Go Back
Deep dish pizza - Image 3

Classic Chicago-Style Deep Dish Pizza

This authentic deep dish pizza features a rich, buttery crust, layers of gooey mozzarella and provolone, savory Italian sausage, and a chunky, seasoned tomato sauce. It's a hearty, satisfying meal that's perfect for a special dinner.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

  • 3 1/4 cups all-purpose flour plus more for dusting
  • 1/2 cup yellow cornmeal fine or medium grind
  • 1 1/2 tsp kosher salt
  • 1 tbsp granulated sugar
  • 2 1/4 tsp instant yeast one standard packet
  • 1 1/4 cups warm water 110°F
  • 1/2 cup unsalted butter melted and cooled slightly, plus 2 tbsp for greasing
  • 1 lb whole milk mozzarella cheese shredded
  • 1/2 lb provolone cheese shredded
  • 1 lb Italian sausage mild or hot, casings removed
  • 1 28 oz can whole peeled tomatoes preferably San Marzano
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes optional
  • 2 tbsp extra virgin olive oil
  • 1/4 cup grated Parmesan cheese for finishing

Equipment

  • 10-inch cast iron skillet or deep round cake pan
  • Stand mixer with dough hook (can mix by hand)
  • Large mixing bowl
  • Rolling pin
  • Saucepan
  • Skillet

Method
 

  1. Make the dough. In the bowl of a stand mixer fitted with a dough hook, combine the flour, cornmeal, salt, sugar, and yeast. Mix on low to combine. With the mixer running, slowly pour in the warm water and the 1/2 cup of melted butter. Mix on medium-low speed for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be a soft, slightly sticky dough. Tip from me: The cornmeal adds essential texture and flavor—don't skip it.
  2. First rise. Form the dough into a ball and place it in a large, lightly oiled bowl. Turn to coat. Cover tightly with plastic wrap and let rise in a warm, draft-free place for 1 to 1.5 hours, or until nearly doubled in size. Trust me, this slow rise develops the complex flavor in the crust.
  3. Prepare the fillings and sauce. While the dough rises, cook the sausage in a skillet over medium heat, breaking it into small crumbles, until browned and cooked through. Drain and set aside. For the sauce, crush the canned tomatoes by hand into a bowl. In a saucepan, heat the olive oil over medium. Add the garlic and cook for 30 seconds until fragrant. Add the crushed tomatoes, oregano, red pepper flakes (if using), and a pinch of salt. Simmer for 15-20 minutes until slightly thickened. Let cool.
  4. Assemble the pizza. Generously grease a 10-inch cast iron skillet or deep cake pan with the remaining 2 tablespoons of butter. Punch down the risen dough. On a lightly floured surface, roll it out into a 14-inch circle. Carefully lift and press the dough into the prepared pan, pushing it up the sides to form a tall, even edge. Layer the shredded mozzarella and provolone cheeses directly onto the dough. Top evenly with the cooked sausage. Now, carefully spoon the cooled tomato sauce over the top, spreading it to the edges. Sprinkle with the grated Parmesan.
  5. Bake and serve. Preheat your oven to 425°F (220°C). Bake the pizza on the lower oven rack for 30-35 minutes, until the crust is a deep golden brown and the sauce is bubbling. Let the pizza cool in the pan for a full 10 minutes—this is crucial for the layers to set so you can slice it neatly. Use a thin spatula to loosen the edges, then slice and serve directly from the pan.

Notes

Chef's Tips:
• For the best texture, shred the cheese from a block; pre-shredded cheese contains anti-caking agents that don't melt as well.
• A common mistake is using hot sauce on the raw dough—it will make the crust soggy. Always cool your sauce.
• Serve with a crisp green salad to cut through the richness.
Food Safety:
• Cook sausage to an internal temperature of 160°F
• Refrigerate leftovers within 2 hours of cooking