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Chicago Deep Dish Recipe

American · Main course · 85 min total

A hearty, cheesy deep-dish pizza with a buttery cornmeal crust, chunky tomato sauce, and layers of mozzarella and Italian sausage.

Ingredients

• 3 1/4 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 1/2 teaspoons salt
• 1 teaspoon 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 into 1/4-inch rounds
• 1 pound Italian sausage, casings removed
• 1 (28-ounce) can crushed tomatoes
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese

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 comes together. Knead on a floured surface for 5 minutes until smooth. Place in oiled bowl, cover, and let rise in a warm place for 1 hour until doubled.
2. While dough rises, cook sausage in a skillet over medium heat, breaking it up, until browned. Drain fat and set aside. In a small saucepan, combine crushed tomatoes, garlic, oregano, and red pepper flakes. Simmer over low heat for 15 minutes, stirring occasionally. Season with salt and pepper.
3. Preheat oven to 425°F. Punch down dough and press into a greased 12-inch cast-iron skillet or deep-dish pizza pan, working dough up the sides about 2 inches. Let rest 10 minutes.
4. Layer half of the mozzarella slices over the bottom of the crust. Spread cooked sausage over cheese. Top with remaining mozzarella slices. Pour tomato sauce evenly over cheese. Sprinkle with Parmesan cheese.
5. Bake for 35-45 minutes until crust is golden brown and filling is bubbly. Let cool in pan for 10 minutes before slicing.

Tips

• For a crispier crust, pre-bake the empty crust for 5 minutes before adding toppings.
• Leftover pizza can be stored in the refrigerator for up to 3 days; reheat in a 350°F oven.
• Substitute sausage with sautéed mushrooms and bell peppers for a vegetarian version.

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