza. This is by far the godfather of all pizza recipes and it could not be more satisfying when homemade.

How To Make Pizza Dough

You don’t have to be Italian or a professional chef to make my beautiful pizza recipe, and knowing how to make pizza dough is truly rewarding. While yeasted doughs may seem like they require special care, I regularly make mine at home with an electric mixer and in about 10 minutes. There is really no secret to it: simply combine your dry ingredients and yeast using a large electric mixer fitted with a dough hook. There is really no wrong way to whip it up. You can always make your dough by hand – it just takes a little bit of elbow grease. Once the dry ingredients are combined, I stream over warm water and a bit of olive oil. This pizza dough will come together to form a sticky ball. At this point, it’s the kneading that transforms your batter into deep dish pizza dough.

Kneading the dough either by hand or in an electric mixer is an integral part of making any pizza dough recipe. What this does is develop the gluten in your ball and that is what makes it stretchy enough to be rolled thin and later spread across your pan. All you have to do after kneading is set the dough aside to rise. This pizza dough recipe requires no effort – just a bit of time. After 1-2 hours, your crust will puff up and double in size to reveal the most impressive pizza dough you have ever seen. From here all you have to do is roll it out into a large circle and drape it across your GoodCook Deep Dish Pizza Pan.

What pizza toppings are the best?

After filling my Good Cook Deep Dish Pizza Pan with my glorious crust, the fun part really begins with the fillings. Take this great opportunity to be creative and fill your pizza with whatever you fancy. When it comes to Chicago deep dish pizza I personally enjoy the classics. I start by filling mine with a thick layer of grated mozzarella cheese and all of the fun stuff: strips of sauteed red and yellow bell peppers, thinly sliced mushrooms, salty olives and my personal favorite, lots of pepperonis. Another one of my favorite things about deep dish pizza is that it’s sort of inside out. Instead of having the sauce on the bottom the sauce is spread across the top of the cheesy savory filling, truly making this Chicago style pizza the most epically stuffed pie. After baking my homemade yeasty crust is golden and crunchy, and the fillings are a molten mix of pizza heaven. If you’re a pizza lover this is most definitely going to change the game for you. I think everyone needs to try this homemade pizza recipe!

4.32 from 16 votes
Deep Dish Pizza
Prep Time
2 hrs
Total Time
2 hrs

I'm in deep when it comes to pizza. Head over to the windy city with my Chicago Style Deep Dish Pizza recipe complete with all the trimmings.

Course: Dinner
Cuisine: Italian
Servings: 12 -14
Author: Gemma Stafford
  • 3 1/4 cups (16 1/4oz/461g) all-purpose flour
  • ½ cup (2oz/57g) cornmeal
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 2 teaspoons yeast
  • 1 1/4 cups (10floz/282ml) warm water
  • 1/4 cup (2floz/57ml) olive oil
  • Olive oil for greasing
  • 2 1/3 cup (24oz/681g) tomato sauce
  • 6 cups (32oz/900g ) grated mozzarella cheese
  • 1/2 cup (21/2oz/71g) pepperoni
  • 1 cup (5oz/142g) cooked bell peppers
  • 1/2 cup (21/2oz/71g) cooked mushrooms
  • 1/4 cup (11/4oz/35g) sliced black olives
  • Basil for garnish
  1. For the crust: In a large stand mixer fitted with dough hook attachment combine the flour, cornmeal, salt, sugar, and yeast. Allow the dry ingredients to mix together while you combine the wet ingredients.
  2. In a large jug whisk together the warm water and olive oil.
  3. On low speed, in a slow steady stream pour the warm water mixure into the dry ingredients. Allow the dough hook to combine all the ingredients. Once all of the wet ingredients have absorbed and a dough begins to form turn the mixer speed up to medium and allow the dough to knead for 6-8 minutes. This will develop the gluten in the dough which is what allows it to stretch over the deep dish pan.

  4. Once the dough is kneaded transfer it into a lightly grease a large bowl.
  5. Cover the bowl tightly with cling wrap and set it aside to rise for 1-2 hours or until doubled in size.
  6. While the dough is rising prepare the filling by sauteing the peppers and mushrooms and measuring out the cheese, pepperoni and olives, set aside.

  7. Once the dough had risen it should look large and aerated. Before rolling it out punch it down to release some of its air.
  8. Lightly flour a large work surface then gently remove the dough from the bowl. Using a rolling pin roll the dough into a large 16-inch circle about 1/8 of an inch thick.
  9. Generously grease your GoodCook Double Side Deep Dish Pizza Pan with olive oil.
  10. To assemble the deep dish pizza:
  11. Preheat your oven to 425oF (210oC). To transfer the pizza dough onto the deep dish pizza pan gently roll the dough around your rolling pin. Unroll the dough across the pan and using your fingertips press the dough into the pan allowing it to line the walls of the pan. It's great if there is some dough hanging over the side as this will ensure you can fill the entire pizza with plenty of crust.
  12. Next layer up the fillings starting with the cheese, then peppers, mushrooms, pepperoni and olives.

