Description
This Homemade Chicago-Style Deep Dish Pizza features a buttery, flaky crust layered with gooey mozzarella cheese, savory Italian sausage, and a rich tomato sauce on top. A classic comfort dish, this pizza delivers a hearty and indulgent meal that brings the authentic flavors of Chicago right to your kitchen!
Ingredients
Scale
For the dough:
- 3 1/4 cups (400 g) all-purpose flour
- 1/2 cup (115 g) cornmeal
- 1 1/4 teaspoons salt
- 1 tablespoon sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 1/4 cups (300 ml) warm water (around 110°F or 45°C)
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 g) unsalted butter, melted
For the filling:
- 2 cups (225 g) mozzarella cheese, shredded
- 300 g (10 oz) Italian sausage (mild or spicy), cooked and crumbled
- 1/2 cup (50 g) pepperoni slices (optional)
- 1/2 cup (60 g) grated Parmesan cheese
For the sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon sugar
- Salt and black pepper, to taste
For topping (optional):
- Extra grated Parmesan
- Fresh basil leaves
Instructions
. Prepare the dough
- In a bowl, combine the warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- In a large bowl or stand mixer, combine the flour, cornmeal, and salt. Add the yeast mixture, olive oil, and melted butter. Mix until a dough forms.
- Knead the dough on a floured surface for 5–7 minutes until smooth and elastic (or use the dough hook attachment on a stand mixer for 5 minutes).
- Place the dough in a greased bowl, cover with plastic wrap or a clean towel, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
2. Make the sauce
- Heat the olive oil in a saucepan over medium heat. Add the chopped onion and sauté for 5 minutes until soft.
- Stir in the minced garlic and cook for 30 seconds.
- Add the crushed tomatoes, oregano, basil, sugar, salt, and black pepper. Reduce heat and let simmer for 20 minutes, stirring occasionally, until the sauce thickens. Remove from heat and set aside.
3. Assemble the pizza
- Preheat your oven to 425°F (220°C). Grease a 10-inch (25 cm) deep-dish pizza pan or a round cake pan with butter or cooking spray.
- Punch down the risen dough and roll it out into a large circle, about 12–14 inches (30–35 cm) wide.
- Transfer the dough to the prepared pan, pressing it into the bottom and up the sides to form a deep crust. Trim off any excess dough.
- Layer the pizza:
- Start with the shredded mozzarella cheese (this prevents a soggy crust).
- Add the cooked Italian sausage and pepperoni slices (if using).
- Spoon the thick tomato sauce evenly on top.
- Sprinkle grated Parmesan cheese over the sauce.
4. Bake the pizza
- Bake the pizza in the preheated oven for 25–30 minutes, or until the crust is golden brown and the cheese is bubbly.
- Let the pizza cool for 5–10 minutes before slicing to allow the layers to set.
5. Serve
- Garnish with fresh basil leaves and extra grated Parmesan if desired. Slice into wedges and enjoy this hearty Chicago classic!
Notes
- Meat alternatives: Replace the sausage with cooked ground beef, chicken, or sautéed vegetables for a vegetarian option.
- Cheese: A mix of mozzarella and provolone creates an extra gooey texture.
- Make ahead: The dough can be prepared up to 1 day in advance and refrigerated. Let it come to room temperature before assembling.
- Pan alternative: Use a well-greased cast-iron skillet if you don’t have a deep-dish pan.