Homemade Chicago-Style Deep Dish Pizza
This guide walks you through making a true Chicago-style deep-dish pizza, known for its buttery, flaky crust, generous layers of cheese, and hearty tomato sauce.
Ingredients
Dough
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2¼ cups |
| Cornmeal | ¼ cup |
| Salt | 1 tsp |
| Sugar | 1 tsp |
| Active dry yeast | 1 packet (2¼ tsp) |
| Warm water (110°F) | ¾ cup |
| Unsalted butter, melted | ¼ cup |
| Olive oil | 1 tbsp |
Sauce
| Ingredient | Amount |
|---|---|
| Crushed tomatoes | 1 can (28 oz) |
| Tomato paste | 1 can (6 oz) |
| Olive oil | 1 tbsp |
| Onion, finely chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Dried oregano | 1 tsp |
| Dried basil | 1 tsp |
| Red pepper flakes (optional) | ½ tsp |
| Sugar | 1 tsp |
| Salt and pepper | To taste |
Pizza Filling
| Ingredient | Amount |
|---|---|
| Italian sausage | 1 lb |
| Bell pepper, diced (optional) | 1 |
| Onion, diced (optional) | 1 small |
| Mozzarella cheese, shredded | ½ lb |
| Provolone cheese, shredded | ½ lb |
| Parmesan cheese, grated | ¼ cup |
| Olive oil | For greasing the pan |
Instructions
Make the Dough
In a small bowl, stir the yeast and sugar into the warm water. Allow it to stand for 5–10 minutes, until foamy.
In a large mixing bowl, combine the flour, cornmeal, and salt. Make a well in the center and pour in the yeast mixture, melted butter, and olive oil.
Mix until a dough forms, then knead on a floured surface for 5–7 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let rise for 1–1½ hours, or until doubled in size.
Prepare the Sauce
Heat the olive oil in a saucepan over medium heat. Add the onion and cook for 4–5 minutes until softened.
Add the garlic and cook for another 1–2 minutes until fragrant.
Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), and sugar. Season with salt and pepper.
Simmer for 20–25 minutes, stirring occasionally, until thickened.
Cook the Filling
Brown the sausage in a skillet, breaking it apart as it cooks. Drain off excess fat.
If using, sauté the bell pepper and onion in the same skillet until tender. Set aside.
Assemble the Pizza
Preheat the oven to 425°F (220°C). Grease a 9- or 10-inch deep-dish pizza pan with olive oil.
Punch down the risen dough and roll it into a 12-inch circle.
Press the dough into the pan, ensuring it covers the bottom and forms high sides.
Layer half of the mozzarella on the bottom, followed by the provolone and Parmesan.
Add the sausage and vegetables, then spread the sauce evenly over the top.
Bake
Bake for 30–40 minutes, until the crust is golden and the cheese is hot and bubbly.
If the crust begins to brown too quickly, loosely tent the edges with foil.
Rest and Serve
Allow the pizza to cool for 5–10 minutes before slicing.
Serve warm and enjoy.
