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Sausage and Pepperoni Deep Dish Recipe

Italian-American · Main course · 65 min total

A hearty Chicago-style deep dish pizza loaded with Italian sausage, pepperoni, and gooey mozzarella, baked in a buttery cornmeal crust.

Ingredients

• 2 1/4 cups all-purpose flour
• 1/4 cup yellow cornmeal
• 1 1/4 teaspoons instant yeast
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup warm water (110°F)
• 1/4 cup unsalted butter, melted
• 1/2 pound Italian sausage, casings removed
• 1/2 cup sliced pepperoni
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups crushed San Marzano tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. In a large bowl, combine flour, cornmeal, yeast, salt, and sugar. Add warm water and melted butter; stir until a dough forms. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled.
2. Preheat oven to 425°F. Grease a 12-inch cast iron skillet or deep dish pan with butter.
3. Press the dough into the bottom and up the sides of the pan, forming a 1-inch rim. Cover and let rest 15 minutes.
4. In a skillet over medium heat, cook the Italian sausage, breaking it into crumbles, until browned. Drain excess fat.
5. Spread half the mozzarella over the dough. Layer the cooked sausage and pepperoni on top.
6. In a small bowl, mix crushed tomatoes, tomato paste, oregano, garlic powder, salt, and pepper. Spread the sauce evenly over the meats.
7. Top with remaining mozzarella and Parmesan cheese.
8. Bake for 30-35 minutes until crust is golden and cheese is bubbly. Let cool 10 minutes before slicing.

Tips

• For a crispier crust, pre-bake the dough for 5 minutes before adding toppings.
• Let the pizza rest after baking to set the layers and prevent sogginess.
• Serve with a side of marinara for dipping.

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