Introduction
Chicago-style deep dish pizza is a rich, indulgent pie with a buttery, flaky crust, layers of gooey mozzarella, savory sausage or pepperoni, and a chunky tomato sauce on top. Baked in a deep, round pan, it’s a hearty meal that satisfies every pizza craving.
Ingredients
For the Dough:
- 2¼ tsp (1 packet) active dry yeast
- 1½ cups warm water (110°F/45°C)
- 2 tsp sugar
- 3¼ cups all-purpose flour
- ½ cup yellow cornmeal
- ½ tsp salt
- ¼ cup olive oil (plus extra for greasing)
For the Filling:
- 2 cups shredded mozzarella cheese
- 1 lb Italian sausage (cooked and crumbled) or pepperoni slices
- ½ cup grated Parmesan cheese (optional)
For the Sauce:
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp sugar
- Fresh basil or red pepper flakes (optional)
Instructions
- Make the Dough
In a large bowl, mix warm water, yeast, and sugar. Let sit 5–10 minutes until foamy. Stir in flour, cornmeal, salt, and olive oil. Knead for 5–7 minutes until smooth. Cover and let rise for 1–1½ hours until doubled in size. - Make the Sauce
In a saucepan, heat 1 tbsp olive oil. Add garlic and sauté for 1 minute. Stir in crushed tomatoes, oregano, salt, and sugar. Simmer on low for 15–20 minutes until thickened. - Preheat Oven
Preheat your oven to 425°F (220°C). Grease a 9-inch deep-dish or cake pan with olive oil. - Assemble the Pizza
Punch down dough and roll out into a 12–13 inch circle. Press into the pan, letting dough come up the sides. Layer cheese first, then sausage or pepperoni, then spoon sauce evenly over the top. Sprinkle with Parmesan if using. - Bake
Bake for 25–30 minutes, or until the crust is golden brown and the sauce is bubbly. If the top browns too quickly, tent loosely with foil. - Cool and Serve
Let the pizza rest for 5–10 minutes before slicing. Serve hot.
Enjoy !
