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Chicago-Style Deep Dish Pizza Recipe

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4.3 from 88 reviews

This classic Chicago-Style Deep Dish Pizza recipe features a buttery, thick crust filled with layers of mozzarella cheese, savory Italian sausage, and a rich tomato sauce. Baked to golden perfection in a deep dish pan, it delivers a hearty, flavorful experience that embodies the essence of Chicago’s iconic pizza style.

Ingredients

For the Dough

  • 2 teaspoons instant yeast
  • 1½ teaspoons granulated sugar
  • ¾ cup lukewarm water (110°F/43°C)
  • 3 cups all-purpose flour
  • 2 Tablespoons yellow cornmeal
  • ¾ teaspoon salt
  • 3 Tablespoons butter (melted)
  • 1½ Tablespoons olive oil (plus more for greasing the pan)

For the Sauce

  • 1½ Tablespoons olive oil
  • 1 medium onion (grated or finely minced)
  • 1½ teaspoons dried oregano
  • ½ teaspoon crushed red pepper flakes (optional)
  • 3 cloves garlic (minced)
  • 28 ounces crushed tomatoes
  • 2 tablespoons tomato paste
  • Salt and pepper (to taste)

For the Toppings

  • 16 ounce block whole milk mozzarella cheese (shredded)
  • ¾ pound ground hot Italian sausage (cooked and crumbled)
  • ⅓ cup grated Parmesan cheese

Instructions

  1. Make the Crust: In a small bowl, combine the yeast, sugar, and lukewarm water. Stir and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is activated.
  2. Prepare the Dough: In a large mixing bowl, mix together the flour, cornmeal, and salt. Add the foamy yeast mixture, melted butter, and olive oil. Stir until a dough forms.
  3. Knead the Dough: Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic, developing the gluten structure necessary for a good crust.
  4. Let the Dough Rise: Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-2 hours or until it doubles in size, ensuring a light, airy crust.
  5. Make the Sauce: Heat olive oil in a medium saucepan over medium heat. Add the grated onion, oregano, and crushed red pepper flakes if using. Cook for 2-3 minutes until the onion softens.
  6. Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant to build flavor without burning.
  7. Simmer Sauce: Add crushed tomatoes and tomato paste. Season with salt and pepper to taste. Reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until the sauce thickens, then remove from heat.
  8. Preheat Oven and Prepare Pan: Preheat the oven to 425°F (220°C). Grease a 12-inch deep dish pizza pan or cast-iron skillet generously with olive oil to prevent sticking and enhance flavor.
  9. Shape the Dough: Punch down the risen dough and roll it into a 14-inch circle. Press the dough into the prepared pan, making sure it covers the bottom and sides thoroughly. Trim any excess dough hanging over the edges for a clean finish.
  10. Layer Cheese: Spread the shredded mozzarella cheese evenly across the bottom of the crust, creating a rich cheese layer underneath the toppings.
  11. Add Sausage: Distribute the cooked and crumbled Italian sausage evenly over the cheese layer to add savory flavor and texture.
  12. Top with Sauce: Spread the thickened tomato sauce evenly over the sausage layer, ensuring full coverage.
  13. Sprinkle Parmesan: Finish by sprinkling the grated Parmesan cheese over the top of the sauce for an extra savory punch.
  14. Bake the Pizza: Place the pizza in the preheated oven and bake for 35-40 minutes until the crust turns golden brown and the cheese is bubbling and slightly browned.
  15. Cool and Serve: Remove the pizza from the oven and let it cool for 5-10 minutes, allowing the layers to set before slicing and serving for the best flavor and texture.

Notes

  • Allowing the dough to rise properly is key for a tender, fluffy crust.
  • Using cornmeal in the dough adds subtle texture and flavor distinctive to Chicago-style pizza.
  • The deep dish pan or cast-iron skillet helps achieve the characteristic thick, crispy edges.
  • Simmering the sauce thickens it, preventing the pizza from becoming soggy.
  • Letting the pizza rest after baking ensures cleaner cuts and better layering.
  • You can substitute the Italian sausage with ground beef or turkey if preferred.
  • Fresh mozzarella can be used instead of shredded for a creamier texture.

Find it online: https://justsosavory.com/chicago-style-deep-dish-pizza-recipe/