Chicago-Style Deep Dish Pizza
A comforting and indulgent homemade deep dish pizza with a thick, buttery crust, layered cheese, sausage, and crushed tomatoes, perfect for family dinners or game nights.
Ingredients
For the dough
- 2 1/4 cups all-purpose flour or half bread flour for a chewier crust
- 1/2 cup cornmeal for texture and flavor
- 1 teaspoon salt
- 1 tablespoon sugar can be increased to 1 1/2 tablespoons for sweeter crust
- 1/2 cup unsalted butter melted; can substitute olive oil for a lighter flavor
- 1 cup warm water about 105–115°F / 40–46°C
- 2 teaspoons active dry yeast can substitute instant yeast
For the toppings
- 2 cups shredded mozzarella cheese
- 2 cups crushed tomatoes use good-quality canned tomatoes or a chunky pizza sauce
- 1/2 pound Italian sausage cooked and crumbled; substitute turkey sausage or sautéed mushrooms for vegetarian option
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes optional; to taste
Instructions
Preparation of Dough
- Stir the warm water, sugar, and active dry yeast in a small bowl and let it sit for 5 minutes until frothy. If it doesn’t foam, your yeast may be dead—start again with fresh yeast.
- In a large bowl, whisk together the flour, cornmeal, and salt.
- Add the melted butter and the yeast mixture to the dry ingredients. Mix, then knead until a soft, slightly tacky dough forms (about 5–7 minutes by hand; 3–4 minutes in a stand mixer). If it’s too sticky, add a tablespoon of flour at a time.
- Grease a bowl, place the dough inside, cover, and let it rise for about 1 hour or until doubled in size.
Baking the Pizza
- Preheat your oven to 425°F (220°C). Butter a deep-dish pizza pan or a 9–10 inch round cake pan.
- Punch down the dough and roll or press it into the prepared pan, bringing the edges up the sides to form a substantial rim.
- Spread the shredded mozzarella evenly across the bottom of the crust.
- Scatter the cooked, crumbled Italian sausage over the cheese and spoon the crushed tomatoes on top, spreading gently.
- Sprinkle with oregano, crushed red pepper, and the remaining Parmesan.
- Bake for 25–30 minutes until the crust is golden and the sauce bubbles. If the top is browning too fast, tent loosely with foil.
- Let the pizza rest for 5–10 minutes before slicing.
Notes
Best with simple sides like a crisp green salad or roasted broccoli to balance richness. Refrigerate leftovers in an airtight container for up to 3–4 days. Freeze slices tightly wrapped for up to 2 months.