Chicago Style Deep Dish Pizza
This homemade Chicago style deep dish pizza has a rich, buttery crust, layers of gooey mozzarella, savory sausage, and a bold tomato topping.
Equipment
- 9-inch cast iron skillet or deep dish pizza pan
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough hook
- Saucepan
- Rubber spatula
- Sharp knife or pizza cutter
Ingredients
- 2¼ cups all-purpose flour
- ½ cup yellow cornmeal
- 1 packet 2¼ tsp instant yeast
- 1 tsp sugar
- ¾ tsp salt
- 4 tbsp unsalted butter melted
- ¾ cup warm water
- 2 tbsp olive oil for pan
- 3 cups shredded mozzarella low-moisture
- ½ lb Italian sausage removed from casing and cooked
- 1 can 28 oz crushed tomatoes
- 2 cloves garlic minced
- 1 tsp dried oregano
- ¼ cup grated parmesan cheese
Instructions
- Make the dough: In a large bowl, mix flour, cornmeal, yeast, sugar, and salt. Add warm water and melted butter. Stir until a shaggy dough forms, then knead for 5-7 minutes until smooth. Cover and let rise in a warm spot for 1 hour or until doubled in size.
- Prepare the sauce: In a small saucepan, sauté garlic in a bit of olive oil for 1 minute. Add crushed tomatoes and oregano. Simmer for 15-20 minutes until thickened. Set aside.
- Preheat oven to 425°F (220°C).
- Prepare the pan: Coat a 9-inch cast iron or deep dish pizza pan with 2 tbsp olive oil. Press the dough into the pan, going up the sides about 1½ inches.
- Assemble the pizza: Add mozzarella first, spreading it all the way to the edges. Next, add the cooked sausage (or any other filling). Spoon the thickened tomato sauce over the top. Sprinkle with grated parmesan.
- Bake: Place in the oven and bake for 30 minutes, until the crust is golden brown and the top is bubbly.
- Cool slightly before slicing and serving. Enjoy every cheesy bite!
Notes
Use a deep 9-inch pan for best results. Make the dough and sauce ahead to save time. This is a filling pizza one slice goes a long way!