  13. Top all of the fillings with sauce and some additional pepperoni and olives if you like.
  14. At this point using a scissors, trim off any extra crust that may be hanging over the sides of the pan, and crush with olive oil. this will create a really professional looking crust.

  15. Bake for 45 minutes. If you need longer bake for 5-10 minutes more.
  16. Once baked remove from the oven and allow to cool slightly before slicing.
  17. Cover and store in the refrigerator for up to 3 days.



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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Paula Lucius on September 11, 2019 at 10:30 am

    Hi there! I’m assuming this is instant yeast in this recipe?

    • Gemma Stafford on September 12, 2019 at 2:39 am

      Hi Paula,
      yes – if you are using an active dry yeast then sponge it first, it will ensure a good result. This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar, or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough.
      If it seems over-wet, add more flour.
      I hope this is of help,
      Gemma 🙂

  2. Rofia Amuda on September 9, 2019 at 3:17 am

    Hi, can I use semolina, wheat and all-purpose flour? For the toppings, can I include white radish and eggplant? Thanks.

    • Gemma Stafford on September 9, 2019 at 11:18 am

      I think you can. But know that it will have a different outcome in terms of flavor and texture. As for the toppings, you can play with it, by adding personal favorites. I

  3. Malavika on April 12, 2019 at 2:49 am

    Hi Gemma! I absolutely love all your recipes and they are a huge hit with my family. I was wondering if I could use your No-Knead Pizza Dough recipe for the crust instead of the one above. Would it make a difference in taste or texture? Will it be able to support all the filling?
    Also I don’t have a deep dish so I am planning on making this in my 8 inch cake pan (the only cake pan I own). Any thoughts regarding this?

    • Gemma Stafford on April 12, 2019 at 5:26 am

      Hi there,
      Yes! the no-knead pizza dough is really versatile. You can use this as a basic bread recipe for all sorts of things. You can, of course, use this too on a flat tray in your oven, heated to give it that nicely browned bottom.
      You can use you baking pan, but it will be too small for this mix. I suggest you make more than one pizza, by partly baking the first one until it is firm enough to sit on the rack in your oven, then start again with the second one. Alternatively make these pizza rolls ( Whatever you make start baking something, that wil lbe the very best teacher of all,
      Gemma 🙂

  4. Ankita on February 22, 2019 at 8:59 am

    Can this pizza be made from whole wheat flour???…how much rest time may change??

    • Gemma Stafford on February 22, 2019 at 11:51 am

      Hi! Great idea! For this use 1/2 the amount whole wheat flour and 1/2 all-purpose.

      • Ankita on February 22, 2019 at 8:14 pm

        Hi! I will try the recipe with this alteration
        Thank you 🙂

  5. Doug on January 5, 2019 at 11:16 am

    Hi Gemma, just read your deep dish pizza recipe. Looks good, I have a large deep dish pan, but I also have a large cast iron skillet which was curious if that would work even better?

    • Gemma Stafford on January 7, 2019 at 11:58 am

      Hi there, either will work for this so it’s whichever you prefer!

  6. ShamimaS on December 16, 2018 at 4:41 am

    Hi Gemma!

    I do not have any stand mixer,so tried it with hand.Have also shared the pic.


    • Gemma Stafford on December 16, 2018 at 8:15 am

      hi there,
      good for you! this type of recipe was made long before there were stand mixers, it is great that you managed this. you will like the no knead recipes ( these are foolproof, and need no mixer.
      thank you for being here with us,
      Gemma 🙂

      • ShamimaS on December 18, 2018 at 6:15 pm


        Will definitely try the recipe and let you know.


      • ShamimaS on May 4, 2019 at 11:25 am

        Hi Gemma!

        As suggested by you I have tried your no knead pizza recipe. It also turned out great.Tried to even upload the pics but it is showing error message.

  7. Effath on November 30, 2018 at 7:50 am

    Hi Gemma,

    Can I refrigerate the dough for later use? Any idea how long it will last?


    • Gemma Stafford on November 30, 2018 at 9:34 am

      Hi, yes you can. It will keep for 2-3 days 😀

  8. Schatzie on November 28, 2018 at 5:51 am

    How do you mix it if you don’t own a stand mixer. Will it still turn out?

    • Gemma Stafford on November 30, 2018 at 10:43 am

      Yes, you can do this by hand just requires some elbow grease.

