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The original pizza pie: Chicago deep dish pizza recipe

Forget thin 'n' crispy – in Chicago, the deep dish pizza is king

2w ago

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We're gonna put this out there – the Chicago deep dish ain't your regular kinda pizza. But don't you see? That's what's so special about it...

A pizza pie that's all but flipped-turned upside down, this rare and mystical American pizza first layers cheese, Italian sausage, onions and green peppers directly onto some thick, crunchy pastry. Then? It's finished off with a generous layer of thick tomato sauce. On the top. ABOVE THE CHEESE AND TOPPINGS. It's enough to blow your mind.

Wanna recreate the Chicago classic at home? Heck yeah, you do. And all you need to help you on your way is an Ooni Pizza Oven and Cast Iron Skillet...

Chicago deep dish pizza

Forget thin 'n' crispy – in Chicago, the deep dish pizza is king.



  • ...for the pizza dough...
  • 380g all-purpose flour
  • 24g cornmeal
  • 1 tbsp instant dry yeast
  • ½ tbsp sugar
  • ½ tbsp fine sea salt
  • 222ml water
  • 74g vegetable oil
  • 1 tbsp unsalted butter, melted
  • 1 tbsp olive oil
  • ...for the topping...
  • 226g classic pizza sauce (link to recipe below)
  • 1 tbsp olive oil
  • ½ small onion, finely sliced
  • ½ medium bell pepper, finely sliced
  • 226g Italian sausage, crumbled
  • 128g shredded mozzarella


  1. For the sauce for this pizza, we recommend preparing Ooni's easy classic pizza sauce (link to recipe below). The recipe will make more than enough for what’s needed to make these pizzas, so any extra can be stored in the fridge in an airtight container.

Stage 1: Making the pizza dough

  1. Prepare the pizza dough ahead of time, at least 2 hours before you want to start cooking your pizza.
  2. Add a dough hook to your electric mixer. In the mixing bowl, add the flour, cornmeal, yeast, sugar and salt.
  3. Place two thirds of the water in a large bowl. In a saucepan or microwave, bring the other third of the water to boil, then add it to the cold water in the bowl. This creates the correct temperature for activating yeast.
  4. Add the water and oil to the mixing bowl. Mix all the ingredients together on a low speed until the flour is completely absorbed, then continue kneading for 5 minutes. The dough will be ready when it’s smooth and slightly sticky – it will pull away from the sides of the bowl, but stick to the bottom of the bowl.
  5. Grease a medium bowl with the tablespoon of melted butter. Transfer the dough to the bowl and turn the dough over to coat it in the butter. Cover the bowl and leave the dough to rise at room temperature for 2 hours, or until it has doubled in size.

Stage 2: Getting the toppings ready

  1. In a pan over a medium heat, add a tablespoon of the olive oil. Sweat the onion with the bell pepper until softened, then add the sausage and sauté until cooked. Set aside.

Stage 3: Preparing for action

  1. Fire up your Ooni pizza oven. Once it’s preheated, remove the door and aim for 500˚F (260˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
  2. Divide the dough in half. Grease your Ooni Cast Iron Skillet Pan with the remaining tablespoon of olive oil, then press the dough into the bottom and up the sides of the skillet. Leave the dough to rest for 10 minutes.
  3. Layer on the toppings, starting with the mozzarella, then the sausage, onion and bell pepper mixture, and finally an even layer of the pizza sauce.

Stage 4: Cooking the pizza

  1. Place the skillet in the back of the oven for 5 minutes, until the top of the pizza is golden and the crust is evenly browned, turning halfway through the bake.
  2. Move the skillet to the front of the oven and continue baking for another 20 minutes, rotating every few minutes. If the top of the crust looks like it’s browning too fast, turn off the oven, push the skillet to the middle of the oven and attach the door to continue baking the pizza in the residual heat. The pizza is cooked when you can easily lift up the crust using tongs.
  3. Remove the skillet from the oven and let the pizza rest for 5 minutes. To serve, you can either slice it inside the skillet, or pull it out onto a serving board to slice – and enjoy all that saucy, cheesy goodness...

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You can find Ooni's classic pizza sauce recipe here:

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