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Chicago Deep-Dish Pizza Recipe

American · Main course · 80 min total

A hearty, buttery-crust pizza with layers of cheese, toppings, and chunky tomato sauce, baked in a deep pan for a signature Chicago-style slice.

Ingredients

• 3 1/4 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 1/4 teaspoons salt
• 1 tablespoon sugar
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 cup warm water (110°F)
• 1/2 cup unsalted butter, melted
• 2 tablespoons olive oil
• 1 pound mozzarella cheese, sliced
• 1/2 pound Italian sausage, casings removed and crumbled
• 1/2 cup grated Parmesan cheese
• 1 (28-ounce) can crushed tomatoes
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes (optional)

Instructions

1. In a large bowl, combine flour, cornmeal, salt, and sugar. In a small bowl, dissolve yeast in warm water and let stand 5 minutes until foamy. Add yeast mixture and melted butter to dry ingredients; mix until dough forms. Knead on floured surface 5 minutes until smooth. Place in oiled bowl, cover, and let rise 1 hour until doubled.
2. Preheat oven to 425°F. Press dough into a well-oiled 12-inch cast iron skillet or deep-dish pan, pushing it up the sides about 2 inches. Brush dough with olive oil.
3. Layer sliced mozzarella evenly over dough. Sprinkle crumbled sausage over cheese, then top with Parmesan.
4. In a bowl, mix crushed tomatoes, oregano, garlic powder, and red pepper flakes. Spread sauce evenly over toppings.
5. Bake on lowest oven rack for 30-35 minutes until crust is golden brown and filling is bubbly. Let cool 10 minutes before slicing.

Tips

• For extra crisp crust, preheat the pan in the oven before adding dough.
• Leftover pizza can be refrigerated and reheated in a 350°F oven.
• Customize toppings: add bell peppers, onions, mushrooms, or pepperoni.

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