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Chicago-style deep-dish pizza Recipe

American · Main course · 65 min total

A hearty, cheesy pizza with a buttery, flaky crust and chunky tomato sauce, baked in a deep pan for a satisfying meal.

Ingredients

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

Instructions

1. Dissolve yeast and sugar in warm water; let stand 5 minutes until foamy.
2. Mix flour, cornmeal, and salt in a large bowl. Add yeast mixture, olive oil, and melted butter; stir until dough forms. Knead on floured surface 5 minutes until smooth. Place in oiled bowl, cover, and let rise 1 hour.
3. Preheat oven to 425°F. Press dough into a greased 12-inch deep-dish pizza pan, pushing up sides. Brush crust with 1 tablespoon olive oil.
4. Layer sliced mozzarella over dough. Crumble raw sausage over cheese. Sprinkle with Parmesan.
5. Mix crushed tomatoes, garlic, oregano, salt, and pepper; spread over sausage.
6. Bake 30-35 minutes until crust golden and filling bubbly. Let rest 5 minutes before slicing.

Tips

• For extra flavor, add sliced mushrooms or bell peppers on top of the sausage.
• Leftover pizza can be reheated in a 350°F oven for 10 minutes.
• Serve with a side of giardiniera for a classic Chicago touch.

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