Copycat Old Chicago Pizza + Taproom Chicago-Style Deep Dish Pizza
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| Bake up that buttery, pan-crisp crust and dig into layers of gooey mozzarella, rich meat sauce, and pepperoni in this cozy copycat Old Chicago deep dish. |
If you love a thick, cheesy, buttery Chicago-style deep dish pizza, this recipe is for you. It’s inspired by the hearty pan pizza style you’d expect from Old Chicago Pizza + Taproom, with a tall crust, layers of gooey cheese, rich meat sauce, and a golden edge that crisps up beautifully in the oven.
This copycat deep dish pizza recipe is made for home cooks in the USA who want that restaurant-style comfort food without leaving the house. The steps are simple, the ingredients are easy to find, and the results are seriously satisfying.
About Old Chicago Pizza + Taproom and Why This Pizza Style Is So Loved
Old Chicago Pizza + Taproom has built a reputation around pizza, beer, and laid-back gatherings. It’s the kind of place people think of when they want a casual meal with big flavor. While the restaurant offers many pizza styles, a Chicago-style deep dish pizza stands out because it feels extra special. It’s filling, dramatic, and packed with texture.
Deep dish pizza is iconic because it flips the usual pizza idea on its head. Instead of a thin base with toppings on top, this style is built more like a savory pie. The crust climbs up the sides of the pan. Then come the layers: cheese first, toppings next, and sauce on top. As it bakes, the crust turns buttery and crisp, the cheese melts into every corner, and the sauce thickens into a rich blanket over the pie.
When you cut into it, you get that unforgettable look: a tall slice with stretchy cheese, chunky tomato sauce, and steam curling up from the center. It smells like garlic, oregano, toasted dough, and bubbling mozzarella. That’s a big part of what makes this dish so memorable.
This recipe is inspired by the restaurant and the classic style of the dish. It is not the restaurant’s actual recipe.
Why You’ll Love This Copycat Chicago-Style Deep Dish Pizza
- Thick and satisfying for pizza night or game day
- Uses simple grocery store ingredients
- Easy to customize with your favorite toppings
- Great for family dinners and weekend cooking
- Tastes like a restaurant-style deep dish pizza right from your own oven
Ingredients
Serves: 6 to 8
Prep Time: 30 minutes, plus 1 1/2 to 2 hours for dough rising
Cook Time: 30 to 40 minutes
Total Time: About 2 1/2 to 3 hours
For the dough:
- 3 1/4 cups all-purpose flour, plus more for dusting
- 1/2 cup yellow cornmeal
- 1 1/4 teaspoons salt
- 2 1/4 teaspoons instant yeast, 1 packet
- 1 1/4 cups warm water, about 105 to 110 degrees F
- 1/4 cup unsalted butter, melted
- 2 tablespoons olive oil
For the sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can, 28 ounces crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
For the filling:
- 3 cups shredded low-moisture mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 pound Italian sausage
- 1/2 cup sliced pepperoni, optional
- 1/2 cup sliced bell peppers, optional
- 1/4 cup sliced onions, optional
- 2 tablespoons butter for greasing the pan
Kitchen Tools You’ll Need
- 9-inch or 10-inch deep cake pan, springform pan, or cast iron skillet
- Large mixing bowl
- Medium saucepan
- Skillet for cooking sausage
- Measuring cups and spoons
- Wooden spoon or spatula
- Rolling pin, helpful but optional
How to Make Copycat Chicago-Style Deep Dish Pizza
Step 1: Make the dough.
In a large bowl, mix the flour, cornmeal, salt, and instant yeast. Pour in the warm water, melted butter, and olive oil. Stir until a shaggy dough forms. Then knead it by hand for about 8 to 10 minutes until it becomes smooth and soft.
If the dough feels too sticky, add a little more flour, 1 tablespoon at a time. If it feels dry, add a tiny splash of water. You want it soft, like a pillow with a little bounce.
Step 2: Let the dough rise.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean towel or plastic wrap. Let it rise in a warm spot for 1 to 1 1/2 hours, or until doubled in size.
If your kitchen is chilly, place the bowl near a warm oven, but not on a hot surface.
Step 3: Make the pizza sauce.
While the dough rises, heat 2 tablespoons olive oil in a saucepan over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant. Stir in the crushed tomatoes, tomato paste, sugar, oregano, basil, salt, pepper, and red pepper flakes if using.
Let the sauce simmer for 20 to 25 minutes, stirring now and then. It should thicken slightly. Deep dish pizza sauce should be spoonable, not watery. If it’s too thin, give it more time. Set aside to cool a bit.
Step 4: Cook the sausage.
In a skillet over medium heat, cook the Italian sausage until browned and fully cooked. Break it into small crumbles as it cooks. For food safety, the sausage should reach an internal temperature of 160 degrees F. Drain any excess grease and set aside.
If using bell peppers or onions, you can quickly sauté them for 2 to 3 minutes for a softer texture, though this is optional.
Step 5: Preheat the oven and prepare the pan.
Preheat your oven to 425 degrees F. Generously grease your deep dish pan with 2 tablespoons butter. Be sure to coat the bottom and sides. This helps create that golden, flavorful crust that makes homemade deep dish pizza so special.
Step 6: Shape the crust.
Punch down the risen dough. Roll it out on a lightly floured surface into a large circle, about 13 inches wide for a 9-inch pan, or slightly larger for a 10-inch pan. Carefully place it into the greased pan and press it into the bottom and up the sides.
Make sure the dough comes high enough up the sides to hold all that filling. Trim any large excess if needed.
Step 7: Build the layers.