  9. Sruthi on July 2, 2018 at 1:05 am

    Hi, I don’t know why my pizza dough didn’t bake really well…. I followed the exact measurements and directions. Please help me fix my pizza.

    • Gemma Stafford on July 2, 2018 at 1:35 am

      Hi there,
      When you say ‘bake so well’ you did not say what you mean by this.
      I am missing some information here, the type of oven, the temperature etc.
      Pizza is a flat bread, and it bakes quickly, therefore it needs a really hot oven to bake properly.
      Let me know,
      Gemma 🙂

  10. yena Sari wijaya on June 28, 2018 at 7:24 am

    Hi Gemma, can i substitute the cornmeal? Thanks

    • Gemma Stafford on June 28, 2018 at 9:49 am

      Yes, you can just leave it out and maybe add a little more flour. Good luck with your pizza and please share a photo when you are done 🙂


  11. P.S. on June 25, 2018 at 12:18 pm

    Made this for a birthday party, super easy to do and everyone loved it!

    • Gemma Stafford on June 26, 2018 at 2:22 am

      Hi there,
      Delighted to hear this, thank you for letting me know,
      Gemma 🙂

  12. Stephen Fisher on June 19, 2018 at 9:02 pm

    When I tried to make a thin and crusty pizza on the bottom side of the double-sided pizza pan, it fell off onto the heating elements at the bottom of the oven. If I flip it over then the Chicago style pizza falls out and really makes a mess☹️

    • Gemma Stafford on June 20, 2018 at 12:11 am

      Hi Stephen,
      WHAT??? No idea how this happens! Don’t know whether to laugh or cry. Poor you, sounds like it all went wrong, I am sorry. I have never heard of such a thing, mystified.
      Gemma 🙂

  13. ANEES ARULRAJ on June 17, 2018 at 12:01 am

    I tried the recipe… Never thought I can make my own restaurant style pizza… I made two pizzas (chicken and beef)… I made them for my husband… He went all Gaga about them… He loved it so much that he took the leftover pizzas for breakfast to his work place today… He called and told me that his colleagues loved it too… Million thanks Gemma….

    • Gemma Stafford on June 17, 2018 at 2:20 am

      Hi there,
      Now there you go! Well done you, you are a very Bold Baker. I say happy husband = happy wife = happy life. Carry on baking!
      Gemma 🙂

  14. Jan Garber on June 16, 2018 at 11:42 am

    Could you make this in a cast iron skillet? Would you have to adjust the temp. & time?

    • Gemma Stafford on June 17, 2018 at 3:02 am

      Hi Jan,
      This is a good question! Actually a cast iron sheet is a great way to get a pizza started, the challenge is always to get the base to brown in the time it takes to cook the toppings. Slipping a pizza on to a hot griddle to get it started, then use the oven or broiler to finish it, is a great idea. You can deep dish a pizza in a skillet too, but you probably will need to roll the dough around the edges to get it to sit. It would be difficult to do this in a hot skillet, so it would be best to fill it, then pop it on to the hot plate/gas to get it going, then to the oven or grill. You will need to practice this a little to get it so that the temperature under the pan is not too high. It really is worth a try though, and will work on the outdoor grill too, experiment I say!
      Gemma 🙂

  15. Lexi on June 14, 2018 at 9:23 pm

    Hi, could I use a cake pan instead of a deep dish? If so what size?

    • Gemma Stafford on June 14, 2018 at 10:56 pm

      Yes you can use 9 or 10 inch cake pans. It will make 2 pizzas if you use those tins.

      I hope you like this recipe,

  16. Hope on June 14, 2018 at 10:33 am

    Hi Gemma!
    Alot of recipes require covering the dough up and letting it sit to proof or just wrapping it and letting it rest for a while like a pie dough, I was wondering if I could just use a box instead of covering it with a plastic wrap? Or a glass dish with a silicone lid or something?
    I recently started swapping some of the plastic things I use to use with something more eco-friendly.
    I once covered the bowl with the dough in it with just 2 tea towels and kept it in a closed warm room and it worked fine, you think maybe its not possible with all yeast containing recipes? What would you suggest?

    • Gemma Stafford on June 14, 2018 at 8:35 pm

      Hi Hope,

      I don’t see the need to proof it. I didn’t do that with mine.

      You can wrap in cling wrap and tea towel and it will be fine.

  17. Sadie on June 14, 2018 at 10:13 am

    I know pizza is a type of pie, but I never knew it was THIS much of a pie! Two layers of toppings?!?! INSANE!!

    • Gemma Stafford on June 14, 2018 at 7:57 pm

      I know right?? and usually if you get sausage on it in Chicago it’s a large circle of sausage. Bananas.

      Gemma 🙂

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