Deep Dish Pizza Dough Sauce

Deep dish pizza holds a special place at our table when we want a bold and comforting meal for family movie night or to wow friends with something beyond regular pizza. The cheesy filling, buttery crust, and tangy tomato sauce create a showstopper that is surprisingly doable at home every time. This recipe delivers that classic restaurant—pizzeria flavor with ingredients you probably have on hand.

The first time I made this with my sister, we laughed as cheese stretched with each gooey slice. Now, every winter we make it for our family and pile on our favorite toppings.

Ingredients

• All—purpose flour: Brings structure and chew to the crust. Use a brand with a good protein content for a sturdy base
• Cornmeal: Gives the crust a hint of crunch and a signature old—school texture. Choose medium grind for best bite
• Salt: Sharpens the crust’s flavor. Go with fine sea salt for even distribution
• Instant yeast: Rises quickly and reliably. Look for fresh packets for best lift
• Warm water: Wakes up the yeast and binds the dough. Tepid is perfect to activate without killing yeast
• Unsalted butter: Melts into the dough for tender crumb and savory depth. Quality butter makes a richer crust
• Olive oil: In both dough and sauce adds body and subtle fruitiness. Use extra—virgin if you have it
• Onion and garlic: Lay the aromatic base for a robust sauce. Choose heavy, firm onions and fresh garlic cloves
• Crushed tomatoes: Create a thick, rustic sauce. Go for a premium canned brand for the best flavor
• Dried oregano and basil: Layer in earthy, herbal notes and that pizzeria nostalgia. Check freshness of dried herbs before using
• Sugar: Balances the sauce and tames acidity. Light or golden sugar works
• Salt and red pepper flakes: Round out the taste and give a little warmth. Use pepper flakes to taste
• Shredded mozzarella: Melts in gooey ribbons. Use block mozzarella you shred yourself for the best melt
• Grated Parmesan: Finishes with a nutty, salty kick. Look for fresh cheese and grate right before using
• Pepperoni or cooked sausage: Brings classic meaty flavor. Choose high—quality meats and cook sausage fully before adding

Step by Step Instructions

Prepare the Dough:

Combine flour, cornmeal, salt, and instant yeast in a large mixing bowl. Stir until everything looks evenly blended and pale yellow from the cornmeal. Pour in the warm water, melted butter, and olive oil. Mix it together with a sturdy spatula or your hand until a rough, shaggy dough forms and pulls together from the sides. Knead the dough on a lightly floured countertop for about ten minutes. You want it to feel smooth and elastic and bounce back gently when pressed. Put this dough ball in a greased bowl, cover with a towel, and let it rise somewhere warm for at least one hour until doubled and pillowy.

Make the Tomato Sauce:

Pour olive oil into a saucepan and set over medium heat. Add the finely chopped onion and cook slowly for about three minutes. Stir often to prevent brown spots. Drop in the minced garlic and cook just until you smell that garlicky punch—about thirty seconds. Add the crushed tomatoes and stir everything together. Sprinkle in the oregano, basil, sugar, salt, and if you love some heat, a bit of red pepper flakes. Let the sauce simmer gently for fifteen to twenty minutes, stirring every few minutes so it does not scorch. You want a thick sauce that drags a spoon without being runny.

Assemble the Pizza:

Heat your oven to four twenty—five degrees Fahrenheit. Grease a deep round baking pan well with butter or oil. Roll out the dough to make a circle about two inches bigger than your pan. Carefully lift the dough and lay it in the pan, pressing it firmly across the bottom and up the sides to create deep walls. Scatter all the shredded mozzarella across the dough and let it fill every corner. Add your favorite toppings next—pepperoni, chunks of sausage, or your choice of chopped veggies. Carefully spoon the thick tomato sauce over everything, spreading it edge to edge so nothing sticks out. Finish it all with a generous layer of grated Parmesan.

Bake the Pizza:

Place the pan in the oven’s center and bake for twenty—five to thirty minutes. The crust should be deep golden and the sauce will bubble up at the edges. Take it out and let it cool in the pan for at least five to ten minutes. This step lets the cheese settle and makes slicing easier.

Mozzarella is my favorite ingredient here. The gooeyness in each bite makes every slice feel like takeout pizza at home. My little brother always grabs the first slice—and scoops up the last bits of melted cheese off the pan.

Storage Tips

You can let leftovers cool completely then transfer slices to an airtight container. They are great refrigerated for two to three days and reheat best in a hot oven or air fryer to revive the crisp bottom. For longer storage wrap individual slices and freeze up to one month—they taste just as fresh after reheating.

Ingredient Substitutions

You do not have to stick with just mozzarella and Parmesan. Try smoked provolone or a blend of Italian cheeses for more depth. Veggies like mushrooms or roasted peppers layer in easily for vegetarians. If you do not eat pork swap in turkey sausage or even spicy crumbled tofu for a protein punch.

Serving Suggestions

Deep dish pizza is hearty all by itself but I love to serve it with a simple green salad and a tangy vinaigrette to balance out the cheesy richness. Add sparkling water or your favorite Italian soda for that pizzeria feeling at home. If you have kids little bowls of olives or marinated artichokes always disappear fast on pizza night.

A Slice of Chicago’s History

This pizza style was born in Chicago’s mid—century restaurants where busy bakeries wanted a pie with a buttery crust and robust fillings that fed crowds. That is why deep dish stays so popular for sharing on game days, birthdays and family reunions. It is a celebration dish at heart.

Do not cut the pizza too soon. Letting it sit ten minutes saves a gooey mess and gives you cleaner slices every time.

Recipe Q&A

→ What makes the crust different from regular pizza?

The crust is thick, buttery, and enriched with cornmeal, resulting in a tender, almost pie-like base unique to deep dish styles.

→ Why is cheese layered before the sauce?

Placing cheese directly on the dough prevents sogginess during baking and helps create those delicious, gooey layers.

→ Can I use different toppings?

Absolutely! Popular choices include cooked sausage, pepperoni, mushrooms, or spinach—add your favorites before the sauce layer.

→ How do I tell when the pizza is fully baked?

The crust should be deeply golden and crisp along the edges, and the cheese should bubble. Let it cool slightly to set.

→ What type of pan works best?

A well-greased, high-sided round cake or deep-dish pizza pan ensures the dough holds its signature height and structure.