This is where deep dish gets fun. Start with the shredded mozzarella on the bottom. Yes, the cheese goes first. This protects the crust from getting soggy.
Next, add the cooked sausage, pepperoni, and any veggie toppings. Then spoon the thick tomato sauce over the top. Finish with Parmesan cheese.
Step 8: Bake the pizza.
Place the pizza on a baking sheet in case of drips, then bake for 30 to 40 minutes. The crust should be deep golden brown, and the sauce should be bubbling.
If the top starts browning too quickly, loosely tent it with foil during the last 10 minutes.
Step 9: Let it rest before slicing.
This part matters more than people think. Let the pizza rest for 10 to 15 minutes after baking. It’s a little like letting a lasagna settle. The layers firm up, and the slices hold together better.
Then slice and serve warm.
Tips for the Best Homemade Deep Dish Pizza
- Use low-moisture mozzarella so the filling stays rich, not watery.
- Simmer the sauce until thick. A thin sauce can make the pizza soggy.
- Don’t skip greasing the pan well. That buttery edge is part of the charm.
- Let the pizza rest before cutting so the layers stay neat.
- If you like extra browning, bake the pizza on the lower oven rack for the first 20 minutes.
Easy Shortcuts for Busy Nights
Want to make this easy Chicago-style deep dish pizza recipe even simpler? I get it. Some nights call for shortcuts.
- Use store-bought pizza dough: It won’t be exactly the same, but it still works well.
- Use jarred pizza sauce: Choose a thick one and simmer it for a few minutes if needed.
- Use pre-cooked sausage crumbles: Great for saving time.
- Try a cast iron skillet: If you don’t own a deep cake pan, a skillet gives great crust color.
- Make ahead: Prepare the dough and sauce the day before. Store both in the fridge.
If you’ve ever wondered whether deep dish has to be complicated, the answer is no. A few smart shortcuts can still get dinner on the table and keep that cozy, pizza-parlor feel.
Allergy-Friendly and Diet Preference Swaps
One thing that makes homemade pizza so great is how easy it is to adjust. If someone at your table has a food sensitivity or a different eating style, here are some helpful ideas.
Gluten-free:
- Use your favorite gluten-free pizza dough or a gluten-free baking mix designed for yeast dough.
- Check that your sausage, pepperoni, and tomato products are certified gluten-free.
- A gluten-free deep dish may be a bit more delicate, so press it carefully into the pan and pre-bake the crust for 8 to 10 minutes before filling if needed.
Dairy-free:
- Swap in dairy-free mozzarella shreds that melt well.
- Use plant-based butter for greasing the pan.
- Skip the Parmesan or use a dairy-free Parmesan-style topping.
Vegetarian:
- Leave out the sausage and pepperoni.
- Try mushrooms, spinach, olives, roasted peppers, and onions.
- A handful of drained ricotta can add richness if dairy is okay for your household.
Vegan:
- Use vegan dough ingredients, which is easy here by replacing the butter with plant-based butter or olive oil.
- Add vegan mozzarella and vegan Parmesan.
- Use plant-based sausage or load up on vegetables.
Lower-carb:
- Try a low-carb pizza dough mix if you use specialty products.
- You can also make the filling in a greased casserole dish with a thin low-carb crust pressed on the bottom and sides.
Paleo-inspired:
- A traditional deep dish crust is not paleo, but you can create a similar flavor profile using a grain-free pizza crust mix.
- Use compliant sausage, tomato sauce with no added sugar, and dairy-free cheese if desired.
Egg-free:
- This dough recipe is naturally egg-free, but always double-check your toppings and cheese if allergies are severe.
If allergies are serious, always read labels carefully and prevent cross-contact in the kitchen.
Approximate Nutrition Per Serving
Based on 8 servings and depending on the exact toppings used.
- Calories: about 510
- Protein: about 23g
- Carbohydrates: about 39g
- Fat: about 29g
- Fiber: about 3g
- Sugar: about 5g
- Sodium: about 890mg
Serving Ideas
This pizza is rich, so it pairs nicely with lighter sides. Try it with:
- A crisp green salad with Italian dressing
- Roasted broccoli or green beans
- Garlic knots for a full pizza-night spread
- Iced tea, soda, or sparkling water
And if you’re making this for game day, cut the slices a little smaller. Deep dish goes a long way.
Storage and Reheating
To store: Let leftover pizza cool, then cover and refrigerate for up to 4 days.
To reheat: Warm slices in a 350 degree F oven for 10 to 15 minutes, or until heated through. For food safety, leftovers should reach 165 degrees F.
To freeze: Wrap individual slices well and freeze for up to 2 months. Thaw in the fridge before reheating for best texture.
Final Thoughts
There’s something extra comforting about pulling a hot Chicago-style deep dish pizza from the oven. It feels generous. Cozy. A little over the top in the best way. If you’ve been wanting to recreate that hearty pizza restaurant experience at home, this recipe is a great place to start.
If you make this copycat Old Chicago Pizza + Taproom deep dish pizza, I’d love to hear how it turned out. Did you stick with sausage and pepperoni, or make your own twist? Leave a comment and share your favorite toppings. And if this recipe made your pizza night better, please share it with friends and family too.
Disclaimer
This is a copycat recipe created for home cooks and is inspired by the style of a dish served by Old Chicago Pizza + Taproom. It is not the restaurant’s actual recipe, and no claim is made that this matches their proprietary formula. No knowledge of the actual restaurant recipe is implied.
Simply Copycat Recipes is also an Amazon affiliate. This means we may earn from qualifying purchases made through links, at no extra cost to you.
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