Go Back

Deep Dish Pizza (Chicago-Style)

Servings: 6 ⏱️ Prep Time: 20 min | Rise Time: 1 hr | Cook Time: 30–35 min | Total Time: ~2 hrs
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • For the Dough:
  • 2 ¼ tsp active dry yeast 1 packet
  • 1 ¼ cups warm water 110°F/45°C
  • 2 tsp sugar
  • 3 cups all-purpose flour
  • ½ cup yellow cornmeal
  • 1 tsp salt
  • ¼ cup olive oil + more for greasing
  • For the Filling:
  • 2 tbsp olive oil
  • 1 lb Italian sausage casing removed
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Optional: sliced pepperoni mushrooms, bell peppers, spinach
  • For the Sauce:
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 can 28 oz crushed tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper to taste
  • Pinch of sugar optional

Equipment

  • 9- or 10-inch cast iron skillet or deep-dish pizza pan
  • Mixing bowls
  • Rolling pin (optional)
  • Saucepan
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Make the Dough:
  2. In a bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
  3. Stir in flour, cornmeal, salt, and olive oil. Knead dough for about 5–7 minutes until smooth.
  4. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
  5. Make the Sauce:
  6. Heat oil in a saucepan over medium heat. Sauté garlic for 30 seconds.
  7. Add crushed tomatoes, oregano, basil, salt, pepper, and sugar if using. Simmer for 15–20 minutes until slightly thickened.
  8. Prepare the Filling:
  9. In a skillet, cook sausage until browned and cooked through. Drain excess fat.
  10. Assemble the Pizza:
  11. Preheat oven to 425°F (220°C).
  12. Grease your skillet or pan with olive oil.
  13. Roll or press dough into the pan, pressing up the sides about 2 inches.
  14. Layer the bottom with mozzarella, then sausage and any other toppings.
  15. Spoon sauce over the top. Sprinkle with Parmesan.
  16. Bake:
  17. Bake for 30–35 minutes until crust is golden and the top is bubbly. Let cool for 5–10 minutes before slicing.

Notes

Don't skip pressing the dough up the sides—it holds all that cheesy, saucy goodness!
You can make the dough 1 day ahead and refrigerate after the first rise.
For extra crispiness, preheat the skillet in the oven before adding dough.