Homemade Chicago-Style Deep Dish Pizza
Thick buttery crust, gooey mozzarella, savory sausage, and rich tomato sauce make this homemade pizza a comforting family dinner.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baking
- Cuisine: American, Chicago-Style
Ingredients
For the Dough
1 ¼ cups warm water (105–110°F)
2 ¼ teaspoons active dry yeast
1 ½ teaspoons granulated sugar
3 ¼ cups all-purpose flour, plus more for dusting
½ cup yellow cornmeal
1 ¼ teaspoons salt
¼ cup unsalted butter, melted and slightly cooled
3 tablespoons olive oil, plus more for the bowl and pan
For the Sauce
1 tablespoon olive oil
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
1 teaspoon granulated sugar
1 teaspoon dried oregano
½ teaspoon dried basil
¾ teaspoon salt, more to taste
¼ teaspoon red pepper flakes, optional
For the Filling
4 cups shredded low-moisture mozzarella cheese or 1 pound sliced mozzarella
½ cup grated Parmesan cheese
1 pound Italian sausage, cooked and crumbled
Optional toppings: sautéed peppers, onions, mushrooms, or pepperoni
Instructions
In a large bowl, stir together the warm water, yeast, and sugar. Let stand for about 5 minutes until foamy.
Add the flour, cornmeal, salt, melted butter, and olive oil. Mix until a shaggy dough forms.
Knead the dough for 6–8 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise for 60–90 minutes or until doubled in size.
While the dough rises, prepare the sauce. Heat olive oil in a saucepan over medium heat. Add garlic and cook for 30 seconds.
Stir in crushed tomatoes, tomato paste, sugar, oregano, basil, salt, and red pepper flakes. Simmer for 15 minutes.
Preheat the oven to 425°F. Generously grease a deep dish pizza pan or cast iron skillet with butter and olive oil.
Punch down the dough and roll it into a 14-inch circle. Press the dough into the prepared pan, pushing it up the sides.
Layer the mozzarella cheese evenly over the dough. Add the cooked sausage and any additional toppings.
Spoon the tomato sauce evenly over the toppings and sprinkle with Parmesan cheese.
Bake for 25–35 minutes until the crust is deep golden brown and the filling is bubbling. Tent loosely with foil if the top browns too quickly.
Let the pizza rest for 10–15 minutes before slicing and serving.
Notes
Low-moisture mozzarella works best for deep dish pizza because it melts evenly without adding excess moisture.
Letting the pizza rest before slicing helps the layers set properly.
A cast iron skillet creates an extra crispy crust.
You can prepare the dough a day ahead and refrigerate it after the first rise.
Find it online: https://elladishes.com/homemade-chicago-style-deep-dish-pizza/
